Krissy Gibson is the founder of Take the Cake. She shares her tips and foolproof recipes for hosting a beautiful brunch at home.

Hot Ham & Cheese Party Rolls

Ingredients

  • 1 container prepared raw dough or pizza crust
  • 350 g sliced ham
  • 12 slices Swiss or cheddar cheese

Glaze

  • 115 g butter
  • 25 g light muscovado sugar
  • 15 mls Worcestershire sauce (1 tablespoon)
  • 15 g Dijon mustard (1 tablespoon)
  • 10 g poppy seeds (1 tablespoon)

Method

Preheat oven to 160 degrees C. Coat a 9x13-inch baking dish with cooking spray.

Unroll the pizza dough onto a cutting board and press into approximately a 13x18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.

Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a small saucepan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.

Cover and refrigerate for up to 24 hours or bake right away, uncovered for 25 minutes until golden and browned.

Makes: 12 rolls.

Berry Oatmeal Bake

This is a great dish for breakfast or brunch. Can be made vegan and reheats for great leftovers. You can make your own granola or use a granola on hand.

Oatmeal bake ingredients

  • 2 eggs (or use an egg substitute)
  • 180 g rolled oats
  • 50 g chopped pecans
  • 4 g baking powder (1 teaspoon)
  • 320 mls of your favourite non-dairy or regular milk
  • 220 mls maple syrup
  • 40 g melted coconut oil or melted butter
  • 5 mls vanilla extract (1 teaspoon)
  • 500 g mixed berries, fresh or frozen
  • Pinch of salt and cinnamon, optional

Granola ingredients

  • 50 g rolled oats
  • 50 g pecans
  • 25 g light muscovado sugar
  • 5 mls vanilla (1 teaspoon)
  • 3 g salt (½ teaspoon)
  • 30 g melted coconut oil or butter

Method:

Preheat oven to 160 degrees Celsius.

In a large mixing bowl, combine oats, pecans, baking powder, cinnamon and salt.

Add milk, maple syrup, eggs, melted oil (or butter) and vanilla. Mix well.

Fold in the berries. Pour the mixture in an ungreased 8" x 8" square pan.

For granola topping, combine ingredients in medium-sized bowl and mix well. Top oatmeal with granola mixture in the 8" x 8" pan.

Place rack in middle of oven. Bake for 30 minutes. Allow to sit 5 minutes before serving.

If you double this recipe, use a 9" x 13" casserole dish instead, and increase the baking time to 45 minutes.

Serves 4-6

ISTRATA

Ingredients

  • 340 g cooked meat (ham or sausage), in pieces or cubes
  • 9 eggs
  • 720 mls full-fat milk milk
  • 1 1/2 teas. dry mustard
  • 1 1/2 teas. salt
  • 1/2 teas. pepper
  • 12 slices of bread, in pieces or cubed
  • 340 g shredded cheese (like cheddar)
  • Butter a 9x13 baking dish and preheat oven to 160 degrees Celsius

Method

Beat eggs, add milk seasoning and bread. Add cooled meat and cheese. Mix together. Pour in pan and refrigerate or freeze. To heat, thaw if frozen, let sit 1 hour before baking.

Bake 45 minutes or until done. Makes one tray.

Serves 9-12

Melt-in-Your-Mouth Scones

  • 280 g. self-raising flour
  • 25 g. wheat germ
  • 40 g. white sugar
  • 15 g. baking powder (1 Tablespoon)
  • 4 g. salt (1/2 teaspoon)
  • 2 g. cream of tartar, optional (1/2 teaspoon)
  • 50 g. dried fruit (currants, raisins, sultanas, cranberries, cherries)
  • 250 mls. heavy cream
  • 30 g. butter, melted

Method:

Preheat oven to 200 degrees Celsius.

Blend together all dry ingredients (flour, wheat germ, sugar, baking powder, cream of tartar, and salt) in a large bowl. Stir in your dried fruit. Lastly, add cream and melted butter, and stir just until combined.

Turn dough out onto a lightly floured work surface. Gently gather dough into a mound just until it holds together. Overworking the dough will make the scones tough, so handle it as little as possible. The dough should come together into a rough mound and should feel ever-so-slightly sticky.

Pat into an 8-inch circle about 1-inch thick. Cut into 8 wedges. You could also cut your dough with a cookie cutter or the edge of a drinking glass to give you the size and shape scone you prefer.

Arrange on a baking sheet lined with parchment paper. You could brush the tops of your scones with melted butter, or even with a beaten egg. This step is not vital but would give them an even nicer golden finish.

Bake until golden brown – 18 minutes for large scones, 15 minutes for medium scones, and 12 minutes for small scones. Let cool slightly and serve warm or at room temperature with softened butter, preserves and clotted cream.

Makes approx. 8 scones