Pumpkin Coffee Cake Donuts
These moist, delicious
coffee-cake like donuts are the perfect morning treat! Pumpkin spice cake
topped with a brown-sugar streusel and vanilla glaze makes these heavenly!
Ingredients
1 box spice cake mix (like Betty Crocker
or Pillsbury)
1 c. pumpkin puree
2 eggs
3 Tbsp. butter, melted
Struessel topping:
½ c. brown sugar
½ c. flour
1 tsp. cinnamon
½ tsp. nutmeg
2 Tbsp. butter, melted
Glaze:
1 c. powdered sugar
1 Tbsp. milk
½ tsp. vanilla
Instructions:
1. Preheat oven to 350 degrees.
2. In a mixing bowl combine cake
mix, pumpkin puree, eggs and butter. Using a hand or stand mixer, mix on low
until all ingredients are smoothly combined. Batter will be thick, and slightly
sticky. Mix together the streusel: in a small mixing bowl, combine the brown
sugar, flour and spices with a fork. Drizzle the melted butter over the mixture
and combine. The streusel will be crumbly.
3. Fill the donut pan: Spoon in a
few teaspoons of batter into each donut well. Smooth the batter out, it should
be about ½ to ⅔ full, and then top with the streusel crumble - about a
tablespoon for each donut.
4. Bake for 9-10 minutes. Let the
donuts cool in the pan for about 5 minutes. Gently loosen from the pan using a
fork, and lift out. Cool on a rack.
5. Glaze: combine the powdered
sugar, milk and vanilla. Stir together until smooth. Using a spoon, drizzle the
glaze over the top of the donuts. Enjoy!
APPLE
FRITTER PULL-APART BREAD
Perfect for breakfast or dessert, this easy-to-make and
share Apple Fritter Pull-Apart Bread will blow you away!
Serves: 8
INGREDIENTS
·
1 can Grands refrigerated biscuits
·
(buttermilk, original, or honey butter all
work well)
·
Filling:
·
2 granny smith apples, very finely diced
·
1 teaspoon lemon juice
·
⅓ cup brown sugar
·
2 tablespoons granulated sugar
·
½ teaspoon vanilla extract
·
1 teaspoon ground cinnamon
·
¼ teaspoon ground ginger
·
½ teaspoon ground nutmeg
·
¼ teaspoon ground allspice
·
Glaze:
·
1 ½ cups powdered sugar
·
¼ cup half and half (maybe more?)
·
1 teaspoon vanilla
·
DIRECTIONS
1.
Add all filling
ingredients to a large saucepan over medium heat. Cook, stirring occasionally,
until apples have browned and softened and sauce has thickened. Set aside to
cool.
2.
Heat oven to 350 degrees
F. Spray a 9 x 5 inch loaf pan with cooking spray.
3.
Using a paring knife, cut each biscuit in half
horizontally to make 16 biscuit halves (you should be able to cut them slightly
and then pull them apart the rest of the way). Flatten each biscuit half with
your hand to thin them out.
4.
Spoon about a tablespoon
of the apple filling onto each biscuit half.
5.
Stack the biscuit halves
on top of one another to form four stacks with four biscuit halves each.
6.
Place the stacks in the
loaf pan, arranging so the ends of both sides have biscuit without filling
touching the pan. (You'll have to sandwich two filling-sides together in order
to do so, and that's completely fine.)
7.
Cover with aluminum foil
and bake for 30 minutes. Then, remove the aluminum foil and bake until golden
brown and cooked through, checking every 5 or so minutes. Let the loaf cool for
5 minutes in the pan and then remove from the pan.
Whisk together the powdered
sugar and half and half, adding more if necessary to reach the desired
consistency. Add the vanilla and whisk again. Drizzle liberally over fritter
loaf.
Danish Sand Cake
Soften
1 pound butter yes, 4 cubes and cut into pieces
Add 4
cups sugar
Mix
together in large bowl.
Add 10
large eggs one at a time.
Mix
well.
Add 2
tsp. almond extract
4 cups
flour one cup at a time, mix well.
Spoon into
loaf pans filling 2/3 full. Makes 8
small loaves or 2 large.
