April 6th, 2012RecipesDebbie Williams 0 Comments

Matthew 28:1-10
After the Sabbath, at dawn on the first day of the week, Mary Magdalene and the other Mary went to look at the tomb. There was a violent earthquake, for an angel of the Lord came down from heaven and, going to the tomb, rolled back the stone and sat on it. His appearance was like lightning, and his clothes were white as snow. The guards were so afraid of him that they shook and became like dead men.

The angel said to the women, “Do not be afraid, for I know that you are looking for Jesus, who was crucified. He is not here; he has risen, just as he said. Come and see the place where he lay. Then go quickly and tell his disciples: ‘He has risen from the dead and is going ahead of you into Galilee. There you will see him.’ Now I have told you.”

So the women hurried away from the tomb, afraid yet filled with joy, and ran to tell his disciples. Suddenly Jesus met them. “Greetings,” he said. They came to him, clasped his feet and worshiped him. Then Jesus said to them, “Do not be afraid. Go and tell my brothers to go to Galilee; there they will see me.”
I love these verses on so many levels, one, is reading how busy these women were preparing for the needs of others, even in death. The holidays, more than any other time, present the need for women to be busy planning, decorating, dressing, and cooking for their families. I so fondly remember my mom, even as a working mom, still taking the time to host family gatherings and holidays.

Come Easter Sunday, we were all dressed in our Sunday best, Easter baskets for the young, and a festive Easter meal served right after church. So, following in the footsteps of my mother, I have been busy pinning pics for our Easter brunch. I will be serving baked ham, crustless roasted veggie quiche, baked herb potatoes, carrot raisin salad, strawberry spinach salad, deviled eggs, dinner rolls (recipe to follow), a waffle bar, and assorted fresh juices. I will post my own food pictures after Easter.

Mom’s yeast rolls

In a small glass bowl dissolve two packages of yeast in one cup of luke warm water with 1 teaspoon of sugar. Stir and let stand.
In a large bowl mix 1/3 cup of sugar, 2 1/2 teapsoons of salt, 1 cup scalded milk, stir in briskly 2 well beaten eggs and then 1/3 cup of oil. Next add the yeast mixture and stir well. Now add about 3 cups of unbleached white flour. Continue mixing and then add about 3-4 cups additional flour. The amount of flour can vary depending upon the consistency of individual flours. The consistency should not be too dry, but not too sticky to handle. Knead on a floured surface for 8-10 minutes. Place dough in a large bowl, cover with a dish towel and let rise in a warm place on your kitchen counter. When the dough has doubled in size, form dough into rolls or cressents. Place on a well buttered or oiled baking pan. Allow to double in size once again and then bake in a preheated 375 degree oven until lightly browned. Brush with butter and serve.


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