We had 30 participants this month for the fourth edition of Weekend Cookbook Challenge. Our theme this month was Easter Breakfast & Brunch, and we've spanned a whole field of dishes; egg dishes, breads, sweets and savory!
Our thanks to all who participated in WCC#4. We hope you enjoy reading the entries, and maybe see something new to try in your own kitchen.
Onto the goods! Starting with our hosts:
Alicat from Something So Clever baked a pan of Triple Berry Coffee Cake.
While Sara stirred up the Canadian version of a Bloody Mary -- called a Caesar!
We are stunned and overjoyed at the huge spread that The Cooking Critic made for brunch. Her choices include fruit dip, sausage balls, Tami's Clementine Chocolate Salad, Caramel Coffee Cake and Gorgonzola Grits! This is also the first time a submission included a previously submitted Weekend Cookbook Challenge entry (Clementine Chocolate Salad by Tami)! I love it!
Jen from Fallen Souffle joins us with Vegetable Cream Cheese that looks delicious on fresh bagels.
Ruth from Once Upon A Feast made a Passover feast including Spinach Cheese Squares, Crust-less Broccoli Quiche, Carrot Salad, Orange Chipotle Salmon, Salad with Strawberries, Grapes and Balsamic Vinaigrette and a fruit salad! Whew! We are tired just thinking of making that much food Ruth!
The beautiful Tami from Running with Tweezers drops by with a Buffet of B's! Blueberry Banana Bread, to be exact. We love your Bold use of the letter B Tami.
Bea from the amazingly beautiful La tartine gourmande makes Scrambled Eggs with Smoked Salmon.
Faith from the beautiful blog, Mekuno Cooking, made Braised Polish Sausage.
Ivonne from Cream Puffs In Venice submits a gorgeous addition of Lemony Bread-Pudding French Toast.
Pamela at Posie's Place made yummy breakfast burritos.
Super stud Adam from Men In Aprons joins us for the first time with two great submissions: Cherry and Golden Raisin Scones and Rosemary Citrus Cookies. If you haven't checked out Men In Aprons yet -- be sure to drop by and get to know Adam at his incredibly awesome website.
Rob and Rachel from Hungry In Hogtown whispers sweet nothings into my ear with a beautiful Croque Monsieur. How good is that?
Jesperanda from Dustycookbooks makes two dishes -- Haroset and Egg(s) Benedict.
Michelle from Je Mange la Ville baked up a truly decadent pan of French Toast Baked in Honey Pecan Sauce.
Petra from FoodFreak makes some golden brown Corn Fritters.
Breadchick from The Sour Dough makes some ooey Gooey Butter Coffee Cake.
Lee from Welcome to My Pantry baked up a Greek Easter Spiral.
Katherine from Toastpoint makes my dream dish, Ham In Cola.
Dave from Everyday Epicurean bakes some oh so adorable Hot Cross Buns.
Imagine that - Joining us with another pan of baked heaven is Haalo with more Hot Cross Buns.
And wouldn't ya know it - Melanie from Caffinara joins us with more Hot Cross Buns! Bring em on people! We love it!
Houska from Houska Child bakes Ostern Pflaumenkuchen, which means Easter Plum Cake (Thanks for translating Houska and Ian!) which I can't exactly translate. Still, it looks delicious in any language.
Ramya from Cooking Within My Grasp make a batch of Blueberry Lacey Cream Pancakes.
Laura Rebecca makes a very subtle (heh) dish of Patate Douce Casserole Avec Peeps - Or,
Peeps with Sweet Potatoes. Now that is a girl after my own heart. Way to embrace the (corporate) essence of Easter!
Oh but Laura Rebecca isn't done yet -- another entry of Peeps On the Lawn Dessert Salad. What can I say Laura? I love you.
Ulrike from Küchenlatein makes picture perfect Make-ahead Buttered Poppy Seed Rolls.
My personal favorite of all the submissions comes from Ian at The Gallumphing Gourmand with Chilled Seafood Lasagna with Herbed Cheese. A man that cooks is a good thing..a man that can make *that* is a treasure!
Yambalaya bakes up a gorgeous loaf of Greek Easter Bread.
Cathy from A Blithe Palate makes a delicious plate of food, including Zucchini Fritters with Egg and Caramelized Onions.
Marie-Laure from O Delices makes simple and delicious Waffles.
Reader submission from Carrisa is Paula Deen's Blueberry Coffee Cake. (Recipe at very end of this post)
Coming soon: Weekend Cookbook Challenge #5 - We celebrate Cinco De Mayo! Cinco De Mayo is a celebration of freedom and liberty. Sounds good to us! Join us next month with your Mexican inspired dishes! So consiga que cocina**, and email your entries to alicat.wcc AT gmail DOT com by May 15. We'll have the round-up posted shortly after.
Alicat and Sara
Paula Deen's Blueberry Coffee Cake
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 (12-ounce) can buttermilk biscuits
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar
Preheat oven to 375 degrees F. Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork.Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture.Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats. Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats.Drizzle remaining melted butter on top.Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.