This menu for a Spring brunch simply needs the addition of two of your favorite breakfast meats for a great meal!

Asparagus Frittata

Ingredients:
1 green bell pepper, diced
12 thin asparagus stalks
3 green onions, ends removed, and chopped
1/4 pound Parmesan cheese, grated
8 large eggs
5 fresh thyme sprigs
salt and freshly ground black pepper
1 teaspoon unsalted butter

Preheat the oven to 400 degrees F. Break the asparagus stalks off approximately 2 inches from the end. Slice into 2-inch pieces. Beat the eggs into a large bowl until frothy. Add the green onion, bell pepper, asparagus and grated cheese by the handful into the beaten eggs. Strip the thyme leaves from the stems and add to the bowl with salt and pepper to taste. In a large skillet, melt the butter over high heat. Add the egg mixture and cook until the eggs begin to set, approximately 1 minute. Reduce the heat to medium and cook for 2 more minutes. Place the skillet in the oven and bake approximately 5 more minutes or until the eggs are set on top. Remove from the heat, cut into wedges and serve.

Celery Appetizer: ~1930 Ladies' Home Journal
Stuff celery hearts with a mixture of 3 ounces cream cheese, 3 tsps. mustard, 1/4 tsp. salt, 1/2 tsp. Worcestershire Sauce, 2 tsp. butter, a dash of cayenne pepper, white pepper and paprika. Mix with fork until creamy.

Strawberry Salad

Ingredients:
4 cups torn salad greens
1 cup watercress
1 cup sliced, hulled strawberries
1/2 half of a small red onion, thinly sliced
Poppy seed Dressing (homemade or bought)
Edible flowers such as nasturtiums or chive blossoms

In a salad bowl, place greens, watercress, strawberries onion. Top with dressing and toss to coat. Garnish with edible flowers. Chive blossoms and nasturtiums are peppery in taste. If they are not available to you, fresh mint can be used for garnish. Caution: Be sure that all herbs and blossoms are free of pesticides.

Lemon Fluff

Ingredients:
1 cup flour
1 stick butter
1 tablespoon sugar
1 large tub frozen whipped topping (16 oz.)
2 cups confectioners' sugar
1 tablespoon lemon rind-outer layer only
2 tablespoons fresh squeezed lemon juice
2 8 ounce blocks cream cheese, softened
2 small boxes instant lemon pudding mix 3 3/4 cups milk

Mix together flour, sugar, and butter. Press into a lightly greased 13 x 9 pan. Bake crust for 15 minutes. Let cool completely. Blend together the sugar, cream cheese and 2 cups of whipped topping. Spread onto cooled crust. Mix together the pudding and milk. Pour over the cream cheese mixture. Top with remaining cool topping. Refrigerate overnight before serving.

Blueberry Coffee Cake

Ingredients:
1 carton (8 ounces) sour cream
1 teaspoon baking soda
1/2 cup butter, softened
1/4 cup sugar
3 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 cups brown sugar
2 tablespoons ground cinnamon
3/4 cup chopped nuts
2 cups fresh blueberries (or thawed frozen)

In a small bowl, stir together sour cream and baking soda. Set aside. In a mixing bowl, beat butter and sugar with electric mixer until well combined. Beat in eggs and vanilla. Add the flour and baking powder, beating until well mixed. Pour the sour cream mix into batter, mixing well. In another bowl, combine brown sugar, cinnamon and nuts. Set aside. Heat oven to 325 degrees. Spread half of the batter into a greased 9x13x2-inch baking pan. Sprinkle 1 cup berries over batter. Carefully spread remaining batter over this. Sprinkle the brown sugar mixture over this and top with remaining berries. Bake for 55 to 60 minutes, or until a toothpick inserted comes out clean.

MORE: A few more weekend brunch recipes!
http://www.oldfashionedliving.com/brunch.html
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