1 1/2 pounds Sausage 1 tsp. Salt
9 Eggs 4 slices Bread
3 Cups Milk 1 1/2 Cups Shredded cheddar cheese
Fry, drain and crumble sausage. Slightly beat eggs. Cube bread (1 1/2-in cubes). Combine all and pour in a greased 9 x 13 pan. Refrigerate overnight. Bake at 350 degrees for one hour.
Sausage Skillet
1 pound Sausage 6 Eggs
Dash salt & pepper 1 to 1 1/2 cups Shredded cheddar cheese
3 medium Potatoes, peeled and diced
Brown sausage, salt and pepper; drain part of fat off. Add potatoes; cover. Stirring frequently, cook until potatoes are tender. Add eggs; cover. Stir and add cheese; cover. Remove from heat when mixture begins to bubble. Bacon may be substituted for sausage.
Breakfast Pizza
1 can Crescent rolls 1/2 Cup Milk
1 pound Sausage 5 Eggs
6 oz. Frozen hash browns, thawed 8 oz. Shredded cheddar cheese
Spread crescent rolls on bottom of pizza pan. Fry sausage; drain. Put sausage over rolls. Top with hash browns and cheese. Beat eggs with milk. Pour on top. Bake at 375 degrees for 30 to 35 minutes.
Baked Cinnamon French Toast
1/2 loaf French bread, cut into 1-inch slices 1 Cup Half & half
6 Eggs 1/4 tsp. Cinnamon
1 1/2 Cups Milk 1/4 tsp. Nutmeg
Butter a 9 x 13 baking dish. Arrange bread slices, overlapping, in single layer. Combine ingredients and pour over slices. Refrigerate overnight.
1/2 stick Butter, melted 1/2 Cup Nuts, chopped
1/2 Cup Brown sugar 1 Tbsp. Corn syrup
Mix together and pour over bread. Bake 40 minutes at 300 degrees. Serve warm, topped with maple syrup.
Jumer's Cinnamon Rolls
1 pkg. Yeast 1 1/2 tsp. Cinnamon
1/2 or 1/4 cup Warm water 1/2 Cup Cold water
1/2 Cup Butter or margarine 3 Cups Bisquick
1 Cup Sugar
Mix dry yeast and warm water; set aside. Melt butter and set aside. Mix sugar and cinnamon and set aside. Mix cold water and Bisquick. Add yeast mixture and let stand 10 to 15 minutes in a warm, draft-free place. Divide dough into four sections. Roll each section into a 4 x 12-inch rectangle on a floured board. Brush with butter; sprinkle with cinnamon sugar. Roll into long tube. Cut into 1-inch pieces and place, cut-side down, in a buttered, 9 x 13 baking pan. Repeat with remaining sections. Brush with remaining melted butter on top of rolls and sprinkle with remainder of cinnamon sugar. Bake at 350 degrees for 20 minutes; serve warm. Note: You can use a jellyroll pan and drizzle soft butter icing or glaze over the rolls while warm.
Stickie Quickie Buns
1 1/2 Cups Flour Topping:
2 pkg. Yeast 3/4 Cup Butter
3/4 Cup Milk 1 Cup Brown sugar
1/2 Cup Water 1 tsp. Cinnamon
1/4 Cup Butter 3/4 Cup Chopped nuts
1/4 Cup Sugar 1 Tbsp. Corn syrup
1 tsp. Salt 1 Tbsp. Water
1 Egg
1 3/4 Cup Flour
In a large mixing bowl combine 1 1/2 cups flour and yeast. Heat milk, water, butter, sugar and salt until warm. Pour into yeast mixture. Add egg; beat on high speed for 3 minutes. By hand stir in 1 3/4 cups flour; cover and let rise for 30 minutes. While dough is rising combine topping ingredients in a saucepan and heat until melted. Pour into a 9 x 13 glass baking dish. Stir down batter and drop by tablespoonfuls onto topping. Bake at 375 degrees for 15 minutes. Cool 1 minute; cover pan with cookie sheet and carefully invert to remove buns from pan.
