We're also have yummy coffee cake muffins made ( just in case those cinnamon rolls are a flop)
From the 75th anniversary Better Homes and Gardens cookbook
3 TBS flour
3TBS brown sugar
3TBS pecans or walnuts chopped
Mix together till crumbly for topping
For the muffins
Preheat oven to 400
grease or use cupcake cups
1 1/2c flour
1 1/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp baking soda
1/4 tsp salt
1/4 c melted butter
1 beaten egg
1/2 c butter milk or sour milk
Stir dry ingredients together
in seperate bowl whisk together the butter egg and milk.
Add to dry mixture until just combined- Batter will be lumpy
Spoon half the batter into the prepared cups ( about 1/3 full)
top with half the topping - then the remaining batter- then the rest of topping- pressing down into batter.
Bake 15-18 minutes- cool in pan 5 min then transfer to rake to finish cooling.
For the main course*********
Brunch egg bake
6c shredded cheese- I use whatever we have in the fridge
chedder/jack mix - pepperjack -Mozzarella
2c cubed ham
2cups assorted sauted veggies
2 TBS butter melted
1 1 2/c milk
herbs to taste today we used basil/thyme 2tsp dried
salt and pepper to taste
Toss cheese with veggies and ham
Make a sauce ( is it called roux?) with melted butter stirring in flour till smooth- add milk and herbs- Add eggs and mix well. Combine with veggie/ham/cheese mix
Pour into greased 9x13 pan bake at 350 for 40 min or until set and cooked through
We have lots of milk ( 2 gallons) and OJ (1 gallon).....potatoes to make hashbrowns
I'm thinking our breakfast for dinner might have leftovers for breakfast tomorrow
Hubby loves me- he brought home a BIG 1.5liter bottle of wine to keep me happy.
Cause if mom's not happy no one will be happy all stuck in the house together.
New York City has already called for no school tomorrow- wonder if our town will be smart enough to do that instead of calling us at 5 AM to tell there's no school.....time will tell.