Mother's Day in the Land of Kansas!

FLOK April
This breakfast strudel will take you back to Mother’s Day as a child when you would make Mom a special breakfast in bed. She never minded the eggshells in the eggs or the burnt toast or the terrible coffee. She loved it because it was made by you and you always added your special touch. Now’s your chance to wow the mother in your life with breakfast again… hopefully with no eggshells! The best part is, it looks much more complicated than it is, and it tastes delicious. Mom would be proud!
On this WIBW segment, we met with the Kansas Department of Agriculture’s compliance education coordinator, Dana Ladner. You can think of her as the “mom” for Kansas stakeholders and licensees. She travels around making sure that businesses and agricultural programs are up-to-date on their knowledge of the rules and regulations that, just like a good mom, keep things running smoothly!
13103488_10154165357172269_65022323420518852_nNow, if you’re still nervous about those eggshells, never fear! I know a secret little place in Lindsborg, Kansas called Scott’s Hometown Foods, where you can find something truly special to serve that special Mom. Scott’s specializes in Swedish and Scandinavian foods that you can’t get just anywhere. From Swedish Meatballs to Lingonberry Jam to beautifully decorated tea rings that would make a beautiful brunch dish. They also offer a wide variety of From the Land of Kansas products! So even if you don’t make it to Lindsborg (or onto their full-service website!) for Mother’s Day, Scott’s Hometown Foods and Lindsborg itself is worth the day trip any time of year.
Scott's Kansas

The City of Lindsborg was settled in the spring of 1869 by a group of Swedish immigrants from the Värmland province of Sweden led by Pastor Olof Olsson. They envisioned a community rich in culture, learning, religion, business and farming. These values remain strong today as evidenced by a city that is rich in the performing and visual arts; home to Smoky Valley School District and Bethany College; Baptist, Catholic, Covenant, Lutheran and Methodist churches thrive; a place where retail, industry and business thrives; and agricultural continues to play an important role in the community. 

Breakfast StrudelHam and Egg Breakfast Strudel

Recipe makes 2 strudels
2 cans crescent roll dough
1-2 Tbs. unsalted butter
1 ½ cups frozen cubed hash brown potatoes with bell peppers and onions
1 cup diced smoked ham
11 eggs, divided use
4 oz. cream cheese, softened
2 Tbs. orange juice
1 Tbs. water
2 Tbs. shredded Parmesan
Melt butter in a large nonstick saute pan over medium high heat; add potatoes and saute for 5-6 minutes; stir in ham. Meanwhile, whisk 10 eggs in a large mixing bowl; add to potatoes and ham in saute pan. Cook eggs until set; stir in cream cheese and orange juice and set mixture aside to cool slightly.
Unroll crescent roll dough and place entire rectangle of dough onto a piece of lightly floured parchment. Using a rolling pin, roll dough into a rectangle that is approx. 13 x 7 inches in size, then lift parchment and dough together and transfer to a baking sheet. Using a paring knife, notch each end of dough to create end flaps. Place half of prepared egg mixture down the center of dough; cut strips at an angle in puff pastry on each side, making strips approx. 1 inch wide. Fold up end flaps over egg mixture, then braid the strips across the filling, alternating from side to side. Repeat with remaining egg mixture and second roll of crescent dough.
Combine remaining egg with water and brush over the top of each braid, then sprinkle with Parmesan cheese. (Braids can be wrapped in plastic wrap and chilled over night or frozen at this point of preparation.) Bake braids, uncovered, in preheated 400 degree F. oven for 25-30 minutes, or until golden brown and puffed. Let cool 5 minutes before slicing to serve.
To Bake from Frozen: Remove from freezer and place frozen strudel onto a baking sheet; bake in a preheated 400 degree F. oven for 20-25 minutes; reduce heat to 325 degrees F. and continue to bake an additional 5-10 minutes, or until strudel is hot throughout and golden brown.

Now You’re Cookin’,
Chef Alli 

**This recipe was featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, March 2016. To order your favorite From the Land of Kansas products and ingredients, visit our new ecommerce site!

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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