Rolling into Easter

I am always on the lookout for new recipes, and most of the time I can tell after reading the recipe if it's a keeper. From my experience, I find it is better to try out that recipe sooner rather than later.

I see a lot of readers around town who say they read the column (which is nice to hear) and that they cut a certain recipe out. I always ask them, "Have you made it yet?"

I have lots of recipes in my "someday file" that I know might not get the chance they deserve, but I can't bear to throw them out just in case they do.

I also try and read at least three food sections of different papers on Wednesday. I'm always afraid that if I miss one, sure enough, that one great recipe will be in the paper I missed reading.

Flo Baker writes a column for The Chronicle every now and then. I always enjoy her column because I've taken a couple of cooking classes from her.

This past week, she was talking about how recipes evolve. You get a recipe from family or friends or the newspaper and then you make it and tweak it by adding a little more of this or omitting a step to save time. Then your adapted version gets passed on.

The rolls recipe I'm going to share with you comes from my good friend Ellen, who has been the evening hostess at Adele's for more than 12 years.

I've know her since she was in high school and spent lots of time in her and her mother's wonderful little shop, the Abel House, which sits right behind Adele's. She brought the recipe to me, asking for a little advice.

These rolls are called Christmas Morning Rolls, but for this week's column we're calling them Easter Morning Rolls.

This recipe came from Missy's mom, her friend in Wisconsin. It's one of those that I normally might pass up, but her enthusiasm for the rolls piqued my curiosity and I thought I would give them a try.

I also know that not everyone has the time or the inclination to make homemade yeast rolls on Christmas or Easter morning, so these rolls are for you. Try them. They are easy and delicious, and you can make them the night before and just pop them in your oven in the morning.

On a last note, for next week's column, you are all in for a special treat. Jerry Massad from the Cracker Box is writing the column and is going to give everyone some pointers and a recipe for one of the fabulous omelets he serves at the restaurant.

EASTER MORNING ROLLS

1 certified bundt pan or angel food cake pan

24 frozen Bridgeford Bread Rolls

1 sm. package butterscotch instant pudding mix

1/2 cup butter

3/4 cup brown sugar

3/4 teaspoon cinnamon

1/2 to 3/4 cup chopped pecans

Preheat oven to 350. Grease bundt pan and sprinkle pecans in bottom of pan. Arrange frozen rolls in pan (layering) and sprinkle pudding over rolls. Over low heat melt butter, add cinnamon, brown sugar and cook until it bubbles, stir frequently. Pour over rolls and cover with a towel. Let stand overnight in the fridge. They will thaw and rise. The earlier you make them in the evening the more they will rise overnight. If you think they haven't risen enough leave them on the counter for a bit before baking them in the morning. They should be about two-thirds risen in the pan because they will continue to rise as they cook. Bake in 350 oven for 40 to 50 minutes. If top of rolls are getting too brown cover with foil. Let set for 5 minutes, invert pan on cake plate.

The next recipe I'm going to share with you comes from the Chronicle and would make a great addition to any brunch. You could serve it as a side dish or as an entrée.

Asparagus Pudding

1 Tbsp. unsalted butter

3 cups trimmed asparagus (that has been cut on the bias into 1/2 inch pieces)

1 cup thinly sliced green onions (white and light green parts)

1/3 cup flour

3 egg yolks

3 eggs

3 cups heavy cream

2 tsp. kosher salt

Preheat oven to 375, grease a 9X9-inch shallow baking dish with the butter. Combine the asparagus and onions in a bowl; toss with the flour. In a separate bowl, whisk together the whole eggs and the yolks. Add cream and salt; whisk until fully incorporated. Spread asparagus and onions evenly in prepared baking dish, pour egg-cream mixture over vegetables. Bake in middle rack of oven for about one hour, turning dish once to assure even browning. When done pudding should have a rich brown crust. Let cool for at least 10 minutes before serving. It will remain set but soft. Serve warm or at room temperature. Serves 9 as a side dish or 6 as an entrée. You could also cut this recipe in half and adjust the recipe for less cooking time.

On a last note, for next weeks column you are all in for a special treat. Jerry Massad from the Cracker Box is writing the column and is going to give everyone some pointers and a recipe for one of the fabulous omelets he serves at the restaurant.

Linda Marrone has lived in Carson City since 1973, and with her husband, Ralph, formerly operated Marrone's Restaurant in Carson City and Somethin's Cookin' Catering.