Butterscotch Breakfast Rolls

Easy. Delicious. Prepared the night before...Fancy breakfast with little effort! One of my favorites when entertaining company! {And my kids go crazy over this!}

Butterscotch Breakfast Rolls

18 frozen Rhodes dinner rolls

1 (3 3/4 oz) butterscotch pudding (not instant)

1 tsp cinnamon

1/2 cup chopped pecans

3/4 cup brown sugar

1 cube butter, melted

Put frozen rolls in greased bundt pan. Sprinkle dry pudding over the rolls; sprinkle rolls with brown sugar, cinnamon and pecans. Pour melted butter over rolls. Cover with foil and let sit overnight. DO NOT REFRIGERATE. When ready to bake, leave foil on and bake in preheated oven at 350 for 30 minutes. Hint: Place a cookie sheet under the bundt pan...the mixture sometimes boils over.

Pumpkin Bread

This is a classic from Kandi's kitchen and one that gets rave reviews with everyone who has the pleasure of tasting such yumminess! The best part is that you make it beforehand and keep it in the freezer (as its easier to cut and doesn't fall apart...) so it can be pulled out last minute to WOW unexpected guests...This recipe is one of my favorite parts of the arrival of fall and keeps us company {and happy} clear through spring...You're gonna love it!

Pumpkin Bread

Mix in given order:

3 1/2 cups flour

1/2 tsp baking powder

2 tsp soda

1 1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1 tsp cloves

3 cups sugar

1 cup oil

1 cup water

4 eggs

2 cups Libby's canned pumpkin (I think the brand makes a huge difference!)

Pour into 3 greased and floured loaf pans. Bake at 350 for one hour. Cool and freeze in ziplock bags. Slice lengthwise and then crosswise into thin slices. Spread with filling and make into little sandwiches.

Cream Cheese Filling:

1 (8 oz) package cream cheese

1/2 cup butter (1 cube)

3 cups (approx) powdered sugar

1 tsp vanilla

Blend with mixer.

No-Fail Rolls

These rolls are super yummy...but the BEST part about them is that YOU CANNOT MESS THEM UP! If you don't think you can successfully make homemade rolls...then these are the ones for you! Seriously! The recipe calls for a total of 2 hours of rising time...but, if you don't get around to them for 5 hours...they STILL WORK!

Crescent Rolls

Nikie Elwood

1 cup (2 cubes) softened butter or margarine

2 cups hot water

3/4 cup sugar

1 Tbsp salt

Mix until frothy.

Add:

2 cups flour and mix well

2 Tbsp yeast and another 2 cups flour and mix well

3 eggs and another 3-4 cups flour and mix well

Let raise 1 hour. Cut into 3 sections. Roll into a circle and with a pizza cutter divide the dough into 16 slices. (I often divide my dough into 4 sections and then do 12 slices...) Roll each slice into a crescent starting at the fatter end and rolling towards the thinner end. Let rolls raise 1 additional hour. Bake at 350 for 12-15 minutes. Yields 4 dozen.

Puffed French Toast

The hubby has informed me this was "the best breakfast he has ever eaten..." And so, we recently pulled it back out for Father's Day. Pretty much, it's dessert and oh so yummy!

Puffed French Toast

Kate Jones and Sara Wells

2 eggs

2 1/2 Tbsp sugar

1/2 tsp salt

1/2 tsp vanilla

2 cups milk

1 cup flour

2 1/2 tsp baking powder

12 slices Texas-style toast, cut in half diagonally

cinnamon and sugar mixture (3/4 cup sugar mixed with 1 Tbsp + 1 tsp cinnamon)

1. In a large skillet or frying pan, heat about 1/4 inch canola oil over medium heat. If you have a candy thermometer, you want the oil heated to about 375 degrees.

2. If you are not using a candy thermometer, test the oil by flicking some water into the frying pan. If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it is just right.

3. While the oil is heating, whisk the eggs, sugar, salt, vanilla, milk, flour and baking powder together in a shallow dish or pie plate.

4. Working quickly, take each half slice of bread and dip both sides in the mixture. Don't allow the bread to become too soaked in the batter. Gently shake the bread to remove excess batter and place in hot oil. Cook until puffed, golden brown and a nice, crispy crust has formed on each side (3-5 minutes per side; you really need to babysit them and make sure they're cooking correctly) and then remove from oil and drain on a paper towel. While cooking remaining french toast, keep cooked pieces warm in an oven set to the lowest temperature it will go.