Cinnamon Rolls
2 pkgs. Yeast Filling:
1/2 Cup Warm water (105 - 115 degrees) 1/2 Cup Butter or margarine, softened
1/3 Cup plus 1/2 tsp. Sugar 1 Cup Brown sugar
4 to 5 Cups Flour 1/2 Cup Sugar
1 tsp. Salt 2 Tbsp. Cinnamon
1 Cup Milk, scalded and cooled to 110 degrees Icing:
1/3 Cup Oil 1 Cup Powdered sugar, sifted
2 Eggs, at room temperature 2 to 3 Tbsp. Warm milk
1 tsp. Vanilla
In cup dissolve yeast in water with 1/2 teaspoon sugar. Let stand 5 minutes. In mixer bowl combine 3 cups flour, remaining 1/3 cup sugar and the salt. At low speed gradually beat in milk, oil, eggs and yeast mixture; beat until well blended. Beat in additional flour (about 1 1/2 cups) until dough pulls away from sides of bowl. On floured surface knead dough until smooth and elastic, 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in a warm, draft free place until doubled in bulk, 1 hour. In mixer bowl beat all ingredient for filling until smooth; set aside. Grease two 9-inch round cake pans. On lightly floured surface roll dough into an 18 x 10-inch rectangle. Spread with filling. Roll tightly from long side. Cut into fourteen 1 1/4 inch slices. Place 1 roll cut side up in center of each pan. Arrange remaining rolls in a circle of 6 around the center roll. Cover and let rise until doubled in bulk, 30 to 40 minutes. Preheat oven to 350 degrees. Bake 25 to 30 minutes until golden brown. Cool in pans 10 minutes. In medium bowl whisk all ingredients for icing until smooth. Drizzle over cooled rolls. Makes 14 rolls.
Different Sweet Rolls
Rolls: Topping:
1 pkg. Yellow cake mix 1 stick Margarine
2 pkg. Yeast 1/4 Cup White corn syrup
5 Cups Flour 2 Tbsp. Brown sugar
2 1/2 Cups Hot water Chopped nuts
Mix cake mix, yeast and flour. Stir in hot water. Let rise until double. Roll into rectangle, spread with butter and sprinkle cinnamon-sugar over butter. Roll into jellyroll and cut into 1 1/2 to 2 inch slices. Let rise in pan. Before baking melt topping ingredients and pour over rolls. Bake at 375 degrees for 25 minutes.
Refrigerator Crumb Cake
3 1/2 Cups Flour 3/4 Cup Milk
1/3 Cup Sugar 1/2 Cup Margarine
1 tsp. Salt 1/4 Cup Water
2 pkg. Yeast 2 Eggs
Set aside 1 Cup flour. In large bowl, mix remaining flour, sugar, salt and yeast. In saucepan, over low heat, heat milk, margarine and water; stir into dry mixture. Add eggs and enough additional flour to make stiff batter. Spread evenly in two greased 9-inch round cake pans. Cover each pan loosely with waxed paper brushed with oil, then top with plastic wrap. Refrigerate overnight. When ready to bake, remove from refrigerator, uncover cakes carefully. Let stand at room temperature 10 minutes. Sprinkle cakes evenly with Streusel Topping. Bake at 375 degrees for 25 minutes or until done. Cool on wire rack; serve warm.
Streusel Topping: In medium bowl, combine 3/4 cup flour, 1/3 cup brown sugar, 1/3 cup sugar, and 1 teaspoon cinnamon. Cut in 1/2 cup margarine until crumbly.
