Kid-Friendly Mother'S Day Brunch Recipe

• 1/4 cup (packed) light brown sugar
• 1/4 cup chopped walnuts or pecans
• 1/4 teaspoon ground cinnamon
• 2 large eggs
• 1 1/4 cups unsweetened applesauce
• 1/3 cup flavorless oil, such as canola or safflower
• 1/4 cup buttermilk or whole milk
• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• Pinch of ground cloves
• 1/2 cup diced dried figs, apples, or apricots or moist, plump raisins (dark or golden)
• 1 cup old-fashioned oats
• About 2 pounds zucchini, eggplant, or turnips, peeled if necessary and grated
• 1/2 onion, peeled and grated
• 2 eggs, lightly beaten
• 1/4 cup flour or plain bread crumbs, more as needed
• 1/2 cup grated Parmesan cheese
• 1 to 4 tablespoons butter or extra virgin olive oil
• Unsalted butter, for pie plate
• 8 ounces thickly sliced bacon
• 4 ounces small mushrooms, wiped clean, quarted
• 1 red, yellow, or orange bell pepper, seeds and ribs removed, diced
• 3 ounces soft goat cheese
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon fresh thyme leaves
• 5 large eggs
• 1 1/2 cups heavy cream
• Kosher salt and freshly ground black pepper
• Preheat the oven to 325u0b0F. Generously butter a 10-inch glass pie plate. Cook the bacon in a large skillet until very crisp. Remove; drain on paper towels. Pour off all but 2 tablespoons of the bacon fat from the skillet.
• Return the skillet to medium-high heat; add the mushrooms. Cook until well browned, about 4 minutes. Remove from the skillet; spread the mushrooms in a prepared pie plate. Crumble the bacon; arrange over the mushrooms, along with the p
• Beat the eggs and cream in a large bowl, and season with salt and pepper. Pour the egg mixture over the bacon-vegetable mixture. Bake until the egg pie is set and deep golden brown, about 1 hour. Remove from the oven, and place on a wi
• Everyday Food
• 2 tablespoons unsalted butter, melted, plus more for the pan
• 8 ounces dried figs, stemmed and coarsely chopped
• 1 1/4 cups
• (recipe follows)
• 3 large eggs
• 1 cup half-and-half
• Confectioners sugar, for dusting
• 1 1/2 cups flour
• 3/4 cups of sugar
• 1 1/2 teaspoons baking powder
• Scant teaspoon salt

1. Center a rack in oven; preheat to 350u0b0F. Butter 9-by-5-inch loaf pan, dust with flour, and tap out excess. Put pan on a baking sheet.
2. In a small bowl, use your fingers to toss together the sugar, nuts, and cinnamon until evenly mix. Set aside.
3. Whisk together the eggs, applesauce, oil, and buttermilk until well blended.
4. Bake 55 to 65 minutes, or until the bread is browned and a thin knife inserted into center comes out clean. Transfer bread to a cooling rack for about 5 minutes. Run a knife around the sides of pan and unmold. Invert and cool to room temperature right side up.
5. Mix all ingredients in a bowl except butter or olive oil. The mixture should be fairly loose but not iquid; add more flour or bread crumbs if necessary.
6. Put butter or oil in a large skillet and turn heat to medium-high. When the oil is hot, put generous spoonfuls of batter in the pan. Cook, flipping once, until nicely browned on both sides - 10 to 15 minutes total.
7. Serve hot or at room temperature.
8. The Martha Stewart Living Cookbook: The Original Classics.
9. Preheat oven to 350u0b0F. Butter a 9-inch baking dish or cake pan. In a small bowl, toss the figs with 1/4 cup of the baking mix.
10. In a large bowl, whisk together the eggs, half-and-half, melted butter, and remaining cup of baking mix. Add figs and stir until just combined. Pour batter into pan and place pan on a baking sheet. Bake until center of clafouti is set, about 30 minutes. Let cool until barely warm. Dust with confectioners' sugar and serve.
11. Combine all ingredients in a large bowl. Whisk well.

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Taken from www.seriouseats.com/recipes/2008/05/mothers-day-brunch-that-kids-can-make.html (may not work)