5. When ready to serve, roll each piece in cinnamon sugar mixture. Drizzle with Buttermilk Caramel Syrup.

Buttermilk Caramel Syrup

3/4 cup buttermilk

1 1/2 cups sugar

1/2 cup real butter (no substitutions)

2 Tbsp corn syrup

1 tsp baking soda

1 tsp vanilla

Combine buttermilk, sugar, butter, corn syrup and baking soda in a 4 quart pan. Bring mixture to a boil. and reduce heat to low. (Make sure it is still bubbling...) Cook, stirring very frequently for 7-9 minutes or until the syrup reaches a rich golden brown. Remove from heat and stir in vanilla.

Cinnamon Muffins

These muffins are the hit of every dinner party. Delicious, easy and fail proof make these the perfect bread to serve with any meal...And bonus! The kids LOVE them!

Cinnamon Muffins

Dora Larsen

(Yields about 4 doz.)

4 1/2 tsp yeast (dissolved in 1/4 cup warm water)

3 beaten eggs

1/2 cup sugar

1 cup warm water

1 tsp salt

1/2 cup melted butter

5 1/2 cups flour

melted butter

cinnamon and sugar

Put flour in bowl. Add other ingredients in order. Let rise one hour. Roll in butter then cinnamon and sugar mixture and place golf ball sized hunks in greased muffin tins. Let rise 1 more hour and bake at 375 for 10-12 minutes.

Cinnamon Apple Crumble

This delicious spin on cinnamon rolls is the perfect breakfast for overnight guests, holidays or a weekend morning with the fam...

Cinnamon Apple Crumble

Jani Winder

1 package Rhodes Anytime Cinnamon Rolls

10 oz apple pie filling

Topping:

1/2 cup sugar

1 cup flour

1/2 cup butter, softened

Glaze:

2 Tbsp butter, melted

1 cup powdered sugar

package of frosting that comes in the rolls

small amounts of milk until desired consistency

Remove thawed cinnamon rolls from pan and cut into small pieces. Combine rolls and pie filling in a bowl and place in a greased 9X13 pan.

For topping:

Combine sugar and flour. MIx in butter until crumbly. Sprinkle over rolls.

Bake at 350 for 40-45 minutes. Drizzle with glaze while warm.

Pull-Apart Orange Rolls

This is a recipe from our mom's childhood and one we are happy to pass down through the generations...Our kids love them as much as we do!

Orange Rolls

2 cans buttermilk biscuits

1 cube margarine

3/4 cup sugar

grated rind of one orange (can also use 1 Tbsp orange peel)

1. Stand up biscuits in a greased angel food cake pan or bundt pan.

2. Melt margarine, sugar and orange rind. Bring to boil for 2 minutes, stirring constantly.

3. Pour over biscuits. Bake at 400 for 20 minutes.

4. Let sit 5 minutes before turning out of pan.

Orange Rolls

This could be the recipe that my kids request most. Perfect for a dinner roll, these are as good as dessert! Add to the deliciousness, ease and simple ingredients and you have a perfect side-dish or yummy addition to brunch.

Orange Rolls

12 Rhodes rolls cut in half

(thaw 6 at a time in a baggie in the microwave for 45 seconds)

Arrange rolls in a 9X13 greased glass pan

Mix in sauce pan:

1/2 cup sugar

1/4 cup butter (1/2 cube)

grated peel of an orange (or 1 Tbsp orange peel)

Bring to a quick boil. Pour over rolls. Let rise. (Rising takes 1-2 hours)

Bake at 350 for 20 minutes.

Drizzle hot rolls with glaze:

1 cup powdered sugar

1 Tbsp melted butter

2 Tbsp orange juice (made up to drink)

Best. Rolls. Ever

I LOVE really good bread. I could eat a whole batch of delicious homemade rolls. Throw in some homemade raspberry or peach jam and we're in big trouble...These are by far my favorite basic dinner roll...Melt in your mouth deliciousness! Note: This recipe is easy but must be thought through ahead of time as the dough needs to be refrigerated overnight. It also makes a ton of rolls...be prepared to share with friends! Yield: 48-56 crescent rolls

Crescent Rolls

Amy Hansen

2 packages yeast (4 1/2 tsp)

2 cups warm water

1 cup butter, melted and mixed with 1 cup sugar to cool down

6 beaten eggs (with fork)

1 1/2 tsp salt

8 cups flour

Mix yeast with 2 Tbsp of the sugar and 2 cups water. Let sit for 5 minutes. Add melted butter, sugar and eggs. Mix well. Sift flour and salt and mix well. Let rise 2 hours and refrigerate overnight.

