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Crisp, light, and fruity, this sparkling white sangria contains less alcohol than most traditional sangrias, making it a refreshing choice when you want some alcohol but not too much.

This sparkling Italian cocktail favorite, made with less alcohol and served frozen, is a great addition to a summer brunch.

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INGREDIENTS Maple Pecan Streusel: ½ cup all-purpose flour ½ cup brown sugar 1 ½ cups pecans, chopped ¼ cup maple syrup 3 tablespoons unsalted butter, softened ½ teaspoon salt 1 teaspoon ground cinnamon Cinnamon Swirl: ½ cup sugar 1 tablespoon all-purpose flour 2 teaspoons ground cinnamon Cake: 3 cups all-purpose flour 1 teaspoon baking soda 1 ½ teaspoons baking powder 1 teaspoon ground cinnamon ½ teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 cup brown sugar ⅓ cup maple syrup 2 teaspoons vanilla extract 4 eggs, room temperature 1 cup sour cream INSTRUCTIONS Grease a 9-by-13-inch baking dish and set aside. In a medium bowl, combine all streusel ingredients. Set aside. In a small bowl, combine all cinnamon swirl ingredients. Set aside. For the cake: In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Set aside. In a large bowl, cream together the butter and brown sugar with a hand or stand mixer until light and fluffy, about 2 minutes. Add the syrup and vanilla and mix until combined. Mix in the eggs 1 at a time. Alternate adding the flour mixture and sour cream. Start with half the flour mixture, then half the sour cream, mixing to combine between each addition. Repeat once more until everything is completely combined. Spread half the cake batter onto the bottom of the prepared baking dish. Sprinkle the cinnamon swirl mixture evenly over the top. Spread the remaining batter over the cinnamon swirl layer. Sprinkle the streusel mixture evenly over the top. Cover with plastic wrap and chill in the refrigerator overnight. When ready to bake, preheat oven to 350 degrees. Remove plastic wrap and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool, then slice and serve. Makes: 24 slices Prep Time: 35 minutes Cook Time: 50 minutes Total Time: 9 hours 25 minutes Recipe by Farm Flavor

INGREDIENTS 8 slices bread, cubed 2 cups shredded Swiss cheese 2 cups fresh spinach or 1 cup frozen, thawed and well drained 2 cups sliced mushrooms 4 eggs 2 cups milk ½ tsp nutmeg Pepper to taste INSTRUCTIONS In a lightly greased 9x13” pan, layer the ingredients in the following order: ½ the bread cubes ½ the cheese ½ the spinach ½ the mushrooms Add remaining cheese, spinach, mushrooms and remaining bread cubes. In a mixing bowl, beat eggs, milk nutmeg and pepper. Pour over all layers. Refrigerate overnight. Bake in a preheated 350℉ oven for 1 hour or until knife inserted in center comes out clean.