Easter Brunch Recipes For You!

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Easter Brunch is one of my favorite meals of the year. I made two of our traditional Easter brunch treats this year, Apple Pancake and Easter "Cheese". I've been making, and enjoying both for more than 30 years. That's how good they are. The apple pancake is as impressive to serve as it is delicious.
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The Easter cheese - which can be served anytime, really - is not really cheese at all. It's a very sturdy firm sweet custard that just happens to look like a cheese. It's delicious with fresh fruit and sweet rolls or coffee cake and would be a delightful addition to a tea.
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Easter Cheese
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1 Quart whole milk
1 Dozen large eggs
3/4 up sugar
1 tsp vanilla
1/4 tsp. salt
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You will need cheesecloth and a colander
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Line colander with 3 or 4 layers of cheesecloth and set over a bowl.
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In large saucepan, heat milk on medium high almost to boiling. While milk is heating, break eggs into a medium sized bowl. Add sugar, vanilla and salt and using a fork or a whisk, mix well. Stirring constantly, slowly pour egg mixture into the milk. Continue stirring and cooking. Egg mixture will begin to look like scrambled eggs. Continue cooking, and egg mixture will separate from the water in the milk. Remove from heat, and pour mixture into cloth lined colander. Carefully draw up sides of cheesecloth and twist top so that mixture gathers into a ball. Use strip of cheesecloth or a large rubber band to secure cheesecloth as tightly as you can around egg mixture. The idea is to end up with a firm ball of cheese. Leave to drain in for one hour. Remove cheesecloth, set "cheese", smooth side up, on plate and refrigerate overnight. Slice and serve. Refrigerate leftovers - good for 3 - 4 days.
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Eggs look like scrambled eggs, and have separated from the water in the milk.

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Pour mixture in cheesecloth lined colander
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Twist and secure cheesecloth so you have a firm ball of "cheese"

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Invert drained mixture on a plate - smooth side up. Refrigerate overnight and slice and serve. As the picture shows, I slice it about 1/2 half inch thick and cut the slices in half.

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Apple Pancake

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For Pancake:

1 cup flour

1/4 tsp salt

2 eggs

1 cup milk

1 tsp butter melted

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2 tblsp butter

2 pie plates

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For Filling:

6 golden delicious apples

3 tbsp butter

1/2 cup sugar

1 tsp cinnamon - or pumpkin pie spice or apple pie spice

1/4 cup golden raisins (optional)

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Filling directions: peel, pare and slice apples about 1/4 inch thick or more. Place in large skillet with butter and heat. Add sugar spices and golden raisins. Saute on med heat until apples are soft, but still firm. When done, lower heat and keep warm until pancakes are ready.

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Pancake directions:

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Preheat oven to 450 degrees. In medium bowl, mix all pancake ingredients together with spoon or whisk just until smooth. Place a tablespoon of butter in each pie plate and place them in the oven until butter melts and is bubbly. Carefully remove pie plates and swirl to coat bottom and sides with the melted butter. Pour 1/2 of the batter into each of the hot pie plates and place in the 450 degree oven for 15 minutes. Lower heat to 350 and continue to bake for about 10 more minutes until pancakes are puffed and beginning to brown on top. Remove from oven, and shake each pie plate just enough to loosen pancakes. They should slide out easily.

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To serve

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On large plate or platter: Remove 1 pancake from pie plate and set on platter. Fill with warm apple mixture. Invert 2nd pancake on top of mixture. Sprinkle with sugar or powdered sugar for presentation then and serve. Makes 6 generous servings.

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Pancake is done when it is puffed and begins to brown.

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I like to sprinkle Florida natural sugar demurera crystals on mine before serving.

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The pie plates I use are 12 inch - for these I increase the batter by 1 third and use 8 apples for 8 servings.

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Refrigerate leftovers (if there is such a thing) re-heat for a minute in microwave to serve.

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I hope you all had a lovely Easter Sunday!

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I'm going over to Mt. Dora today to meet up with my sisters, Mary and Janet. We'll spend the day browsing the wonderful shops , have tea at the English Rose Tea Room and perhaps stop at a nearby orchid greenhouse to see about adding to our collections. We'll also be celebrating Mary's Big Five-Oh Birthday!