Maple-Cinnamon Sticky Buns
1 pkg. Yeast Topping:
1/2 Cup Warm water 1/2 Cup Maple syrup
1 carton (8 oz.) Sour cream 1/4 Cup Butter, melted
1/3 Cup Maple syrup Filling:
1 Egg yolk 2 Tbsp. Butter, softened
1 tsp. Salt 2 Tbsp. Syrup
1/4 tsp. Baking soda 1 Tbsp. Sugar
1 Cup Whole wheat flour 1 Tbsp. Cinnamon
2 1/2 to 3 Cups Flour
For dough, dissolve yeast in warm water. In a large mixer bowl, combine sour cream, syrup, egg yolk, salt and baking soda. Stir in yeast and whole wheat flour. Beat well. Stir in as much white flour as you can. Turn out onto a lightly floured surface. Knead in enough remaining white flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place till double, 1 1/2 to 2 hours. Punch down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, for topping, in a saucepan, combine maple syrup and margarine. Cook and stir over low heat till margarine is melted. Divide between two 9-inch round baking pans. Roll out dough to a 14 x 12-inch rectangle. Spread with margarine. Drizzle with maple syrup. Sprinkle with sugar and cinnamon. Roll up dough from short side. Slice into twelve 1-inch pieces. Place in pans. Cover; let rise till almost double (30 minutes). Bake in a 375 degree oven 20 to 25 minutes. Invert on serving plate. Makes 1 dozen.
Cherry Nut Breakfast Rolls
2 pkgs. Yeast 3 Tbsp. Cornstarch
1 Cup Warm water 1/4 tsp. Almond extract
1/2 Cup Butter or margarine, melted 1/3 Cup Finely chopped almonds
1/2 Cup Sugar Few drops red food coloring, optional
3 Eggs, beaten Icing:
1/2 tsp. Salt 1/2 Cup Powdered sugar
4 1/2 to 5 Cups Flour, divided 1/2 to 2 tsp. Milk
Filling: 1/2 tsp. Butter or margarine, softened
3 Cups fresh or frozen pitted tart red 1/2 tsp. Almond extract
cherries, chopped
2/3 Cup Sugar
In a large mixing bowl, dissolve yeast in water. Let stand 5 minutes. Stir in butter, sugar, eggs, salt and 3 cups flour. Add enough remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and refrigerate 2 hours. Meanwhile, combine all filling ingredients in a saucepan. Bring to a boil; reduce heat and cook until thickened, stirring constantly. Cool. Turn dough out onto a lightly floured surface. Roll out to make a 14 x 16-inch rectangle. Spread with filling. Roll up, jelly-roll style, beginning with the long end. Cut into 12 slices. Place, cut side down, on a greased 9 x 13 baking pan. Cover and let rise until almost doubled, about 25 minutes. Bake at 375 degrees for 25 minutes or until golden brown. Remove from pan; cool slightly. Combine all icing ingredients; drizzle over warm rolls. Serve immediately. Makes 1 dozen rolls.
Mashed Potato Cinnamon Rolls
1/2 pound Russet potatoes, peeled and quartered
2 pkgs. Yeast Filling:
2 Tbsp. Sugar 1/2 Cup Butter, melted
2 Cups Warm water 3/4 Cup Brown sugar
3/4 Cup Butter, melted 3 Tbsp. Cinnamon
2 Eggs, beaten Icing:
3/4 Cup Sugar 2 Cups Powdered Sugar
2/3 Cup Instant nonfat dry milk powder 1/4 Cup Milk
1 Tbsp. Salt 2 Tbsp. Butter, melted
2 tsp. Vanilla 1/2 tsp. Vanilla
8 Cups Flour
Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup cooking liquid; set aside. Mash potatoes; set aside 1 cup. (Save remaining potatoes for another use.) Heat reserved potato liquid to 110 to 115 degrees. In a mixing bowl, dissolve yeast and sugar in potato liquid; let stand 10 minutes. Add warm water, mashed potatoes, butter, eggs, sugar, milk powder, salt, vanilla and 5 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl; turn once to grease top. Cover and chill overnight. Punch dough down; divide into thirds. On a floured surface, roll each portion into a 12 x 8-inch rectangle; spread with butter. Combine brown sugar and cinnamon; sprinkle over the dough. Roll up from a long side; pinch seam to seal. Cut each into 12 slices; place cut side down in three greased 13 x 9 baking pans. Cover and let rise until almost doubled, 45 minutes. Bake at 350 degrees for 25 to 30 minutes. Combine icing ingredients; drizzle over rolls. Makes 3 dozen rolls.
