Archive for the 'Breakfast' Category

23
Jan
10

Monkey Bread

By laurelg1 2 Comments
Categories: Breakfast, From a Mix, Muffins & Quick Breads and Recipes
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Monkey Bread

It’s been a while since I posted on Monkey Bread (March of 09 to be exact), but I make it several times a month. With only 5 ingredients, even the simplest of bakers can create it. There are quite a few variations on how to prepare the bread, but I think the end result is almost always the same.

If you are looking for a melt in your mouth/sink to your buns recipe, try this OMG Cinnamon Roll Cake too.

Monkey Bread

Ingredients:

  • 2 rolls (8 count each) refrigerated biscuits
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup brown sugar, packed

Directions:

Preheat the oven to 350 degrees. Spray the inside of a 12″ fluted or tube pan with cooking spray.

Remove biscuits and separate. Slice each into quarters. Combine sugar and cinnamon in bowl or large Ziploc bag. Roll biscuits in cinnamon sugar and arrange in baking pan. (If using a bag, drop several biscuits at a time in the bag and shake to cover.)

Combine melted butter and brown sugar, stir until smooth. Pour evenly over biscuits.

Bake for 28 – 32 minutes, or until the center is no longer doughy. I often lightly cover the pan with foil during the last 10 or 15 minutes to prevent the top from over browning. Another way I check for “doneness” is to tap on the top of the bread with my finger. If it is soft and does not spring back, it needs a few more minutes.

21
Jun
09

Sock it to Me Honey

By laurelg1 3 Comments
Categories: Breakfast, Cakes & Pies, From a Mix and Recipes
Tags: , , ,

 

Sock it to me

The last time I posted (which seems like forever-ago) it was the Honey Bun Cake. In the mean time, I have been very active working at a summer camp. Of the hats I wear there, one is helping in the kitchen. So much of my time has been consumed with feeding 100 plus people three times a day. Back on track though to the Honey Bun Cake. My dad asked me to make something for him to take to church. The class he attends employs what I might consider people of older persuasion (ha ha). So I didn’t want to just give him a 9 x 13 pan to take. Enter the Sock it to Me Cake. Essentially it is the Honey Bun Cake, aka Cinnamon Roll Cake, aka… baked in a Bundt pan. Same cake, more formal look.

I don’t have any internal pictures of the cake, but seeing that I received an empty container, I figured it must have been pretty good. My dad thought sure he’d bring leftovers home… he says most of the time they just “nibble” in his class. I might bake another one, just so I could see what the inside looked like!

I made some very minor alterations on the cake to ensure the moisture in the cake. I don’t know why… it was cleaned out while still warm… but anyway. I shopped around quite a few recipes and thought these changes would be nice. I have underlined my changes.

Sock It to Me Cake

Cake:

  • 1 yellow or butter cake mix
  • 4 eggs
  • 1/2 cup oil
  • 1/4 cup applesauce
  • 1/2 cup sugar
  • 1 cup sour cream
  • 2 tablespoons vanilla (I forgot to add this!)

Filling:

  • 3 tablespoons brown sugar
  • 2 tablespoons cinnamon
  • 2 tablespoons reserved cake mix

Icing:

  • 3 tablespoons butter, very soft
  • 1 1/2 cups powdered sugar
  • 2 – 3 tablespoons milk (more may be needed)

Directions:

Pre-heat the oven to 350 degrees and spray a Bundt pan with baking spray.

Combine the filling ingredients and set aside. Many recipes call for 1 cup of pecans, but I don’t like nuts…

Combine all of the cake ingredients and stir until smooth, (most of the lumps should be gone). Pour one half of the cake batter into the pan and top with the brown sugar filling. Carefully spread the filling over the batter. I try to leave a little space around the outside of the cake. Top with remaining batter and place in the oven. Bake for 50 minutes, slightly longer maybe, but mine was perfect at 50. A toothpick should come out clean.

Let stand in cake pan about 10 minutes then transfer to serving dish. While the cake is cooling, prepare icing. Combine all of the ingredients and stir until smooth. More milk and/or sugar may be added to desired consistency. Before icing, poke holes over top of cake with a thin skewer (this is to let the icing pervade the center of the cake, ensuring moisture). Pour icing over the top.

 Sock it to me 2

24
May
09

Baked Potato Frittata

By laurelg1 3 Comments
Categories: Breakfast, Entree' and Recipes
Tags: , ,

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Saturday morning is our “big breakfast” day. Usually we will have either pancakes, or some type of egg dish. Today I had some baked potatoes (from last night’s dinner) to use up. They were already seasoned and buttered, so I just chopped them and used my hash brown frittata recipe to finish the dish. It’s basic and simple… and it’s gone.

*In addition to using the baked potatoes, I used 7 regular eggs instead of Egg Beaters. Topped it out with sour cream and salsa.

