E-Newsletters

A Good Word Cooking for a Crowd FYI Moments for Moms Pages and Tunes Reflections Side by Side Unlimited! Women@Work Laugh Lines

Daily Prayer Focus

Pray for Churches

Pray for your pastor, church leadership and staff.

Reader Poll

How do you like the new Leaders Unlimited Web site? I love it! I didn't find it helpful. It's okay. View Results

Cooking for a Crowd

Easter Brunch

Menu

• Orange Juice
• Baked Pineapple and Fresh Strawberries
• Triple Cheese Soufflé
• Grilled Ham Slices
• Herbed Roasted Red Potatoes
• Six-Week Bran Muffins
• Cinnamon Rolls

Easter comes with the message of Resurrection. I remember a beautiful Easter morning as many of the congregation returned from an outdoor Easter sunrise service to the church for an Easter breakfast. Here is an easy menu to enjoy on an Easter Sunday morning or for a women’s brunch.

---

 

Baked Pineaple

8 Servings

1 fresh medium pineapple
½ cup brown sugar

50 Servings

6 fresh medium pineapples
3 cups brown sugar

Preparation

Remove the rind and eyes from the pineapple. Cut the fruit lengthwise into quarters, and again cut each quarter lengthwise into two. Place the slices on a baking sheet and sprinkle 1 tablespoon brown sugar on each slice. Bake in a preheated 325-degree oven for 30 minutes. Serve warm.

For a charming presentation, add whole fresh strawberries to the plate.

---

 

Triple Cheese Soufflé

8 Servings

6 eggs
1 cup milk
½ cup flour
2 tablespoons melted butter
1 teaspoon baking powder
½ teaspoon salt
1 cup cottage cheese
1 lb. jack or cheddar cheese, shredded
3 oz. cream cheese, cubed

50 Servings

36 eggs
6 cups milk
3 cups flour
¾ cup melted butter
5 teaspoons baking powder
2 teaspoons salt
6 cups cottage cheese
6 lbs. jack or cheddar cheese, shredded
1 lb. cream cheese, cubed

Preparation

Mix together all ingredients except last the two cheeses. Evenly place cubed and shredded cheese in the bottom of a buttered 9 x 13-inch baking dish. Pour the egg mixture (including cottage cheese) over the top. Bake until top is brown and crusty and eggs are set, about 45 minutes.

---

Herb Roasted Red Potatoes

8 Servings

½ cup olive oil
16 small red potatoes
Italian seasoning
Salt and pepper
Powdered garlic

50 Servings

3 cups olive oil
100 small red potatoes
Italian seasoning
Salt and pepper
Powdered garlic

Preparation

Preheat oven to 350 degrees. Wash and cut potatoes into wedges. (If not roasted immediately, cover potatoes with water and refrigerate.) Pat dry and toss with olive oil and seasonings. Place in a baking pan and roast in oven until tender and beginning to brown. Stir occasionally. Roast about 1 hour.

---

 

Six-Week Bran Muffins

Recipe makes more than 50 muffins depending on size of muffin tin.

5 cups flour
3 cups sugar
1 cup oil
2 teaspoons salt
5 teaspoons baking soda
4 eggs, well beaten
1 quart buttermilk
1 24 oz. pkg. raisin bran cereal
1 cup walnut pieces

Preparation

Mix dry ingredients, except cereal and walnuts. Add eggs, oil and buttermilk. Stir in cereal and walnuts. Scoop into lined muffin tins, bake for 15-20 minutes in a 400-degree oven.

Place remaining batter into a large covered container and refrigerate for up to 6 weeks. Do not re-stir.

NOTE: Batter can be made several days ahead as flavor improves with time.

---

Cinnamon Rolls

8 Servings

1 stick butter or margarine, softened
1 1-lb. loaf of frozen bread dough, thawed
½ cup of cinnamon and brown sugar mixture
Raisins

Icing Ingredients
½ cup powdered sugar
Milk or cream
½ teaspoon vanilla or almond flavoring

50 Servings

1½ lbs. butter or margarine, softened
6 1-lb. loaves of frozen bread dough, thawed
3 cups of cinnamon and brown sugar mixture
Raisins

Icing Ingredients
3 cups powdered sugar
Milk or cream
2 teaspoons vanilla or almond flavoring

Preparation

Roll one loaf dough into a rectangle 12 inches on the longest side. Brush dough liberally with softened butter or margarine. Mix together cinnamon and sugar and sprinkle over butter, add raisins if desired.  Roll dough into a “log” and cut into 12 equal rounds. Place into greased muffin tins or on a cookie sheet.   Repeat with each loaf of dough.  Let rise in a warm place until doubled and bake at 350 degrees for 12-15 minutes or until golden brown. Remove from oven, let cool. Meanwhile, place powdered sugar in small bowl, gradually add small amounts of milk or cream and whisk together, adding milk and flavoring as needed for proper consistency. Drizzle over rolls.

PRISCILLA TAYLOR

Like what you've read?

Subscribe to this email newsletter at
www.womensministriesunlimited.ag.org/newsletters