Breakfast
Page 5
Submitted by: Candi
- 1 cup milk
- 6 Tbsp butter
- 2 1/2 2 tsp active dry yeast
- 2 whole eggs
- 1/3 cups sugar
- 3 1/2 cups all-purpose flour
- 1 tsp salt
- 1/3 cup sugar
- 2 Tbsp cinnamon
- egg and milk, mixed together, for brushing
- softened butter, for smearing and greasing
- Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
- In the bowl with an electric mixer, mix sugar and eggs with the paddle attachment until combined.
- Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat over medium heat until combined. Add the other half and beat until combined.
- Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
- Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.
- Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
- Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
- Preheat oven to 350 degrees.
- Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
- Remove from the pan and allow bread to cool.
- Slice and serve, or make cinnamon toast or French toast with it.
Published: Tuesday, August 9th, 2011
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Submitted by: Lyndsay
This is a delicious sweet treat as coffee cake or as a dessert. Another variation is to add nuts to it when you add the cinnamon sugar mixture.
- 1 box yellow cake mix
- 1 small instant vanilla pudding mix
- 3/4 cup oil
- 1 tsp vanilla
- 4 eggs
- 1 cup sugar
- 2 Tbsp cinnamon
- 1 can cake frosting
- 1 tsp almond extract
- Preheat oven to 350
- Grease bundt pan
- Mix together cake mix, pudding mix, oil, vanilla and eggs.
- Mix together cinnamon and sugar in separate bowl
- Pour in 1/3 of the cake batter into the bundt pan.
- Sprinkle with cinnamon sugar mixture.
- Repeat. (Cinnamon sugar mixture should NOT be on the top of the cake)
- Bake at 350 for 50-55 minutes.
- Soften frosting for about 20 seconds in microwave. Mix together frosting and almond extract.
- Remove cake from bundt pan and drizzle with frosting.
- Let cool.
Published: Friday, July 29th, 2011
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Submitted by: Kristy
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 Tbsp white sugar
- 1 1/4 cups milk
- 1 egg
- 3 Tbsp vegetable oil
- 2 very ripe bananas, mashed
- In a large bowl, sift together the flour, baking powder, salt and sugar.
- Pour in the milk, egg, mashed banana and oil. Mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Brown on both sides and serve hot.
Published: Friday, July 29th, 2011
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Submitted by: Grandma Mc
These pancakes are a delicious creamy twist on the plain breakfast treat!
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp brown sugar
- 1 cup buttermilk
- 1/4 cup sour cream
- 1 egg
- 1 Tbsp vegetable oil
- 1 tsp vanilla
- 1 cup fresh blueberries
- 1 tsp orange zest
- In a large bowl combine flour, brown sugar, baking powder, baking soda, and salt.
- In another bowl whisk together buttermilk, sour cream, egg, oil, and vanilla until smooth.
- Pour liquid mixture over dry mixture and whisk until smooth.
- Gently fold in blueberries and orange zest.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Brown on both sides and serve hot. Flip over when pancake batter begins to bubble.
Published: Wednesday, July 13th, 2011
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