Sprinkle
center of loaves with sliced almonds.
Bake at 350 degrees for 45 minutes or until a knife comes out clean.
Mug Cake
3-2-1 Cake Mix 1 box cake mix (any flavor) and
1 box angel food cake mix. Keep in pantry. To make individual serving, combine
3 T. mix, 2 T. water, 1 minute in microwave. Top with cool whip or frosting or
you could add fruit to make even better.
Lemon-Poppy Seed Pull-Apart Bread
Ingredients
2/3 cup granulated sugar
1 tablespoon
Poppy Seeds
1 large lemon (1 tablespoon grated peel and 1 to
2 tablespoons juice)
3 tablespoons plus 1 1/2 teaspoons butter,
softened
1 can Pillsbury™ Grands!™ Flaky Layers
refrigerated buttermilk biscuits (8 biscuits)
1 tablespoon cream cheese, softened
1/2 cup powdered sugar
Steps:
·
1Heat oven to
350°F (325°F for dark or nonstick pan). Spray 9x5-inch loaf pan with Crisco®
Original No-Stick Cooking Spray. Line pan with Reynolds® Parchment Paper,
allowing paper to hang 2 inches over long sides of pan.
·
2In small bowl,
mix granulated sugar, poppy seed and lemon peel. In small microwavable bowl,
microwave 3 tablespoons butter uncovered on High 20 to 25 seconds or until
melted.
·
3Separate dough
into 8 biscuits. Separate each biscuit into 2 layers. Brush both sides of each
biscuit layer with melted butter, then dip into poppy seed mixture. Starting at
one short end of pan, place biscuit layers on their edges, just touching each
other, until pan is loosely filled. Sprinkle any remaining poppy seed mixture
between biscuits.
·
4Bake 30 to 45
minutes or until golden brown. To prevent excess browning, loosely cover with
Reynolds Wrap® Aluminum Foil, if necessary. Cool 10 minutes; remove from pan to
cooling rack, using parchment paper as handles. Cool 10 minutes.
·
5Meanwhile, in
small bowl, beat remaining 1 1/2 teaspoons butter, the cream cheese, powdered
sugar and lemon juice with electric mixer on medium speed until smooth and
drizzling consistency. Drizzle glaze over pull-apart bread. Serve warm.
Cherry Nut Bread
Yield: makes 1 (8"x4") loaf
or 3 small loaves
Ingredients:
4 tbsp butter, softened
1 cup brown sugar
1 egg
2 tsp baking powder
1 tsp salt
2 cups flour
1 small bottle (10oz) of Maraschino Cherries
Milk
1/2 cup chopped Walnuts (or any other nut you prefer)
Instructions
Preheat oven to 350 degrees F. Lightly grease an 8"x4"
loaf pan, set aside.
In a medium bowl combine the butter and brown sugar, beat with a
mixer until light and creamy. Add
the egg and beat until combined.
In a separate bowl whisk together the flour, baking powder, and
salt. Set aside.
Pour the juice from the cherries into a measuring cup, then fill
the measuring cup with milk till it reaches the 1 cup mark.
Alternately add the flour mixture and cherry milk to the brown
sugar mixture, use a whisk, and stir just until the flour is absorbed, do not
over mix.
Chop cherries roughly. Fold the cherries and walnuts into the
batter and pour into the prepared loaf pan.
Bake for 45-60 minutes or until a toothpick inserted in the center
comes out clean.
Let cool in pan for 10 minutes before removing to cool completely
on wire rack. If you can, wrap and let sit over night for best results. Enjoy!
Little Cakes in Little Jars!
Are
you Kidding?
Did you hear
right? Yes, that's right, they are baked
in the jar. Is this safe? Certainly!
These cakes are baked in a hot oven,
then sealed securely in the jars by the great heat arrived at from baking. These recipes can be stored
safely just as you would any other home canned food, in a cool dry place. When
ready to serve, bread will slide out.
A properly sealed
quick bread will stay fresh for up to one year.
