I’ve found a new EASY semi-homemade recipe using two of my favorite ingredients- crescent rolls and cinnamon. Scott and the kids LOVED them. They’re ready in minutes and will be gone in minutes!
Cinnamon Crescent Rolls
- 1 tube (8 count) Pillsbury Crescent Rolls, unrolled and separated
- 6 tablespoons butter,softened
- 1/4 cup white sugar
- 2 1/2 teaspoons cinnamon
- 2 tablespoons butter, melted
- 1/4 cup + 2 tablespoons powdered Sugar
- 1/2 teaspoon vanilla extract
- Preheat oven to 375
- Place the unrolled and separate crescent rolls on an un greased cookie sheet(one with sides).
- In a small bowl, mix together the butter, sugar and cinnamon
- Evenly spread the cinnamon butter over the crescent rolls and roll up.
- Place tip side down on the cookie sheet.
- Bake for 10-12 minutes.
- In a small bowl, mix together the butter, powdered sugar and vanilla until smooth.
- Place in a zip lock bag and snip a tiny corner off.
- Drizzle the glaze over the cinnamon rolls.
From: The Hungry Housewife
This was my first time making french toast. I’m not sure why- it’s so easy. But I recently found out that Scott used to love french toast as a kid so I decided to finally give it a try. As simple as it is, it was hard to choose a recipe. This one was a success.
You can add things to the batter or add all sorts of toppings. But the key is to use a good bread (like French, Italian, Brioche, or Panettone) that is a day old- not processed white sandwich bread.
3 large eggs
3/4 cup milk or cream
pinch of salt
1/4 tsp pure vanilla extract
1/4 tsp ground cinnamon
8 slices of good quality, day old bread (cut into 1/2 inch slices) I used 4 large slices of brioche
Butter for frying
|In a large bowl whisk together the eggs, milk, salt, vanilla extract and ground cinnamon (if using). Transfer the egg mixture to a large shallow glass or ceramic dish. Dip both sides of each slice of bread into the egg mixture. Meanwhile, in a large non-stick frying pan, over medium to medium-high heat, melt about one tablespoon of butter. Fry the slices of bread until golden brown on one side and then turn and fry the other side. If not serving immediately, keep warm in a 250 degree F (130 degree C) oven. Continue frying the other slices of bread, adding more butter as needed.
Serve immediately with a dusting of powdered sugar and pure maple syrup or fresh fruit.
From: Joy of Baking
These are your basic fried breakfast potatoes- very simple but delicious. There are never any left! I often add onions but I didn’t use them today. You could also add diced green or red peppers.
Skillet Fried Potatoes
- red potatoes, diced (I used baby red potatoes so I quartered them)
- olive oil, to coat pan
- salt, pepper, paprika to taste
Cover potatoes with cold water and bring to a boil. Boil for 4-5 minutes. Meanwhile, heat a large skillet over medium heat and coat the bottom of the pan with oil. Drain potatoes and add to skillet. Fry, stirring occassionally for even browning. Season to taste with salt, pepper, and paprika. For help browning, add more paprika. At the end, sprinkle in some fresh or dried parsley and mix. Drain over paper towels before serving.
Note: You do not have to boil them ahead of time. (Today I didn’t.) If you don’t, it just takes a little longer for them to finish in the pan. If you find that the potatoes are browned to your liking but not cooked all the way through, turn the heat down to low, cover and let them continue cooking slowly without getting browner.
Okay, these are not homemade waffles but they are a quick and easy option for waffles and I had to share them. These waffles are so perfectly fluffy, but they brown nicely and are slightly crispy on the outside. My mom found this recipe and my dad made them when I visited them in January. I’ve wanted to make them ever since! Yum!
Club Soda Waffle Batter
2 cups biscuit or bisquick mix
1/2 cup oil
1 1/3 cup club soda
(This makes about 6 waffles in our Belgian waffle maker. )
I made these muffins to take to work and share with the teachers on my grade level. The recipe was suggested to me on my cooking board and I couldn’t wait to try them. Apparently this recipe is on a few blogs but I was referred to and used the one on Baked Perfection. Risa added cinnamon the the batter which I thought was a good idea. These muffins were easy to make and baked up nicely. They were done in about 13 minutes. I am not entirely sure why they are called doughnut muffins but I kept the original title of the recipe.
Cinnamon Sugar Donut Muffins
adapted from Laura Rebecca’s Kitchen
2 cups flour
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
2 large eggs
1 cup low-fat vanilla yogurt
2/3 cup packed brown sugar
4 tbsp oil
1 tsp vanilla
1/2 stick butter, melted
1/2 cup sugar
1 tsp cinnamon
Preheat oven to 400-degrees F. Line a standard muffin pan with paper cups.
Whisk flour, baking powder, baking soda salt, and cinnamon in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Do not overmix; batter will not be smooth.
Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.
While the muffins are baking, melt 1/2 stick butter and place in a bowl just large enough to hold a muffin. Combine ½ cup of sugar and 1 tsp. cinnamon in a small, shallow bowl. As soon as the muffing are done, dip them one at a time in the melted butter and then roll in the sugar mixture. Set on a rack to cool.
Yields 12 standard muffins.
From: Baked Perfection