1/2 cup (1 stick) butter, room temperature
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 (12 oz.) container of sour cream
1 tsp. vanilla extract
Topping Ingredients:
1 tsp. cinnamon
1/4 cup sugar
1/4 cup brown sugar
1 cup chopped pecans or walnuts (optional)
Method:
In a mixer, cream together butter and sugar. Add eggs to the mixture, one at a time, beating well after each addition.
In a separate bowl, stir together the flour, baking soda, baking powder and salt.
Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla. Mix until combined.
Then pour half of the batter into a greased 9″x13″ baking pan, and sprinkle with half of the topping. Add the remainder of the batter on top, and sprinkle with the remaining topping. Bake at 350 degrees for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Apple Cider Doughnut Holes
1 cup apple cider
1/4 cup butter, softened
1 cup sugar
2 eggs
1/2 cup buttermilk
5 1/2 cups flour, divided
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cardamom
1/2 tsp kosher salt
Vegetable oil, for frying
mix together and set aside:
1 cup sugar
1 1/2 Tbsp. cinnamon
(for rolling the donut holes in after frying)
In a small sauce pan, boil the apple cider down until it is reduced to 1/4 cup. Allow to cool. In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs. Beat in the buttermilk and reduced apple cider.
In a medium bowl, whisk together 3 1/2 cups of the flour, the baking powder and soda, and the cinnamon, nutmeg, cardamom, and salt. Add the dry ingredients to the wet ingredients until combined. The dough will be very sticky.
Transfer the dough to a floured surface and knead, adding in the additional flour (you may not need the full 2 cups), until the dough is no longer sticky. Roll out the dough to 1/2″ thickness, and using a 1″ cutter, cut out the doughnut holes. Re-roll the scraps of dough and continue cutting until there is no dough left.
In an electric fryer or a deep pan, add 3″ of vegetable oil. Fry several doughnut holes at a time, turning occasionally, until they are browned and cooked through. Remove the cooked doughnut holes to a paper towel-lined plate. Immediately roll them in the cinnamon-sugar mixture. Serve warm.
1/4 cup butter, softened
1 cup sugar
2 eggs
1/2 cup buttermilk
5 1/2 cups flour, divided
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cardamom
1/2 tsp kosher salt
Vegetable oil, for frying
mix together and set aside:
1 cup sugar
1 1/2 Tbsp. cinnamon
(for rolling the donut holes in after frying)
In a small sauce pan, boil the apple cider down until it is reduced to 1/4 cup. Allow to cool. In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs. Beat in the buttermilk and reduced apple cider.
In a medium bowl, whisk together 3 1/2 cups of the flour, the baking powder and soda, and the cinnamon, nutmeg, cardamom, and salt. Add the dry ingredients to the wet ingredients until combined. The dough will be very sticky.
Transfer the dough to a floured surface and knead, adding in the additional flour (you may not need the full 2 cups), until the dough is no longer sticky. Roll out the dough to 1/2″ thickness, and using a 1″ cutter, cut out the doughnut holes. Re-roll the scraps of dough and continue cutting until there is no dough left.
In an electric fryer or a deep pan, add 3″ of vegetable oil. Fry several doughnut holes at a time, turning occasionally, until they are browned and cooked through. Remove the cooked doughnut holes to a paper towel-lined plate. Immediately roll them in the cinnamon-sugar mixture. Serve warm.
Buttermilk Pumpkin Waffles |
2 1/2 cups all-purpose flour
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
2 1/2 cup shaken buttermilk
4 tablespoons melted butter
1 cup canned pumpkin puree
Confectioners’ sugar (optional)
HOW YOU DO IT:
1. Preheat the waffle iron to the desired setting.
2. Sift together the flour, brown sugar, baking powder, baking soda, salt, and spices, in a medium mixing bowl. In a separate bowl, whisk together the eggs, buttermilk, pumpkin, and butter, until smooth. Working in batches, whisk the dry ingredients into the wet, until well combined.
3. Pour the batter (about 2 cups) onto the center of the lower grid, and spread it evenly to the edges. The entire lower grid should be filled. Flip the lid, and cook until ready. Drizzle with syrup or confectioners’ sugar, and serve warm.
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
2 1/2 cup shaken buttermilk
4 tablespoons melted butter
1 cup canned pumpkin puree
Confectioners’ sugar (optional)
HOW YOU DO IT:
1. Preheat the waffle iron to the desired setting.
2. Sift together the flour, brown sugar, baking powder, baking soda, salt, and spices, in a medium mixing bowl. In a separate bowl, whisk together the eggs, buttermilk, pumpkin, and butter, until smooth. Working in batches, whisk the dry ingredients into the wet, until well combined.
3. Pour the batter (about 2 cups) onto the center of the lower grid, and spread it evenly to the edges. The entire lower grid should be filled. Flip the lid, and cook until ready. Drizzle with syrup or confectioners’ sugar, and serve warm.
