Brunch Ideas Coming Your Way

It’s funny the things we take for granted. If you know how to cook, you don’t really think about facing life without some skills in the kitchen. I bring this up because Easter Brunch is a popular after-service activity. You need to make reservations well in advance. Not this year, since the restaurants all across the country are closed. And let’s face it, brunch does not bode well as a carry-out meal.

One of the cooking sites that I subscribe to sent out an e-mail blast with links to various sites that can help you plan an Easter Brunch at home. That’s when the light came on – there are people out there scratching their heads and wondering what to do.

If nothing else positive comes of this Pandemic, people are going to learn a few new skills. Life style might be forever changed for the better. One can only home.

A great example of learning would be the woman at the market recently. Hubby and I had walked up to the market to pick up a few small items and stretch our legs. I needed garlic. The cashier held up the garlic bulb and asked “Is this a green onion?” No, that’s garlic was my reply. She smiled and said “I work in the deli department making sandwiches, so I’m not familiar with produce.”

I know what you are thinking, she’s young. Actually, she was middle-age and I can only assume cooking from scratch is a new experience for her. Think of all the things she is going to discover at the check out stand.

Anyway, where was I? Oh yes – this Brunch Bundt Cake is super easy because you use a Muffin Mix. Perfect for first time bakers. Perfect for families because the children can help. What a great way to start the day together.

Citrus Morning Poppy Seed Brunch Cake
Brunch Bundt Cake
2 cups Water
1/2 cup Vegetable Oil
2 Eggs
2 (15.8 oz) packages Lemon-Poppy Seed Muffin Mix

Heat oven to 350-degrees. Grease 12-cup fluted tube cake pan; lightly flour. Set aside.

In large bowl, stir water, oil and eggs with fork. Stir in muffin mixes until moistened. Pour into pan; spread evenly.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool in pan 15 minutes. Turn upside down onto heatproof serving plate or cooling rack. Remove pan; cool cake completely.

Lemon Glaze
1 cup Powdered Sugar
2 tablespoons Butter, melted
1/2 teaspoon Lemon Zest

In small bowl, mix powdered sugar, butter and lemon peel. Stir in lemon juice until glaze is smooth and can be drizzled easily.

Spoon glaze over top of cake, letting some drizzle down side.

Garnish
Lemon Peel, if desired

Using a vegetable peeler, carefully remove long strands of the peel from a lemon. With a sharp knife, cut into thin curls. Sprinkle over the top of the cake while the glaze is still wet.