Here are some brunch recipes that I use - these are all make-ahead recipes.

CREAM CHEESE COFFEE CAKES

1 cup (8 ounces) sour cream
1/2 cup sugar
1/2 cup butter or margarine
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110-115 degrees)
2 eggs beaten
4 cups all-purpose flour

FILLING:

2 packages (8 ounces each) cream cheese, softened
3/4 cups sugar
1 egg, beaten
2 teaspoons vanilla extract
1/8 teaspoon salt

GLAZE:

2 1/2 cups confectioners’ sugar
1/4 cup milk
1 teaspoon vanilla extract
Toasted sliced almonds, optional

In a saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, for 5-10 minutes or until well blended. Cool to room temperature, In a mixing bowl, dissolve yeast in water add sour cream mixture and eggs; mix well. Gradually stir in flour. (Dough will be very soft.) Cover and refrigerate overnight. Next day, combine filling ingredients in a mixing bowl until well blended. turn dough onto a floured board; knead 5-6 times. Divide into four equal portions. Roll each portion into a 12 in. x 8-in. rectangle. Spread 1/4 of the filling on each to within 1 in. of edges, roll up jelly-roll style from long side; pinch seams and ends to seal. Place, seam side down, on greased baking sheet. Cut six X’s on top of loaves. Cover and let rise until nearly doubled, about 1 hour. Bake at 350-375 degrees for 20-25 minutes or until golden brown. Cool on wire racks. Combine the first three glaze ingredients; drizzle over loaves. Sprinkle with almonds if desired. Store in the refrigerator. Yield: 20-24 servings.

SCRAMBLE EGG CASSEROLE

1/2 cup butter or margarine, divided
2 Tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon peter
2 cups milk
1 cup (4 oz) shredded American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beated
1 can (4 oz) sliced mushrooms, drained
1 1/2 cups soft bread crumbs
Additional sliced green onions, optional

In a medium saucepan, melt 2 Tablespoons butter.
Add flour, salt and pepper; cook and stir until
mixture begins to bubble. Gradually stir in
milk; cook until thickened and bubbley, stirring
constantly. Remove from the heat. Add cheese;
mix well and set aside. In a large skillet,
saute ham and onions in 3 Tablespoon butter
until onions are tender. Add eggs; cook and
stir until they begin to set. Add the
mushrooms and cheese sauce; mix well. Pour in
a 7x11 1/2-in. dish. Melt remaining butter;
toss with bread crumbs. Sprinkle over top of
casserole. Cover and refrigerate for 2-3 hours
or overnight. Bake, uncovered, at 350º for
25-30 minutes or until top is golden brown.
Sprinkle with onions if desired.
Yield: 6-8 servings.

BANANA BRUNCH PUNCH

6 medium ripe bananas
1 can(12 ounces) frozen orange juice concentrate, thawed
1 can (6 ounces) frozen lemonade concentrate, thawed
3 cups warm water, divided
2 cups sugar, divided
1 can (46 ounces) pineapple juice
2 bottles (64 oz.) lemon-lime soda
Orange slices, optional

In a blender or food processor, blend bananas, orange juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1 1/2 cups of warm water and 1 cups sugar to mixture in blender; blend until smooth. Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. cover and freeze until solid. Two hours before serving, take punch base out of freezer. Just before serving, place in a large punch bowl. Add pineapple and soda; stir until well blended. Garnish with orange slices if desired. Yield: 16-20 servings.