Weekends after holidays can be crazy. Here is a breakfast menu with make-ahead steps to relieve any last minute stress.
Your Menu: Serves 6 to 8
Ravenwood's Cinnamon Rolls
Fresh Fruit with Orange-Honey Yogurt Sauce
Sausage links
Coffee
View this recipe for Ravenwood's Cinnamon Rolls
View this recipe for Fresh Fruit with Orange-Honey Yogurt Sauce
Test Kitchen Tips:
Make the cinnamon rolls and the syrup and yogurt sauce for the fruit the night before. Follow the directions in the recipe for the cinnamon rolls. Cover and chill the syrup and yogurt sauce until ready to serve. You can even arrange the fruit on a serving platter the night before; cover and chill until serving time.
Shopping List
For Rolls
1 pound butter
1 dozen eggs
1 package or jar active dry yeast
1 package desired nuts (walnuts, pecans, or almonds)
1 pint half-and-half or light cream
2 packages (12 each) brown-and-serve sausage links
ground or whole bean coffee
For Fruit
1 6- to 8-ounce carton vanilla lowfat yogurt
1 orange
1 jar mint jelly
1 package fresh tarragon
1 pineapple
1 small honeydew or cantaloupe melon
2 red grapefruits
1 papaya
1 package dried apricots, cherries, or strawberries
1 container fresh strawberries
1 package fresh mint
Pantry Items
For Rolls
granulated sugar
salt
all-purpose flour
brown sugar
ground cinnamon
powdered sugar
vanilla
shortening for greasing bowl and pan
For Fruit
honey
vanilla
Equipment Needed
For Rolls
measuring cups and spoons
cutting board and knife or nut chopper
small saucepan
wooden spoons
large mixing bowls
pastry cloth or wooden board
13x9x2-inch baking pan
thin metal spatula or table knife
small bowl
sharp knife
wire cooling rack
medium mixing bowl
large skillet
coffee grinder (if using whole bean coffee)
coffee maker
For Fruit
measuring cups and spoons
cutting board and knife
small bowls
wooden spoon
small saucepan
fine mesh sieve
serving platter or 6 to 8 individual dishes
