I use the Refrigerator Roll recipe.

Roll out dough.  Spread thin layer of butter on dough.  Then sprinkle with 1/2 C light brown sugar. 

3 1/2 c frozen Raspberries
1/3 C Sugar
Zest of one large Lemon
1 1/2 t corn starch

Combine the Raspberries, sugar, lemon zest and corn starch.  sprinkle on dough.

Cut into 24 rolls. 

Bake according to roll directions.

Frosting

4 ozs Cream Cheese, Room Temp
1/4 C Unsalted Butter, Room Temp
1 C Powdered Sugar
1 t Lemon Zest

Combine all.  Beat until smooth.  Spread on Rolls.

I used the Refrigerator Rolls recipe.  I substituted orange juice for the water. 

Roll out dough.  Spread on thin layer of butter.  Then spread on a thin layer of Marmalade.  Then sprinkle on light brown sugar over all of the dough.  Roll up from thin side and cut into 24 slices. 

Bake according to roll recipe.

Icing

2 t Orange Zest
1/2 t Vanilla
Pinch Salt
1/4 c Orange Juice
2 c Powdered Sugar

Prep for this can be done a few days ahead of time or for a leisurely weekend brunch!

Serves 4-6

Sweet potato cakes:

1 large sweet potato or yam (I like the orange color of the yam)

A few thick cut slices of bacon

1/4 onion finely diced

Garlic cloves, minced (I used 2 extra large cloves because I really like garlic... And to keep vampires away!)

1 large egg

Sea salt, fresh ground pepper, and dried herbs to taste

Grate the sweet potato with skin and soak in a bowl of cold water to remove starch. While the potato is soaking dice up your onions and garlic and set aside. Put your grated potato in a fin mesh strainer, rinse thoroughly, and press out as much of the liquid as possible. Let sit in strainer while you complete the next steps. Dice up bacon into small pieces. Heat up pan to medium, add bacon. Cook bacon for a few minutes until fat begins to render and the pan is coated in bacon grease (YUM!) add onions and garlic. Sauté until bacon is cooked and onions and garlic are translucent. Transfer to a medium bowl. At this time squeeze the remaining liquid frim the grated potatoes and add to the pan. Cooked potatoes for a few minutes, just to slightly underdone. You just want to evaporate all the water and soften them a little so that when you form the cakes and cook them the potatoes won't be under done and they will brown up nicely. Add potatoes to bowl with opinion mixture, add your seasonings and allow the mixture to cool. 

When you get ready to cook them, heat the pan to medium heat and add a 1/2 Tbsp of oil and 1/2 Tbsp. butter to the pan. Add the egg to the potato mixture. Once pan is hot and butter is melted drop a small teaspoon of potato mixture in the pan and kind of squish it down. Brown completely, like hash browns, on both sides. This is your tester! So taste it :) at this point adjust your seasonings and your pan temperature if needed. Now you are ready to make the cakes! Drop large heaping Tablespoons of the potato mixture into the pan and squish down to form cakes about 3 to 4 inches in diameter. While the cakes are cooking you can start poaching the eggs to desired doneness. After the cakes are completely browned on one side, flip them over and completely brown on the other side.

Creamed feta:

1 cup greek yogurt

1 cup feta cheese

Sea salt, fresh ground pepper to taste

Add ingredients to a food processor, pulse until combined, but not smooth.

Build:

On a plate, place two potato cakes, add on top two poached eggs and top with creamed feta. Garnish with fresh chives or dill (or both!)

• 1 large ripe California avocado, diced
• 2 egg yolks
• 3 tbs butter
• 2 tbs lemon juice
• pinch each of salt, pepper and cayenne (I also added about 1/4 to 1/2 tsp. of siracha sauce to make it pretty spicy)
• 4 English muffins, split and toasted
• 8 slices tomatoes
• ½ cup baby arugula
• 8 strips bacon, cooked
• 8 eggs, poached
• 
  
• Yield 8 (4 to 8 servings depending on serving preference)

Instructions

1. Add the diced avocado to a blender or food processor, process until smooth.
2. Add the egg yolks and process until well combined.
3. Heat the butter in a microwave safe bowl until very hot.
4. While the food processor is running, slowly add the melted butter until well combined. Add the lemon juice, salt, pepper and cayenne, process to combine.
5. Add the English muffins to a plate, cut sides up. Top each half with a slice of tomato, a few leaves of arugula, bacon, and a poached egg.
6. Spoon avocado hollandaise over eggs. Serve immediately.

Crumb Coffee Cake

Crumble topping:

1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 cup butter, softened

Cake:

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups frozen rhubarb (do not thaw)
1 cup quartered fresh strawberies
(you can also use 3 cups of fresh blueberries) 

Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.

In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the bluberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)

Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.