Entertaining over Breakfast

Egg Bake Recipe - www.cobornsblog.com

www.cobornsblog.com - Plan the perfect party!
Mary

There are many occasions in which guests may be at your house for breakfast or brunch including: Easter, Baptism, First Communion, Baby or Bridal Shower, or even a Wedding Gift Opening. Whatever the celebration, there are many breakfast options.

My favorite breakfast menu includes an egg bake (see recipe below). This one has meat, but you can also do a vegetarian style if you desire.  I would also be sure to include a side of fresh fruit like pineapple, grapes, melons and strawberries if in season.  That is when they taste the best! Along with that I would include a mini muffin or Danish with juice; it doesn’t have to be orange juice, and coffee.

It is very important to keep your hot foods hot and your cold foods cold, not just for food safety, but also to keep the integrity and quality of the food at its best.  If you like to prepare your egg bake the night before, keep it in the fridge and put it in the oven to cook right before it is served.  With the fruit, be sure to keep it cool and crisp in the refrigerator until it is time to eat. While the dishes are out on your table you can keep the egg bake covered and a bowl of ice under the fruit.  Keep coffee hot in a carafe.

I would be happy to assist you with any of your questions regarding hosting a meal.  You know how to reach me. Or if you prefer, Coborn’s is always more than happy to cater for your special events.

Egg Bake
Serves: 18
 
Ingredients
  • 18 Eggs, whipped
  • 6 Cups Milk
  • 1 tsp. Mustard (prepared)
  • 1½ Lbs. Meat, cooked - Sausage, Bacon or Virginia Baked Ham, diced
  • 4 Cups Shredded Cheddar Cheese
  • 9 Slices White Bread
  • ¼ tsp. Salt
  • ¼ tsp. Pepper
Instructions
  1. Preheat oven to 350°F.
  2. In a large bowl mix whipped eggs, milk, mustard, cooked meat, 2 cups cheese and vegetables of your choice.
  3. Spray the bottom of a 13"x9" pan with cooking spray.
  4. Layer bread on bottom of pan, covering bottom.
  5. Pour egg mixture over the bread.
  6. Top with Salt and Pepper and add remaining cheese.
  7. Bake uncovered for approximately 35 minutes (can cover if it gets too brown)
Notes
Add to your liking: Mushrooms, Green Onions and/or Green Peppers (do NOT use any frozen vegetables)

Egg portion can be prepared the day before and refrigerated.

Bon Appetite!
Mary
Coborn’s Catering Manager, Sauk Rapids, MN

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Great Gatherings with Mary - www.cobornsblog.com

5 fun ways decorate with a star tip

5 fun ways to decorate with a star tip! www.cobornsblog.com

www.cobornsblog.com The art of Cakes with Amanda
Amanda

It has a lot of points, it comes in many sizes, it usually only does one job, but it does it well. What is it? A star tip! This time around I’m going to share 5 little things you can do with your star tip, I’ll be using a number 22, if you are wondering. Also, sometimes the tips come with the points all pointing inward, almost touching. I always jam a pen or stick in there to flair them out. The frosting comes out much more full and puffy. Just don’t use your finger! The points are sharp and you may instantly regret the decision. You’re going to have to trust me on this one.

How to frost your cupcakes with Fantasy Flowers and 4 other fun ways to use the Star Tip! www.cobornsblog.com

 

 

1. Fantasy flowers. Here’s a secret. Fantasy flowers are decorator code for “I know these don’t actually look like a flower you find in nature but I think they look pretty so I’m going to do it anyway.” I did one of these cupcakes with long, drawn out stars. Just squeeze and pull back. The other I did by making shell shapes that all meet in the middle. Isn’t that more fun than the usual blob of frosting on top? Then you finish off with a round tip to make the center of the flower.

