Butter Chunk Cinnamon Rolls

I am moving over some posts I'd made back when my cooking blog was on livejournal. Unfortunately I wasnt the best at crediting back then so if you recognize a recipe as your creation please please please let me know so I can give appropriate credit!

Butter Chunk Cinnamon Rolls

1/4 c cold butter
2.5 c Bisquick
1/2 c milk
1 egg
2 T soft butter
3 T sugar
1.5 t ground cinnamon
Glaze (recipe below)

Heat oven to 425.

Grease square pan 8x8x2.

Cut cold butter into 1/4 inch cubes. Toss bisquick and cubes until coated. Beat milk and egg, stir into butter mixture.

Turn dough onto cloth-coveredboard, generously dusted with baking mix; roll to coat. Fold and knead 10 times, roll into rectangle. 15x8. Spread with soft butter.

Mix sugar and cinnamon; sprinkle over dough. Roll up tightly, beginning at 15" side. Pinch edge into roll. Cut into 12 slices with sharp knife. Place cut sides down in pan. Bake until golden brown, 15 min; cool 15 min. Drizzle with Glaze. Makes 12 rolls.

Glaze

Mix 1 c powdered sugar and about 1 T milk until smooth.

Baked Ham and Cheese Omelet Roll

Dinner last night was really breakfast! Yummy omelet roll. The entire thing took about 25 minutes to make and it was really good.

Baked Ham and Cheese Omelet Roll



Recipe from Dine and Dish

6 eggs
1 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked ham, chopped or 9 slices of any deli ham
1 cup shredded sharp cheddar cheese

Preheat oven to 450 degrees.

Beat eggs and milk until fluffy.

Add flour, salt and pepper and beat or whisk until smooth.

Pour into a buttered or greased 9 x 13 baking dish or pan.

Bake for about 15 minutes or until eggs are just about set.

Sprinkle with chopped ham or lay slices of ham evenly on top. Sprinkle with cheese.

Bake for about 5 minutes more or until cheese is melted.

Starting at short side, roll up omelet while still in pan.

Place seam side down on serving dish. Cut into slices.

Sausage Biscuits

I love biscuits and I love sausage so what could be better then a sausage biscuit?! When I saw this recipe in one of the cookbooks I stole borrowed from my parents I had to try it. I havent ever baked with self rising flour before so I'm not sure what was supposed to happen. They rose a bit but not a lot. They were very dense and definitely not the light and fluffy kind of biscuits. RLD says they taste like KFC biscuits. I think that next time instead of using self rising flour I'll use AP and adjust from there. I think the ratio is 1 cup AP + 1 teaspoon baking powder + 1/2 teaspoon salt = 1 cup self rising flour. They werent fluffy but they were pretty good. Would have been great with a white gravy over them.



Sausage Biscuits

1/2 lbs bulk sausage (use 1 pound bulk sausage next time)
1/4 shortening
2 cups self rising flour (use 2 cups AP flour, 2 teaspoons baking powder, and 1 teaspoon salt next time)
3/4 cup buttermilk
butter, melted

1. Cook sausage until done in a small skillet over medium heat, stirring to crumble.

2. Drain. Cut shortening into flour until mixture resembles meal.

3. Stir in buttermilk, mix, and add sausage.

4. Roll dough to 1/2" thickness. Cut out with a 2" cutter.

5. Bake at 450 for 10 minutes or until slightly browned.

6. Immediately brush the tops of the biscuits with melted butter once you take them from the oven.

Cinnamon Bread

Bread rocks. Really. Bread is the reason I could never do Atkins indefinitely. I need bread. I crave it entirely too much. I like making it and I like eating it. Yum Yum. RLD picked up a quart of buttermilk for me the other day for another recipe I was making and I wanted to make sure I used it all up. So a quick search for bread and buttermilk on allrecipes.com netted a couple of great finds that I'll be whipping up in the next few days. Today's find was Cinnamon Bread.

Cinnamon Bread

Recipe found via allrecipes.com

2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons margarine

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.

Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.

Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.

Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.

++++



I used this delightful bread to make french toast this morning. The cinnamon is not overpowering at all but it still makes for a very rich breakfast. This is more of a french toast to have just powdered sugar on though. RLD said the syrup on his covered the taste of the bread too much.

Baked French Toast Casserole with Maple Syrup

I love Paula Deen. I admit it. She's corny and annoying and lord help us she makes the most unhealthy food but I love her. I grew up in Baton Rouge/New Orleans before moving to Texas and she makes a lot of things that I grew up with. She makes them with extra butter and mayo. heh. Anyway, so while I was browsing her recipes on the Food Network website I found a recipe of hers that I had to try.

Baked French Toast Casserole with Maple Syrup

Recipe by Paula Deen found via Food Network website

1 loaf French bread (13 to 16 ounces) (The loaf I had was a bit shorter then the normal loaf so I only got 12 slices, including the ends, out of it)
8 large eggs
2 cups half-and-half
1 cup milk (GRRR. I noticed after I started the recipe that the milk I had was expired by a couple of days so I trashed it and used 1/2 c evaporated milk and 1/2 c water as suggested by Aunt Edna's Kitchen)
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

Slice French bread into 20 slices (see note above), 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 (I put it in the micro for about 10 seconds to soften it up and make it easier to mix)
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.



Breakfast was:
Baked French Toast Casserole with Maple Syrup
Hot (spicy) Sausage Patties
Watermelon

It was sooooo yummy and I am sooooo full! Bless you Paula Deen and all of your devilish devine recipes!