Raised Doughnuts
1 Cup Milk 3/4 Cup Sugar
1 pkg. Yeast 1 Egg, well beaten
1/4 Cup Lukewarm water 1 1/2 tsp. Nutmeg
1 Tbsp. Sugar 1 tsp. Salt
1 1/2 Cups Flour 3 Cups Flour
3 Tbsp. Butter Oil
Scald milk. Cool to lukewarm in large bowl. Sprinkle yeast in lukewarm water; let stand 5 to 10 minutes until dissolved. Stir; then stir into milk with 1 Tbsp. sugar. Add 1 1/2 cups flour; beat well with hand or electric mixer. Cover with clean towel; let rise in warm place about 1 hour. Work butter with spoon until creamy. Add 3/4 cup sugar gradually while beating with spoon until light. Add egg, nutmeg and salt; stir into yeast mixture. Add 3 cups flour; place in well greased bowl and flip to oiled side up. Cover with clean towel; let rise until double in warm place. Turn out onto floured board; roll 1/2-inch thick. Cut with cutter, place on a floured board, cover and let rise in warm place until double in size. Fry doughnuts in 1 1/2-inches of oil heated to 370 degrees. Fry only as many doughnuts at one time as can easily float on oil. As soon as doughnuts rise to surface, turn with long-handled fork. Do not pierce. Turn often until golden and done. Remove and hold over oil a second, then drain on paper towels. Dust with sugar or dip in thin vanilla flavored icing.
Raised Crullers: Make raised doughnuts. After rising and rolling out 1/2-inch thick, cut into strips about 8 inches long and 1 inch wide. Fold each strip in half lengthwise, twist several times and pinch ends together. Then cover, let rise and fry as directed.
Cake Doughnuts
3 1/4 Cups Sifted flour 2/3 Cups Sugar
2 tsp. Baking powder 1 tsp. Vanilla
1/2 tsp. Cinnamon 2/3 Cup Cream
1/4 tsp. Nutmeg 1/4 Cup Butter or margarine, melted
Dash salt 1/2 Cup Sugar
2 Eggs 1/2 tsp. Cinnamon
Sift together flour, baking powder, cinnamon, nutmeg and salt. Beat eggs, 2/3 cup sugar and the vanilla till thick and lemon-colored. Combine cream and butter; add alternately to egg mixture with flour mixture, beating till just blended after each addition. Cover and chill dough about 2 hours. Roll dough 3/8-inch thick on floured surface. Cut with floured doughnut cutter. Fry in oil, 375 degrees, till golden brown, turning once (about 1 minute per side). Drain on paper towels. While warm shake in mixture of 1/2 cup sugar and 1/2 teaspoon cinnamon. Makes about 20 doughnuts.
No-Fry Doughnuts
2 pkgs. Yeast 1/4 tsp. Cinnamon
1/4 Cup Warm water 2 Eggs
1 1/2 Cups Lukewarm milk 1/3 Cup Shortening
(scalded, then cooled) 4 1/2 Cups Flour
1/2 Cup Sugar 1/4 Cup Butter or oleo, melted
1 tsp. Salt Cinnamon sugar or powdered sugar
1 tsp. Nutmeg
In large mixing bowl, dissolve yeast in warm water. Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups of flour. Blend 1/2 minute with mixer, scraping bowl constantly. Beat hard for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth, scraping side of bowl. Cover. Let rise in warm place until double. Turn dough onto well- floured board; roll around lightly to coat with flour. Dough will be soft to handle. With floured rolling pin, gently roll dough 1/2-inch thick. Cut with floured
2 1/2-inch doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on greased baking sheet. Brush with melted butter. Cover; let rise until double about 20 minutes. Heat oven to 425 degrees. Bake 8 to 10 minutes or until golden in color. Immediately brush with melted butter and shake on cinnamon sugar or sugar. Makes
1 1/2 to 2 dozen doughnuts.
