Connection Cafe

I don’t want to miss the morning.  There is something about waking up early before the stress of the day settles in.   The house is quiet, the sun is peaking over the horizon, the dew is fresh and all is well.  It is a time for reflection, prayer and thanksgiving.  It is when our most peaceful thoughts envelop us and calm our souls.  Surrendering to God’s plan and thanking him for another day.

One of my best mornings is one of quiet time with God, a good strong cup of coffee and a beautiful homemade brunch made just for my family.  So, don’t miss the morning, it’s the best time of your day!  Enjoy this glorious fall season…

SIMPLE STRATA

This Strata is a staple of mine for brunch.  It’s so easy because you can mix it up the day before you need it and let it settle in the fridge.  Just pop it into the oven before you are ready to serve and it’s done!  Its juicy, thick and is great way to jazz up eggs. 

5 cups of cubed French bread

Grated cheese

10 large eggs

1 quart whole milk

1 tsp. dry mustard

1 tsp. salt

1 tsp. pepper

1 cup cubed ham

½ cup Portebello mushroom

1 cup shredded cheddar cheese

Butter 9×13 baking dish.  Place the bread cubes in the dish and sprinkle with cheese.  In a bowl whisk together eggs, milk, mustard, salt and pepper. Pour the egg mixture over the bread and top with ham and mushroom.  Cover and chill Strata in the refridgerator from 4- 24 hours (I like mine to sit overnight).  In the morning, heat the oven to 350 degrees, uncover baking dish and cook for 60 minutes until the mixture is slightly puffy and golden brown on top. 

Delicous Apple Coffee Cake from Southern Living

Apple coffee cake is great way to start of the fall season.  Fresh crisp apples, delicious cinnamon and nutmeg…the taste of fall.  Southern Living has one of my most favorite recipes!

2 tbls. Butter

3 cups peeled and sliced Granny Smith apples

½ cup butter

1 cup sugar

2 large eggs

2 cups all purpose flower

2 tsp. baking powder

Pinch of salt

2/3 cup milk

2 tsp. vanilla extract

Streusel topping:

1 ½ cups of flour

1 cup chopped pecans (I like walnuts)

½ cup melted butter

½ cup firmly packed light brown sugar

1 ½ tsp. ground cinnamon

¼ tsp. salt

Preheat oven to 350 degrees.

Saute apples in 2 tbls. Butter until softened.  Remove from heat and cool.

Beat butter at medium speed until creamy, gradually adding sugar to beat well.  Add eggs one at a time, beating until blended.

Combine flour, baking powder, and salt; add to butter mixture alternating milk. Beat at low speed until blended.  Stir in vanilla and pour the batter into a greased and floured 9-inch baking pan.  Top with apples and streusel topping.  Delicious!

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