Last weekend my daughter Caroline was the guest of honor at a fabulous bridal shower. The invitations and decor reflected the theme “Breakfast at Tiffany’s”. My dear friends Marilyn and Mary hosted the shower along with some help from another wonderful friend, Jan. Marilyn’s home was the perfect place for the event; not only is it one of the most beautifully decorated houses ever to be seen, but even some of the walls sport Tiffany blue!

Those iconic Tiffany shopping bags were scattered all over.

I loved the little favor bags filled with candies in that turquoise blue color – they looked like miniature Tiffany bags.

Some of the tables had a pop of orange-red color coming from the center piece flower arrangements.

Aren’t those polka dot napkins fun? I think they prevented the look from being too “stuffy”.

Of course, I got the recipes!

Menu:

Egg Casserole with Sausage

Blueberry Buckle Coffee Cake

Apple and Cherry Turnovers

Banana Nut Bread

Fruit

 

Egg Casserole – makes a 9 x 13 pan full

Ingredients:

6 eggs

2 cups milk

1 teaspoon salt*

1 teaspoon dry mustard

1 pound sausage**

1 cup grated cheddar cheese

2 slices bread, cubed

Directions:

Brown sausage and drain off grease. Mix eggs, milk, salt, mustard. Add sausage, cheese, and bread. Combine and pour into greased 9″ x 13″ pan. Cover and refrigerate overnight. Bake 45-60 minutes in 350 degree oven, uncovered.

* When I make this, I reduce salt to 1/2 teaspoon.

**As you can see by photo, Mary used sausage links instead of ground sausage.

 

Blueberry Buckle Coffee Cake – makes a 9″ x 13″ pan

Ingredients:

4 cups flour

1/4 cup baking powder

1 teaspoon salt

1 1/2 cups sugar

1/2 cup butter

2 large eggs

2 teaspoons vanilla extract

1 cup milk

4 cups fresh or frozen blueberries

Topping:

2/3 cup sugar

1 cup flour

2 teaspoons cinnamon

1/4 teaspoon salt

1/2 cup butter

 

Instructions:

Preheat the oven to 375°F. Lightly grease a 9″ x 13″ pan.

Make the topping: Mix the sugar, flour, cinnamon, and salt in a small bowl. Cut or rub in the butter with the side of a fork, two knives or your finger tips until it reaches a crumbly state. Set aside

Blend the flour, baking powder, and salt together in a medium-sized mixing bowl. In a separate bowl, beat together the sugar, butter, egg, and vanilla. Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend. Pour the batter into the prepared pan. Sprinkle the topping over the batter. Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean. Remove the cake from the oven, and set it on a rack to cool for 10 minutes.

 

Cherry Turnovers – yields two dozen

Ingredients:

3 (8 count) cans crescent rolls

2 (21 oz.) cans – one cherry and one apple, pie filling

2 cups confectioner’s sugar

2 tablespoons melted butter

2 to 3 tablespoons milk

 

Directions:

Preheat oven to 375 degrees. Grease two (12 count) muffin pans. Place each crescent roll dough triangle in the middle of a muffin well so edges are hanging out. Spoon a little less than 2 tablespoons of pie filling on each. Fold the hanging edges over the top of the pie filling. Bake 10 minutes or until the dough is raised and golden brown. While the turnovers are baking, whisk together the confectioner’s sugar, butter, and enough of the milk to make the glaze smooth. Drizzle over the baked turnovers. Best served warm.