SWEET YELLOW CORNBREAD

It's been a busy last couple of weeks.   Fall still not quite in the air in Little Rock.  However, we are celebrating regardless of the hot-muggy temps outside.

I had the pleasure of doing a couple of more segments on KTHV11 The Vine's Morning Show again on Friday.   This time we focused on bringing in Fall Decor and planning a Fall Brunch.  We also introduced a couple of craft ideas that families can do for the Halloween Season.

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The main course of the Fall Brunch included Southern Sausage Balls.   These are great to make ahead, refrigerate and bake the next morning if you need.  The recipe you can find on the website here or on the Vine  and see the video.   I also added bacon & Canadian bacon for the main meats.   I used mild cheddar & sharp cheddar cheese to make the pumpkin cheese.  Who said you had to use cookie cutters just for cookies?   Make sure your cheese is cold when you cut them out.   I used Muenster cheese to make the ghosts.   These make your table fun, entertaining and adds a special detail.

I love the Sausage Balls without the cream cheese.   You can always use cream cheese as a dipping sauce, or the Smuckers Plum Jam, Raspberry or your favorite syrup.  This is a favorite at my office.  The sausage balls are excellent served hot or at room temperature.   

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For fun design elements, add in some real and faux pumpkins in various shapes, sizes and colors.  We had a blast decorated the "cuties."   Cuties make adorable little pumpkins.  All you need is a cutie, and permanent markers.  Don't worry, you can still eat them!   You peel them off.   Draw a cute face and I topped mine with the adorable sunflower toothpicks.   

My grazing board contained hard-boiled eggs, fresh tomatoes, cheeses, Canadian Bacon, garlic toast, and red seedless grapes.  The other grazing board contained the sausage balls, cheeses and beautiful plums to add in the fall colors to the board.

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I had to bring along my two favorite caddy boxes.  The white vintage box contained an assortment of pastries.  I brought out the favorites of fall to include:  orange cranberry bread, pumpkin scones, pumpkin bread, chocolate dipped mini croissants, pecan tarts, and my favorite waffle cookies.  I use these light waffle cookies for rehearsal dinners, showers & more.  They are so pretty and are really good plain or with your favorite syrup.  I find these at TJ Maxx or Marshall's.   They usually have them year round.

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To top off the wonderful foods and pastries, I added in by favorite red caddy filled with an assortment of nuts, chocolates, candy corn, ghost pops & more.   This makes your brunch a real treat.  Your guests can make their own candy sacks to take home.   You can pick up cute bags at your local Dollar Tree or other stores. 

The ghost pops are so easy to make, and a fun craft for all!   All you need to go with the tootsie pops is sturdy white napkin (cocktail or dinner) black & orange ribbon, and a black sharpie to draw the eyes.   Fold over the tootsie pop with the napkin, tie the ribbons around in a knot & bow.  And last, draw the eyes. 

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Another fun for your brunch is to let your guests take part in decorating the cake.  I love the inside/out German Chocolate.  It is so good to leave plain and pour on your favorite sauces or syrups.  Whether it is pumpkin spice, salted caramel, dark chocolate, or raspberry it makes the cake so delicious and colorful.  Be sure and watch the episode where Laura decorated our cake.     

The recipe for the cake is here

Fall is the beginning of the most wonderful time of the year.   Family & friends gathering for meals.  Halloween tricks & treats, Thanksgiving, Christmas and New Year's.   I can't wait to share many ideas with you for the upcoming Season we have planned.  

I love peach pie, pudding, cake, etc.  I thought that I would make some "southern" peach crepes for a change.   We love to eat breakfast for dinner.  I know many that have Sunday Supper devoted to breakfast foods.

If you google the definition of crepes,  you will find crepes are a thin type of pancake:
A crêpe or crepe is a type of very thin pancake. Crêpes are usually of two types: sweet crêpes and savoury galettes. Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes. Wikipedia

An easy way to make delicious crepes is to take your good ole' fashion buttermilk pancake recipe and add more water.   The batter needs to be thinner as it will pour off the spoon easier.   I use Aunt Jemima Buttermilk Complete.     Again, add more water.

The key is to drop two tablespoons of unsalted butter in your skillet and heat it.   Drop in your batter onto the melted hot pan of butter.   Turn down the stove to a medium to high heat.   The pancake (i.e. southern crepe) will start to bubble (just like you are cooking pancakes) and be ready to flip.   STOP:   Before you flip add about two tablespoons of your peach fruit mixture (see recipe below) before you flip the crepe.  Use your spatula to fold over the side of the crepe, so that your peach filling will be inside (like a fried pie.)

Flip over and let both sides become golden brown.   Remove from heat and top with organic powdered sugar and serve.  I did pour warm maple syrup on ours.    It was delicious!    So, you just made yourself crepes or stuffed pancakes.   Basically, the French call them crepes and us southerner's refer to them as stuffed pancakes.

Peach Crepe Filling:

1 can of Peach Pie Filling
1/4 cup dark brown sugar (or light)
2 Tablespoons of sugar
1 Teaspoon of Vanilla
1 Tablespoon of Organic Cinnamon
2 Tablespoons of unsalted butter
1/2 cup organic powdered sugar (to use as topping for crepes)

To Make:
In a mixing bowl combine and mix together all the ingredients except for the butter.
Pour into small skillet on stove top and simmer adding in the butter.  Let simmer for about 5-7 minutes.    

These were so delicious and so easy to do.    They are perfect for a #SundaySupper, brunch or an easy dessert!

Enjoy!

​Pat