Biscuit Dough Donuts
1 teaspoon ground cinnamon
1/4 cup sugar
Icings:
2 cups confectioners' sugar, divided
5 tablespoons milk, divided
1 teaspoon vanilla extract
1/4 cup cocoa powder
2 cans large buttermilk biscuits
Assorted sprinkles
Directions
Heat 2 inches oil in a large pot or Dutch oven to 350 degrees F. In a shallow bowl, stir together the ground cinnamon and sugar and set aside. In a small bowl, whisk together 1 cup of confectioners' sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioners' sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing.
Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and then toss in the cinnamon-sugar or ice and decorate with sprinkles, as desired.
I realize this is not a very healthy recipe, but if you have little kids they will LOVE it! My boys beg me to make these and they are so easy! We usually make these on holidays and then I get sprinkles for whatever holiday it is! What a wonderful recipe to get your kids in the kitchen with you!
Nanna Bedwell's Sticky Buns
18 Rhodes yeast rolls, frozen
1 package butterscotch pudding (the cook kind, not instant)
1/2 cup butter, melted
2 Tablespoons cinnamon
1/2 cup brown sugar
1 cup pecans, chopped
Generously butter a Bundt pan. Place frozen rolls evenly into prepared pan. Pour dry pudding mix evenly on top of frozen rolls. Melt butter in small bowl, then add cinnamon, brown sugar, and chopped nuts. Pour on top of rolls. Cover tightly with greased Saran wrap and place on the counter overnight. In the morning, uncover pan and bake at 350 degrees F. for 30 minutes; remove from oven, cover with foil and bake another 10-15 minutes. Remove from oven and invert onto serving platter. Serve warm.
*This is a great recipe for when you have overnight guests, you just whip it together before you go to bed and then bake it when you get up!*
1 package butterscotch pudding (the cook kind, not instant)
1/2 cup butter, melted
2 Tablespoons cinnamon
1/2 cup brown sugar
1 cup pecans, chopped
Generously butter a Bundt pan. Place frozen rolls evenly into prepared pan. Pour dry pudding mix evenly on top of frozen rolls. Melt butter in small bowl, then add cinnamon, brown sugar, and chopped nuts. Pour on top of rolls. Cover tightly with greased Saran wrap and place on the counter overnight. In the morning, uncover pan and bake at 350 degrees F. for 30 minutes; remove from oven, cover with foil and bake another 10-15 minutes. Remove from oven and invert onto serving platter. Serve warm.
*This is a great recipe for when you have overnight guests, you just whip it together before you go to bed and then bake it when you get up!*
Apple Bundles
2 medium Granny Smith apples, peeled, cored, and sliced thin
1 package refrigerated bread sticks
1 medium orange
1 Tablespoon butter, melted
1/2 cup sugar
1/2 teaspoon cinnamon
Preheat oven to 375 degrees F. Unroll dough and seperate at perforations to form 12 strips. place 3-4 apple slices at the end of each bread strip and roll up. Arrange bundles in a 9X9 baking dish. Zest 1 teaspoon of orange rind and set aside. Juice orange to yield 1/3 cup juice. Pour into bottom of pan, but do not pour on top of bundles. Brush melted butter over bundles. Mix zest, sugar, and cinnamon in a small bowl; spoon over bundles. Bake for 25-30 minutes or until golden brown. makes 12 servings.
1 package refrigerated bread sticks
1 medium orange
1 Tablespoon butter, melted
1/2 cup sugar
1/2 teaspoon cinnamon
Preheat oven to 375 degrees F. Unroll dough and seperate at perforations to form 12 strips. place 3-4 apple slices at the end of each bread strip and roll up. Arrange bundles in a 9X9 baking dish. Zest 1 teaspoon of orange rind and set aside. Juice orange to yield 1/3 cup juice. Pour into bottom of pan, but do not pour on top of bundles. Brush melted butter over bundles. Mix zest, sugar, and cinnamon in a small bowl; spoon over bundles. Bake for 25-30 minutes or until golden brown. makes 12 servings.
Apple Cinnamon Muffins
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup milk
1/3 cup Butter, melted
1 Egg, slightly beaten
1 cup finely chopped apple
Heat oven to 375°F. Combine, flour, sugar, baking powder and cinnamon in medium bowl. Add all remaining ingredients. Stir just until flour is moistened. Spoon batter into greased 12-cup muffin pan. Bake for 18 to 23 minutes or until lightly browned. Let stand 5 minutes; remove from pan.
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup milk
1/3 cup Butter, melted
1 Egg, slightly beaten
1 cup finely chopped apple
Heat oven to 375°F. Combine, flour, sugar, baking powder and cinnamon in medium bowl. Add all remaining ingredients. Stir just until flour is moistened. Spoon batter into greased 12-cup muffin pan. Bake for 18 to 23 minutes or until lightly browned. Let stand 5 minutes; remove from pan.
Pecan Pie Muffins
1 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, softened
2 eggs, beaten
Preheat oven to 350 degrees. Grease and Flour 24 mini muffin cups.
