Take the time to celebrate any occasion, these champagne floats are sweet, bubbly and creamy. Pick your favorite sherbet flavor scoop into the glass and pour some champagne over the top and watch all the sparkly bubbly action that comes to life with your first scoop. Or you can wait for the sherbet to melt and sip. Ice Cream and bubbly could be for breakfast or dessert.
recipe from culinary arts
Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. It is believed that the pound cake is a Northern European dish, that dates back to the early 1700s. And over the years recipes have changed and many styles of pound cakes can be found. This recipe is pretty traditional and reminds me of the classic recipe I grew up with. The blueberry Jam is another story that I will hopefully be able to share with you soon. A friend of mine makes this Jam and will have it available. The idea is the classic pound cake with creative toppings, pound cake is an open palette.
Hosting a brunch I always look for a one dish recipe. I like the egg bakes with the potatoes, cheese and eggs all baked together in one dish. So when I saw this recipe I had to try it, if not just for the pretty puff pastry and egg on top of the dish. You just layer up all the ingredients and crack the whole eggs on top and pop in the oven. The first time I made it the potatoes were slightly under cooked, so the second attempt I pre-cooked them for about seven minutes in the microwave. I’ve had one comment that it would be good served with some hollandaise sauce on it, sounds tasty to me, just add a few hundred calories. Never made a hollandaise sauce, perhaps next time. It’s a very pretty egg potato pie, serve with a fruit salad and a glass of mimosa. cheers
recipe from sweet paul magazine