Hot Cross Buttermilk Easter Buns
½ cup water
1 (.25 ounce) package active dry yeast
1 cup UMPQUA Dairy Lowfat Buttermilk, room temperature
2 tablespoons white sugar
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
⅓ cup UMPQUA Dairy Salted Butter, melted
3 ¼ cups all-purpose flour
⅔ cup raisins
½ of a container of prepared Vanilla Frosting
Measure the water into a large bowl and sprinkle the yeast over the top. Let stand about 5 minutes to dissolve the yeast. Stir in the buttermilk, sugar, baking soda, salt, cinnamon and margarine. Mix in 1 cup of flour until well blended, then stir in the raisins. Gradually mix in the remaining flour until the dough is stiff enough to take out of the bowl and knead on a floured surface. Knead the dough until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to coat and cover with a towel. Let rise in a warm place until doubled in size, about 1 hour.
Turn the dough out onto a floured surface and divide into 18 pieces. Shape each piece into a ball and place in a greased 9x13 inch baking dish. Cover loosely with a towel and allow to rise again until your finger leaves an impression when you poke the dough gently, about 45 minutes.
Preheat the oven to 375°F.
Remove the towel from the buns. Bake in the preheated oven until golden brown, about 20 minutes. Spoon the frosting into a small sandwich bag or pastry bag. Snip off the corner and squeeze out frosting to make a cross on top of the buns when cool.
Easter Brunch Baked Omelet
½ Loaf Buttermilk or White bread, cut into cubes
1 ½ pounds Cheddar cheese, shredded
1 cup Cooked Ham, cut into cubes
2 cups Umpqua Dairy Whole Milk
1 pinch Salt
1 dash Hot Pepper Sauce, or to taste
¼ cup Green Onion, chopped
Preheat oven to 350°F.
Lightly grease a 9x13 inch baking pan.
Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.
In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.
Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set.
Chocolate Crackle Cookies
2 ½ cups Flour
• ½ cup Unsweetened Cocoa Powder
• 2 teaspoon Baking Powder
• ½ teaspoon salt
• ½ cup UMPQUA Dairy Sweet Cream Butter
• 2 cups Sugar
• 2 teaspoon Vanilla Extract
• 2 large Eggs
• ½ cup UMPQUA Dairy Whole Milk
• ½ cup Confectioners’ Sugar
In medium bowl, combine flour, cocoa, baking powder and salt; set aside.
In large bowl, with electric mixer, beat butter, sugar and vanilla until light and fluffy, about 3 minutes. Beat in eggs. Alternately beat in flour mixture and milk until mixture forms a ball.
Chill dough 1 hour or until firm.
Meanwhile, preheat oven to 350°F. Grease baking sheets, set aside.
Shape dough into 1-inch balls, then roll in confectioners’ sugar. Arrange balls on prepared sheets, 2 inches apart.
Bake 12 minutes or until edges are firm and tops are cracked. Let stand 2 minutes, remove from sheets and cool completely. Makes about 4 dozen.