Good Press

I would rather have an Easter brunch than a dinner, perhaps it's because of all the sweets, yeast breads and egg dishes. Plus ham goes well for breakfast, too. Here are some of the brunch dishes I've served in the past plus some new things I've tried recently that I think would be great on Easter morning. This past Sunday morning, I tried this 1978 Pillsbury Bake-Off finalist recipe for Maple Cream Coffee Treat. If I made it again, I would up the powdered sugar and leave out the coconut. It's yummy though and the sticky sauce reminds me of January Thaw . Image borrowed from Pillsbury MAPLE CREAM COFFEE TREAT from Pillsbury's "Crescents biscuits & more" booklet 1 cup packed brown sugar 1/2 cup chopped walnuts 1/3 cup maple syrup or dark corn syrup 1/4 cup butter, melted 1 8-ounce package cream cheese, softened 1/4 cup powdered sugar 2 tablespoons butter, softened 1/2 cup coconut 2 12-ounce cans Pillsbury Golden Layers refrigerated buttermilk biscuits He...

A longhaul trucker named Melvin gave us his recipe for a refreshing lemonade drink. I dubbed it Melvinade, which left a bad taste in my husband's mouth. But the drink itself is pretty tasty -- an orange offsets the tart lemon and it's sweet but not syrupy. It quenches thirst and finishes light and clean -- no "drag" on the on the palate from too much acid or sugar ... at least the way we made it. We didn't follow Melvin's formula to the letter. All props to truckers 'cause they move America and my uncle [and Melvin's girlfriend's father in fact,] rest his soul, was a trucker -- but we think Melvin's ratios are a little out of whack. He said he puts the juice of three lemons and one orange and 1 1/2 cups of sugar in a two-quart pitcher and fills it with water. When we made it, to the citrus juice we added 3/4 cup of sugar and could probably have used even less. I measured the water exactly the first time we made it; the second time, my husband j...