How to make a Cookie Sheep and 4 other fun ways to decorate with a star tip! www.cobornsblog.com2. These little sheep cookies would be so cute at a baby shower. Or make some up in the spring! Using your little star tip you just make small circular motions, covering the surface with puffy fluffiness. Draw on the face with a round tip and dot your eyes. I have also made these on upside down cupcakes, equally adorable.

 

 

 

How to make a Monster Face using a star tip and 4 other fun ways to decorate with a star tip! www.cobornsblog.com

 

3. Monster face! The best part about this idea is there is no wrong way. You can draw long drawn out fur, short push star style or small swirls. You can sweep the hair up, down, over the eye… You get to be a hairstylist with frosting. Finish your face by making crazy eyes and a creepy smile with your round tip. You can decorate cookies, cupcake tops, or even a cake.

 

 

 

 

How to make a Basket Weave look without the work! And 4 other fun ways to decorate with the star tip! www.cobornsblog.com4. The “not really basket weave but at a distance might fool your friends” idea. So doing basket weave can be time consuming. Don’t get me wrong, it looks great, but it’s definitely an upper level skill when done correctly. Here’s an idea for giving the same woven look in a fraction of the time. Start at the bottom of your iced cake. Do a shell border in the clockwise direction. Once you’ve gone all the way around do a shell border above that in the counter clockwise direction. Try to line up the puffy part of the shell with the tail of the shell below it. Think of it as laying brick. Continue your borders all the way up the side of your cake to create the basket weave look.

5. Borders! Yeah, I’m sure you were thinking this would be some mind blowing, original idea. Well, guess what. It’s time to leave that push star border behind. Yeah, I’m looking at you. You want to decorate? Good. Let’s get you making a real border and not one of them frosting pile caterpillar borders!

How to make a shell border with a star tip. And four more ways to decorate with a star tip! www.cobornsblog.com

A basic shell border is made of… shells! Ok, that wasn’t much of a shock. The part to master is the shape and how you connect them into a border. Yes, there are shell tips, it looks like a half star, but I don’t use them anymore. I was confused on my first day on the job. How could I make shell borders without shell tips?! Feeling silly I was told to use the star tip and I haven’t looked back. I think the borders look so nice and full with a star tip. Plus later on, when you want to get fancy, you can make more ornate shell borders.

How to make a shell border with a star tip. And four more ways to decorate with a star tip! www.cobornsblog.comTo make a nice little shell first make sure you are holding the tip at the correct angle, go for about 45 degrees. If you are making your border from left to right have the opening facing to the left, this is assuming you are right handed. Now give a squeeze. The frosting will flow out. When the puff is the size you want you pull and move your hand to the right at the same time releasing the pressure. This should cause a tapering effect on the end of your shell. Basically you are making a puff and a tail, over and over. Practice making little puffs first. When they look like the individual puffs in the photo, try linking them together. Make a puff, draw out a little tail, then the trick is to give a little push/flick to the left while beginning the squeeze for the next shell. This should make the puff over lap the tail you just made previously. Puff to tail, puff to tail, puff to tail, over and over.

Without the little tapering tail your border will start to look like a conga line of shells.  Look at the side shot of the borders. See how in the second to the top row the puffs are just in a big piggy back pile? Try to make borders like the bottom two rows. The piggy back look tends to get taller and taller, sometimes leaning over. If you find you are just making a wavy frosting pile you need to work on squeezing and relaxing as you go to create the contrast between shells. It will make your border look much more professional. And don’t feel bad! It’s a good start, you just need more practice!

From there you can make so many variations. Big puffs and very long tails, 2 puffs and a tail, the scroll border! the reversing scroll border! and beyond!

I hope you try a few ideas out or at least practice your borders. Remember, you don’t need all the tips in the store. Just a few tried and true favorites and some creativity.

Amanda
Coborn’s Cake Decorator
Sauk Rapids, MN

Click Here for more articles written by Amanda
www.cobornsblog.com - The Art of Cakes with Amanda