Monkey Bread

2/3

cup granulated sugar

2

teaspoons cinnamon

4

cans Pillsbury™ Refrigerated Buttermilk Biscuits

10

tablespoons butter

1

cup packed brown sugar

1/2 cup butterscotch chips

• Preheat the oven to 350°F. Grease a 12-cup fluted tube pan or bundt pan. 
•  Mix the white sugar and cinnamon in a 1-gallon bag. Separate the dough into biscuits and cut each biscuit in quarters. 
• Shake the biscuit quarters to throughly coat each piece.  Place 1/3 of the biscuits in the pan. Sprinkle half of the butterscotch chips over the biscuits. Place the second 1/3 biscuits in the pan. Sprinkle the remaining butterscotch chips over the biscuits and top with the last 1/3 of the biscuits. 
•  In a small saucepan, bring butter and brown sugar to a boil over medium-high heat. Boil the mixture for one minute while stirring constantly. Pour over the biscuit quarters in the pan. 
•  Bake for 30 to 45 minutes or until golden brown. Let it cool for 5 minutes and then turn over onto a large plate. Pull apart to eat. Be careful, the biscuits may be very hot. 

German Pancakes

This yummy hot breakfast has lots of names.  German pancakes, hootenannys, or, as my husband grew up calling it, "stuff in the oven."  Whatever you want to call it, it is delicious.  It is one of our favorite sweet breakfasts.  And it's quick and easy.

Here it is all puffed up and ready to be taken out of the oven.  Mmmm.

Ingredients:

9 eggs

1 1/2 cup milk

1 1/2 cup flour

1 1/2 t. vanilla

1/2 t. salt

4 T. butter

Preheat the oven to 450 degrees.  Melt the butter and pour it into a 9x13 baking dish.  (I usually put it in the 9x13 in oven and let it melt while the oven heats.  Just keep an eye on it).  Mix together all the other ingredients until well blended.  Then pour the batter over the melted butter and bake for 20 minutes.  We serve ours with maple syrup.

Blueberry French Toast

I love make a head meals. This is a breakfast dish you make the night before. The blueberry sauce is divine. This came from the Taste of Home Most Requested Recipes cookbook and we loved it!

12 slices day-old Texas toast, crusts removed

2 packages (8 ounces each) cream cheese

1 cup fresh or frozen blueberries

12 eggs

2 cups milk

1/3 cup maple syrup

Sauce:

1 cup sugar

2 T cornstarch

1 cup water

1 cup fresh or frozen blueberries

1 T butter

Cut bread into 1 inch cues; place half in a greased 9x13 baking dish. Cut cream cheese into 1 inch cubes and place over bread. Top with blueberries and remaining bread cubes.

In a large bowl, beat the eggs. Add the milk and syrup; mix well. Pour over the bread mixture. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown and center is set.

In a small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium hear; cook and stir for 3 minutes. Stir in blueberries; reduce hear. Simmer for 8-10 minutes or until blueberries have burst. Stir in butter until melted. Serve over the french toast.

No Fail Cinnamon Rolls

I don't claim to be a bread maker. I haven't had that much success whenever I make bread. Although I keep trying. But every time I make these, they always turn out. They take a little time rising, but are well worth the end result!! (I usually half this recipe and it makes 16-18 big rolls)



1 qt. water
1/4-2 Tbsp. dry milk (I do 1 Tbsp. for a half recipe)
1/4 C. shortening
4 eggs
2 1/2 Tbsp. dry yeast
1 Tbsp. Salt
1/2 C. sugar
12-13 C. flour
1/2 C. margarine
2 tsp. vanilla

Mix all together and beat for 10 minutes or kneed by hand for 10 minutes. Let rise until doubled in size. Flour surface and roll dough out into a rectangle. When rolled out, pour melted butter, brown sugar, and cinnamon on top. (raisins optional). Roll up long ways and cut to desired size. place on greased pan and allow to raise again (45 minutes - 1 hour). Bake at 375 for 20-25 minutes. Frost as desired when cooled.

I usually do a cream cheese frosting when cooled.

Banana Snack Cake

The other day I had ripe bananas on my counter and started looking through recipe books trying to find something other than banana bread to make with my ripe bananas. I found this recipe in the Taste Of Home Best Church Supper Recipes Book and it was a winner

1/2 C. shortening
3/4 C. packed brown sugar
1/2 C. sugar
2 eggs
1 C. mashed ripe bananas (about 2-3 medium)
1 tsp. vanilla
2 C. all-purpose or Whole wheat flour (I did half and half)
1 tsp. baking soda
1 tsp. salt
1/2 C. buttermilk
1/2 Chopped nuts (if desired)

Frosting: 1/2 C. packed brown sugar, 1/4 C. butter, 6 tbsp. milk, 2 1/2-3 C. powdered sugar.

