Baptism Brunch Menu & Timeline
By Dawn Hall, author of the Busy People’s Cookbook Series
Plan an elegant brunch to celebrate after the baptism. Our menu plan and timeline makes planning a snap!
Menu Plan Serves 16:
For the recipes, click the link below.
Breakfast Scramble
French Toast
Ham and Cheddar Biscuits
Pumpkin Crumb Squares
Crispy Breakfast Wreath
Red and Green Grape Salad
Broccoli and Tomato Trifle
Eggnog Cappuccino
Carved Watermelon
Edible Centerpiece:
For an edible centerpiece, cut the watermelon into a basket shape. Cut the watermelon into bite size pieces and put into the watermelon basket.
Supplies:
Electric mixer
10 x 15-inch jelly-roll pan
Trifle bowls
Slow cooker
Timeline:
- Set the table, leaving a place in the middle of the table for the Carved Watermelon.
- About 3 hours before serving time, make the Red and Green Grape Salad, cover, and place it in the refrigerator until serving time.
- Make the Crispy Breakfast Wreath and let it cool.
- While the breakfast wreath is baking, make the Pumpkin Crumb Squares.
- Take the wreath out of the oven, increase the heat to 375 degrees, and put the Pumpkin Crumb Squares into the oven.
- Make the Carved Watermelon Basket.
- Make the Ham and Cheddar Biscuits. Be sure to remove the Pumpkin Crumb Squares when they are finished and set aside until serving time.
- While the biscuits are baking, make the Eggnog Cappuccino and place it in a slow cooker to keep warm. You can place a ladle on a small plate next to the cappuccino for guests to serve themselves. Remove the biscuits from the oven and set aside until serving time.
Forty-five minutes before serving
- Start the French Toast and place it in the oven on warm until serving time. Make sure your oven heat is either turned off (still warm from a previous baking) or on the lowest heat.
- Start the Breakfast Scramble.
- While the scramble is cooking, start the Broccoli and Tomato Trifle.
Last 15 minutes
- Place the Carved Watermelon in the middle of the table.
- Finish the Broccoli and Tomato Trifle.
- Cut the Pumpkin Crumb Squares into pieces.
- Place all of the food on the table. Don’t forget to get the Red and Green Grape Salad out of the refrigerator.
Grocery List:
2 (16-ounce) bags frozen broccoli cuts
1 (16-ounce) bag frozen stir-fry mix
16 ounces red seedless grapes
16 ounces green seedless grapes
3 green onions
1 medium, seedless watermelon
1 pint cherry or grape tomatoes
1 box unsweetened whole-grain cereal flakes
Coffee
2 loaves light white bread
Sugar-free maple syrup
8 ounces extra-lean ham
16 ounces Canadian bacon
17 eggs
Light margarine
4 (16-ounce) containers liquid egg substitute
2 quarts fat-free, low-carb milk
8 ounces fat-free, low-carb French vanilla liquid creamer
2 (8-ounce) packages fat-free mild Cheddar cheese
Baking Items
1 (39-ounce) can pumpkin pie mix
1 (7-ounce) package cherry crumb topping mix
1 (9.7-ounce) package Splenda Granular
All-purpose flour
Baking soda
Whole wheat flour
Nonfat cooking spray
Fat-free whipped salad dressing
Light whipped salad dressing
Vanilla extract
Green food coloring
Rum extract
Butter-flavored sprinkles
Dried chives
Fat-free Italian salad dressing
Reduced-fat bacon crumbles
Cinnamon candies
Dawn Hall is the author of the award winning Busy People’s Cookbook Series including the just released title: Busy People’s Super Simple Menus Cookbook, (137 healthy, home-style-meals made in 30-minutes or less); Slow Cooker Cookbook, Low-Carb Cookbook, Diabetic Cookbook, Christmas Cookbook, Low-Fat Cookbook, Busy People’s Down Home Cooking Without the Down Home Fat Cookbook and 7 Simple Steps to a Healthier You. Her books are currently available at all fine bookstores and on the internet. She is also a popular inspirational speaker full of energy, insight and clever ideas. Her website is: www.Dawnhallcookbooks.com
