A Lively and Unique Brunch Combination Picked from Salt To Honey, Recipes For Great Gatherings by Junior League of Salt Lake City
Perfect Waffles
There is nothing better than making a lovely plate of waffles during a weekend brunch date. The following recipe from the Junior League’s cookbook is something you, your family or your group of friends will love.
Ingredients
1 ⅓ cups steel-cut oats
½ cup cottage cheese
4 egg whites
1 teaspoon vanilla extract
2 teaspoons olive oil
1 teaspoon baking powder
½ cup cake mix, flavored or vanilla flavored
1 cup water
Directions
Preheat the waffle iron. Grind the oats in a blender. Add the cottage cheese, egg whites, vanilla, olive oil, baking powder, cake mix and ½ cup of the water and process until smooth. Add enough of the remaining water gradually until of the desired consistency, processing constantly.
Pour about ⅓ cup at a time onto the greased hot waffle iron. Cook using the manufacturer’s directions until medium brown.
Note: Reduce the cooking time if you wish to store the waffles in the freezer and reheat them later.
Serves 6 to 8
Raspberry Mojito
Who says you can’t have a drink with waffles? This raspberry mojito goes great with anything. Don’t brunch without it!
Ingredients
3 or 4 sprigs of fresh mint
8 raspberries
2 teaspoons sugar
1 ½ ounces white rum
2 ounces fresh lime juice
Soda water to taste
Directions
Muddle the mint, raspberries and sugar in a tall glass until mixed and fragrant. Add the rum and lime juice and mix well. Add a handful of ice cubes. Top with soda water. Garnish with a sprig of fresh mint and 2–3 raspberries.
pulvinar dapibus leo.
Chocolate Nut Meringues
What better way to end brunch than with a few delicious Chocolate Nut Meringues.
Ingredients
4 egg whites, room temperature
¼ teaspoon salt
¼ teaspoon cream of tartar
2 teaspoons vanilla extract
1 ½ cups sugar
½ cup walnuts or pecans, chopped
1 cup (6 ounces) chocolate chips
Directions
Preheat the oven to 300 degrees. Beat the egg whites, salt, cream of tartar and vanilla at high speed in a mixing bowl until soft peaks form. Add the sugar gradually, beating until stiff peaks form. Stir in the walnuts and chocolate chips. Drop by spoonfuls onto a cookie sheet lined with baking parchment.
Bake for 25 minutes or until firm to the touch, but not too brown. Cool on a wire rack.
Makes 2 dozen cookies
