Mother’s Day Recipes

Mom’s got to eat.
So treat her on Mothers’ Day. Sure, you may be most famous for your culinary prowess with frozen pizza, but this is a once-a-year event and your chance to really impress with a quick and easy brunch of cinnamon rolls and spinach quiche.
These recipes are amended so that even a novice baker can achieve great results. Just be sure to go to the store and have everything on-hand before you start.
Here’s the game plan: Saturday night, make the cinnamon roll dough. Sunday morning, make and bake the quiche, then remove it from the oven and let it set while the cinnamon rolls bake. Serve with coffee and mimosas. Await praise.

CINNAMON ROLLS
The rolls rise in the fridge overnight, so you can get up in the morning, pop them in the oven, and look like you’ve spent hours in the kitchen.
What you’ll need:
Bread maker, large glass baking dish, rolling pin (or your hands), oven

Dough Ingredients:

• * 3 eggs
• * 1/4 cup sugar
• * 6 tablespoons melted butter
• * 6 ounces buttermilk
• * 4 cups white flour
• * 1 package instant dry yeast, approximately 2 1/4 teaspoons
• * 1 1/4 teaspoons salt
• * Vegetable oil or cooking spray

Cinnamon Filling:

• * 1 cup packed brown sugar
  * 1 tablespoon ground cinnamon
  * 1 ½ tablespoons melted butter

Icing:

• * 1/4 cup softened cream cheese
• * 3 tablespoons milk
• * 1 1/2 cups powdered sugar

Directions
Get out your breadmaker and put in all of the ingredients for the dough. Turn the breadmaker onto the “Dough” setting. Walk away.
When the dough is done, take it out of the breadmaker and, with your fingers or a rolling pin, roll out on a floured surface to an 11×17 rectangle. Combine the brown sugar and cinnamon to make the filling, then brush the dough with melted butter. Sprinkle the filling on top of the buttered dough, then massage the filling into the dough. Roll up, starting with the long edge nearest to you, then squeeze the roll to get it to an even thickness the whole way across.
Using a serrated knife, cut the dough into 12 rolls and place the rolls into a large glass baking dish that’s been sprayed with cooking spray. It’s ok if the rolls touch. Place plastic wrap on top of the dish and put it in the refrigerator until morning.
Preheat the oven to 350. When the oven is hot, take out the rolls, remove the plastic wrap, and bake them for 30 minutes.
While the rolls are cooling, whisk together the icing ingredients until they’re well combined. Then spread the icing over the rolls.

SPINACH QUICHE RECIPE
Quiche is the quintessential luncheon dish. It’s also a snap to make. You can add in cubed ham if you’d like, or chopped red bell pepper. Save time by buying a prepared pie crust at the grocery store.
What you’ll need:
Pie plate, oven

Ingredients;

• * 1/2 cup butter
• * 3 cloves garlic, chopped
• * 1 small onion, chopped
• * 1 (10 ounce) package frozen chopped spinach, thawed and drained
• * 1 (6 ounce) package herb and garlic feta, crumbled
• * 1 (8 ounce) package shredded Cheddar cheese
• * 1 (9 inch) unbaked deep dish pie crust
• * 4 eggs, beaten
• * 1 cup milk
• * salt and pepper

Directions
Preheat oven to 375 degrees. Have unbaked pie shell ready. Melt butter in a skillet over medium heat, sauteeing garlic and onion until lightly browned. Remove from heat and stir in the spinach, feta and, 1/2 cup cheddar cheese. Spoon mixture into pie shell.
In a medium bowl, whisk together eggs and milk. Pour into the pie shell, on top of the spinach mixture. Sprinkle top with remaining cheddar cheese, a bit of salt and pepper, and bake for 50-60 minutes, until center is set. Allow to cool while the cinnamon rolls bake.

Written by: Rachel Handel