Sweetheart Day 2010

Collier Family Sweetheart Day began with a visit to the Draper Temple to serve as proxies for "sweethearts" who had passed on without the chance of being sealed for time and eternity.

Audrey's boyfriend, Matthew, was such a sport. He was happy to attend with Emily as long as the sealer didn't trick them into getting married "for reals."

Audrey stayed at the house and kept one little Evylee very content.

Then we enjoyed a warm brunch and good times.

CINNAMON ROLLS

(prepare dough the evening before)

1/4 cup butter

1/4 cup sugar

1 cup milk, scalded

1 Tbsp. yeast

1 Tbsp. sugar

1/4 cup lukewarm water

2 tsp. salt

4 cups flour

3 eggs

Add butter and 1/4 cup sugar to hot milk. cool. combine yeast, 1 tablespoon sugar, and lukewarm water. Let stand 5 minutes to soften yeast. Add salt to flour. combine milk and yeast mixtures, and add 1 cup flour. Add eggs and beat well. Continue adding flour gradually, beating until smooth after each addition. Cover bowl and place out of draft until dough rises about triple in amount. Punch down. Cover again and place in refrigerator overnight, or until throughly chilled. When ready for use (dough will keep well up to 5 days) remove from refrigerator . Roll, spread with butter, brown sugar, and cinnamon, and shape while cold. Place on greased pans. Brush dough with melted butter. Let rolls rise until light and puffy. Tis dough can be left to rise for 5 to 6 hours without doing it any harm. Bake rolls at 375 degrees for 10 to 15 minutes. or until desired doneness. Frost with cream cheese frosting: 4-6 oz. cream cheese, 4-5 cups powdered sugar, 1 tsp vanilla, 1 Tbls milk.

QUICHE LORRAINE

(recipe from my BYU roommate, Sandy)

1/2 lb. bacon

1 cup Swiss cheese, grated

1 and 1/4 cups milk or half and half

1/2 tsp. salt

pepper

4 eggs

1 Tbsp. flour

1 Tbsp. melted butter

Cook and crumble crisp bacon. Place in uncooked pastry shell with grated cheese. In a small bowl combine eggs, flour, milk, salt, and pepper. Add melted butter. Bake in a preheated 375 degree oven for 30 minutes or until custard is firm and golden.