Who says all the Easter fun has to take place in the back yard?
Easter egg hunts can work up a healthy appetite, and there’s nothing like a few sweet and savory dishes to offset mountains of chocolate-covered bunnies.
Have fun with your kids the night before Peter Cottontail comes hopping down the bunny trail by whipping up this citrus treat that you can serve to your Easter brunch guests:
CITRUS COFFEE CAKE
Ingredients:
3/4 cup granulated sugar
4 teaspoons orange zest
2 teaspoons lemon zest
2 cans (12-ounce) refrigerated buttermilk biscuits
8-ounce package of cream cheese
1 stick melted butter
1 cup powdered sugar
1 tablespoon fresh orange juice
2 tablespoons milk
Directions:
Preheat the oven to 350 degrees.
In a small bowl, combine granulated sugar, 3 teaspoons orange zest and one teaspoon of lemon zest.
Separate the biscuits.
Place about a teaspoon of the cream cheese in the center of each biscuit.
Fold each biscuit in half over the cream cheese, pressing the edges to seal.
Dip the biscuits in melted butter, and then dredge in the sugar mixture.
Place the biscuits in a single layer in a lightly greased 12-cup Bundt pan.
Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture.
Bake for 35 to 40 minutes, until golden brown.
Remove cake from oven and immediately invert onto a serving platter.
Combine the powdered sugar, orange juice, one tablespoon milk, and remaining orange and lemon zest, and stir well.
Drizzle the glaze over the cake.
For a savory Easter brunch option you can make just a few minutes before your guests arrive, consider this simple yet scrumptious egg dish:
SAUSAGE, EGG AND POTATO HASH
Ingredients:
Two large Yukon potatoes, diced small
1tablespoon olive oil
1 onion, sliced thinly
1 red pepper, diced small
6 ounces of Polish sausage, sliced in chunks
4 large eggs
Salt and pepper
Directions:
Place potatoes in a pot, cover with an inch of water and sprinkle with salt, bring to a boil.
Cook potatoes for 8 minutes or until tender, drain and reserve.
Warm oil in a pan, over medium-high heat, then saute onions and peppers for two minutes.
Add potatoes and sausage, and cook for 4 or 5 minutes or until they begin to brown.
Press down slightly to form a cake, crack eggs over the top, place under broiler for 2 to 3 minutes until the whites are set and the yolk has firmed a bit.
Remove from broiler season with salt and pepper before serving.
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