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PAGE 8A \ FORSYTH COUNTY NEWS Friday, April 9. 2004 Easter brunch recipes that are certain to please everyone If you are not going out to lunch this Easter, why not host an Easter Brunch? This menu will certainly please all palates, even the little ones. So. after Church and the egg hunt, offer your friends and family a home cooked brunch one they will not soon forget. This delicious recipe comes from Food Network’s Paula Deen. Her popular show, "Paula’s Home Cooking," is a wonderful resource for good old Southern favorites. This recipe, though not for the diet conscious, is a real treat. French Toast with Banana's and Walnuts 6 eggs 1/4 cup milk 4 very ripe bananas 1/4 cup coarsely chopped walnuts 1/8 teaspoon freshly grat ed nutmeg 8 slices egg bread 4 tablespoons butter Confectioners' sugar, for dusting Maple syrup or jam. for serving In a large shallow bowl, using a fork, beat the eggs until lightly frothy. Stir in the milk and set aside. ACROSS 1 Ewe said it 4 Rather’s employer 7 Body powder 8 Bite 10 Jouster’s uni form 11 Fascination 13 The question? 16 Start of the XVlth century 17 Waits awhile 18 Hounds’ quar ry 19 Frilly, in away 20 “- Misbehavin’” 21 Fabric 23 Johnny Mathis classic 25 Wax 26 “Get the Party Started” singer 27 Unruly bunch 28 Touches 30 39-Across, to Caesar 33 Serial phrase 36 Henson creation 37 Similar 38 Get gussied up 39 Early birds? 40 Away from NNW 41 Greek letter S 99 3Ms S 3 H oWM Oil 1 I q .- 3 .£L N AAH£.2. 3 JLO._£ v A €)■■s[ i__n a VWia o__n \ \ BBBl* 3B|Bm jo ju o \ \ \ pBAA J. 1 HJEIJL2. 1 £■ \sr < \ ——XWC— I- ZjHHI \ \ x 0 d M$ 3q 1 g M* q \r—A V I 3 —P.AA2.Jti. u £Z ®.P.A / I MZ 0011 o h v I I I—J 0 H 1 v hB Adlen < *j t Robinson fa Peel the bananas into a small bowl and mash them with a fork. Stir in the walnuts and the nutmeg. Spread the banana mix ture over the 1/2 of the bread slices, leaving a 1/4-inch bor der uncovered on all edges. Top with the remaining bread slices and press down gently to seal. Place 2 sandwiches in the egg mixture and press down gently. Turn over and let soak for a moment until evenly satu rated on both sides. Repeat with the other 2 remaining sandwiches. In a frying pan or on a griddle, melt 2 tablespoons of butter over medium heat. Place the sandwiches on griddle and fry until the undersides are golden brown, about 2 minutes. Add the remaining butter, flip the sandwiches with a spatula and fry until golden brown. To serve place the toast on plates and dust with confec- King Crossword 11IR 11 W 13 14 15 16 ■BF® ■ 19 ■■■■2 o ■2l 22 ■■23 24 ■ 25 BBBP BMBh 27 ■■2 B 29 ■■3 o 31 32 33 34 35 hk? ■■ ddzwnztiß DOWN 1 Felix Salten hero 2 Lotion additive 3 Tumbler 4 Actress Sevigny 5 Leaves in a hurry 6 Dirty stuff 7 Walked hard (on) 8 Trick-or treaters’ booty © 2004 King Features Synd., Inc IN THE KITCHEN turners’ sugar. Serve with maple syrup or jam. • • • This recipe is courtesy of Rachel Ray and her mother from Ray’s Thirty Minute . Meals show' on Food Network. These delectable little toasts would be a terrif ic start to brunch, or just serve them alongside the French toast. Elsa's Ham and Asparagus Toast 1 pound thin asparagus spears Salt 1 loaf chewy, crusty farm house style white bread, cut into 3/4-inch slices 1/2 stick butter, softened 2 tablespoons Dijon or grain mustard 1 1/4 pounds boiled, baked or smoked ham. order thick slices at deli counter Freshly ground black pep per 1 pound fontina, shredded or sliced Holding one spear at each end snap off the tough stem of asparagus. Use this spear as a guide line to trim the bundle with a sharp knife. Simmer asparagus in salt- 9 Black-ink entry 10 Cash dis penser, for short 12 Heavy wood 14 Affluent 15 Addnl. ph. 19 Despondent 20 Have an inquiring mind 21 Law-breaker 22 Hit high in the air 23 Catcher’s ' need 24 Member of the loop 25 London hrs. 26 Football tac tics 28 Pinnacles 29 Idaho’s capital 30 Expenditure 31 Ex-Gls 32 