Cinnamon Rolls

adapted slightly from Our Best Bites

Dough
1 cup milk
4 Tablespoons butter, cut into chunks
3¼ - 3½ cups all-purpose flour, divided
2¼ teaspoons instant yeast
1 Tablespoon dough enhancer
¼ cup white sugar
½ teaspoon salt
1 egg

Filling
1 cup brown sugar, packed
1½ tablespoons ground cinnamon
½ cup butter, softened

Icing
1½ cups powdered sugar
2 Tablespoons melted butter
½ teaspoon vanilla
1-2 Tablespoons milk

Dough: Place ½ cup milk in a microwave safe bowl. Heat on high for 1 minute. In a tall bowl, place yeast and a pinch of sugar; pour hot milk (but not scalding) and stir with small whisk. Set aside to let proof. In another bowl, combine ½ cup milk with 4 Tablespoons butter; heat to slightly melt butter. Set aside. In the mixing bowl of a Bosch whisk together 2 cups flour, dough enhancer, white sugar, and salt. When milk mixture has cooled to warm (not hot) and yeast mixture has proofed, add them to the flour mixture along with the egg while the beater (paddle attachment) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now.) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to "crumble" it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the meantime, preheat oven to 350ºF.

When rolls have finished rising, bake for 15-20 minutes or until light golden brown. Spread with icing while still warm. Makes 12 rolls.

Hash Brown Quiche

24 ounces frozen shredded hash browns, thawed
5-1/3 Tablespoons butter, melted
2 large eggs, beaten
½ cup half and half or milk
½ teaspoon seasoned salt
8 ounces (2 cups) shredded cheese, your favorite
1 cup cooked crumbled bacon

Preheat oven to 425ºF. Press hash browns into quiche or pie pan. Blot with paper towels to remove all moisture. Brush with melted butter. Bake 25 minutes. Remove from over; reduce heat to 350ºF. Combine eggs, milk and salt. Bake 40 to 50 minutes or until set.

Serves 6-8.

Breakfast Casserole

adapted from Pioneer Woman's Tasty Kitchen

2 tubes refrigerated crescent roll dough
2 cups crumbled bacon
2 cups shredded cheddar cheese
6 whole large eggs
1 cup milk
salt and pepper to taste

Grease a 9x13-inch glass casserole dish.

Lay out the two containers of crescent roll dough in bottom of dish. (Just pat it all out.)

Spread crumbled bacon over top of dough, followed by cheese.

Beat eggs and milk in a bowl, then add salt and pepper. Pour mixture over top of cheese.

Cover casserole dish with foil and refrigerate overnight.

Bake at 350F for 45-60 minutes or until eggs are set.

German (Puffy) Pancakes

2 Tablespoons melted butter
6 eggs
1 cup milk
1 cup flour
¼ teaspoon salt
1 teaspoon vanilla
pinch nutmeg
pinch cinnamon
zest of one lemon (optional)

Preheat oven to 450ºF. Pour melted butter in a 9x13-inch pan. Blend remaining ingredients until smooth, then bake for 18 minutes until puffed.

Tender Sour Cream Waffles

1½ cups flour
¼ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 large eggs, separated
3/4 cup sour cream
3/4 cup buttermilk
1 teaspoon vanilla
½ cup vegetable oil

Heat waffle iron. Stir together flour, sugar, baking powder, baking soda, and salt. Add egg yolks, sour cream, buttermilk, vanilla, oil, and blend well. In separate bowl, beat eggs whites until soft peaks form when beaters are lifted. Gently fold egg whites into creamed mixture until no white streaks remain. Pour 1 cup of mixture into belgian waffle maker and bake until done. (1/2 cup for regular waffle iron.)