Cream shortening and sugars. Add eggs one at a time, beating well
after each addition. Beat in bananas and vanilla. Combine dry ingedients and add alternately with the buttermilk. Stir in nuts. Pour into a greased 9x13 pan. Bake at 350 for 25-30 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack.

For the frosting combine brown sugar, butter and milk in a saucepan and bring to a boil over med. heat and boil for 2 minutes. Remove from heat and cool to lukewarm. Gradually beat in powdered sugar until frosting reaches spreading comsistency. Frost the cake.

Buttermilk Syrup

We just got back from our annual Memorial Day camping trip and this new syrup I tried was a successs! Of course everything tastes good when you are camping, and the calories don't count, right!

Buttermilk Syrup

1 1/2 C. white sugar
3/4 C. buttermilk (or sour milk)
1/2 C. butter (1 stick)
2 Tbsp. corn syrup
1 tsp. baking soda

Combine all ingredients and bring to a boil. Boil for 7 minutes then add 2 tsp. vanilla extract. Serve over pancakes, waffles, or french toast. Cool slightly if pouring into jar. (I doubled this for the camping trip.) Makes about 2 cups.

Buttermilk Biscuits with Chocolate Gravy

Southern Livings

Best Buttermilk Biscuits

1/2 cup cold butter (1 stick real butter)
2 1/4 cups self-rising flour
1 1/4 cups buttermilk
additional Self-rising flour
(for counter surface to knead dough)
2 tablespoons melted butter

Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. (I used my hands) Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches). Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.) Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

Prep: 20 min., Chill: 10 min., Bake: 13 - 15 min.

Southern Chocolate Gravy
(pour over homemade biscuits)

3/4 cup white sugar
2 heaping tablespoons flour
1 heaping tablespoon unsweetened cocoa powder
1 1/4 cups milk
1 tablespoon butter or margarine
1/2 tsp vanilla extract

Add all the dry ingredients to a medium sized pot. Add the milk, using a whisk combine the dry ingredients with the milk. Bring to a boil, then reduce heat and stir constantly to prevent the mixture from scorching. The mixture will start thicken up. When it thickens remove from heat and add the butter and the vanilla extract. Pour over biscuits, I tear my biscuit up in a bowl first and then pour the gravy all over it.

* If by chance your gravy is not at the consistency that you want. You can mix a bit of flour and milk together and add it to the boiling chocolate to thicken it as much as you like. Some people like their chocolate gravy a bit thin and some a bit thicker.

Avery was in chocolate heaven. The biscuits weren't the best I've ever had but they were good. This was my first time making homemade biscuits so that could have had something to do with it as well. The chocolate gravy was yummy though!

Cinnamon Syrup

This recipe was given to me by a friend and I hope she won't mind me sharing. This is so yummy on french toast or pancakes. I especially like it on pumpkin french toast or pumpkin pancakes because they usually have cinnamon in them as well.

1 C. Light Corn Syrup
½ tsp. Cinnamon
2 C. Sugar
½ C. Water
1 C. 2% milk

Bring to a boil the corn syrup, cinnamon, sugar and water. When it comes to a good rolling boil turn off heat. Add Milk and stir. Keep refrigerated. Makes 2 pints.

Pumpkin French Toast

I made this the other day and it was so yummy. I too love everything pumpkin and decided that this recipe needed to be shared.


4 eggs
1/2 C. milk
1/2 C. pumpkin puree
1/2 tsp. cinnamon
1 tsp. vanilla
8-10 slices bread (I use whole wheat)

In a bowl whisk all the ingredients together. Preheat a griddle to 360 degrees. Right before dipping the bread spread the griddle with a little bit of butter. Dip the bread in the egg mixture and place on griddle. Cook for about 3 minutes on each side or until golden brown. Serve with maple syrup or cinnamon syrup.

Baked Frech Toast with Berries

I had something similar to this while I was on scrapbooking retreat and thought it was great. Found a recipe when I got home and it was pretty tasty! Erika

1 8 oz loaf or 1/2 of a 1 lound loaf of French Bread, cut in 3/4 inch slices
2 slightly beaten eggs
2 C. milk
1/4 C. granulated sugar
1 tbsp. vanilla
2/3 C. flour
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. butter
1 C. fresh or frozen blueberries
1 C. sliced strawberries
Frozen whipped topping, thawed (optional)

Lightly greasea 3 qt. rectangular baking dish. Arrange bread sliced in baking dish.

In a large bowl stir together eggs, milk, granulted sugar and vanilla. Slowly pour over bread. Press lightly with the back of a large spoon to moisten bread. Cover and chill in refrigerator for 8 to 24 hours.

Combine cinnamon, flour, brown sugar. Using a pastry blender, cut in butter until pieces are the size of small peas. Cover; chill in refrigerator for up to 24 hours. Before baking sprinkle blueberries over bread; sprinkle flour mixture over berries. Bake uncovered in a 350 degree oven for 25-35 minutes or until a knife inserterd off center comes out clean. Let stand 5 minutes; top with berries and cool whip, Cut into squares. Makes 8 servings.