Easter Breakfast Rolls

These were so fun to serve on Easter morning! The marshmallow on the inside melts while cooking making the inside hollow - just like the Empty tomb on Easter morning. They were easy and quick and very sweet! I found the recipe at The Sisters Cafe

Easter Breakfast Rolls

1 package frozen bread or roll dough, thawed (or homemade roll dough)
6 TB sugar
1 tsp cinnamon
1 bag large marshmallows
1/4 cup butter, melted

Combine sugar and cinnamon in a small bowl and set

aside. Divide the dough into individual roll sized portions. Press each portion into a flat circle. Place 1 large marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands. Brush rolls with melted butter. Sprinkle sugar mixture over rolls. Cover rolls with plastic wrap and put in the fridge overnight. On Sunday morning, preheat oven to 350°. Take rolls out of fridge and bake for 15 minutes until rolls are golden brown. Be careful not to over bake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)

Buttermilk Waffles

The thing that is different about these waffles is that they use brown sugar and cinnamon. They were really good and simple. If you want fluffier waffles, separate the egg whites from the yolks. Make the recipe using just the yolks and beat the egg whites in a separate bowl until stiff peaks form. Add the whites to the completed batter by folding them in gently, leaving a few puffs of white. (Don't mix too much). Of course, we had ours on St. Patrick's Day, so the batter had to be green!

Buttermilk Waffles

1 stick (1/2 cup) butter, melted

2 cups flour

1/4 cup brown sugar

1 tsp. baking soda

1 1/2 tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. salt

3 large eggs

2 cups buttermilk

1 tsp. vanilla

Beat the eggs until fluffy. Beat in everything else just until smooth.

Glazed Lemon Scones

These are delicious! The instructions say to use mostly your hands, and while other tools would work (say, a spoon, for instance) it was so much fun to roll up my sleeves and get my hands working with this dough! I have made the glaze with lemon juice from a bottle before, but this time, I actually squeezed the lemon myself, and the taste was amazing! Great with the bottled juice, but a whole new level with fresh juice! This is a really girly food, so it is a big hit at brunches! They take about 40 minutes to make and make 8-12 scones.
(Disclaimer: Scones, to me, are big, fluffy fried pastries covered in butter and cinnamon sugar from county fairs, but every magazine calls these scones, so what do I know?! They are more like a glorified biscuit. - I had to add that for Ian, we debated the name while he ate them!)


Glazed Lemon Scones from Family Fun Magazine

Scones:
2 cups flour
1/3 cup sugar
1 Tbs. baking powder
1/2 tsp. salt
Finely grated zest of 1 lemon
3 Tbs. cold, unsalted butter, cut into 1/4 inch pieces
1 cup heavy or whipping cream, plus a little for brushing
1 egg yolk, slightly beaten
1/2 tsp. vanilla

Lemon Glaze:
1 cup powdered sugar
1 Tbs. fresh lemon juice
1/2 tsp. lemon extract
1Tbs. melted butter
2 Tbs heavy or whipping cream

Heat oven to 400.
Grease a large baking sheet (preferably not a dark one)
Sift flour, sugar, baking powder, and salt into a large mixing bowl. Add lemon zest and toss with your hands, zestfully :)
Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
Mix together the cream, egg yolk, and vanilla. Add to dry ingredients and mix just until the dough holds together.
Scrape the dough onto a floured surface and, with floured hands, knead the dough 3 or 4 times to form a ball.
Flatten it to about 3/4 inch thick.
Cut it into 8-12 pieces as you would a pie.
Transfer the pieces to the baking sheet leaving at least 1/4 inch between them.
Brush the tops with a little cream.
Bake for 16-18 minutes until slightly brown.
Let cool for a couple of minutes and then transfer to a wire rack.
While the scones cool, mix the ingredients together for the glaze with a whisk until smooth. If necessary, thin the glaze with water 1/2 tsp. at a time.
When the scones have cooled for 10 minutes on the rack, drizzle them with the glaze and serve!

Breakfast Casserole

I have always made a standard egg casserole for Christmas morning or Saturday morning Conference and have thought it was super yummy...until I found this one! It comes from The Food Network and has a lot more flavor (The recipe only calls for 6 eggs, but I put in 12). We're not fans of a lot of spicy food in this house, so I was nervous about the spicy pork sausage, but it actually isn't very spicy at all! It is made the night before which makes it easy. The bread layer soaks up the egg and makes for a great light texture (It doesn't look or taste like bread after it is cooked).

Breakfast Casserole

12 eggs

1 cup half and half

2 Tbs. chopped green onions

1 1/2 tsp. salt

6 slices Texas Toast (Thick cut white bread)

1 pound spicy pork sausage, cooked

1 cup grated cheddar cheese

Beat the eggs, half and half, green onions and salt together.

Grease a 9x13 pan.

Place the bread in the pan, breaking into pieces if necessary to fill the bottom.

Sprinkle the bread with the cooked sausage and cheese.

Pour the egg mixture over the entire pan.

Cover and refrigerate overnight.

Preheat oven to 350 and cook for 35 minutes or until the egg mixture is set.