If you are concerned about the safety
of storing your cakes, an alternative is to
store them in the freezer. If you do not
choose to freeze your
cakes, be certain to check the seals on your
jar cakes about once a month. If jar
cakes are not stored
in a cool, dry place, which is out of direct
sunlight (dark is even better), the jar seals may become
broken due to extreme changes in
temperature. Simply push on the center
of the seals, to make
sure they are secure. A seal which does not have any 'give' should
be fine, while a seal which will
dent up and down is no
longer secure, and the cake should be thrown away immediately. Be sure to
pass any storage tips
on to the 'receiver' if you give the cakes as gifts.
Sterilize the jars in
boiling water for 15 minutes or run them through a 'sani-cycle' in your dish-
washer. Remove and allow to air-dry. When recipe indicates, place lids and rings
into hot water
until you
are ready to use them
PUMPKIN MUG CAKE
INGREDIENTS:
4 tbsp all purpose flour
1/4 tsp baking powder
1 1/2 tbsp sugar (I used brown sugar)
2 tbsp pumpkin puree
2 tbsp milk
1 tbsp vegetable oil (I used applesauce
instead)
1/8 tsp ground cinnamon (I used pumpkin pie
spice)
Directions:
Put all ingredients
into a large mug and mix with a small whisk until batter is smooth. Microwave
for about 1 minute. Top of cake should be dry to the touch and inside should
also be cooked. Let cake cool for a few minutes before eating.
4-Minute
Carrot Cake in A Jar
Frosting:
Soften one tablespoon of butter and one ounce of cream cheese in the microwave
for ten seconds. Stir in 1/2 cup of powdered sugar to combine. Put it in the
fridge while you make your cake. (Use this
frosting recipe for any mug cake!! It's
awesome!)
Cake:
In a measuring cup add the following
ingredients in this order:
1 egg
1/2 cup sugar
1/3 cup oil
1/2 cup flour
1/2 tsp vanilla
1/4 tsp salt
1/2 tsp baking soda
1 tbls cinnamon
1/4 tsp cloves
Directions:Mix together. Fold in 3/4 cup shredded carrot
and, if desired, 1/4 cup chopped nuts (pecans or walnuts). Pour into mason jar, large mug, or bowl.
Microwave for two minutes to start. Check, then microwave longer (1-2 minutes
depending on the power of your microwave). Remove from microwave, add frosting.
Healthier Mug Brownie
Ingredients:
4
Tablespoons Flour
2
Tablespoons Sugar
2
Tablespoons Cocoa powder
1
Tablespoon Coconut Oil or butter
1
Tablespoon Applesauce
2
Tablespoons Water
Dash
of salt
Splash
of Vanilla
Directions:
Mix
all ingredients in a mug and microwave 55 sec.
For
an extra treat, add some frosting from the carrot cake recipe above.
Connie's
Crescent's
Soften together:
2 Tbsp yeast
1 Tbsp sugar
1/2 cup warm water - Set
aside.
Scald: 2 cups milk
Remove from heat and add:
1 cup oil
1 cup sugar
Let cool to luke warm.
In a very large bowl beat 4 eggs
then add in milk mixture and yeast mixture.
Mix together:
8 cups flour
2 tsp salt
1 tsp baking soda
Mix in 1/2 flour mixture at a
time. Dough will be sticky. Pour into large greased bowl and rise over
night. In the morning add a little flour
and punch down. Form into large dough
ball and cut into fourths. Roll out 1/4
dough at a time. Cut into crescents and
place on parchment, foil, or cookie sheet and let rise four hours. Bake at 350 degrees 12-15 minutes, top with
two coats simple syrup. Note: You can cut them into 8 very large or 12
small crescent rolls per 1/4 dough ball.
Makes 32 to 48 rolls.
Simple syrup:
2/3 cup sugar, 1/3 cup water, 1/4
cup butter. Heat in sauce pan and use
pastry brush to coat rolls.
QUICK AND EASY HOMEMADE BREAD BOWLS
It’s seriously as
simple as molding one biscuit over the back of one of the muffin cups and then
baking as directed on the package. After doing this once and proving that it
would work, I did learn a few tricks to share with you:
Use multiple muffin
tins and space out the muffin cups that you cover. If your biscuits are touching, they tend to be harder to get out and you end up with ripped edges.
Spray the back of the
muffin tin with non-stick spray before you put on the biscuits.
