Breakfast/Brunch

Omlets Of Your Choice

Kids will love to choose their own fillings for
this classic egg dish. Encourage them to invent
combinations. How about a jelly-filled omelet?

• 1/2 tbsp. butter or margarine
• 2 eggs
• 1 tbsp. water
• Salt and pepper to taste

FILLING OPTIONS
Grated cheese, such as cheddar or mozzarella
Crispy bacon pieces
Jam or jelly
Sliced mushrooms
Cherry tomato halves
Diced green or red pepper
Cottage cheese, Boursin or flavored cream cheese
Cooked chicken pieces

In a large, nonstick frying pan, melt the butter
or margarine over medium-high heat. Meanwhile, in
a small bowl, beat the eggs with a fork in a small
bowl and stir in the water. Pour the egg mixture
over the butter, swirling the pan gently to cover
the surface evenly. Sprinkle the desired fillings
over half of the omelet and cook for 30 seconds
or so. Flip the opposite side over to form a
semicircle. Cook until the eggs solidify, then
serve.


Makes 1 generous omelet.

Hot Cross Buns

Hot Cross Buns are traditionally served on Good
Friday (the Friday before Easter)and during the
Lenten season, but they are good anytime. This
recipe will make 2 1/2 dozen buns.

• 2 packages active dry yeast
  (1/4 ounce, each)
  
• 1/2 cup warm water
• 1 cup warm milk
• 1/2 cup sugar
• 1/4 cup softened butter or margarine
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 6 1/2 to 7 cups all-purpose flour
• 4 eggs
• 1/2 cup dried currents
• 1/2 cup raisins
• 2 Tablespoons water
• 1 egg yolk

1 recipe Icing (below)

Have the water and milk at 110-115 degrees F. In
a large mixing bowl, dissolve the yeast in the
warm water. Add the warm milk sugar, butter,
vanilla, salt, nutmeg, and 3 cups of the flour.
Beat until smooth. Add the eggs, one at a time,
beating the mixture well after each addition.
Stir in the dried fruit and enough flour to make
a soft dough.

Turn out onto a floured surface and knead until
smooth and elastic, about 6 to 8 minutes. Place
in a greased bowl and turn over to grease the
top. Cover with a damp towel or plastic wrap
and let rise in a warm place until doubled in
size (about 1 hour).

Punch the dough down and shape into 30 balls.
Place on greased baking sheets. Using a sharp
knife, cut a cross (or X) on the top of each
roll. Cover again and let rise until doubled
(about 30 minutes). Beat the water and egg
yolk together and brush over the rolls. Bake
at 375-degrees F. for 12 to 15 minutes. Cool
on wire racks. Drizzle icing over the top of
each roll following the lines of the cut
cross.


ICING:

• Combine 1 cup confectioners' sugar
• 4 teaspoons milk or cream, a dash of salt
• 1/4 teaspoon vanilla extract.

Stir until smooth. Adjust sugar and milk to make
a mixture which flows easily.