Gorilla Bread

1/2 cup granulated sugar
3 tsp cinnamon
1/2 cup butter
1 cup packed brown sugar
1 (8oz) package cream cheese
2 (12oz) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts or pecans

Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.

Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.

Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.

Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

Whole Grain Pancakes

1 cup whole wheat flour
1/2 cup rolled oats
1/4 cup cornmeal
3 tbsp flaxseed meal
3 tbsp brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 egg, beaten
2 cups buttermilk

In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda.  Pour in buttermilk and egg.  Stir just until smooth.  Let stand at least 5 minutes before cooking.

Heat a large skillet or griddle over medium heat.  Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry.  Flip, and cook until browned on the other side.  Repeat with remaining batter.

Big Daddy Biscuits

2 cups flour
1 tbsp baking powder
1 tsp salt
1 tbsp white sugar
1/3 cup shortening
1 cup milk

Preheat oven to 425.
 
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. (I had to add more flour, mine was too sticky)


Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick (if using for breakfast sandwiches roll to 1/2" thick). Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.

Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Blueberry Muffins

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork.

Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Cinnamon Rolls

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

To bake immediately - Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

To bake the next day - Cover cinnamon rolls immediately after placing them in the pan and place in the refrigerator. When you are ready to bake uncover and place in a cold oven. Turn oven on to 400 and bake 20-25 minutes.

Ham 'n' Cheese Quiche

1 pastry shells (9 inches)
1 cups diced fully cooked ham
1 cups shredded sharp cheddar cheese
1 teaspoons dried minced onion
2 eggs
1 cups half-and-half cream
1/4 teaspoon salt
1/8 teaspoon pepper

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer. (Use pie weights or pierce with fork before baking for the second 5 minutes)

Place ham, cheese and onion in the pastry crust. In a bowl, whisk eggs, cream, salt and pepper. Pour into ham mixture. Cover and freeze for up to 3 months. Or cover edges with foil and bake at 400° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.

To use frozen quiche: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking as directed.

Family Style French Toast

2/3 cup packed brown sugar
1/2 cup butter or margarine, melted
2 teaspoons ground cinnamon
6 eggs, lightly beaten
1-3/4 cups milk
1 loaf (1 pound) French bread, cut into 1-inch slices
Confectioners' sugar

Combine brown sugar, butter and cinnamon; spread evenly in a greased 15-in. x 10-in. x 1-in. baking pan; set aside.

Combine eggs and milk in a shallow dish; place bread in dish and soak for 5 minutes, turning once. Place bread over sugar mixture. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Serve brown sugar side up; dust with confectioners sugar.

Rustic Fruit Tart

1/2 cup butter, softened
4oz cream cheese, softened
1 1/2 cups flour
2 large apples, peeled and sliced
1 medium pear, peeled and sliced
4 1/2 tsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. cardamon
1/4 tsp. ground nutmeg
1/4 cup orange juice
1/3 cup brown sugar
1/2 cup apricot jam

In a small mixing bowl, beat butter and cream cheese until smooth. Gradually add flour, beating just until mixture forms a ball. Cover and refrigerate for 1 hour.

In a large bowl, combine apples and pear. In a small bowl, combine cornstarch, cardamon, and nutmeg; stir in orange juice until smooth. Add brown sugar and stir until blended. Pour over apples and pears; stirring gently to coat.

On a lightly floured surface roll out dough into a 14″ circle (I divide the dough and do several smaller circles to make individual tarts for each person I’m serving instead of one large one). Transfer to parchment lined baking sheet (I just spray with PAM instead of using parchment paper). Spoon filling over the pastry to within 2″ of the edge. Fold up edges of pastry over filling; leaving the center uncovered.

Bake at 375 for 40-45 minutes or until crust is golden and filling is bubbly. Brush on apricot jam (I’ve used apricot rhubarb and peach since I don’t have plain apricot) with a pastry brush. Cool slightly on wire rack. Serve warm.

Puff Pancake with Fruit Sauce

2 tbsp butter
2 eggs
1/2 cup milk
1/2 cup flour
2 tbsp sugar
1/8 tsp cinnamon
1/4 cup brown sugar
1 tbsp corn starch
1/4 cup orange juice
1 cup fresh or frozen fruit
1/4 tsp vanilla

Place butter in 9" pie plate, bake at 425 for 4-5 minutes or until melted. Meanwhile, in a small bowl, whisk eggs and milk. In another small bowl, combine the flour, sugar, and cinnamon; whisk in egg mixture until smooth. Pour into prepared pie plate. Bake for 18-22 minutes or until sides are crisp and golden.

Meanwhile, in a small saucepan, combine brown sugar and cornstarch. Gradually whisk in orange juice until smooth. Stir in fruit. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Remove from heat. Stir in vanilla. Serve with pancake.