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Cinnamon Rolls
~Serving Size: 12
Ingredients:
  • 1 packet active dry yeast
  • 1 cup warm milk, (105°f-115°f)
  • 1/2 cup sugar
  • 1/3 cup butter, melted
  • 1 teaspoon salt
  • 2 eggs
  • 4 cups flour
  • 1 cup firmly packed brown sugar
  • 2 1/2 tablespoons cinnamon
  • 1/3 cup butter, at room temp
  • 1/2 cup butter, at room temp
  • 1 1/2 cups powdered sugar
  • 1/4 cup cream cheese, at room temp
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt
Directions:
  • In a large mixing bowl, dissolve yeast in warm milk. Add 1/2 cup sugar, melted butter, 1 teaspoon salt, eggs and flour; mix well. Dust a flat surface with a small amount of flour and knead dough into a large ball. Return to bowl and cover. Let rise for 1 hour or until dough has doubled in size.
  • Preheat oven to 400°F.
  • Remove dough from bowl and roll out on a lightly floured surface until dough is 21-inches long by 16-inches wide and 1/4-inch thick.
  • In a small separate bowl, combine brown sugar and cinnamon. Spread 1/3 cup of butter evenly over surface of the dough and cover with cinnamon/brown sugar mixture. Roll dough from the top (21-inch side) to bottom edge. Cut rolled dough into 1-3/4-inch slices and place 6 at a time on a lightly greased baking sheet. Bake for about 20 minutes or until light brown.
  • While rolls are baking, combine remaining butter, powdered sugar, cream cheese, vanilla and salt. Beat with an electric mixer until fluffy. Drizzle on hot rolls and serve.


Almond Nutmeg Sticky Rolls
~Serving Size: 6
TOPPING Ingredients:
  • 1/2 cup Sliced almonds
  • 1/3 cup Sugar
  • 2 tbsp Butter
  • 2 tbsp Light corn syrup
  • 1 tsp Grated lemon peel
  • 1 tbsp Lemon juice
ROLLS Ingredients:
  • 1/3 cup Sugar
  • 1/2 tsp Nutmeg
  • 8 oz Can Pillsbury
    -refrigerated Crescent
    -Dinner Rolls
GLAZE Ingredients:
  • 1/3 cup Powdered sugar
  • 1/4 tsp Almond extract
  • 1 tsp Up to ...
  • 2 tsp Milk
Directions:
  • Heat oven to 350 degrees. Grease 9 or 8" round cake pan. Sprinkle almonds in pan. In small saucepan, combine remaining topping ingredients; bring to a boil. Reduce heat; simmer 4 minutes, stirring occasionally. Pour mixture over almonds. In small bowl, combine 1/3 c sugar and nutmeg; mix well. Separate dough into 2 long rectangles. Overlap long sides; firmly press perforations and edges to seal. Roll or press out to for 14 x 8" rectangle. Sprinkle sugar mixture evenly over dough.
  • Starting at longer side, roll up. Firmly pinch edge and ends to seal. Cut into 1" slices; place, cut side down, over topping. Bake for 20 to 25 minutes or until golden brown. Invert onto serving plate. In small bowl, combine powdered sugar, almond extract and enough milk for desired drizzling consistency; blend until smooth. Drizzle over rolls. Serve warm.


Cheesy Spoon Bread
~Serving Size: 6
Ingredients:
  • 3/4 cup CARNATION Instant Nonfat Dry Milk
  • 1/2 cup ALBERS Yellow Corn Meal
  • 2 cups water
  • 1 1/4 cups (5 ounces) shredded cheddar cheese, divided
  • 3 large eggs, separated
  • 2 tablespoons margarine or butter
  • 1/4 teaspoon baking powder


Directions:
  • PREHEAT oven to 375°F. Grease 1 1/2-quart casserole dish.
  • COMBINE dry milk and corn meal in large saucepan. Stir in water. Cook, stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Stir in 3/4 cup cheese, egg yolks, margarine and baking powder.
  • BEAT egg whites in small mixer bowl until stiff peaks form. Fold into corn meal mixture lightly but thoroughly. Pour into prepared dish. Sprinkle with remaining cheese.
  • BAKE for 30 to 35 minutes or until top is golden and filling is set. Serve warm.


French Breakfast Puffs
Ingredients:
  • 1/3 cup soft butter
  • 1/2 cup sugar
  • 1 egg
  • 1 1/2 cups sifted flour
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 1/2 tsp baking powder


Directions:
  • Mix first three (3) ingredients together.
  • Sift remaining dry ingredients together.
  • Mix sifted dry ingredients, butter, egg and sugar mixture alternately with 1/2 cup milk.
  • Bake in greased muffin tins at 350°F for 20-25 minutes, until golden brown.
  • Remove from oven and immediately roll puffs in melted butter (6 tbsp should be enough for the whole batch) and then in a mixture of 1/2 cup sugar and 1 tsp cinnamon. Serve warm or cold


Butterscotch Sticky Buns
~Yields 16 Servings
Ingredients:
  • 5 tablespoons butter, divided
  • 2 pkg. (8 oz. each) refrigerated crescent dinner rolls
  • 1 2/3 cups (11-oz. pkg.) NESTLÉ TOLL HOUSE Butterscotch Flavored Morsels, divided
  • 1/2 cup chopped pecans
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons water
  • 1 teaspoon ground cinnamon


Directions:
  • MELT 2 tablespoons butter in 13 x 9-inch baking pan in preheated 375°F. oven. Unroll dinner rolls; separate into 16 triangles. Sprinkle triangles with 1 1/3 cups morsels. Starting at shortest side, roll up each triangle; arrange in prepared baking pan. Bake for 15 to 20 minutes or until lightly browned.
  • MICROWAVE remaining morsels with remaining butter in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Stir in nuts, sugar, lemon juice, water and cinnamon. Pour over hot rolls; return to oven.
  • BAKE for 5 minutes or until bubbly. To prevent sticking, immediately loosen buns from pan. Cool in pan on wire rack for 10 minutes; serve warm.