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09
May
09

Scratch & Sniff: Apple Cinnamon Pancakes

By laurelg1 4 Comments
Categories: Breakfast and Recipes
Tags: ,

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I was too tired to go to the grocery store, so we had to settle for whatever the pantry would provide…  This is how most of the dinners went this week. Sadly, there were not a lot of choices. On nights like this, I often resort to breakfast for dinner… enter, the pancake. Pancakes are never refused in this house, and I enjoy “mixing up” the flavor just for fun. As a last minute idea, I sauteed some thin sliced apples and placed them on top of the cinnamon pancake batter. The combination of cinnamon, sugar and apples was tremendous. It reminded me of a snickerdoodle. Here’s how I did it:

BTW, if the ease of preparation doesn’t convince you, the aroma of cinnamon sugar and apples will.

Apple Cinnamon Pancakes

Ingredients:

  • Pancake batter (your preference)
  • 2 medium apples, thinly sliced
  • Cinnamon sugar
  • Syrup
  • Whipped topping

Directions:

Sprinkle some cinnamon and sugar over sliced apples. Spray a small fry pan with butter spray and saute the apples until they begin to soften. Meanwhile, prepare your favorite pancake batter. Add cinnamon sugar to taste. On a hot griddle or fry pan, pour equal amounts of pancake batter and top with an apple slice, pressing down just slightly, but not covering the apple. Continue to cook the pancake as normal, flipping only once. Serve with syrup, powdered sugar and whipped cream if desired.  

Notes:

  1. I have found that it works better to place the apple slices on top of the batter, versus pouring the batter over the slices.
  2. I didn’t measure the cinnamon and sugar. I rarely do. I have trained my nose to measure certain seasonings.
22
Mar
09

Pull Apart Cinnamon Rolls, AKA Monkey Bread!

By laurelg1 1 Comment
Categories: Breakfast and Recipes
Tags: ,

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I went searching for two things this weekend. One, was a breakfast snack to take to church, the second came after I made a baking decision. That is, what does a biscuit (or yeast bread), butter, sugar and cinnamon have to do with monkeys? Well, to be honest I really didn’t search very long for that last answer, but I did make a wonderful cinnamon breakfast bread, curiously known as “Monkey Bread”. You can do it too… even the least skilled baker can make these, here’s how.

Monkey Bread

Ingredients:

  • 3 rolls Grands Buttermilk Biscuits (or 4 packs of smaller biscuits)
  • 1/2 cup cinnamon sugar (maybe more)
  • 1/2 cup butter (that’s 1 stick)
  • 1/2 cup brown sugar, packed
  • 1/2 cup chopped pecans, toasted
  • 4 ounces cream cheese
  • 1/4 cup brown sugar

Directions:

Preheat the oven to 350 degrees. Spray the inside of a 12″ fluted or tube pan with cooking spray.

Chop pecans and place on a cookie sheet in a single layer. Bake for about 5 -7 minutes, or until they become fragrant.

In a sauce pan, melt butter, then add brown sugar. Simmer butter mixture while preparing biscuits…stir regularly. The longer the butter mix stays on the burner, the better the caramel flavor. While the mix simmers, combine the cream cheese and 1/4 cup brown sugar. Open one of the biscuit packages and cut each biscuit in half. Flatten each one slightly and place about a teaspoon of the cream cheese in the middle and wrap the biscuit into a ball, enclosing the cream cheese. Set these aside.

Open the other biscuits and cut into quarters. Roll each biscuit in cinnamon sugar. Place the toasted pecans in the bottom of the pan. Begin placing quartered biscuits in the pan. Once you have a single layer, roll the cream cheese halves in the cinnamon sugar and place around the pan. Finish with remaining quarters. Finally, pour the melted butter/brown sugar evenly over all of the biscuits.  **see note

(Does this make sense? Maybe the following will simplify it)

  • Layer 1:   Toasted Pecans
  • Layer 2:   Layer of Biscuit quarters (not the cream cheese filled)
  • Layer 3:   Now, place the filled biscuits around the pan
  • Layer 4:   Finish with the remaining biscuits
  • Layer 5:   Butter, brown sugar mixture

Bake for 35 minutes, then cover with foil (to keep the top biscuits from browning too much). Bake for another 20 minutes… The bread will be “firm” if you shake the pan. Remove from oven and cool pan on wire rack for 10 – 15 minutes. Flip bread onto large plate… then pull apart and enjoy… Milk is suggested too.

Now for me, the cream cheese was an addition. I also only used about 2 1/2 rolls in one pan, the rest I put in a 8″ cake pan for us to have at home. Thus, you may not use all three packages of rolls. You don’t have to add the pecans or the cream cheese, I usually don’t, I just wanted to spiff this one up a bit.

**Regarding the pouring of butter/brown sugar mixture. Don’t put any in the pan before layering the biscuits or the biscuits will stick to the pan. Pouring the mixture over the top keeps this from happening, but trust me, it will coat all of the pieces well.

You can also find this recipe and similar ones at Pillsbury.com:

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