Holiday Brunch Torte Recipe 425

BRUNCH OMELET TORTE

Steps:

• On lightly floured surface, gently roll each sheet of puff pastry into a 12-inch square. Lay 1 sheet puff pastry into a deep-dish pie plate or springform pan; set aside.
• Melt 1/4 cup butter in a large skillet until sizzling. Add potatoes, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook over medium-high heat, turning occasionally, until potatoes are lightly browned, crisp, and tender, 12 to 15 minutes. Remove from heat and set aside.
• Combine the eggs, parsley, a pinch of salt and pepper, and 2 tablespoons water in a bowl and whisk well. Melt 1 tablespoon butter in a clean skillet over medium heat until butter sizzles.
• Pour half of omelet mixture (3/4 cup) into heated skillet. Cook over medium heat. As omelet mixture sets, lift edges slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, about 2 to 3 minutes. Slide omelet onto cookie sheet. Repeat with remaining tablespoon of butter and omelet mixture.
• Preheat oven to 375 degrees F (190 degrees C).
• Layer ingredients into pie plate on top of puff pastry in the following order: one of the omelets, 4 ounces ham, half of the fried potatoes, and 1 cup shredded cheese. Top with remaining potatoes, ham, cheese, and omelet. Cover the torte with the remaining sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess. Crimp or flute edges. The torte can now be refrigerated overnight (see Cook's Note).
• In small bowl, whisk together 1 egg and 1 tablespoon water; brush over puff pastry.
• Bake in preheated oven until the pastry is a rich golden brown, 30 to 35 minutes. Let stand at least 5 minutes; cut into wedges. You may serve the torte warm or at room temperature.

ITALIAN BRUNCH TORTE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap foil around pan. Unroll one tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake 10 to 15 minutes or until set. Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk six eggs, Parmesan cheese, Italian seasoning and pepper. Layer crust with half of the ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over the top. Repeat layers; top with remaining egg mixture. On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough. Bake, uncovered, 1 to 1 1/4 hours or until a thermometer reads 160°F, covering loosely with foil if needed to prevent over-browning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.

BRUNCH TORTE OF EGG, POTATO AND HAM

Steps:

• Preheat oven to 375º F

ITALIAN BRUNCH TORTE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.

HOLIDAY BRUNCH TORTE RECIPE - (4.2/5)

Steps:

• Allow both crust pouches to stand at room temperature 15 to 20 minutes. Preheat oven to 375°F. Place cookie sheet in oven to heat. Prepare pie crust according to package directions for two-crust pie using a 9-inch springform pan or 10-inch deep dish pie pan. Press 1 crust in bottom and up sides of pan. Sprinkle 1/3 cup of the cheese on bottom of crust. Top with half of ham, half of potatoes and half of onion slices. Distribute spinach evenly over onion. Top with 1/3 cup cheese and remaining ham, potatoes, and onion. Sprinkle remaining 1/3 cup cheese over onion. Gently press mixture into pan. Top with second crust; fold top crust over top edge of bottom crust and pinch to seal edges. Cut slits in crust. In small bowl, combine egg and water; mix well. Brush top crust with egg mixture. Place torte on preheated cookie sheet. Bake 45 to 60 minutes or until crust is deep golden brown and filling is thoroughly heated. Torte can be covered and refrigerated overnight before baking. Bake at 375° for 55 to 70 minutes or until crust is golden brown and filling is thoroughly heated.

SAUSAGE-BACON AND CHEESE BREAKFAST TORTE

Steps:

• Heat oven to 350?F. Spray 10-inch springform pan with cooking spray.
• In medium bowl, mix Bisquick mix, cornmeal and 1 cup of the Cheddar cheese. Stir in broth until blended. Using greased or buttered hands, press mixture onto bottom of pan, forming a crust. Bake 20 minutes or until crust is set and starting to brown around edges.
• Meanwhile, in 12-inch nonstick skillet, cook bacon, stirring frequently, until crisp. Remove bacon to paper towels. Discard bacon drippings. In same skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage to bowl.
• In large bowl, beat eggs, half-and-half, chives and salt with whisk or fork. In same skillet, melt butter over medium heat. Add egg mixture; cook and stir until eggs are just moist (not dry). Remove from heat; stir in sausage and feta cheese. Spread mixture evenly over crust. Sprinkle with remaining 1 cup Cheddar cheese and the bacon.
• Bake 8 to 10 minutes or until heated through and cheese is melted. Run metal spatula or table knife along side of torte to loosen from pan; remove side of pan. Cut into wedges; serve immediately.

CRESCENT BRUNCH BAKE

Steps:

• Crumble sausage into skillet; cook over medium heat until no longer pink. Drain. , Unroll crescent dough into one long rectangle; seal seams and perforations. Press dough onto the bottom and up the sides of a greased shallow 3-cup baking dish. Trim dough even with edge of dish. Fill with sausage and cheese. , In a small bowl, combine the eggs, milk, salt and pepper. Pour over cheese. Bake, uncovered, at 425°for 16-20 minutes or until a knife comes out clean.

TREE-SHAPED BROWNIE TORTE

Steps:

• Heat oven to 350ºF. Line 13x9 inch pan with foil, extending foil over sides of pan; grease foil. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread batter in greased foil-lined pan.
• Bake at 350ºF. for 31 to 33 minutes or until set. DO NOT OVERBAKE. Cool 30 minutes or until completely cooled. Freeze brownies 30 minutes.
• Meanwhile, in small saucepan, bring whipping cream to a boil. Remove from heat. Stir in chocolate chips until melted. Let stand about 30 minutes or until spreadable. In small bowl, blend all frosting ingredients except food color, adding enough milk for desired spreading consistency. Transfer 1/3 cup of the frosting to small bowl; add food color and stir to combine. Set aside.
• Using foil, lift brownies from pan; place on cutting board. To cut tree shape from brownies, start at centre of 1 short side and make 2 diagonal cuts to corners of opposite short side, forming a triangular piece in centre. (See diagram).
• Place 2 side pieces together on foil-lined serving tray to form tree shape. Spread with white frosting. Top with whole tree shape. Trim if necessary to line up edges.
• Spread glaze evenly over sides and top of brownie torte. Pipe yellow frosting on tree for garland. Immediately top with star candies and candy-coated chocolate pieces. Flatten gumdrop with rolling pin; cut into star shape. Place star on top of tree. Place candy bar pieces at base of tree for trunk. Let stand 15 minutes or until set.