Gather together some olden linens, treasured Easter decorations and a couple of recipes your grandma probably made long ago, for a vintage brunch that mostly can be prepared ahead.
Pickled Egg Salad
Cinnamon Swirl Mini Bread Loaves
Pickled Beet and Egg Salad with Raspberry Balsamic Dressing
Pickled Egg Salad served in a ceramic Easter egg-shaped candy dish made for me by my mother-in-law while my husband and I were just dating.
Cinnamon Swirl Bread Mini Loaves and Easter egg-shaped butter pats (made in same silicone mold as peanut butter eggs)
Pickled Beet and Egg Salad
Raspberry Balsamic Dressing
In the Easter Tablescape Parade
Little wooden crosses to remind us of the greatest gift ever
Ceramic Easter eggs painted years ago.The top right egg was painted by our oldest daughter, Erin, when she was just a wee one.
A collection of crocheted animals made by myself and my mom when I was expecting our oldest daughter.
a crocheted diorama chocolate Easter egg
similar pattern but created to open to hide treats
Remember L'eggs pantyhose containers? They were used to give this nesting hen her body.
A chocolate ceramic bunny made when I was just married with more recent purchased decorations
A pair of aqua bunny napkin rings picked up this year at cts hold vintage linen napkins.
all on a softly faded vintage tablecloth found at a garage sale
Swirls of cinnamon and sugar (you could also add raisins) with a sweet frosting and festive sprinkles are just the right size for two. The loaves can be made ahead; wrapped well and frozen. Add the frosting after thawing. If planning to toast, omit frosting as most of it melts off.
Cinnamon Swirl Mini Bread Loaves
1 large egg plus enough very warm water to measure 1 cup
1/4 cup butter, softened
1 1/2 tsp. salt
3 cups bread flour
3 Tbs. Nonfat dry Milk
3 Tbs. sugar
2 tsp. Bread Machine Yeast
2 tbs. sugar
1 Tbs. brown sugar
1 Tbs. cinnamon
2 Tbs. butter, softened
Add all of the bread ingredients in the order recommended by manufacturer of your bread machine (usually wet ingredients followed by dry ingredients and ending with the yeast). Set the machine to dough setting. When complete, remove dough from machine and allow to rest, covered for 5 minutes.
Spray three 3-inch x 5-inch mini loaf pans. Divide dough into 3 equal pieces. Roll each piece to 5-inches x 10-inches. Spread about 2 tsp. butter onto each. Sprinkle each with third of the sugar mixture. Beginning at the short side, roll up tightly; pinch edge to seal and place into prepared pan. Cover lightly and place in a warm, draft-free place and allow to rise for another 30-60 minutes.
Bake in a preheated 350 degree oven for about 18-20 minutes or until golden brown. Tent with foil if browning too quickly.
Remove from pans to cooling rack.
1 cup confectioners' sugar
1/2 tsp. melted butter
1-2 Tbs. cream or milk
tiny pinch salt (optional)
In a small bowl, combine all ingredients and stir until smooth adding the cream little by little to achieve the right constancy. Spoon/spread over bread; sprinkle with jimmies, if desired.
NOTE: If you want your frosting to be thinner and be more of a glaze, frost when the bread has cooled just a bit. If you prefer the frosting to be thicker and whiter, allow the loaves to be just a little warm before spreading on the frosting.
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