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MAY'S RECIPES

Our recipes this month are to help us celebrate Mom


Sunday Brunch Casserole
Ingredients

1 1/2 lb hash browns, frozen
1 med onion, chopped
1 lb bacon or sausage
3 eggs, beaten
2 oz Velveeta, cubed
2 oz cheddar, shredded
1 can cream of potato soup
salt and pepper

Directions

Cook the hash browns with the onion till crisp.
Fry the meat. Mix in a 13 X 9 pan. Add the cheeses,
soup, beaten eggs, salt and pepper. Bake at 350 for 30 to 50 minutes.


Old Fashioned Butter Rolls
Ingredients

2 cups all-purpose flour
1/2 tsp salt
1 cup shortening
1/2 cup water
3/4 cup butter, softened
1/4 cup white sugar
1/2 tsp ground nutmeg
2 cups milk
2/3 cup white sugar
1 tsp vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan. In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs.

Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.

In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls.

Bake in preheated oven until brown, about 30 to 40 minutes.


Brunch Punch
Ingredients

2 liters ginger ale
1 (750 milliliter) bottle champagne, chilled
1 quart orange or rainbow or other sherbet

Directions

Pour ginger ale in large punch bowl; add champagne and sherbet.
Stir to dissolve and serve cold.


Easy Cheesecake Pie
Ingredients

1 brick cream cheese, softened
1 pint heavy whipping cream, very cold
1 tsp vanilla, or almond extract, if you prefer
1/3 cup sugar
1 extra serving-size prepared graham cracker crust

Directions

In one mixing bowl, combine cream cheese, vanilla, and sugar. Whip until well-blended.
In a second bowl, whip whipping cream until peaks form. Fold whipped cream into cream cheese
mixture. Pour into graham cracker crust. Refrigerate for 1 to 2 hours until set. Serve plain, or top
with fruit or toppings.


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