Autumn Breakfast

I am planning an autumn breakfast for a select group of friends who have helped and supported me through all kinds of stuff in the past few years. I did this once before and had a grand time!

I'll be sending out homemade invitations using ragged edged paper and old world calligraphy and tied with raffia. I love using raffia on cards!

I am working on the menu. I am planning on serving:

Baked Oatmeal (a huge favorite at the last breakfast I did)

1 3/4 c water
1 cup rolled oats
2/3 c milk
2 eggs, lightly beaten
1/2 c packed brown sugar
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt

Butter a 1.5 qt casserole. Bring water to a boil and stir in the oats. Bring back to boiling, then reduce the heat. Simmer until cooked as you like them. In a small bowl whisk together the eggs and milk. In another bowl combine the sugar, baking powder and spices and stir into oatmeal. Fold the egg mixture into the oatmeal and pour in the casserole dish. Bake at 350 for 30-40 minutes until center is set. Cool for 30 minutes, then cut and serve.

I'll also serve some cut up fresh fruit and a muffin of sorts and an egg dish. Any suggestions? I will also serve up a warm tea drink such as the one my friend Staci shared on our GLU site:

Autumn Tea

5 individual tea bags
5 cups boiling water
5 cups unsweetened apple juice
2 cups cranberry juice
1/2 cup sugar
1/3 cup lemon juice
1/4 teaspoon pumpkin pie spice

Place the tea bags in a large heat-proof bowl; add boiling water. Cover and steep for 8 minutes. Discard tea bags. Add the remaining ingredients to tea; stir until sugar is dissolve. Serve warm or over ice. Yield: 3 quarts.

Looking forward to hearing about your egg dishes and muffin dishes. I am on a diet, so keep that in mind, too!

Terri Steffes
Terri Steffes

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