Weekends are for Brunch

Is there anything better on a slow weekend?

There’s a reason we love it. We’re generally enjoying our meal in good company, we can take our time eating and conversing, and there are no rules to brunch. In honor of all the things to celebrate this spring (Mother’s Day! Memorial Day Weekend! Sunday morning!), we’ve pulled together three easy, but delicious recipes for you to prepare for the ones you love.

Pancake Tray Bake

8 tbsps unsalted butter (1 stick)

2 cups milk

2 large eggs

1 tsp vanilla extract

2 1/2 cups all-purpose flour

3 tbsps granulated sugar

2 tsps baking powder

1 tsp baking soda

1 tsp kosher salt

1 1/2 cups chopped fruit, nuts, or chocolate chips (optional)

Powdered sugar or maple syrup, for serving

1. Preheat the oven to 400 degrees. Line a baking tray (9x13 inches) with parchment paper.

2. Melt the stick butter in a microwave-safe bowl. Coat the parchment paper and sides of the baking tray with about 1 tablespoon of the melted butter.

3. In a large bowl place the 2 cups milk, 2 large eggs, 1 teaspoon vanilla extract, and 4 tablespoons of melted butter and whisk until combined. Add 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt. Fold with a spatula until the dry ingredients are incorporated, some small lumps are fine.

4. Pour the batter into the prepared baking tray and smooth it until even. Add your toppings of choice to the top of the batter. Bake until the pancake is a light golden color, and is springy when touched -approx 12 to 15 minutes.

5. Remove the baking tray from the oven and heat the broiler to high. Brush the remaining 3 tablespoons of melted butter onto the pancake. Broil until golden brown, 1 to 3 minutes. Cut into desired pieces and serve warm with powdered sugar and maple syrup.

A touch of butter gives this meltingly tender cake rich flavor. It’s light enough for a weeknight dessert and equally delicious for breakfast with a dollop of yogurt.

LOCAL STRAWBERRIES from LOCAL

Featherstone Farm Rushford, MN

The Berry Patch Trempealeau, WI

Stateline/Garden Harvest

Amish grown in MN/IA

Fruit & Cream Puff Pastries

1 sheet of puff pastry dough (thawed)

1/2 pkg (4 ounces) cream cheese

1 tbsp sour cream

3 tbsps sugar

2 tsps lemon juice, freshly squeezed or bottled

Lemon zest from one whole lemon

2 tsps vanilla extract

Fresh blueberries, rinsed and dried

Fresh strawberries, stems removed and sliced

Powdered sugar for dusting

1. Preheat your oven to 400 degrees.

2. Unfold the thawed puff pastry sheets on a lightlyfloured board. With a biscuit cutter or the rim of a glass, cut out nine rounds of dough from the puff pastry sheet. Use a slightly smaller cutter or glass to score an inner border on the round. Transfer the puff pastry rounds to a baking tray lined with parchment paper.

3. Using a hand mixer, combine the cream cheese, sour cream, sugar, lemon juice, lemon zest, and vanilla extract. Mix until all ingredients are incorporated and the consistency is creamy. Spread one tablespoon of the cream cheese mixture in the center of each puff pastry round leaving a 1/4” inch rim.

4. Arrange the blueberries on half of the rounds and the strawberries on the remainder.

5. Bake for 15-16 minutes, or until the rims of the puff pastry desserts are lightly golden brown.

6. Allow the pastries to rest on the baking tray until room temperature. Garnish with lemon zest and powdered sugar (optional).

Breakfast Sandwich on a Croissant

4 Croissants from the bakery

4 ounces of thinly sliced local Ferndale Turkey from the deli

4 ounces of sliced cheese of your choice. (We love Swiss or smoked cheddar!)

May

18–May 31

Egg of your choice: scrambled or sunny side up!

This recipe is so simple to put together but a huge crowd-pleaser. A bonus: these sandwiches can be prepped ahead of time and even stored in the freezer! Simply, assemble, wrap individually to store, and freeze. When you’re ready, remove them from the freezer and pop them straight into the oven on a foil or parchment-lined baking tray.