Bisquick Coffee Cake
2 Cups Bisquick Streusel Topping:
2/3 Cup Milk 1/3 Cup Bisquick
2 Tbsp. Sugar 1/3 Cup Brown sugar
1 Egg 1/2 tsp. Cinnamon
2 Tbsp. Firm Margarine or butter
Preheat oven to 350 degrees. Grease a round 9-inch pan. Mix all ingredients except Streusel topping; beat 30 seconds. Spread in pan; sprinkle with streusel topping. Bake 18 to 22 minutes or until a toothpick inserted in center comes out clean. Serve warm. Streusel Topping: Mix Bisquick, brown sugar and cinnamon. Cut in margarine until crumbly.
Tea Ring
1 can Refrigerated biscuits 1/4 Cup Brown sugar
4 Tbsp. Butter 1/2 tsp. Cinnamon
Cut biscuits into quarters. Place butter in round cake dish and microwave 1 minute 30 seconds on HIGH, or until butter is melted. Immediately stir brown sugar and cinnamon into melted butter. Add biscuit quarters, 1/4 at a time and stir to coat with mixture. Arrange biscuit quarters evenly in dish. Microwave 4 to 5 minutes on HIGH, or until biscuits are slightly firm to the touch.
Yummy Coffee Cake
1 box Yellow cake mix 3/4 Cup Sugar
1 box Instant vanilla pudding 1/2 Tbsp. Cocoa
4 Eggs, beaten 1/2 Tbsp. Cinnamon
1/2 Cup Oil 1/2 Cup Chopped nuts (optional)
1 Cup (1/2 pint) Sour cream
Mix first 5 ingredients well for 5 minutes. Grease a 9 x 13 pan or a large bundt pan. Pour in half of batter. Mix last 4 ingredients together well; sprinkle half of the mixture over batter in pan. Swirl with knife. Pour the rest of batter in and sprinkle with remaining sugar mixture; swirl again. Bake at 350 degrees for 40 to 50 minutes until done. Drizzle powdered sugar frosting on top while still warm.
Snickerdoodle Mini Muffins
For Topping: 1/2 Cup Sugar
1/3 Cup Sugar 1 Tbsp. Baking powder
1 tsp. Cinnamon 1 Cup Skim milk
For Muffin: 1 Egg, lightly beaten
1 1/2 Cups Flour 1/4 Cup Margarine or butter, melted
1 Cup Oatmeal 1 tsp. Vanilla
Heat oven to 400 degrees. Spray bottoms only of mini-muffin pan cups with cooking spray. For topping, combine sugar and cinnamon in a small bowl; mix well and set aside. For muffins, combine flour, oatmeal, sugar and baking powder in a large bowl; mix well. In small bowl, combine milk, egg, margarine and vanilla; mix well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Do not over mix. Fill muffin cups 2/3 full. Sprinkle topping evenly over tops of muffins. Bake 12 to 14 minutes or until light golden brown. Cool in pan on wire rack 5 minutes; remove from pan and serve warm. Makes 3 dozen.
Banana-Nut Muffins
2 Cups Flour 1 Egg, beaten
1/4 Cup Sugar 1/3 Cup Oil
1 Tbsp. Baking powder 3/4 Cup Mashed banana
1/2 tsp. Salt 1/2 Cup Chopped walnuts
1 Cup Milk
Preheat oven to 400 degrees. Grease a 12-cup muffin pan. Sift flour, sugar, baking powder and salt into a medium bowl; make a well in center. Mix milk, egg, oil, banana and walnuts in a small bowl. Pour mixture into well. Mix batter just until moistened; do not overmix. Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes out clean or until muffins are golden brown, about 15 minutes.
