Brunch Bunch

Last time I chatted with longtime Minnesota State Fair “Supreme Ruler of the Kitchen,” Elaine Janas, the topic at hand was coffeecake. During that summer conversation, Elaine shared the recipe for her old-fashioned, yeast-raised coffee cake with apricot filling. Fast-forward to a week ago. With brunch guests coming, I decided to bake Elaine’s cake.  All was perking along nicely, dough rising on the counter, etc., until I discovered we were out of apricots (!) Phooey. But I did have three cups of fresh blueberries hanging around…so…I used Elaine’s recipe for the yeast cake and created my own blueberry filling to go with it. I think Elaine would approve: at 84, she’s still an innovator. Here then is the blueberry version, and, Elaine’s original apricot version. Continue Reading…

Since debuting in 1971 at Disney’s Polynesian Resort, Tonga Toast–a cinnamon-sugared chunk of deep-fried, banana-stuffed breakfast bliss–has always been a top seller. Michael Thompson, a Polynesian Resort chef for seven years, can’t give out exact sales numbers,  but sums: “Let’s just say we receive our bananas by the pallet load!”

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