Baptism Brunch

LadyBug is eight and she choose to be baptized. The ordinance took place one week ago today. We arrived about 25 minutes before the meeting was to begin for pictures and a little orientation on what was going to happen that day. Here is LadyBug with my youngest brother, who baptized her. He turned 16 just a couple of months before Grasshopper turned eight and baptized him. He's 18 now and will be heading out for a mission in the early fall. LadyBug was excited to have him baptize her.

Amy has a cousin on Mr. Bug's side who turned eight just two weeks before she did and so together, the girls and their parents decided that it would be fun if we did the baptisms together because they were both scheduled for the same time on the same day. I think it was nice to do it that way because then everyone from Mr. Bug's family could attend two events at once and minimize travel a bit. I think it was fun for the girls too, to share such a special day.

We had 68 family members and friends attend and 57 of them stayed for brunch afterwards. We had a wonderful time visiting with everyone and enjoying good food. My mom, two of my sisters and my brother's wife brought bunches of muffins, including LadyBug's favorites (scroll to the bottom) and I took care of the brunch casseroles and fruit. I wanted to share the recipes for the casseroles we enjoyed. I found these on the internet a couple of years ago and served them at Grasshopper's baptism as well.

Ham & Broccoli Breakfast Casserole
8 slices white or wheat bread, cut into cubes
1 lb. shredded cheddar cheese
2 medium heads fresh broccoli, cut to bite size pieces
1 lb. cubed ham
4 eggs
2 cups milk
¼ teaspoon dry mustard
1 can cream of mushroom soup

• Cover the bottom of a greased 9" x 13" baking dish with the bread cubes. Sprinkle shredded cheese over the bread.
• Place broccoli in a vented, microwave-safe covered dish. Add about ¼ cup of hot water and steam in the microwave for 5 minutes on medium power. Broccoli should be bright green and still a bit crisp. Drain the broccoli and arrange on top of the cheese. Add the ham.
• In a medium mixing bowl, combine eggs, milk and mustard; lightly beat. Pour over mixture in the pan. Store in the refrigerator overnight. Spread the soup over top of the casserole in the morning.
• Heat the oven to 350˚. Bake covered for 30 minutes. Remove the foil and bake 30 minutes more. Check to make sure the eggs are set; bake an additional 10 to 15 minutes if necessary.

Bishop's Brunch Casserole
8 slices bread, cut into cubes
2 lbs. sausage, cooked and drained
2 cups milk
4 eggs, slightly beaten
1 small can mushrooms, drained
¼ cup finely chopped onion
3 cups grated cheddar cheese
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 can cream of mushroom soup
⅓ cup milk
Paprika

• Cover the bottom of a greased 9" x 13" baking dish with bread cubes.
• In a large mixing bowl, combine sausage, milk, eggs, mushrooms, onion, cheese, mustard and Worcestershire. Pour the mixture over the bread.
• Cover and refrigerate overnight.
• Before baking, mix the mushroom soup and milk together. Spread over the top of the casserole and sprinkle with paprika.
• Heat oven to 325˚. Bake, uncovered, for 1½ hours, checking that the eggs are set before serving.

Susan's Breakfast Casserole
6 slices of bread, cut into cubes
18 to 24 oz. bacon, cooked, drained and crumbled
3 cups shredded cheddar cheese
9 eggs, beaten
3 cups milk
1½ teaspoons dry mustard

• Cover the bottom of a greased 9" x 13" pan with bread cubes.
• Sprinkle bacon over the bread pieces. Sprinkle cheddar cheese over the bacon.
• In a medium mixing bowl, combine eggs, milk and mustard. Pour over casserole. Refrigerate overnight.
• Heat oven to 350˚. Bake covered for 30 minutes. Uncover and bake for an additional 15 to 30 minutes, until eggs are set.

French Toast Casserole
1 cup brown sugar
1 teaspoon cinnamon
½ cup butter, melted
3 apples, peeled, cored and sliced
1 lb. French baguette loaf, cut into 1" slices
6 eggs, lightly beaten
1½ cups milk
1 tablespoon vanilla
1 teaspoon cinnamon

• Grease a 9" x 13" baking dish. In a medium mixing bowl, combine brown sugar and 1 teaspoon cinnamon; mix in melted butter. Add apples and toss to coat. Place in the bottom of the baking dish. Arrange the bread slices in an even layer over the apples.
• Whisk together eggs, milk, vanilla and 1 teaspoon cinnamon. Pour evenly over bread slices, making sure each slice is soaked. Cover baking dish with foil and refrigerate overnight.
• Heat oven to 375˚. Bake casserole, covered for 40 minutes; remove the foil and bake for 10 minutes more. Let stand 5 minutes before serving.

Buttermilk Syrup
¾ cup sugar
½ cup butter
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

• In a medium saucepan, combine sugar, butter and buttermilk. Bring to a boil.
• Remove from heat and add baking soda and vanilla (baking soda will foam).
• Serve warm over your favorite breakfast foods. Store in the refrigerator.