Mother’s Day Brunch

Jessica’s Fruit Platter.

* 1 Cantaloupe
* Strawberries
*4 kiwi
*Blackberries
*Raspberries

Cut Cantaloupe, Strawberries and Kiwi, design your Platter.

Small Wheat Bagels

We used a Dark Chocolate Chip Muffin Mix.

Fresh Pink Lady Apple Muffins

*4 cups Pink Lady Apples peeled and diced or baking apple of your choice
*1 cup of Sugar
*2 large Eggs or 3 medium
*1/2 cup of Vegetable Oil or Olive Oil
*2 teaspoons Vanilla
*2 cups all purpose Flour
*2 teaspoons Baking Soda
*2 teaspoons Cinnamon
*1 teaspoon Salt
*1 cup Raisins (optional)
*1 cup chopped nuts (We used Pecans) also optional

Mix all the above ingredients together the night before and vacuum seal or put in a gallon Ziploc bag. Lay flat in the fridge overnight. They might be on the dry side but the moisture pulls out of the apples overnight. If it seems to dry in the morning add another egg.

In the morning using greased or Pam sprayed muffin tins. (You could use cupcake cups but they look more like a muffin if the batter is put directly in the muffin tin.)

Fill each muffin cup with 3/4 full of batter. Bake at 350* F. For 20-25 minutes. (If using small muffin tins bake about 10- 12 minutes.). Watch to make sure they do not over bake.

Adapted from recipe from Bridgerland Culinary Arts School.

We used Charlie’s frozen Vanilla Yogurt Ice-Cream.

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You can find printable at amandaspartytogo

German Pancakes made in cupcake tins. (The Hash-browns were the frozen kind. Add your favorite seasonings to them and cook in a skillet until softened.)

We used the recipe from chefintraining

Enjoy.

Jessica and Lindy