Lunch For the ones I love in the hunt of KVV and the 270,036 who are the OCS Of Edina 6/15/21

A brunch Lunch for you may it lift your spirits to sing to the lord!

Party-Ready Easter Buffet: Celebration Punch

This pretty fruit punch has just the right amount of sweetness. The ice ring keeps it cool for hours without diluting the flavor. —Marci Carl, Northern Cambria, Pennsylvania

Ingredients

• ICE RING:

• 1-3/4 cups orange juice

• 1-1/2 cups water

• 1 cup halved fresh strawberries

• Fresh mint sprigs

• PUNCH:

• 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed

• 4 cans (5-1/2 ounces each) apricot nectar

• 3/4 cup orange juice concentrate

• 3 cups cold water

• 1 cup lemon juice

• 3/4 cup sugar

• 1 liter ginger ale, chilled

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Directions

• For ice ring, in a bowl, combine orange juice and water. Pour 2 cups into a 4-1/2-cup ring mold. Freeze until solid. Top with fresh strawberries and mint. Slowly pour remaining juice mixture into mold to almost cover strawberries and mint. Freeze until solid.

• For punch, place thawed strawberries in a blender; cover and puree until smooth. Pour into a large serving or punch bowl. Add the apricot nectar, orange juice concentrate, water, lemon juice and sugar; stir until sugar is dissolved. Just before serving, stir in ginger ale and add ice ring.

Nutrition Facts 1 cup: 140 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 36g carbohydrate (34g sugars, 1g fiber), 1g protein.

Bright Easter Brunch: Cherry Danish

These ruby-studded pastries will be the first to disappear from your brunch table. You can use apple pie filling with equally good results. —Christie Cochran, Canyon, TX

Ingredients

• 1 package (1/4 ounce) active dry yeast

• 1/4 cup warm water (110° to 115°)

• 1 cup warm 2% milk (110° to 115°)

• 3/4 cup shortening, divided

• 1/3 cup sugar

• 3 large eggs, room temperature, divided use

• 1 teaspoon salt

• 1/4 teaspoon each ground mace, lemon extract and vanilla extract

• 4 to 4-1/2 cups all-purpose flour

• 1 can (21 ounces) cherry pie filling

• GLAZE:

• 1-1/2 cups confectioners' sugar

• 1/2 teaspoon vanilla extract

• 2 to 3 tablespoons 2% milk

• 1/3 cup chopped almonds

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Directions

• In a large bowl, dissolve yeast in water. Add the milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.

• Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

• Punch dough down. On a large floured surface, roll dough out to a 24x16-in. rectangle. Dot half of the dough with 1/4 cup shortening; fold dough lengthwise. Fold the dough 3 times lengthwise, then 2 times widthwise, each time dotting with some of the remaining shortening. Place dough in a greased bowl; cover and let rise 20 minutes.

• On a floured surface, roll dough into a 16x15-in. rectangle. Cut into 8x3/4-in. strips; coil into spiral shapes, tucking ends underneath. Place in 2 greased 15x10x1-in. baking pans. Cover and let rise in a warm place until doubled, about 1 hour.

• Beat remaining egg. Make a depression in the center of each roll; brush with egg. Fill with 1 tablespoon pie filling. Bake at 375° for 15-18 minutes or until golden brown. Cool on a wire rack.Combine confectioners’ sugar, vanilla and milk; drizzle over rolls. Sprinkle with almonds.

Nutrition Facts 1 pastry: 137 calories, 5g fat (1g saturated fat), 17mg cholesterol, 70mg sodium, 21g carbohydrate (10g sugars, 1g fiber), 2g protein.

Party-Ready Easter Buffet: Mushroom & Smoked Salmon

This recipe came from a "what's in the fridge?" moment, and it's so good. It makes two tarts for brunch or appetizers. —Jacquelyn Benson, South Berwick, Maine

Ingredients

• 2 sheets refrigerated pie crust

• 1 tablespoon olive oil

• 1 medium red onion, thinly sliced

• 1 tablespoon butter

• 4 cups sliced fresh mushrooms (about 10 ounces)

• 2/3 cup smoked salmon or lox

• 1/3 cup crumbled feta cheese

• 8 large eggs, divided use

• 4 teaspoons drained capers, divided

• 1/2 teaspoon salt, divided

• 1/2 teaspoon pepper, divided

• 2 teaspoons snipped fresh dill, optional, divided

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Directions

• Unroll crusts into two 9-in. fluted tart pans with removable bottoms; trim edges. Refrigerate 30 minutes. Preheat oven to 400°.

• Line unpricked crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottoms are golden brown, 2-4 minutes longer. Cool on a wire rack. Reduce oven setting to 375°.

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender and lightly browned, 5-7 minutes. Remove from pan. Add butter and mushrooms; cook and stir until mushrooms are tender, 6-8 minutes. Cool slightly.

• Place tart pans on separate baking sheets. Divide onion and mushrooms between crusts; top with salmon and cheese. In a bowl, whisk 4 eggs, 2 teaspoons capers and 1/4 teaspoon each salt and pepper; if desired, stir in 1 teaspoon dill. Pour over 1 of the tarts. Repeat with remaining ingredients for second tart.

• Bake until a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5 minutes before cutting.

Editor's Note: Tarts may also be prepared in two 9-in. springform pans or pie plates; bake as directed.

Nutrition Facts 1 piece: 239 calories, 15g fat (6g saturated fat), 136mg cholesterol, 382mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 8g protein.

Kid-Friendly Easter Spread: Fruit and Cheese Kabobs

We came up with this fresh and fruity summer snack idea. It's easy to make ahead and carry to the ballpark, beach or playground, and the cinnamon-spiced yogurt dip adds a fun touch kids love. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

• 1 cup vanilla yogurt

• 1/2 cup sour cream

• 2 tablespoons honey

• 1/2 teaspoon ground cinnamon

• 2 cups fresh strawberries, halved

• 1-1/2 cups green grapes

• 8 ounces cubed cheddar or Monterey Jack cheese, or a combination of cheeses

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Directions

• For dip, mix first 4 ingredients. On 12 wooden skewers, alternately thread strawberries, grapes and cheese cubes. Serve immediately or refrigerate.

Nutrition Facts 1 kabob with 2 tablespoons dip: 147 calories, 9g fat (5g saturated fat), 22mg cholesterol, 143mg sodium, 12g carbohydrate (11g sugars, 1g fiber), 6g protein.

TASTE OF HOME

Spring Easter Lunch: Vanilla Cheesecake

To me, there is nothing better than a simple, elegant cheesecake where the vanilla takes center stage. And when I'm feeling decadent, I'll add the rich chocolate ganache topping. —Ellen Riley, Murfreesboro, Tennessee

Ingredients

• 2 cups graham cracker crumbs

• 1/2 cup butter, melted

• 1/4 cup sugar

• FILLING:

• 4 packages (8 ounces each ) cream cheese, softened

• 1-1/2 cups sugar

• 3 tablespoons vanilla extract

• 1/8 teaspoon salt

• 4 large eggs, room temperature, lightly beaten

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Directions

• Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan.

• In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet.

• Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

To Make Ahead: Cheesecake may be stored in the refrigerator 4-6 days before serving. Wrap securely before chilling; top just before serving.

Nutrition Facts 1 slice: 551 calories, 37g fat (21g saturated fat), 159mg cholesterol, 424mg sodium, 47g carbohydrate (37g sugars, 1g fiber), 8g protein.