CINNAMON ROLL CAKE

CINNAMON ROLL CAKE ( YUM, Favorite in my house)

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

posted by Kathy Ferdig a great friend... I can not wait to try these!!!!

Pumpkin Bread

Cream Cheese Filling:

8 ounce package (227 grams) cream cheese, room temperature

1/2 cup (100 grams) granulated white sugar

2 large eggs

1 1/2 tablespoons all purpose flour

Pumpkin Bread:

1 cup (110 grams) pecans or walnuts

3 1/2 cups (450 grams) all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

4 large eggs

2 cups (400 grams) granulated white sugar

1 cup (226 grams) unsalted butter, melted and cooled

1 - 15 ounce (425 grams) can pure pumpkin

1/2 cup (120 ml) water

1 1/2 teaspoons pure vanilla extract

This recipe calls for canned pure pumpkin (do not buy the canned pumpkin that has the spices already added) but you can also make your own pumpkin puree. Just use the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). Cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. Then strain the puree through a piece of cheesecloth suspended over a strainer to extract all the liquid. Cool before using.

Preheat the oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter and lightly flour two - 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans. Set aside. To toast nuts: Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool completely and then chop coarsely. Set aside. Cream Cheese Filling: In your food processor, process the cream cheese just until smooth. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour. Set aside. Pumpkin Bread: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended. Whisk or stir in the pumpkin, water, vanilla extract, and nuts. Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. (A few streaks of flour is fine.) Do not over mix as it will make the bread tough. Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half of filling on top the two pans of batter, smoothing the tops. Top with the remaining half of batter. Bake the breads for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use. Makes 2 loaves.

My Scrambled Eggs

This is the only way I will eat eggs... seriously.

Serves two

in a mixing bowl whisk together:
5 or 6 eggs
3 good splashes of chalula (any hot sauce)
spoon full of chunky salsa none of the juice just the veggies
large spoonful of sour cream
a dash of johnny's seasoning salt (or normal table salt)
a dash of pepper

scramble and serve. We sometimes have this for dinner when money is really tight and we always have these things in the fridge then we wrap it up in a tortilla and have as a meal.

buttermilk panacakes

Grandma'a famous buttermilk panacakes... (yes I intentionally spelled it that way, that is how we used to ask for them as children!)

I dont actually measure so bare with me :) (you can do it I know you can)

In a mixing bowl
biscuick about a cup to a cup and a half per # of people eating
1 egg
a glug of vegetable oil
buttermilk until the consistency is smooth and runny but not too liquidy... just try, it will make sense :)

then heat on a frying pan or better yet on an electric skillet with butter on it then cook through on either side and serve with your choice of toppings!!! MMMM I want some now...

Blueberry Coffee Cake

Cooking spray
1 cup all-purpose flour
1 cup whole-wheat pastry flour or regular whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons butter, at room temperature
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup plain nonfat yogurt
1 cup fresh blueberries, or frozen and thawed

Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.

Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.

Add the flour mixture in 2 batches, stirring until just combined.

Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.

strawberry french toast with a kick

Wow I wish I had a picture of this. This is so good I had to categorize it under both breakfast and dessert!

In a large bowl combine
strawberries
1/4c sugar
2tbsp grand marnier
let stand for an hour stirring occasionally

In a shallow bowl whisk
3 eggs
1/2c milk
1/4c grand marnier
2tbsp sugar

cook french toast pieces as normal

serve with strawberry toppings and whipped cream, even a little powdered sugar if you want. I suggest you serve it with a large glass of milk too!

frosted jelly biscuits for breakfast

Ok I honestly did not know what to title this one. I take no credit for this recipe. At the ripe age of 12 I asked for my first recipe. We had a sleep over and Melissa's mom made these for breakfast. I have loved them ever since. They are pretty sugary but the perfect treat!

Preheat oven to 400F
2c bisquick
1/4c butter
1/4c sugar
1/2c milk
Mix together into a dough like consistency
drop onto a greased cookie sheet
hollow out a whole in the middle using th back of a spoon (almost all of the way to the sheet)
Using a spoon drop in your favorite jam or jelly (we have homemade strawberry or blackberry on hand sometimes)
Bake for 10 min

Make simple frosting using powdered sugar milk and a little melted butter
Make the frosting a little on the thick side so it can coat extra well.
I prefer to eat these hot as possible with a huge glass of milk. Maybe if you are feeling extra nice you can make these some morning and bring them into work with you! (if you have some sweet tooths at work)

banana nut bread

Oh this is so good. One of my old co-workers (Roberta) would make this and bring it for us every once in awhile. It was so good I had to have it more often so I got the recipe for myself. It is so simple and the perfect way to use up those browning bananas you never got around to eating... in fact I am going to go make some now!


yellow cake mix
1tsp soda
1/2c milk
1c bananas
1 egg
1/4c chopped walnuts (optional)

Preheat oven 350F
Blend all ing in large bowl
Beat about 2 min until smooth consistency
Pour in greased loaf pans
Bake 35 min
Cool
Eat
Enjoy
Love
Share
Eat some more
Gulp a glass of milk
cover and save if there is any left...