Easter Long Weekend Menu

Every long weekend around here is all about spending time with family, sitting back, relaxing, laughing and EATING good food (not to mention candy on this one in particular!!)!!! If you’re the one hosting a dinner party, you’re probably starting your dinner planning NOW … so food is on the table by the time the guests arrive and you still have some time to enjoy the evening.  I decided to break my routine down for you and highlight some of my must have recipes for the Easter long weekend and what will be on MY menu. They are all so darn delicious and easy they won’t only be for Easter…

Starting it off with my FAVOURITE item on the menu of all … Tori’s BUNS!!!! If you prefer whole wheat, use whole wheat flour instead!!!

Perfect White Buns:
Step 1:

• 1 1/2 cups boiling water
• 6 tsp. honey
• 6 tsp. butter
• 2 tsp. salt

Combine the above ingredients in a large bowl and cool.

Step 2:

• 1 1/2 cups lukewarm water (not too warm, you’ll kill the yeast)
• 3 tsp. sugar
• 2 Tbsp. yeast

Dissolve the water and sugar in a small bowl.  Sprinkle the yeast on top and let sit.

Step 3:

• 2 eggs, well beaten
• 6-7 cups unbleached white flour

1. Mix the eggs into the first (Step 1) mixture once it has cooled to room temperature.
2. Add 1 cup of flour to this mixture and stir well.
3. Add the yeast mixture (Step 2) to the bowl and stir to incorporate.
4. Gradually add the remaining flour, cup by cup, until the dough gets too difficult to stir in the bowl.  At this point, on a floured surface (your counter), empty the dough and knead by hand until the dough is smooth and elastic, about 10 minutes.  You will need to keep the surface floured to prevent it from sticking.
5. Place the dough into a greased bowl, cover with a clean tea towel, and place in a draft-free warm area to rise.
6. Let the dough rise until doubled (about 40 minutes) and punch it down.  Repeat this process once.
7. Preheat your oven to 350 F and grease two 9×13 sheet baking pans (the ones with the small sides).  You can use any shape of pan you want in actual fact – I used round ones like these.  Cut off pieces of dough that are approximately 1/2 cup in size (doesn’t have to be exact!) and form into buns.  I keep my fingers slightly floured and tuck the dough under as I stretch the dough to make it smooth on top, but you can use whatever technique you like!
8. Place the buns about a 1/2 inch apart on the greased pan, cover and let rise until doubled, about 30 minutes.
9. Bake for 15-20 minutes or until nicely browned.

Morning After Cinnamon Bread:

While you’re at it, you might as well double the recipe and make some CINNAMON BREAD for the morning!!!!! How gorgeous is this???

1. If you want to make cinnamon bread, roll out about 2 cups of dough (the same as above) into a longer strip, about 1′ x 2′.
2. Spread 2 Tbsp. of butter on the bread and sprinkle with about 1/4 cup of brown sugar, 1 tsp. cinnamon and 1/3 cup raisins.
3. Roll up the dough length-ways completely to make a ‘loaf’.
4. Place the rolled cinnamon-raisin loaf in a greased bread pan, cover, let rise until double and bake at 350F until golden brown.
5. Remove from the pan as soon as it is out of the oven, cool and slice!

Granny’s Beet Rolls:

Easter dinner isn’t complete without Granny’s beet rolls so I’ve dug up her famous recipe and am sharing it with you now. I know it’s unique but I promise it won’t dissapoint …

Ingredients:
Frozen (or fresh) bread dough (thawed)
24-26 Beet leaves
1 cup whipping cream
3 tbsp butter
Salt & pepper to taste
1 tsp dill
1 clove garlic

Directions:
1. Place the dough in a greased bowl, cover it with a towel and set it in a warm place to rise until doubled
2. Clean your beet leaves while the dough is rising
3. Cut stalks from leaves
4. Pinch off small pieces of dough (about the size of a walnut) and place a piece of dough in the center of one end of a leaf
5. Roll the beet leaf loosely around the dough
6. Place in a lightly greased baking dish and line up rolls in a single (or double layer) in the dish

7. Cover and place in a warm area until the dough rises again
8. Cover the dish and bake at 350F for about 30 minutes or until rolls are puffy and slightly golden.
9. Melt butter in a saucepan
10. Add the cream, dill and garlic
11. Bring to a low boil & then reduce until ready to serve
12. Ladle the sauce over the rolls and then place in oven for another 5 minutes

Rainbow Easter Layer Cake:

To top it all off after your bellies are so full you can hardly eat anymore … spoil the kidlets (ok maybe the adults too) with this SUPER easy rainbow layer cake!!!! Ready for the ingredients …

Just use a cake mix from a box and food colouring to create each layer. Stack evenly and then use vanilla frosting … it’s the perfect alternative to chocolate this weekend and looks A LOT harder than it really is to make!!! 

What’s on your menu this Easter Long weekend?!?! Share some recipes and ideas with me in the comments …

xo
Jilly