Sometime in the last few years, my cousins all realized that we actually like one another (rather than just being stuck together). There are 10 of us and we are all within about 10 years of each others’ ages, with most of us hovering around our late twenties/early thirties at this time. Most of us also have remained in the area we grew up (North/Central New Jersey) and have spouses or boyfriends. This usually leads to 20 of us total (which I’m sure is a nightmare for wedding seating). This year, we instituted cousin’s club so we can all get together on our own (without needing the excuse of a family gathering and our parents). Our second cousin’s club was recently, so I decided to bring Mike’s now famous squash souffle (we brought it to Thanksgiving last year and it was a hit).
The night before we whipped up all the ingredients in my mixer and then poured it into the spring form. (it’s crazy simple)
We then topped it with cinnamon and set it to bake for about an hour (my spring form makes it thicker, so it bakes longer than the usual recipe… next time I may do two so it’s thinner).
It seemed to be a hit at the party the next day (you can serve it cold or hot… I prefer it a little cold actually).
Mike’s recipe is a secret, however, so you’ll only get it out of me if we’re related or you’re REALLY REALLY special.
Our hostess of the gathering, Adena, also made some scrumptious food for us all to nosh on throughout the afternoon.
It was quite a spread
A breakfast casserole (that I photographed before it went back into the oven for more cooking)
My 1st favorite of the day, apple stuffed french toast
And my 2nd favorite of the day (made by cousin Kyle… girl Kyle), Pumpkin Cheescake (with the most unbelievable brown sugared nuts on top)
And of course some pizza bagels!