Biscuits are slightly
salty so you may want to cut the salt in the soup that you’re adding a
little.
The bowls are a little
smaller than a typical bread bowl so you will probably want to count on people
eating a couple, just keep that in mind when planning your menu
Chocolate and
Caramel-Cinnamon Roll Skewers
Do cinnamon rolls
one better. Skewer them and drizzle with caramel, chocolate and icing for a
most indulgent treat!
Ingredients
1
can Pillsbury™ Grands!™ Flaky Supreme
refrigerated
cinnamon rolls with icing
5
(12- or 10-inch) wooden skewers
25
caramels, unwrapped (from 14-oz bag)
1
tablespoon milk
3/4
cup chopped pecans
3/4
cup milk chocolate baking chips
1 teaspoon Crisco® Pure Vegetable
Oil
Steps
1 Heat oven to 350°F. Line large
cookie sheet with cooking parchment paper or spray with Crisco®
Original
No-Stick Cooking Spray. Separate dough into 5 rolls; reserve icing. Unroll each
roll into a strip; thread each strip onto wooden skewer. Place on cookie sheet.
·
2 Bake 13 to 19 minutes or until
golden brown. Place piece of waxed paper under cooling rack. Transfer skewers
from cookie sheet to cooling rack.
·
3 Meanwhile, in 2-quart saucepan
over low heat, heat caramels and milk, stirring occasionally, until caramels
are melted. Place pecans on piece of waxed paper. Generously drizzle caramel
mixture lengthwise over cinnamon roll strips; roll in pecans. Return to cooling
rack.
·
4 In small resealable freezer
plastic bag, place chocolate chips and oil; seal bag. Microwave on High 15 to
25 seconds or until softened. Gently squeeze bag until chocolate is smooth; cut
off tiny corner of bag. Squeeze bag to drizzle chocolate crosswise over
cinnamon roll strips.
·
5 Place reserved icing in small
resealable freezer plastic bag; seal bag. Microwave on High 10 seconds or until
softened. Gently squeeze bag until icing is smooth; cut off tiny corner of bag.
Squeeze bag to drizzle icing crosswise over cinnamon roll skewers. Serve warm.
Easy
Chocolate Frosting
Make
1-1/4 cups
This is easy, delicious, and can be made in one-minute. Use it to
frost brownies, cakes, cupcakes or cookies. It can easily be adapted for vegan
and non-dairy preferences.
Ingredients
·
1 cup semisweet or bittersweet chocolate chips
·
1/4 cup canned evaporated milk (may substitute almond milk, if
desired)
·
2 tablespoons butter (may substitute coconut, canola or vegetable
oil, if desired)
·
1/2 teaspoon vanilla extract
·
1 cup powdered sugar
Directions
Combine chocolate chips, evaporated milk, butter and vanilla in
microwave-proof bowl. Microwave on full power for 30-40 seconds. Remove and
whisk until chocolate chips melt in and mixture is smooth (return to microwave
for a few seconds if necessary). Add powdered sugar and continue whisking until
smooth.
SPREAD WHILE IT'S WARM. It goes on more smoothly and easily that way. If it
cools off and thickens too much before you're ready to use it, just zap it for
a few second in the microwave, stir, and spread.
DOUBLE IT. Recipe makes enough for a thin layer of frosting on a 9x13 cake or
pan of brownies. Recipe may be doubled, if a thicker frosting layer is desired.
STOVE TOP METHOD. You may also heat the ingredients (everything except the
powdered sugar) over the lowest heat in a pot on top of the stove. Stir
constantly until everything melts together and the consistency is smooth.
Remove from heat and whisk in the powdered sugar until smooth.
MORE FLAVORS. This same method can be used to create other frosting flavors.
Simply swap out the chocolate chips for other flavors of baking chips. White
chips for a vanilla frosting. Peanut butter chips for a peanut butter frosting.
Butterscotch chips for a butterscotch frosting. Etc. You can also stir in
cinnamon or other sweet spices, substitute other extracts for the vanilla, or
add maple syrup or molasses.
Use this frosting in place of store bought.
NO more Hydrogenated oil
We KNEAD to Bake...Cooking is FUN!
