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Prairie Flavors


Prairie Flavors Sprung! Spring Has


By Laura Araujo A few weeks ago, my daughter came home from kindergarten and excitedly


shared with me that the groundhog didn’t see his shadow and that spring is on its way. Even if Punxsutawney Phil is wrong and we experience more winter weather, this month’s recipes will help bring spring to your home! The Spring Quiche and Nest Breads are perfect for Easter brunch. In my family, roasted lamb is the star of our Easter dinner; this recipe from my uncle yields a fl avorful and tender roast. Kids will enjoy helping to make—and eat—colorful Peeps rice crispy treats! For more spring cooking ideas, visit www.ok-living.coop.


Nest Bread Yields 6 “nests”


Nest Bread Photos by Laura Araujo


½ cup heavy cream or half and half ¾ cup milk 1/3 cup butter


2 ¼ teaspoons instant yeast 1/8 teaspoon salt 9 eggs


½ cup granulated sugar 3 to 4 cups bread fl our 1 teaspoon water Rainbow sprinkles


In a small saucepan, heat the cream, milk and butter over low heat until the butter is melted; cool. In a mixing bowl or the bowl of a stand mixer, combine the yeast, salt, 2 eggs and the sugar. Stir in the cooled milk mixture and 3 cups of the fl our. Turn the dough out onto a fl oured surface and knead


Roasted Leg of Lamb Serves 6 to 8


3 to 4 pound leg of lamb 2 teaspoons kosher salt ½ teaspoon black pepper 2 cloves garlic 1 teaspoon paprika


Roasted Leg of Lamb


1 tablespoon dried rosemary, chopped ¼ cup olive oil


for 5 minutes; or attach the dough hook to the mixer and mix on low until the dough pulls away from the edge of the bowl. If needed, stir in the remaining cup of fl our to form a soft, elastic dough. Place the dough into a greased bowl and cover with a damp towel. Let it rise until doubled in size, about 1 hour. While the dough is rising, dye 6 of the remaining uncooked eggs with egg dye. Punch the doubled dough down and cut it into 12 equal portions. Roll out each portion into a 12-inch-long “rope.” Twist two of the ropes together and form them into a circle; pinch the ends together. Place each of the circles onto parchment-lined baking sheets. Cover with a damp towel and allow them to rise until double, about 30 minutes. In a small bowl, whisk together the remaining egg with the water. Brush the egg wash over the dough. Sprinkle with the rainbow sprin- kles. Place an uncooked, dyed egg into the center of each dough circle. Bake at 350°F for 20 minutes.


2 tablespoons lemon juice 2 tablespoons Worcestershire sauce 1 teaspoon brown sugar


Preheat the oven to 325°F. Place the lamb in a baking pan and sprinkle both sides with the salt. In a small bowl, whisk together the remaining ingredients and pour over the lamb. Bake, basting with the juices, until the internal temperature reaches 145°F, about 25 minutes per pound.


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