Combine brown sugar, flour, and pecans in medium bowl. In a separate bowl beat the butter and eggs together until smooth; stir into dry ingredients just until moistened. Spoon batter into muffin cups filling them about 2/3 full. Bake at 350 degrees for 20 minutes.
Delightful little mouthfulls!
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, softened
2 eggs, beaten
Preheat oven to 350 degrees. Grease and Flour 24 mini muffin cups.
Combine brown sugar, flour, and pecans in medium bowl. In a separate bowl beat the butter and eggs together until smooth; stir into dry ingredients just until moistened. Spoon batter into muffin cups filling them about 2/3 full. Bake at 350 degrees for 20 minutes.
Delightful little mouthfulls!
Raspberry White Chocolate Muffins
Muffin Ingredients:
1 cup milk
1/2 cup real butter, melted
1 egg, slightly beaten
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup fresh or frozen (do not thaw) raspberries
1/2 cup white baking chips*
Topping Ingredients:
1/4 cup real butter, melted
1/4 cup sugar
Heat oven to 400°F. Combine milk, butter and egg in large bowl. Stir in all remaining muffin ingredients except raspberries and white baking chips just until flour is moistened. Gently stir in raspberries and white baking chips.
Spoon into foil or paper-lined 12-cup muffin pan. Bake for 24 to 28 minutes or until golden brown. Cool slightly; remove from pan.
Dip top of each muffin in melted butter, then in sugar.
VARIATION:
Raspberry White Chocolate Coffee Cake: Spread batter into greased 9-inch square baking pan Drizzle with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar. Bake at 375°F for 40 to 45 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; cut into squares."
1 cup milk
1/2 cup real butter, melted
1 egg, slightly beaten
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup fresh or frozen (do not thaw) raspberries
1/2 cup white baking chips*
Topping Ingredients:
1/4 cup real butter, melted
1/4 cup sugar
Heat oven to 400°F. Combine milk, butter and egg in large bowl. Stir in all remaining muffin ingredients except raspberries and white baking chips just until flour is moistened. Gently stir in raspberries and white baking chips.
Spoon into foil or paper-lined 12-cup muffin pan. Bake for 24 to 28 minutes or until golden brown. Cool slightly; remove from pan.
Dip top of each muffin in melted butter, then in sugar.
VARIATION:
Raspberry White Chocolate Coffee Cake: Spread batter into greased 9-inch square baking pan Drizzle with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar. Bake at 375°F for 40 to 45 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; cut into squares."
Apple Baked French Toast
1 loaf French baguette bread (unsliced)
8 large eggs
1 cup sugar, divided
3 1/2 cups milk
1 tablespoon vanilla extract
6 to 8 medium Granny Smith apples
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespons butter
Warm maple syrup
Whipped cream
Slice bread into 1 1/2 inch thick slices. Arrange bread slices tightly together in a lightly greased 13X9 baking dish. Beat eggs, 1/2 cup sugar, milk, and vanilla with a wire whisk until blended. Pour half of egg mixture over bread.
Peel, core, and slice enough apples to measure about 8 1/2 cups. Place sliced apples over bread to cover. Pour remaining egg mixture over apples. Combine remaining 1/2 cup sugar, cinnamon, and nutmeg and sprinkle over apples. Dot with butter. Cover and chill overnight or at least 8 hours.
Bake uncovered at 350' for 1 hour. Remove from oven, and let stand 5 to 10 minutes before serving. Cut into squares, and serve warm with maple syrup, topped with whipped cream."
This is a recipe that I make for my family every year on Christmas. I start it in the afternoon on Christmas Eve by cutting up the apples then finish it after I put all the presents under the tree. On Christmas morning all I have to do is pop it into the oven when we wake up and when we are done opening presents its ready!
8 large eggs
1 cup sugar, divided
3 1/2 cups milk
1 tablespoon vanilla extract
6 to 8 medium Granny Smith apples
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespons butter
Warm maple syrup
Whipped cream
Slice bread into 1 1/2 inch thick slices. Arrange bread slices tightly together in a lightly greased 13X9 baking dish. Beat eggs, 1/2 cup sugar, milk, and vanilla with a wire whisk until blended. Pour half of egg mixture over bread.
Peel, core, and slice enough apples to measure about 8 1/2 cups. Place sliced apples over bread to cover. Pour remaining egg mixture over apples. Combine remaining 1/2 cup sugar, cinnamon, and nutmeg and sprinkle over apples. Dot with butter. Cover and chill overnight or at least 8 hours.
Bake uncovered at 350' for 1 hour. Remove from oven, and let stand 5 to 10 minutes before serving. Cut into squares, and serve warm with maple syrup, topped with whipped cream."
This is a recipe that I make for my family every year on Christmas. I start it in the afternoon on Christmas Eve by cutting up the apples then finish it after I put all the presents under the tree. On Christmas morning all I have to do is pop it into the oven when we wake up and when we are done opening presents its ready!
Subscribe to:
Posts (Atom)
