My daughter is not even in school yet so graduation day is a long ways off. However, my friend’s daughter is graduating from eighth grade in a couple of weeks and to celebrate she is hosting a brunch following the morning ceremony.
For a variety of reasons (not the least of which is the fact that she has six other children and most of the people attending the party are very close friends and family members) she decided to make the brunch a potluck. Which means I had to find recipes to make that could be doubled (or tripled) and that would complement a big buffet.
I’ve narrowed down my choices to lemon raspberry muffins and a ham and scalloped potato bake that is not only affordable but serves as a great main dish. The first recipe is a cinch to make and this time of the year fresh raspberries are easy to find. I also love the way the tartness of the lemon and raspberries hits you right after you bite through the sweet powdered sugar glaze.
The ham and scalloped potato bake is also a breeze to prepare and is a great way to use up leftover ham. (You can make a whole ham to feed your family and still have more than enough to make this dish to pass at a party.) The simple recipe calls for little more than ham, potatoes and cheese—-it’s a winning combination that pleases even the pickiest of eaters.
LEMON RASPBERRY MUFFINS
Ingredients:
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons juice
2 teaspoons fresh lemon zest
1 cup fresh or frozen raspberries
Ingredients for Glaze:
1 cup powdered sugar, sifted
2 tablespoons lemon juice
1 tablespoon milk
Directions:
Preheat oven to 350 degrees.
In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggs, buttermilk, oil and lemon juice and zest. Add wet ingredients into flour mixture just until moistened. Fold in raspberries.
Fill greased or paper-lined muffin cups two-thirds full.
Bake for 15-20 minutes.
Mix powdered sugar and lemon juice. Add milk until smooth. Drizzle glaze on top of slightly cooled muffins.
HAM AND SCALLOPED POTATO BAKE
Ingredients:
1 (8 oz.) container of cream cheese, softened
1 cup sour cream
1/2 cup milk
1 cup chicken broth
1/2 teaspoon black pepper
3 lbs. potatoes, thinly sliced
2 cups diced ham
1 cup diced red pepper
4 cups shredded cheddar cheese
1 cup sliced scallions
Directions:
Preheat oven to 350 degrees.
Spray 13×9-inch baking dish with cooking spray.
Mix cream cheese, sour cream, milk and chicken broth in large bowl until well blended. Add potatoes, ham, 2 cups of the cheese and red pepper; stir gently to coat all ingredients.
Spoon into prepared baking dish. Sprinkle with remaining cheese.
Bake for 45-55 minutes.
Uncover and bake another 15-20 minutes.
Garnish with scallions before serving.
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