Old-Fashioned Pumpkin Nut Loaf
~Serving Size: 12
Ingredients:
  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup CARNATION Evaporated Milk
  • 1 tablespoon vegetable oil
  • 1/4 cup chopped nuts


Directions:
  • PREHEAT oven to 350°F. Grease 9 x 5-inch loaf pan.
  • COMBINE flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend eggs, pumpkin, granulated sugar, brown sugar, evaporated milk and vegetable oil in large mixing bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.
  • BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.


Golden Corn Fritters
~Serving Size: 6
Ingredients:
  • 1 package (12-oz.) STOUFFER'S frozen Corn Soufflé, defrosted according to pkg. directions
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg, beaten
  • 3 cups vegetable oil


Directions:
  • SIFT together flour, baking powder and salt in medium bowl. Add egg. Gently stir in corn soufflé.
  • HEAT oil to 350°F. Drop corn mixture by heaping teaspoons into hot oil making sure to brown on all sides. Drain on paper towels.


Fiesta Corn Bread
~Serving Size: 24
Ingredients:
  • 2 cups all-purpose flour
  • 1 1/2 cups ALBERS Yellow Corn Meal
  • 1 1/2 cups (6 oz.) shredded mild cheddar cheese
  • 1 can (7 oz.) ORTEGA Diced Green Chiles
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 1 can (12 fl. oz.) CARNATION Evaporated Milk
  • 1/2 cup vegetable oil
  • 2 large eggs, lightly beaten


Directions:
  • PREHEAT oven to 375°F. Grease a 13 x 9-inch baking dish.
  • COMBINE flour, cornmeal, cheese, chiles, sugar, baking powder and salt in large bowl; mix well. Add evaporated milk, vegetable oil and eggs; stir just until moistened. Spread into prepared baking pan.
  • BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; cut into squares. Serve warm.


Chocolate Zucchini Bread

Ingredients:
  • 3 cups all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2 cups sugar
  • 3 med eggs
  • 1 cup vegetable oil
  • 2 tsp vanilla
  • 2 cups grated zucchini
  • 1 cup chopped nuts
  • 1 cup semisweet chocolate chunks


Directions:
  • Heat oven to 350°F. Grease 2 (8 1/2x4 1/2-inch) loaf pans. In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt; mix well. Set aside.
  • In medium bowl, combine sugar and eggs; beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chunks. Divide and spoon batter evenly into loaf pans.
  • Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove breads from pans; cool completely on wire racks.


Apple Sticky Buns
~Yield: 12
Ingredients:
  • 1 package (12 ounces) STOUFFER'S frozen Harvest Apples
  • 1 pound loaf frozen white bread dough, defrosted
  • 1 1/2 teaspoons all-purpose flour
  • 1/3 cup packed dark brown sugar
  • 1/3 cup chopped walnuts, lightly toasted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon


Directions:
  • COMBINE apples, flour, brown sugar and walnuts together well in medium bowl. Evenly divide mixture between twelve greased muffin cups.
  • COMBINE sugar and cinnamon in small bowl. Evenly divide bread dough into thirty six pieces; form each piece into a ball. Roll each ball of dough in sugar mixture.
  • PLACE three dough balls on top of apple mixture in each muffin cup. Cover; let buns rise in warm place until doubled in size.
  • BAKE in preheated 375°F. oven for 15 to 18 minutes or until golden brown. Immediately invert onto serving platter; replace any apple mixture that may stick to the insides of the cups. Serve warm.
  • *Defrost Escalloped Apples in microwave on 50% power for 6 to 7 minutes


Alabama Corn Sticks
~Yield: 14 servings
Ingredients:
  • 1 1/2 cup Cornmeal
  • 1 1/2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/2 tsp Sugar
  • 1/2 tsp Salt
  • 1 1/2 cup Buttermilk
  • 1 Egg, beaten


Directions:
  • Sift together cornmeal, baking powder, soda, sugar, and salt; stir in buttermilk and egg, mixing well.
  • Heat well greased cast iron corn stick pans in a 400 degree oven for 3 minutes or until very hot.
  • Spoon batter into pans, filling two thirds full. Bake at 400 degrees for 25 minutes or until lightly browned


Alaskan Blueberry Coffee Cake
~Yield: Serves 8
Ingredients:
  • 1 1/2 cup All-purpose flour
  • 3/4 cup Sugar
  • 2 1/2 tsp Baking powder
  • 1 tsp Salt
  • 1/4 cup Vegetable oil
  • 3/4 cup Milk
  • 1 Egg
  • 1 1/2 cup Blueberries (I use fresh, but imagine frozen would work)
  • 1/3 cup All-purpose flour
  • 1/2 cup Brown sugar, firmly packed
  • 1/2 tsp Cinnamon (or more to taste)
  • 1/4 cup Firm butter (1/2 stick)


Directions:
  • Appearing In: The American Country Inn and Bed & Breakfast Cookbook, Volume One. From: Heavenly View Bed and Breakfast, Anchorage, Alaska
  • In a medium mixing bowl, blend together 1-1/2 cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds and spread in a greased round 9x1-1/2-inch pan or an 8x8x2-inch pan.
  • Combine 1/3 cup flour, brown sugar, connamon and butter. Sprinkle over batter and top with the remaining berries. Bake in a 375 degree oven for 30 to 35 minutes, until done. Don't overbake. Serve warm with butter or honey.







Last updated on April 24, 2006