Separate dough into four parts. Roll each part into large circle and brush with butter. Cut like pie into 12-16 wedges and roll into crescents. Let rise 5-6 hours. Bake at 375 for 8-10 minutes.

Banana Bread

Banana Bread

1 3/4 cup flour

1 1/4 tsp baking powder

1/2 tsp soda

3/4 tsp salt

2/3 cup sugar

1/3 cup shortening

2 eggs

1 Tbsp milk

1 cup mashed ripe banana

Mix dry ingredients and set aside.

In mixing bowl, cream sugar and shortening. Add eggs one at time. Add milk, beating till smooth after each addition.

Add flour mixture alternating with banana.

Pour into lightly greased loaf pan (8X4X2.) Bake at 350 for 60-65 minutes. Cool in pan 10 minutes Remove from pan and cool.

Cinnamon Rolls

I literally serve these at every brunch that I host or go to. I make them often with the intention of sharing some with friends or neighbors, but usually my little family can finish them without a problem!! Once you have them, you will NEVER be able to go back to store bought cinnamon rolls.

I am getting hungry...

Cinnamon Rolls
(Geraldine Madariaga)

Dough

1 pkg. active dry yeast

1 cup warm milk

1/2 cup granulated sugar

1/3 cup margarine, melted

1 teaspoon salt

2 eggs

4 cups (maybe a little more) flour

Dissolve yeast in warm milk in a large bowl. Add sugar, margarine, salt, eggs, and flour and mix well. Put in bowl; cover and let rise about 1 hour. Roll dough out on a greased surface, approximately 21 inches long by 16 inches wide. Preheat oven to 350 degrees.

Filling

1 cup packed brown sugar

2 1/2 tablespoons cinnamon

1/3 cup margarine, softened

Combine sugar and cinnamon. Spread softened margarine evenly over surface of dough, then sprinkle sugar/cinnamon mixture over surface. (Note: you don't have to use your whole sugar mixture if you find you have too much for your liking.) Roll up dough and pinch seam. Cut slices 1 3/4 inches thick. Let rise in greased pan. Bake for 15 minutes or until golden brown.

Icing

1/2 stick margarine, softened

1 1/2 cup powdered sugar

1/4 cup cream cheese

1/2 teaspoon vanilla

Dash of salt

Combine icing ingredients and beat well with electric mixer until very fluffy. Spread on rolls.

Heidi's Cornbread

This recipe is more like traditional cornbread, except it is super moist. I also used the honey butter with this recipe. You can serve it with the butter on the side or you can melt it down and brush a thin layer over the top to add just a little bit of sweetness...

Heidi's Cornbread

(Heidi Allen)

1 cup butter
1 cup sugar
1 can cream style corn
4 eggs
1 cup flour
1 cup yellow cornmeal
4 tsp baking powder
1/4 tsp salt
1/2 cup shredded mild cheddar cheese
1/2 cup shredded Jack cheese

Preheat oven to 350 degrees. Cream butter and sugar. Add eggs mixing well. Mix together flour, cornmeal, baking powder and salt. Mix in flour mixture and remaining ingredients. Pour into greased and floured 9 x 13 baking dish. Reduce oven to 300 degrees and bake 1 hour.

Battle of the Cornbread

Until recently, cornbread in my mind was dry and not worth the calories...But then I was introduced to two different recipes that have changed me! We decided to try both recipes the same week so we could compare/contrast them...They are very different from each other, but both were equally (and happily) consumed by my family and will find a place in our baking schedule... This first one is from the new cookbook (based on their blog) "Our Best Bites." It tastes more like a cupcake (probably because there is cake mix in the recipe...) and is very sweet. It is delicious with honey butter. (Recipe follows in next post.)

Cornbread

(Kate Jones and Sara Wells)

1 yellow cake mix

2 Jiffy cornbread mixes

oil, milk and eggs according to directions on both packages

1. Preheat oven according to directions on cake mix box. Combine cake mix and cornbread mixes in a large bowl. Add eggs, oil, and milk according to package directions (replace all water with milk). MIx together according to cake mix directions.

2. Bake according to the times and temperatures on the cake mix box.

Note: This makes A LOT of cornbread, but its tricky to divide a cake mix well. So...you can make this in a 9X13 pan and an 8X8 pan and freeze some or my personal preference is 24 cupcakes (with liners) and an 8X8 pan...