Tag Archives: bread

Crescent Roll Danish

Ingredients

1 8 oz package of Cream Cheese
1/2 c sugar
1 tbsp lemon juice
2 cans Crescent Rolls
4 (or more) tbsp of your favorite fruit preserve

Icing

1 tsp vanilla extract
1/2 – 1 c powdered sugar (depending on how runny you like your glaze)
2-3 tsp milk

Directions

In a small bowl, blend Cream Cheese, sugar and lemon juice.

Roll out crescent dough, one can at a time, and cut into 4 rectangles. If you have the “seamed” kind, roll it into a flat rectangle before you cut.

Spread rectangles of dough with about 3 tbsp of the cream cheese mixture.

Starting at long side, gently roll and twist at the same time until the roll is about 10 inches long. Coil loosely into spirals with seam inside. Seal ends

There should be an indentation in the middle of the coil, but use your thumb to make it slightly larger and fill with half a tablespoon or so of preserves (we like lots of filling).

Arrange on parchment paper lined baking sheet and bake at 350 degrees for about 25 to 30 minutes (until deep golden brown)
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French Toast Bake

Ingredients

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions

Melt butter in microwave & add brown sugar, stir till mixed.

Pour butter/sugar mix into bottom of 9 x 13 pan, spread around.

Beat eggs, milk, & vanilla

Lay single layer of Texas Toast in pan

Spoon 1/2 of egg mixture on bread layer

Add 2nd layer of Texas Toast

Spoon on remaining egg mixture

Cover & chill in fridge overnight

Bake at 350 for 45 minutes (covered for the first 30 minutes)

Sprinkle with powdered sugar
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Cheesy Garlic Pull Aparts

Ingredients

2 tablespoons butter
3 garlic cloves, minced
2 teaspoons dried parsley
1/4 teaspoon garlic powder
1 (8 ounce) can biscuits (10 biscuits)
2 cups mozzarella cheese (can use less)
2 tablespoons parmesan cheese, grated
pizza sauce

Directions

Heat oven to 425.

Melt butter in small bowl. Stir garlic, parsley and garlic powder into butter. Pour butter mixture into pan.

Cut biscuits into 4 sections each. Place in pan. Top with both cheeses.

Bake for 10-15 minutes until biscuits are cooked through.

Invert upside down onto a plate. (I take a knife around the edges of pan to release stuck on cheese before inverting to plate.).

Serve with warm pizza sauce.
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Banana Bread Brownies

Ingredients

1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 c. (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Brown Butter Frosting Recipe:

1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions

Heat oven to 375F. Grease and flour 15×10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.

Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.

Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).
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Bisquick Cinnamon Rolls

Ingredients

2 1/2 cups Bisquick
1/3 cup milk
1 egg
1 cup brown sugar
1/4 cup granulated sugar
1 tablespoon cinnamon
1/2 cup chopped nuts
2 Tablespoons butter melted
3/4 cup butter, melted and cooled
1 cup powdered sugar
1-2 Tablespoons milk
1 teaspoon vanilla

Directions

In a large bowl, Combine Bisquick, milk and egg in a bowl using a fork. Mix just until all combined to create a dough.

In a medium bowl, combine brown sugar, granulated sugar, cinnamon and nuts.

Add 2 tablespoons melted butter and stir to moisten. Set aside.

Generously flour rolling surface. Flour your hand well also!!

Turn dough out onto surface and start patting into a rectangular shape with your hand.

Use a rolling pin to thin dough to about 1/2 inch thickness. Do not over-roll, the dough will stick.

Once rolled out, pour 3/4 cup melted butter over entire surface then spread with pastry brush to even out and get to the edges.

Sprinkle sugar/nut mixture over butter.

Start rolling dough from long end.

Slice into 1 inch to 1/2 inch slices. I used dental floss to slice mine. It really does work, without mushing the pastry.

Transfer slices to a well greased 9 x 13 pan. I used a spatula to make it easier.

Bake in preheated 375 degree oven for 25-30 minutes, until just golden brown on tops.

Let sit for 5 minutes before serving.

Combine powdered sugar, milk and vanilla until desired consistency and drizzle over topped of rolls.
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Apricot Nut Bread (1945)

Ingredients

1/2 C. dried apricots, chopped fine
1 egg
1 C. granulated sugar
2 T. melted butter
2 C. flour
2 t. baking powder
1/4 t. baking soda
1/2 C. orange juice
1/4 C. water
1 C. chopped Brazil nuts
3/4 t. salt

Instructions

Beat egg until light, stir in sugar and mix well. Stir in butter.

Sift flour with baking powder, soda and salt.

Add alternately with the orange juice and water to the sugar mixture.

Add Brazil nuts and apricots. Mix well.

Pour into greased bread pan and bake at 350 degrees for 1 hour.

Can substitute almonds for Brazil nuts.
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Skillet Cheese Bread

Ingredients

1 10 oz package of pizza crust mix
(OR for thicker crust use the 16 oz. refrigerated crust)
2 T. olive oil
2 cloves pressed garlic
2 tsp. Italian seasoning
1 cup shredded mozzarella
1/4 cup freshly grated parmesan cheese

Directions

Roll pizza crust out on a floured pastry mat into a 12″ circle. Brush crust with oil and place oil side down in 11″ Ceramic Skillet or 12″ non-stick skillet.

Cook on medium-high heat for 4-7 minutes until the bottom starts to turn golden brown.

Flip crust over and top with oil/seasoning/garlic mixture, and the mozzarella cheese.

Cover with skillet lid and cook an additional 5-10 minutes until the cheese is melted and crust is cooked through.

Serve with spaghetti and meatballs.
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