Hot Cross Buns

3/4 cup warm water
3 T butter
1 T instant powdered milk
1/4 cup sugar
3/8 t salt
1 egg
1 egg white
3 cups flour
1 T active dry yeast
3/4 cups dried currants
1 t cinnamon
1 egg yolk
2 T water
1/2 cup powdered sugar
1/4 t vanilla
2 t milk

Put yeast in warm water to proof. In large bowl combine butter, powdered milk, salt, egg and egg white. Add yeast. Mix in flour, currants and cinnamon. Knead for about 10 minutes (by hand or let your mixer do it if it is strong enough) Let rise until about double. Punch down on floured surface, cover and let rest 10 minutes. Shape into 12 balls and place in greased 9X13" pan. Cover and let rise until double, about 35 to 40 minutes. Mix egg yolk and 2 T water and brush on rolls. Bake 375 for 20 minutes. Remove from pan immediately and place on wire rack to cool. To make crosses, mix powdered sugar, vanilla and milk. Brush an X on each cooled bun.

Early Morning Oven Roasted Potatoes

1 1/2 pounds new potatoes, cut into wedges
4 T butter
2 t fresh rosemary
salt and pepper to taste

Preheat oven to 450. In a hot skillet, melt butter. Stir in the rosemary, salt and pepper. Coat the potatoes evenly with butter and spread in a single layer on a baking pan. Bake until golden brown, about 20 to 25 minutes. Toss potatoes occasionally to ensure even browning on all sides.

Easter Grass Slaw

6 cups cole slaw mix
2 large carrots shredded
1 medium yellow pepper, chopped
1 large apple, chopped
3 green onions, sliced
1/2 celery, chopped
1 cup mayonnaise
1/2 cup sugar
2 T cider vinegar
1 t salt
1/4 t pepper

In a large bowl combine the first 6 ingredients. In a small bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over the cabbage mixture and toss to coat. Cover and refrigerate until serving.

Frittata with Asparagus, Tomato and Fontina

6 large eggs
2 T whipping cream
1/2 t salt
1/4 t pepper
1 T olive oil
1 T butter
12 oz. asparagus, trimmed and cut into 1/4" to 1/2" pieces
1 large tomato, seeded, dices
3 oz. Fontina, diced

Preheat the broiler. Whisk the eggs, cream, salt and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2" over proof skillet over medium heat. Add asparagus and saute until crisp tender, about 2 minutes. Raise the heat to medium-high and add the tomato and a pinch of salt and saute two minutes longer. Pour the egg mixture over the asparagus and cook for a few minutes until the eggs begin to set and sprinkle with cheese. Reduce the heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide onto a plate.

(We actually baked this in a 350 oven for about 10 minutes rather than under the broiler to get the eggs thoroughly cooked)

This is a Giada De Laurentis recipe from the Food Network.

Baked French Toast Casserole

1 loaf French bread
8 large eggs
2 cups half-and-half
1 cup milk
2 T sugar
1 t vanilla
1/4 t cinnamon
1/4 t nutmeg
dash salt
praline topping (recipe follows)

Slice French bread into 20 slices, 1-inch slices. Arrange in generously buttered 9x13" flat baking dish, in two rows overlapping the slices. In a bowl, combine the eggs, half-and-half, milk sugar, vanilla, cinnamon, nutmeg and salt. Beat with a whisk until blended but not too bubbly. Pour mixture over bread slices, making sure all are evenly covered with milk-egg mixture. Spoon some of the mixture in between the slices. Cover and refrigerate overnight.

The next day, preheat oven to 350. Spread praline topping evenly over the bread. Bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline topping
1/2 lb butter
1 cup packed brown sugar
1 cup chopped pecans
2 T light corn syrup
1/2 t cinnamon
1/2 t nutmeg

Combine all ingredients in a bowl and blend well.

This is a Paula Deen recipe from the Food Network web site.

Orange Pound Cake Eggs

I love Easter, especially with a fancy new pan and recipe to try. You can find this pan at nordicware.com if you are interested in purchasing one.
1/2 cup butter
1 cup sugar
2 eggs
1/8 tsp salt
1 tsp. grated orange peel
3/4 tsp. vanilla
1/2 cup milk
1 1/2 cup flour
1 tsp. baking powder

Glaze:
1/2 cup sugar
2 T butter
3 T orange juice

Heat oven to 350. Grease and flour pan. In medium bowl, cream 1/2 cup butter and 1 cup sugar until light and fluffy. Add eggs, salt , orange peel and vanilla; mix well. Add milk, flour and baking powder; mix until blended. Pour into prepared pan. Bake at 350 for 20 to 25 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan. While cakes are cooling in pan, prepare glaze. In small saucepan, heat glaze ingredients over medium heat, stirring constantly until sugar is dissolved, about 2 minutes. Remove from heat. Remove cakes from pan and place on cooling rack; brush warm orange glaze over cakes. Cool completely.

I am not a fan of pound cake, but this recipe is very moist and quite tasty!

Because I have the pan and the recipe was included I used the egg pan. However, I'm sure this same recipe would work in a bundt pan. The cooking time would probably have to be increase to about 45 minutes, but I would start at 30 minutes and check it every 5 minutes. Please post if you try this and find an exact baking time.