Spice Muffins
1/2 Cup Butter or margarine 1/2 Tbsp. Cinnamon
1 Cup Sugar 1 tsp. Allspice
1 Egg 1/2 tsp. Cloves
1 Cup Hot applesauce 1 tsp. Baking soda
2 Cups Flour 1/2 Cup Chopped nuts
Mix together. Bake at 350 degrees in greased, muffin tin. Fill 1/2 full. Remove and roll in powdered sugar. Makes 1 quart or 42 small muffins. Dough may be kept in refrigerator.
Cherry Filled Coffee Cake
1 Cup Butter or margarine 1 can Cherry pie filling
1 Cup Sugar Topping:
2 Eggs 2 Tbsp. Butter
2 Cups Flour 1/4 Cup Sugar
2 tsp. Baking powder 1/4 Cup Flour
Cream butter and sugar. Add eggs, flour and baking powder. Mixture will be dry. Spread 2/3 of mixture in a greased 9 x 13 pan. Spread cherry filling over mixture. Put remaining 1/3 of mixture on top. It will be difficult to spread, may have to dab mixture. Blend topping mixture. Spread on top. Bake at 350 degrees for 45 minutes.
Spicy Coffee Cake
1/2 Cup Shortening 1 3/4 Cup Flour
1 Cup Sugar 1 tsp. Cinnamon
2 Eggs 1/2 tsp. Nutmeg
1/2 Cup Milk 1 tsp. Baking soda
1/2 tsp. Salt 1 large or 2 small Apples, chopped
Mix together. Bake in 9 x 13 pan, greased. Before baking, sprinkle with mixture of 1/4 cup sugar, 1 tsp. cinnamon and 1/2 cup chopped nuts. Bake at 350 degrees for 20 to 30 minutes, or until done.
Quick Caramel Rolls
1/4 Cup Butter or margarine 1 Cup Caramel ice cream topping
1/2 Cup Chopped pecans 2 tubes (8 oz. each) Refrigerated crescent rolls
Place butter in a 9 x 13 baking pan; heat in a 375 oven until melted. Sprinkle with pecans. Add ice cream topping and mix well. Remove dough from tubes (do not unroll); cut each section of dough into six rolls. Arrange rolls in prepared pan with cut side down. Bake at 375 degrees for 20 to 25 minutes or until golden. Immediately invert onto a serving plate. Serve warm. Makes 2 dozen.
Caramel Rolls
1 bag Frozen dinner rolls 1/2 Cup Butter
1 pkg. Butterscotch instant pudding 1/2 Cup Brown sugar
Cinnamon sugar
Butter a bundt pan. Cut 15 to 18 frozen rolls in half; place in pan. Sprinkle package dry butterscotch pudding over rolls. Melt 1/2 cup of butter with 1/2 cup brown sugar over low heat. Pour over rolls. Cover tightly with foil. Let sit in oven overnight. Bake 20 to 30 minutes at 325 degrees. Before baking. sprinkle with cinnamon sugar.
Sara Lee Coffee Cake
1 Yellow cake mix 3/4 Cup Oil
1 box French vanilla instant pudding 4 Eggs
1 Tbsp. Butter flavoring 1 Tbsp. Vanilla
3/4 Cup Water
Combine all above ingredients. Spray a 9 x 13 pan with Pam. Pour 1/2 of the mixture in pan. Sprinkle with cinnamon and sugar ( 1/4 cup sugar and 3 tablespoons cinnamon). Pour rest of batter on top and bake at 350 degrees until done; 20 to 25 minutes. Cool 10 minutes. Drizzle glaze on top of cake.
Glaze:
1 Cup Powdered sugar 1/2 tsp. Vanilla
1/2 tsp. Butter flavoring 2 Tbsp. Milk
Oatmeal Muffins
1 Cup Flour 1 Cup Oatmeal
1/4 Cup Sugar 3 Tbsp. Oil
1 Tbsp. Baking powder 1 Egg, beaten
1/2 tsp. Salt 1 Cup Milk
Heat oven to 425 degrees. Grease muffin tin. Sift together flour, sugar, baking powder and salt. Stir in oatmeal. Add oil, egg and milk. Stir just until dry ingredients are moistened. Fill muffin cups 2/3 full. Sprinkle with cinnamon sugar topping, if desired. Bake for 15 minutes. Remove from pan immediately.
