RECIPES: 04/15/19

Cinnamon Bunny Rolls 

Preheat oven to 350°. Line a baking sheet and your work surface with parchment paper. From a 17.5 oz. pkg. of cinnamon rolls with glaze, unroll 1 roll and cut in half crosswise. Re-roll one of the halves to form the body, angling the end of the roll slightly out and downward to form the bunny’s front leg. Cut one third of the dough from the remaining half and roll it up to form the tail. Partly rollup the remaining dough to form the heat and slit the end piece in half lengthwise to form the ears. Fill a small bowl with water. Using your fingers, gently wipe away any cinnamon coating and wet the dough where you will attach each piece. Press the head and tail onto the body, making sure to spread the ears out and pinch the ends into points. repeat with remaining rolls and carefully arrange your bunnies on lined baking sheet. Bake until brown, 15-18 minutes; let cool slightly. Use a spoon or butter knife to spread glaze over tops of bunnies; press in 1 raisin for each eye. (sprinkle or shredded coconut make great fuzzy tails, too).

S’mores Skillet Fondue 

Cover bottom of greased oven safe skillet with chocolate chips, top with a layer of bunny or chick Peeps and bake at 350 until chocolate melts and Peeps are puffed and lightly toasted. Serve with graham crackers.


Sunflower Cupcakes 

Cut ears from yellow Peeps bunnies and press them into frosting around top edge of a frosted chocolate cupcake. Sprinkle cupcake top with chocolate chips. This works with full size cakes too, but it’s cuter with cupcakes.


Hot Cross Buns 

1 c. milk; scalded

½ c. sugar

8 Tbsp. melted butter

½ tsp. salt

1 yeast cake dissolved in ¼ c. lukewarm water*

1 egg; well beaten

3 c. flour

½ tsp. cinnamon

½ c. dried currants (or, raisins)

¼ c. shredded citron

Pinch of ground cloves

1 egg, well beaten

Powdered sugar and milk

Combine milk, sugar, butter and salt. When lukewarm add yeast, cake dissolved in water. Add egg and mix well. Sift together flour, cinnamon and cloves. Add currants and citron and mix thoroughly. Add to wet ingredients and mix well. cover and let rise in warm place (75°-85°) until doubled in bulk. Shape int round buns and place close together in well buttered pan. Let rise again. Brush top of each bun with beaten egg. Make a cross on each bun with sharp knife. Bake at 400° for 20 minutes. Remove from oven; make crosses with a mixture of the powdered sugar and milk. *(you can substitute 1 pkg. of dry yeast for the cake yeast).


Loaded Breakfast Skillet 

4 slices bacon; cut into 1” pieces

1 onion; chopped

3 russet potatoes, scrubbed, chopped into ¾” cubes

¼ c. water

2 green onions; sliced

2 cloves garlic; minced

½ tsp. smoked paprika

Kosher salt & freshly ground pepper to taste

4 eggs

1 c. shredded Cheddar cheese.

Place bacon in large skillet and cook over MEDIUM-HGH heat, turning occasionally, until crispy, 5-8 minutes. Drain on paper towels; reserve most of bacon fat in skillet. Reduce heat to MEDIUM. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic and paprika. Season with salt and pepper. Make 4 wells in potato mixture using a wooden spoon, revealing bottom of skillet. Crack an egg into lid; cook until egg whites are set, and yolks are still runny, about 5 minutes. Serves 4.