Easy Crescent Danish Rolls

1 (8 oz) package of cream cheese, softened
½ cup sugar
1 Tablespoon lemon juice
2 (8 oz) cans refrigerated crescent roll dough
4 teaspoons preserves or jam

Glaze:
½ cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk

Heat oven to 350ºF. In a bowl, combine the cream cheese, sugar and lemon juice. Beat until smooth. Separate dough into 8 rectangles, firmly pressing perforations to seal. (or use the crescent creations dough and cut into 8 triangles) Spread each triangle with about 2 tablespoons of the cream cheese mixture. Leave ½-inch around 1 long sides and two short sides clean and free of cream cheese. Roll up jelly roll style starting on long side, rolling to long side with ½-inch free of cream cheese. Firmly pinch edge and ends to seam. Gently stretch each roll to around 10-12 inches. On an ungreased cookie sheet, coil each roll into a spiral with the seam side on the inside, tucking end under. Make a deep indentation in the center of each roll and fill with ½-teaspoon jam or preserves.

Bake at 350ºF for 20-25 minutes until deep golden brown. In a small bowl blend glaze ingredients, adding enough milk to make drizzling consistency. Put glaze in a small plastic zipper bag. Snip a small amount off the corner of the bag, creating a small hole. Drizzle glaze from bag using hole over warm rolls.

Sour Cream Waffles

1 3/4 cups all purpose flour
1 Tablespoon sugar
1 Tablespoon baking powder
½ teaspoon salt
8 Tablespoon butter butter, melted
1 cup milk
½ cup sour cream
3 large eggs

Heat waffle iron. Lightly oil grids. Meanwhile, whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Whisk the melted butter, milk and sour cream, and eggs in a medium bowl until well combined and pour into well. Whisk until smooth, do not over mix.

Spoon about ¼-cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3-4 minutes. Serve the waffles hot, with the syrup passed on the side.

Lemon Blueberry Muffins

1 pkg lemon cake mix
¼ cup all-purpose flour
1 teaspoon baking powder
3 eggs
2/3 cup milk
1/3 cup vegetable oil
1½ cups fresh or frozen blueberries

Preheat oven to 375ºF. Grease or line 18 muffin tins.

In a bowl, combine the came mix, flour and baking powder. Stir to blend. In a large bowl, whisk eggs, milk and oil. Add dry ingredients, stirring just until blended. Fold in the blueberries. Spoon batter into prepared cups. Bake for 17 to 23 minutes, or until set and golden.

Makes 18 muffins

Good Morning Muffins

adapted from Pioneer Woman

Makes 18 muffins

4 cups flour
½ cup sugar
2 Tablespoons baking powder
½ cup shortening
1 cup orange marmalade
1 cup strawberry preserves
1 cup orange juice
1 teaspoon vanilla
2 eggs, beaten

Topping
3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 Tablespoon plus 1 teaspoon melted butter
¼ teaspoon salt

Preheat oven to 375ºF. Sift together flour, sugar, and baking powder. Place in a mixing bowl. Use a pastry cutter to mix in shortening. Mix marmalade, preserves, orange juice and vanilla in a small bowl. Pour into dry ingredients. Beat eggs and pour into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes.

In a small bowl, mix topping ingredients.
Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin.

Bake for 20 to 22 minutes until done. Remove from pan and cool on wire rack. Eat warm or at room temperature.

Vanishing Breakfast Rolls

2 packages Refridgerated Biscuits (10 rolls per pack)
large marshmallows
3 Tablespoons butter, melted
Cinnamon & Sugar mix (½ cup sugar to ½ tsp cinnamon)

Separate biscuits and smash down with the palm of your hand. If you have big marshmallows you are ready to roll marshmallow in butter, then into cinnamon & sugar. Place one covered marshmallow on each flattened biscuit and wrap biscuit around; pinch to seal. Place in sprayed cupcake pan seam side down and bake according to biscuit package directions. Bake for 8-10 minutes or until lightly brown on top. Cool in pan for 5 minutes and serve.

