Marscarpone-Cranberry-Walnut Sweet Rolls

Rolls

1/4 cup sweetened dried cranberries, coarsely chopped
1/3 cup chopped Walnuts
1/2 cup sugar
1 teaspoon ground cinnamon
1 can (12 oz) buttermilk biscuits (10 biscuits)
1/2 cup mascarpone cheese or cream cheese, softened
1/4 cup butter, melted

Glaze

1 tablespoon mascarpone cheese or cream cheese, softened
1 powdered sugar
1 to 2 tablespoons milk

Directions: Heat oven to 350°F. Lightly spray 8- or 9-inch round cake pan with no-stick spray.

In small bowl, mix cranberries and walnuts; set aside. In another small bowl, mix granulated sugar and cinnamon; set aside.

Separate dough into 10 biscuits; press each biscuit into 3-inch round. Place heaping 1 teaspoon of the mascarpone cheese on center of each biscuit. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling to form a ball; firmly pinch edges to seal. Roll each biscuit in melted butter, then roll in sugar-cinnamon mixture. Place 1 biscuit in center of pan. Arrange remaining biscuits, seam sides down and sides touching, in circle around center biscuit. Pour remaining butter over biscuits; sprinkle with remaining sugar-cinnamon mixture.

Reserve 1/4 cup cranberry-walnut mixture; sprinkle remaining mixture over biscuits.

Bake 28 to 33 minutes or until biscuits are golden brown. Place heatproof serving plate upside down on pan; carefully turn plate and pan over. Let stand 1 minute, then carefully remove pan.

Sprinkle reserved cranberry-walnut mixture over coffee cake. In medium bowl, stir glaze ingredients until smooth. Drizzle glaze over top of rolls. Serve warm

Baked French Toast

Ingredients:

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup


Directions: Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Granite Steps Country Blueberry Coffee Cake

Recipe courtesy Paula Deen
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 (12-ounce) can buttermilk biscuits
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar

Preheat oven to 375 degrees F. Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

Fried Donut Holes - For Christopher

 

 

 

 

 

 

Ingredients:
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons melted butter
1/2 cup milk
1 egg, beaten
1 quart oil for frying
Optional - powdered sugar or cinnamon sugar mixture

What’s Next:

Go ahead & prepare a place with either newspapers or a brown paper bag to drain the donuts / dougnuts. Top those with paper towels. Either flour clean kitchen counter or bread board for kneading doughnuts. Prepare a shallow bowl or plate with an inch of flour. Heat oil in deep fryer to 375 F, or 195 C.

In a large bowl- sift flour, sugar, salt, baking powder, cinnamon & nutmeg. Mix in butter until crumbly. Stir in milk and egg. With floured hands, lightly knead the smooth dough. Turn onto area prepared with flour. Pat dough into 1/4 inch thickness. Dip either doughnut cutter or two biscuit cutters (one 1-inch and one 3 or 4-inch) in flour. Use to cut-out doughnuts.

Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden brown. Drain on prepared paper towels. Sprinkle with powdered sugar or cinnamon-sugar mixture.

Whole Wheat Pancakes

"These are very light and tender pancakes. These pancakes are excellent with maple syrup." "Marge, I know you love whole wheat! This may become your favorite pancake recipe!"

Photo by: APRIL2082

INGREDIENTS: 1 cup whole wheat flour 2/3 cup all-purpose flour 1/3 cup wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 2 tablespoons brown sugar 1 teaspoon salt 5 1/3 tablespoons unsalted butter 2 1/2 cups buttermilk 2 eggs, beaten 3 tablespoons unsalted butter

DIRECTIONS: In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, brown sugar, and salt. Cut the butter into small pieces with a knife, and add the butter to the flour-mixture. Mix until the mixture has a sand-like consistency. Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated. Heat a frying pan over medium heat and grease the surface with 1 tablespoon of butter or oil. Ladle the batter onto the surface to form 4 inch pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 minutes. Nutrition facts (per serving) Calories (kcal) 549 Protein 16.9g Cals from Protein 12% Total Fat 29.5g Cals from Fat 47% Carbohydrates 57.3g Cals from Carbohydrates 40% Fiber 5.5g Cholesterol 177mg Sodium 1076mg

Donna's Clone of a Cinnabon

Donna sent this and thought we would all like to try them!

INGREDIENTS: 1 cup warm milk (110 degrees F/45 degrees C) 2 eggs, room temperature 1/3 cup margarine, melted 4 1/2 cups bread flour 1 teaspoon salt 1/2 cup white sugar 2 1/2 teaspoons bread machine yeast 1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon 1/3 cup butter, softened 1 (3 ounce) package cream cheese, softened 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt

DIRECTIONS: Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Buttermilk Waffles

 

 

 

 

 

 

 

 

Happy Father's Day, Dad

This is a great breakfast to make for that special Dad in your life. Add, sausage, juice and eggs and treat him like a king!

Serves 4 to 6

INGREDIENTS
8 tablespoons (1 stick) melted unsalted butter, plus more for waffle iron
2 cups all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt 3 large eggs, separated, room temperature
2 cups buttermilk, room temperature

DIRECTIONS
1. Grease waffle iron with a small amount of melted butter, and heat. In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt.

2. In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into dry mixture, and combine.

3. In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter.

4. Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron.

5. Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter.
 

TIPS

Waffle Toppings:

While it may seem difficult to improve upon the traditional combination of sweet butter and maple syrup, the following waffle toppings will not disappoint:

Fruit syrups
Toasted pecans and honey
Light-brown sugar and a squeeze of lime juice
Best-quality yogurt and sliced bananas
Fresh blueberries and creme fraiche