Commotion 34 Messes up 35 In the offing ed boiling water three min utes. Drain and run under cold water. Cut asparagus to fit the size of the toasts. Toast 8 thick slices of farmhouse style bread under a preheated broiler 6 inches from heat. Combine softened butter and mustard. Spread the toasted bread with mustard butter. Cut sliced ham into smaller pieces to process. Grind the ham in your food processor. Spread the toast with ground ham. Arrange steamed asparagus spears on top of the layer of ham. Top each toast with a few grinds of black pepper and a mound of fontina cheese. Return toasts to hot oven under broiler and cook toasts until cheese melts and lightly browns at edges. Arrange ham and aspara gus toast on a platter and serve. • • • Who doesn't love Waffle House's hash browns? Recently. Waffle House shared their recipe with Sara Moulton on Food Network. Hash Browns “Scattered, Smothered, and Covered" 1 cup peeled, julienned russet potatoes Salt 2 tablespoons diced onions 1 slice American cheese Heat the oil on a large. Hat cast iron griddle or skil let over medium-high heat. Immediately "scatter" the potatoes over the oil. Season with salt, to taste. ’ "Scatter" over the onions and cook, without stirring, until the outermost edges 1 6 here's to our .. Q professionals X SCr 1 ADMINISTRATIVE PROFESSIONALS DAY << 0 APRIL 21 A %/ $ * PUBLISHES WEDNESDAY APRIL 21, 2004 DEADLINES Os IS WEDNESDAY W APRIL 14, 2004 Each Honoree Receives A Message On The Page And A Flowering Plant From Their Employer RATES: lor 2 Spaces $42.00 Each 3or 4 Spaces $40.00 Each 5 or More Spaces $38.00 Each Forsyth County News J Your "Hometown Paper" Siner 1900 J Contact your Ad Representative Now to reserve your space. 770-887-3126 have started to brown, about 2 1/2 minutes. Flip the hash browns with a spatula, and place the cheese on top. Let the cheese melt, about 30 seconds. Transfer the hash browns to a plate and serve immedi ately. • • • Sour Cream Coffee Cake Streusel: 1/4 cup sugar 3 packed tablespoons dark brown sugar 1/2 cup walnuts, toasted and coarsely chopped 2 teaspoon vanilla extract 1/2 teaspoon ground cin namon Cake: 2 cups unbleached all purpose flour 1 teaspoon baking soda 1/2 teaspoon fine salt Generous pinch freshly grated nutmeg Generous pinch ground mace 3/4 cup unsalted butter, plus more for the pan. room temperature 1 cup sugar 2 large eggs, room tem perature 1 cup sour cream 1 1/2 teaspoons vanilla extract Make the streusel by mix ing the sugar, brown sugar, walnuts, vanilla, and cinna mon together in a small bowl. Set it aside. Preheat the oven to 350 degrees F. Generously brush a round nine- by two-inch deep cake pan with butter. In a medium bowl whisk the flour, baking soda. salt, nutmeg and mace together and set it aside. In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporat ed. Mix the vanilla with the sour cream. Add the flour mixture in three parts to the butter mix ture, alternating with the sour cream in two parts until just combined. Spread half the batter into the prepared pan and sprinkle with half the streusel. Spoon the remaining bat ter on top and spread it out with a spatula. Scatter the remaining streusel over the top of the batter. Bake the coffee cake for one hour and about 10 min utes, or until golden brown and a tooth pick inserted into the center of the cake comes out clean. Cool on a rack for 10 to 15 minutes before serving. • • • Every great brunch should begin with a sparkling bever age. This is simple and the even the kids will love it. Sparkling Punch 2 cans cranberry juice concentrate 1 liter bottle sparkling wine 2 liter bottles Lemon-lime Soda Combine all the ingredi ents in a punch bowl. Adlen Robinson's Food column is published in every Friday's newspaper. Her "Home Matters" column is published in every Sunday's newspaper. She welcomes reader tips, suggestions and comments. Please email her at a4kidz@bellsouth.net or write to her at the newspaper.