IHOP French Toast and homemade syrup

2 eggs
½ cup milk
1/8 teaspoon salt
1 teaspoon vanilla
3 Tablespoons flour
6 slices of thick sliced French bread

First beat eggs, then add remaining ingredients with electric mixer. Dip both sides of bread and place in hot buttered pan. Flip over when browned. Serve with Homemade Syrup.

Coconut or vanilla or maple Syrup
7-8 Tablespoons butter
¾ cup buttermilk
1 cup sugar
½ teaspoon baking soda
1 teaspoon coconut/vanilla/maple extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

Overnight Apple French Toast

adapted from Three Sisters' Cafe

1½ cups brown sugar
½ cup butter
2 Tablespoons white corn syrup
3-4 large apples, peeled, seeded, and sliced
6 eggs
1 cup milk
3 teaspoons cinnamon
1 nutmeg
1½ teaspoons vanilla
1 loaf of French bread, sliced thick
more cinnamon and nutmeg for dusting

Melt butter in saucepan and add brown sugar and corn syrup. Heat for 5 minutes, allowing it to boil. Remove from heat and pour into a 9x13 glass pan. Place apples over the caramel in the pan. In a separate bowl mix the eggs, milk, vanilla, cinnamon and nutmeg. Dip the bread into the mixture, coating liberally. Place bread over apples in the pan (you won't need all the bread, just enough to fill the pan). Sprinkle very generously with cinnamon and a bit more nutmeg. Cover and refrigerate overnight so that all the flavors can penetrate. In the morning, heat the oven to 350°F and cook for 45 minutes.

Banana Spice Muffins

adapted from Picky Palate

Spice Cake Mix, 18.25 oz size
6 ounces vanilla yogurt
2 eggs
2 medium overly ripe bananas, mashed with fork
¾ Cup water
2 Tablespoons powdered sugar for garnish if desired

1. Preheat oven to 350ºF. In a large bowl, mix cake mix, yogurt, eggs, bananas and water until well combined. Spoon batter into 24 traditional size muffin cups that have been lightly sprayed with non-stick cooking spray. Bake for 20-35 minutes or until a toothpick comes out clean from center of muffin.
2. Remove from oven and let cool completely. Garnish with powdered sugar if desired.
24 muffins

Two-Berry Banana Muffins

3 cups all-purpose flour
1 Tbs baking powder
½ tsp baking soda
½ tsp kosher salt
1½ Tbs ground cinnamon
1¼ cups milk
2 extra-large eggs, lightly beaten
2 sticks unsalted butter, melted
1 cup fresh blueberries
1 cup diced fresh strawberries
2 large ripe bananas, mashed
1½ cups granulated sugar

1. Preheat oven to 375°F. Line muffin tins with paper liners.
2. Sift flour, baking powder, baking soda, salt and cinnamon together in a large bowl. Stir with your hand (or a whisk) to be sure the ingredients are combined. In another bowl, combine the milk, eggs and melted butter.
3. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter. Add the blueberries, raspberries, strawberries and sugar and stir gently to combine.
4. Using a large spoon or scoop, spoon batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

Makes 16 to 18 muffins

Starbuck's Coffee Cake

2 Boxes Yellow Cake Mix (plus ingredients on back of box)

4 Sticks cold salted butter
4½ Cups flour
3 Tablespoons cinnamon
3½ Cups sugar
3 Tablespoons vanilla
Powdered sugar (for dusting)

PREHEAT oven to 350.

PREPARE cake mixes in large bowl according to directions on box. Spray 9X13 pan and 8-inch square pan with non-stick spray. Divide batter between pans. Bake at 350 for 15-20 minutes or until center is just barely set.

WHILE cakes are baking, prepare crumb topping. In large bowl of electric mixer combine, butter, flour, cinnamon, sugar and vanilla until all crumbly.

IMMEDIATELY after cakes are removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top. Put back in oven and bake an additional 10-15 minutes (topping will begin to look a little less wet/raw). Let cool fully then dust with powdered sugar, using a sieve.

CUT into squares and serve.