Without further ado, we present the long-awaited brunch recipes. Aaron and Eileen took charge of Sunday brunch, after Bill and Dorothea helped serve the early risers. A+E had a bunch of ideas, but in the end it seemed like one sweet dish and one savory dish would be best. Eileen sent me this recipe for the French toast.

Upside Down French Toast
(9×13 pan, serves 6-8)

• 1 cup brown sugar
• 4 oz butter
• 2 tablespoons corn syrup

Boil together in a pot (the corn syrup is not strictly necessary, but will help it all be non-crystallized), then pour into the bottom of a 9×13 pan. Tilt the pan around to make a nice caramel layer all over the bottom.

• 10 or 12 slices of bread

Layer the bread (probably only 2 slices deep). The sourdough stuff we used at camp was taste-tastic, but any nice bread will do.

• 8 eggs
• 2 cups milk
• 2 teaspoons vanilla

Mix together, then pour over the top of the bread. Let it sit overnight in the fridge. The next morning, bake for 40-60 minutes @ 350F. Run a knife around the edge of the pan to loosen the baked on bits. Find a Spoonhower relative (Rachel helped me) and flip the pan over onto a serving platter (or cookie sheet, whatever). Cut into big wedges and serve! It’s best when it’s fresh and hot because the caramel layer is all crispy; over time the top will get soft and gooey (also delicious, but not the same).

For the breakfast burritos, Aaron writes:

We liked the burritos for being super easy! We just scrambled some eggs with some taco seasoning, chipotle, beans, and cheese. Then we served with salsa, sour cream, and tortillas. Tada! They would also be lovely with guacamole or your favorite burrito topping.

Astute tasters will also have noticed that the salsa served on Sunday bore a striking resemblance to the gazpacho served on Saturday night. This is purely coincidental.

That’s it for our food posts! As you can see, with a little bit of forethought from us and the other planners and a lot of help in the kitchen, it turned out great! Thanks to everyone who helped!