Easy P-easy Skillet Cinnamon Rolls

Ingredients

Baking & Spices

• 1 tsp Cinnamon
• 1 1/2 cups Powdered sugar
• 1/2 tsp Vanilla extract
• 3/4 cup White sugar
•                                                                

Bread; Baked Goods

• 2 packages Buttermilk biscuits

Dairy

• 1/2 cup Butter
• 2 tbsp Milk or heavy cream

1. Preheat the oven to 350 degrees F. If you don't have a pre-seasoned skillet, rub about 1 teaspoon of vegetable oil on the bottom of the skillet and set aside.
2. (I used an 8-inch skillet. If you use a bigger one, you will need to adjust the ingredient amounts.)
3. Remove the biscuits from the packages.
4. Using a rolling pin, roll each of the biscuits very flat and thin.
5. Dip each biscuit in the melted butter, shake off the excess and then dip the biscuit in the cinnamon sugar mixture making sure to cover both sides. Shake off the excess.
6. Roll up each biscuit and place the rolled up biscuit on the outside of a skillet in a circle fashion spiraling towards the inside of the skillet.
7. Bake for 18-20 minutes.
8. Meanwhile, prepare the frosting by beating together the powdered 
•                                     Instructions..............................
• Combine in a mixing bowl the sugar, butter, and vanilla extract. Slowly add in the milk or heavy cream until desired consistency is reached.
• 
  

Recipe from

Chelsea's Messy Apron

1. Remove the cake and let cool for about 5-7 minutes before frosting.

Frosting

• 1 and 1/2 cups powdered sugar
• 1/4 cup butter, softened
• 1/2 - 1 tsp. vanilla extract, depending on taste preference
• 2-3 tbsp. milk or heavy cream

Sweet Potato Bread

Sweet Potato Bread with Praline Topping

1 large sweet potato baked and mashed *approximately 1 cup

2 eggs

1 3/4 cup self rising flour

1 cup of sugar

1/2 cup vegetable oil

1/4 cup plus 1 tbsp buttermilk

1 tsp vanilla

1/2 tsp cinnamon

1/4 tsp freshly grated  nutmeg (optional) I did not use the pecan topping this time around!  

~

Praline Topping

4 tbsp unsalted butter

1/2 cup brown sugar

1/4 cup heavy whipping cream

1/2 cup chopped pecans

~



Grease and flour (or use cooking spray with flour) a 9 x 5 inch loaf pan. Combine the dry ingredients in a large bowl then add the wet ingredients. Bake at 325 degrees for 1 hour and 20 minutes or until golden brown. Prepare the praline topping by combining the brown sugar and butter in a small saucepan. Heat until the sugar is dissolved on medium heat. Once the sugar is done, add the whipping cream

Amish Friendship Bread Starter recipe...Great Gift Idea!

I was so excited to get another starter STARTED for Amish Friendship Bread. I did this years ago when the kids were younger and loved it!

A dear friend gave me the directions to start another one!

I waited patiently for 10 days and today was baking day!

My first flavor was Chocolate with Chocolate Chips! The bread turned out amazing!

Amish Friendship Bread Starter


Ingredients

1 (.25 ounce) package active dry yeast

1/4 cup warm water (110 degrees F/45 degrees C)

3 cups all-purpose flour, divided

3 cups white sugar, divided

3 cups milk

Directions

1.In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

2.On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.

3.Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

I gave a fresh loaf of Friendship bread to my girlfriend with a copy of this book and her own Amish Friendship bread starter. You could also include a wooden spoon with a cute ribbon tied around it. I placed all the gifts in a basket(or you could buy a mixing bowl) and included all the goodies I mentioned!! You can also give your friend a copy of this list of detailed instructions as well as an excellent Amish Friendship Bread recipe!

Amish Friendship Bread
- Do not use metal spoon for mixing
- Do not refrigerate
- If air builds up in bag. Burp it. It is normal for batter to thicken, bubble and ferment.
DATE:          ACTION:
____           Receive the bag. Do nothing
____           Squeeze the bag.
____           Squeeze the bag.
____           Squeeze the bag.
____           Squeeze the bag.
____           Add one cup of:Flour, Sugar, Milk. Squeeze bag.
____           Squeeze the bag.
____           Squeeze the bag.
____           Squeeze the bag.
____           Pour batter into a large bowl. ADD one cup each
               of Flour, Sugar, and Milk. Mix
                with a wooden spoon. Pour three one(1) cup
               Starters into gallon size zip lock bags. Keep one
               for yourself and give the other two away with a
               copy of these instructions.