Nutty French Toast
12 slices French bread (1-inch thick) 3/4 Cup Butter, softened
8 Eggs 1 1/3 Cups Brown sugar
2 Cups Milk 3 Tbsp. Dark corn syrup
2 tsp. Vanilla 1 Cup Chopped walnuts
1/2 tsp. Cinnamon
Place bread in a greased 9 x 13 dish. In a large bowl, beat eggs, milk, vanilla and cinnamon; pour over the bread. Cover and refrigerate overnight. Remove from the fridge 30 minutes before baking. Meanwhile, in a mixing bowl, cream butter, brown sugar and syrup until smooth. Spread over bread. Sprinkle with nuts. Bake uncovered, at 350 degrees for 1 hour or until golden brown.
Strawberry Bread
3 Cups Flour 1 tsp. Salt
2 Cups Sugar 1 Cup Oil
1 1/2 tsp. Cinnamon 4 Eggs, beaten
1 tsp. Baking soda 2 Cups Strawberries, crushed
Combine flour, sugar, cinnamon, soda and salt. Combine oil, eggs and strawberries. Stir into flour mixture just till moistened. Add chopped walnuts or pecans, if desired. Pour batter into two greased loaf pans. Bake at 350 degrees for 1 hour. Makes 2 loaves.
Best Pancakes You Ever Ate
1 Cup Milk plus 2 Tbsp. 1/2 tsp. Salt
2 Tbsp. Oil 2 Tbsp. Sugar
1 Egg, beaten 2 Tbsp. Baking powder
1 Cup Flour
Mix oil, egg and milk. Sift dry ingredients and add to the above. Add 2 tablespoons more milk; fry on hot griddle.
Maple-Nut Pancakes
2 Cups Bisquick 2 Eggs
2/3 Cup Milk 1 Tbsp. Sugar
1/4 Cup Maple syrup 1/4 Cup Finely chopped walnuts
Beat all ingredients except walnuts with wire whisk or hand beater until almost smooth; stir in walnuts. Pour by scant 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden brown. Makes about 13 pancakes.
Cinnamon Sensation Coffee Cake
1/4 Cup Margarine Topping:
3/4 Cup Sugar 1 Cup Brown sugar
1 Egg, slightly beaten 3 Tbsp. Flour
1 1/2 Cups Flour 2 tsp. Cinnamon
2 tsp. Baking powder 4 Tbsp. Margarine
1/2 tsp. Salt 1/2 Cup Walnuts or pecans, finely chopped
1 Cup Milk
1 tsp. Vanilla
Preheat oven to 350 degrees. Spray a 9 x 9 pan with nonstick cooking spray. In a medium bowl, cream margarine and sugar; beat in egg. Sift together flour, baking powder and salt in a separate bowl. Add to creamed mixture alternately with milk. Stir in vanilla. Pour blended mixture into prepared pan. To make topping: In a small bowl, mix together sugar, flour and cinnamon. Cut in margarine with pastry blender or fork. Spoon half over batter and swirl. Spoon remaining topping over batter and sprinkle with nuts. Bake at 350 degrees for 30 minutes.
Pumpkin Streusel Muffins
1 3/4 Cups Flour 1/3 Cup Vegetable oil
1/2 Cup Sugar 1 pkg. (3 oz.) Cream cheese, cut into 12 cubes
1 Tbsp. Baking powder
1 tsp. Cinnamon Streusel:
1/2 tsp. Salt 1/4 Cup Brown sugar
1/2 tsp. Nutmeg 1/4 Cup Chopped pecans
1 Egg 1 tsp. Cinnamon
1/2 Cup Milk 1 Tbsp. Cold butter or margarine
1/2 Cup Cooked or canned Pumpkin
In a bowl, combine the first 6 ingredients. In another bowl, beat the egg; add milk, pumpkin and oil. Stir into dry ingredients just until moistened. Fill 12 greased or paper-lined muffin cups half full. Place a cream cheese cube in the center of each. Top with remaining batter. For streusel, combine brown sugar, pecans and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees for 18 to 22 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack.
