I first met Judy when she was a guest at our book club, Books and Biscuits. She has since returned several times to give us updates on her books. We always look forward to having her join us. I was invited to join the book club a few years ago when I retired for the second time as they all knew I was an avid reader. There are about 12 of us, give or take, at any given time, so we rotate our meetings at the various homes for brunch once a month. When it came time for me to host the book club, I picked some of my favorite recipes that usually get raves. I have been a Field Editor for Taste of Home magazine for 14 years so many of my favorites are Taste of Home recipes.
Above is a picture of my brunch table. Left to right, fresh fruit and dip, Apricot and White Chocolate Coffee Cake, Monterey Quiche, and Banana Chip Mini Cupcakes. Except for the fruit, all the recipes are from Taste of Home.
Yield: 12 Servings
2 cups biscuit/baking mix
2 tablespoons sugar
In a large bowl, combine the biscuit mix and sugar. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Fold in chips. Pour into a greased 9-in. round baking pan. Drop preserves by teaspoonfuls over batter. Cut through batter with a knife to swirl the preserves.
For topping, combine biscuit mix and sugar in small bowl; cut in butter until crumbly. Sprinkle over batter.
Bake at 400° for 20-25 minutes or until golden brown. Serve warm. Yield: 12 servings.
Nutritional Facts 1 slice equals 245 calories, 11 g fat (4 g saturated fat), 25 mg cholesterol, 332 mg sodium, 35 g carbohydrate, trace fiber, 3 g protein.
Yield: 42 Servings
Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 375° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
For frosting, in a microwave bowl, melt shortening and remaining chocolate chips; stir until smooth. Frost cupcakes. Yield: 3-1/2 dozen.
Nutritional Facts 1 cupcake equals 65 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 57 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.
Prep: 15 min. Bake: 40 min. + standing
Yield: 12 Servings
4 cups (16 ounces) shredded Monterey Jack cheese
In a large bowl, combine the first eight ingredients. Pour into pastry shells.
Bake at 400° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Yield: 2 quiches (6 servings each).
Lighter version: Makeover Monterey Quiche
Nutritional Facts 1 piece equals 452 calories, 32 g fat (16 g saturated fat), 239 mg cholesterol, 692 mg sodium, 22 g carbohydrate, trace fiber, 21 g protein.
About Joan Hallford
A grdiate of Birdville High School and TCU in Fort Worth, Texas, Joan retired from both the Federal government (GSA) and Birdville ISD. She has been a volunteer for the past five years at her church’s resale shop and is active in her church, mmediate past chair of her circle. She was chair of the committee for her circle’s church-wide cookbook published several years ago.