To the remaining batter add:
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp baking soda
2 tsp. cinnamon
1 tsp. vanilla
1 cup sugar
2 cups flour
1 large box instant vanilla pudding mix
1 cup of oil
1/2 cup milk
3 large eggs
1 cup chopped nuts(I use walnuts)
1/2 cup raisins
Mix well by hand.
Sprinkle 2 well-greased loaf pans(or 4 mini loaf pans) with mixture of sugar and cinnamon. Pour mixture into pans and sprinkle tops with sugar and Cinnamon mixture. Bake at 350* for 50 minutes to one hour.
I use all different kind of flavor combinations. I use Chocolate inst. pudding and add Chocolate chips. Vanilla pudding, leave the raisins out and add cinnamon chips. Butterscotch inst. pudding with Butterscotch chips. The possibilities are endless. I leave the Cinnamon out when making the chocolate flavor!

Zucchini Bread and Garlicky Tortellini & Tomato Soup is In The House! Oh and my new cookbook is here!

Today is such a fallish day. Nice and cool with  a slight drizzle of rain. I decided to make up some zucchini bread. I found this recipe in our church cookbook and Im so pleased I did!

Enjoy this wonderful recipe. Thanks to Alice Bollinger who posted it in Feeding the Flock!

The Best Zucchini Bread

3 eggs

1 cup vege. oil

1 cups sugar

2 cup grated zucchini

3 tsp. vanilla

1 cup nuts(I used Walnuts)

3 cups flour

1 tsp salt

1 tsp baking soda

3 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp baking powder

1/2 tsp ground cloves

Mix all ingredients together. Grease and lightly flour 2 loaf pans.

Fold batter into them.

Bake at 350* for 45-50 minutes.

 I have been waiting for my new Dorie Greenspan cookbook. Well it came today!! I have been flipping through her cookbook all evening drooling over her recipes. Our new group starts up in Oct.! I can't wait to make some french food!

Tonight I made this wonderful Garlicky Tortellini, Spinach& Tomato Soup. It's easy and perfect for a crisp fall day! Enjoy!

Recipe

2 tbsp. unsalted butter

6 gloves garlic,chopped

4 cups(1 qt.) homemade or chicken broth from a box

6 oz. fresh or frozen cheese tortellini

14 oz. canned diced tomatoes, with their liquid

10 oz. spinach, washed & stemmed; coarsely chopped

8 to 10 leaves basil, coarsely chopped

Grated Parmigiano Reggiano cheese

Melt the butter in a large saucepan over medium-high heat.

Add garlic and saute until fragrant, about 2 minutes. Add the broth and bring to a boil. Add tortellini and cook halfway, about 5 minutes for frozen pasta,less for fresh.  Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender.  Stir in the spinach and basil and cook until wilted, 1 to 2 minutes. Serve sprinkled with the grated cheese.

Enjoy!

Pumpkin Bread

I have so many wonderful full recipes I want to share. I know fall is a little ways off but it's getting colder here and I'm starting to pull all those cookbooks off my shelf. This recipe is one of my very favorites. It's so moist and the flavors will make your taste buds sing!
Enjoy!

Pumpkin Bread

1 cup butter or margarine, softened
3 cups sugar
3 eggs
3 cups all-purpose flour
1 1/2 TBS. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground cloves
1 1/2 tsp. ground nutmeg
1 can(16 ounces) solid-pack pumpkin

In a mixing bowl, cream butter and sugar.  Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5 in. x 3 in. loaf pans. Bake at 350* for 1 hour or until bread tests done.
Yield: 2 loaves

Sorry I don't have a picture. I've made this so many times you think I would have taken just one! I know you will love it!

WOW 100 followers and Praline Apple Bread!

How exciting to have 100 followers! To celebrate I made this wonderful Praline Apple bread....

I enjoy each and everyone of your comments and look FWD to checking out your blogs too. I wish I had more time to really explore your blogs.It's fun to try new recipes and see all the wonderful picture's! If I could I would share a cup of tea and a slice of this bread with you all!

Praline Apple Bread

Bread Makes 1 loaf Prep: 20 min. Bake:1 hr. Cool: 1 hr 10 min. Cook: 5 min.
1 1/2 cups chopped pecans, divided
1 (8oz.) container sour cream
1 cup granulated sugar
2 large eggs 1 tbsp. vanilla extract
 2 cups all-purpose flour
2 tsp. baking powder
 1/2 tsp. baking soda
1/2 tsp salt
1 1/2 cups finely chopped, peeled Granny Smith apples(about 3/4 pound)
1/2 cup butter
 1/2 cup firmly packed light brown sugar
1. Preheat oven to 350*. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 min. or until toasted and fragrant, stirring after 4 min.
 2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.
 3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9-x5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
 4. Bake at 350* for 1 hour to 1 hour and 5 minutes or until wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
 5. Bring butter and brown sugar to boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely(about 1 hour) Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months.

Homemade applesauce and Honey Blueberry Bran Bread

I found this recipe today here http://maplencornbread.blogspot.com/2010/04/honey-blueberry-bran-bread.html

I love the fact she cooks healthy and has some great treats to share.

I made my own applesauce today. It's so easy.

Homemade Applesauce

4 med. apples

3/4 cup water

1/4 cup sugar(brown or white) I left it out and it tasted fine.

Cinnamon and nutmeg...to your taste.

Peel, core and cut apples.