Sock-It-To-Me Cake
Streusel Filling: Cake:
1 pkg. Golden cake mix, divided 4 Eggs
2 Tbsp. Brown sugar 1 Cup Sour cream
2 Tbsp. Cinnamon 1/3 Cup Oil
1 Cup Finely chopped pecans 1/4 Cup Water
Glaze: 1/4 Cup Sugar
1 Cup Powdered sugar
1 or 2 Tbsp. Milk
Preheat oven to 375 degrees. Grease and flour 10-inch tube pan. For streusel filling, combine 2 Tbsp. cake mix, brown sugar and cinnamon in medium bowl. Stir in pecans; set aside. For cake, combine remaining cake mix, eggs, sour cream, oil, water and sugar in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour two-thirds of batter into pan. Sprinkle with streusel filling. Spoon remaining batter evenly over filling. Bake at 375 degrees for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely. For glaze, combine sugar and milk in small bowl. Stir until smooth. Drizzle over cake. Variation: For a quick glaze, heat 1/2 cup Vanilla ready-made frosting in small saucepan over medium heat, stirring constantly, until thin. Drizzle over cooled cake.
Peanut Butter Syrup
1/2 Cup Maple syrup
1/4 Cup Peanut butter
In a saucepan over low heat, heat syrup and peanut butter until peanut butter is melted. Stir until smooth. Serve warm over waffles, pancakes or French toast.
Pumpkin Streusel Coffee Cake
1 pkg. Deluxe Yellow Cake mix, divided 1/4 Cup Sugar
1 Cup Canned Pumpkin 1/4 Cup Water
1 Cup Sour Cream 2 tsps. Pumpkin pie spice, divided
4 Eggs 2 Tbsp. Brown sugar
Preheat oven to 350 degrees. Grease and flour 10-inch tube pan. Reserve 2 tablespoons cake mix. Combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 1 1/2 teaspoons pumpkin pie spice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Pour into pan. In small bowl, combine reserved cake mix, brown sugar and remaining 1/2 tsp. pumpkin pie spice. Sprinkle over top of batter. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Turn right side up and cool completely. Makes 12 to 16 servings.
Bisquick's Original Pancakes
2 Cups Original Bisquick
1 Cup Milk
2 Eggs
Heat griddle or skillet over medium-high heat or electric griddle to 375 degrees; grease with cooking spray. Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden. Makes 12 pancakes.
Applesauce Doughnuts
4 Cups Flour 1/2 tsp. Cinnamon
1 Cup Sugar 1 Cup Applesauce
1 Tbsp. Baking powder 1/2 Cup Buttermilk
1 tsp. Baking soda 1/4 Cup Oil
1 tsp. Salt 1 tsp. Vanilla
1/2 tsp. Nutmeg 2 Eggs
In a large bowl, combine flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon. In a medium bowl, combine applesauce, buttermilk, oil, vanilla and eggs, add to flour mixture. Stir just until dry ingredients are moistened. If desired, refrigerate dough for easier handling. In a deep fryer or heavy saucepan, heat oil to 375 degrees. On a well floured surface, toss dough lightly until no longer sticky. (NOTE: I had to add quite a bit more flour before the dough was in workable condition. Add the flour to the mixture IN the bowl not on floured surface first, then add more on floured surface.) Roll half of the dough at a time to 1/2-inch thickness; cut with floured doughnut cutter. Cook in hot oil for 1 to 1 1/2 minutes on each side or until deep golden brown. Shake doughnuts in a bag with powdered sugar or granulated sugar. Makes 30 to 32 doughnuts.