Put all ingredients in pan. Cover and simmer for 15-20 min.

Mash them with fork or old timey masher.

4 servings

Honey Blueberry Bran Bread

1 1/2 cups wheat bran or Oat bran will work too

1 cup milk( I use skim)

1/2 unsweetened applesauce

1 large egg

1/2 cup honey

1 tsp. vanilla extract

1 cup whole wheat flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp fine sea salt

1 cup blueberries(fresh or frozen)

Preheat oven to 375*. Spray a loaf pan with non stick cooking oil

Mix together bran and milk. Let stand 10 min.

In a large bowl, mix applesauce, egg, honey and vanilla

Sift together flour, baking soda, baking powder and salt, mix well

Add wet ingredients to the dry ingredients, stir until combined. Add Bran/milk mixture and mix until just blended. Fold in blueberries.

Pour the batter into prepared pan. Bake for 40 to 45 minutes or until golden brown. Remove from oven and let sit 10 minutes before transferring to a wire rack to cool.

This bread is delicious!

Praline-Apple Bread

Fall is my favorite time of year. I can't tell you how special the memories are from my childhood days of the Fall season. We had two amazingly large maple trees in our front yard. We seemed to be the neighborhood house for the best leave piles. At times we would have up to 15 kids in our front yard jumping in these enormous piles of orange and yellow pillows! Not only did we jump and have a blast outside the inside of my home was filled with my mothers love of baked goods! I have been blessed to be a part of a great line of bakers and like to share with my family too.So it's still warm outside, but it won't be long and those brisk cool days will be here! I have been wanting to bake more and more lately. I found this recipe in my Southern living magazine and have been drooling over it for days! Today was the day..I could not wait another minute to make this. It turned out better then I imagined. So perfectly delicious. The pecans and he apples blend well together, the topping is incredible. Ahhh I'm in heaven!

Praline-Apple Bread Makes 1 loaf Prep: 20 min. Bake:1 hr. Cool: 1 hr 10 min. Cook: 5 min. 1 1/2 cups chopped pecans, divided 1 (8oz.) container sour cream 1 cup granulated sugar 2 large eggs 1 tbsp. vanilla extract 2 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp salt 1 1/2 cups finely chopped, peeled Granny Smith apples(about 3/4 pound) 1/2 cup butter 1/2 cup firmly packed light brown sugar 1. Preheat oven to 350*. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 min. or until toasted and fragrant, stirring after 4 min. 2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended. 3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9-x5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter. 4. Bake at 350* for 1 hour to 1 hour and 5 minutes or until wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack. 5. Bring butter and brown sugar to boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely(about 1 hour) Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature. Recipe: Adapted from Southern Living

My Favorite Pumpkin Bread Recipe

I love this time of year. The leaves are changing there is a crispness in the air and it's the perfect time to bake. I make this pumpkin bread every fall up to 5 to 6 times. It always comes out perfect and it tastes wonderful. My kids love those quick and easy breakfast treats, they can just grab and go. This is one of their favorites!

Pumpkin Bread

1 cup butter or margarine, softened

3 cups of sugar

3 eggs

3 cups all-purpose flour

1 tbsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1 1/2 tsp ground cloves

1 1/2 tsp ground nutmeg

1 can(16 ounces) solid-pack pumpkin

In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5- in. x 3- in. loaf pans. Bake at 350* for 1 hour or until bread tests done.

Yield: 2 loaves

This bread is wonderful warm with butter and a cup of something hot!

Fresh Pear Bread

I was in the mood today to make a good bread. This is one of my favorites. It's delicious! Ingredients: 2 cups whole wheat pastry flour 1/2 cup sugar 2 tsp baking powder 3/4 tsp baking soda 1/4 tsp ground nutmeg 1/4 tsp cinnamon 3/4 cup pear nectar 1 tsp vanilla extract 1 1/3 cups finely chopped peeled pears(about 1 1/2 medium) 1/4 cup plus 2 tbs dried currants or dark raisins(optional) 1/4 cup chopped walnuts(optional) Directions: Place the flour, sugar, baking powder, baking soda, nutmeg, and cinnamon in a large bowl, stir to mix well. Add the nectar, vanilla, and pears, and stir just until the dry ingredients are moistened. Fold in the currants or raisins and, if desired , the walnuts. Coat an 8 x 4 inch loaf pan with nonstick cooking spray, and spread mixture evenlyin the pan. Bake at 325* for about 45 minutes. Remove from oven, and let sit for 15 min. Invert the loaf onto a wire rack, turn right side up and cool to room temperature. Wrap the loaf in plastic wrap or aluminum foil, and store 8 hours or over night before slicing and serving. Overnight storage will develop the flavors and give the loaf a softer, moister crust. Refrigerate any leftovers not eaten within 24 hours. Nutritional Facts per slice: Calories: 93 Carbs: 22 g Cholesterol: 0 mg Fat: 0.4 g Fiber:2.5 g Protein: 2.2 g Sodium:121 mg