Month: August 2011

Ingredients

• 1⅓ cups Sugar divided
• 2 tsp Ground Cinnamon
• 2 cups Flour
• 1 tbsp Baking Powder
• ½ tsp Salt
• 1 Egg beaten
• 1 cup Milk
• ⅓ cup Vegetable or Canola Oil

Directions

Grease a large loaf pan. Mix 13; cup sugar with cinnamon and set aside. Combine flour, baking powder, salt and 1 cup of sugar in a large bowl. Mix egg, milk, and oil in a separate bowl and then pour into flour mixture. Stir until moistened. Pour half the batter into the loaf pan and cover with half the cinnamon-sugar. Pour in the remaining batter and cover with the remaining cinnamon-sugar. Swirl a knife through the batter to marble it. Bake at 350° for 45 to 50 minutes or until a toothpick comes out clean when inserted into the middle. Let loaf cool for 10 minutes before removing to a wire rack. The loaf cuts best when it has been wrapped in foil overnight.

Ingredients

• 4 cups Milk
• 1 cup Oil
• 1½ cup Sugar divided
• 2 tbsp Yeast
• 8 cups Flour
• 1 heaping tsp Baking Powder
• 1 scant tsp Baking Soda
• 1 heaping tbsp Salt
• ½ cup melted butter
• Cinnamon

Directions

Mix milk, oil, and 1 cup of the sugar. Scald then cool 45 minutes to lukewarm and add yeast. Let sit for yeast to activate. Add flour, baking powder, baking soda, and salt and mix. This dough can be frozen, refrigerated, or made up immediately.

Roll into a rectangle and pour melted butter, ½ cup sugar, and cinnamon over the dough rectangle. Cut into strips and roll the strips up. Place in pans and let rise for 20 to 30 minutes. Bake at 400° for 15 minutes.

Frosting

Ingredients

• 1 bag Powdered Sugar (what size?)
• 2 tsp Maple Flavoring
• ½ cup Milk
• ¼ cup Butter
• ⅛ tsp Salt

Directions

Mix well.

Ingredients

• No-rise bread dough
• 1 cup White Sugar
• 2 tsp Cinnamon
• 1 cube real Butter (8 tbsp)
• 1 cup Brown Sugar

Directions

Mix white sugar and cinnamon – keep separate. Melt butter and add brown sugar, stirring until well mixed. Pinch off small balls of dough and roll in cinnamon-sugar. Place dough balls in greased bundt pan. Once you have done half the dough pour half the butter-brown sugar mixture over the dough in the pan. Repeat the process with the second half of the dough – coating balls and placing in the pan – then pour the rest of the butter-brown sugar mixture.

Place the bundt pan on a cookie sheet in the cold oven then bake at 350° for 30 to 35 minutes.

Ingredients

• 1 loaf unsliced French bread
• 8 oz Cream Cheese
• 8 Eggs
• 2½ cups Milk
• 6 tbsp Butter
• ¼ cup Maple Syrup or Honey
• 2 cups Blueberries (fresh or frozen)

Directions

Preparation should begin the night before. Spray 9X13 pan with cooking spray. Cut bread into 1″ cubes. Spread half the cubes over the bottom of the pan. Cut cream cheese into small cubes and place on top of the bread. Put the rest of the bread over the top. Press lightly with a spatula until the moisture comes to the top of the mixture. Cover and refrigerate for 2 to 24 hours.

When ready to bake the casserole spread the topping (below) over the previously refrigerated casserole. Place the casserole in the cold oven and bake at 325° for 35 to 45 minutes.

Topping

Ingredients

• ½ cup Flour
• ½ cup firmly packed Brown Sugar
• 1 tsp Cinnamon
• ½ tsp Nutmeg
• ¼ tsp Salt
• 1 stick cold Butter

Directions

Mix flour, brown sugar, cinnamon, nutmeg, and salt. Add butter pieces by cutting butter into dry ingredients and stirring until mixture resembles fine pebbles. Refrigerate separate from casserole until casserole is ready to bake.

Ingredients
• 16 slices of Bread
• 2 sticks Salted Butter,Softened
•1 cup Sugar
• 3 teaspoons Ground Cinnamon
• 2 teaspoons Vanilla Extract
• 1/8 teaspoons Ground Nutmeg

Directions

Preheat oven to 350°

Smush softened butter with a fork. Dump in sugar,cinnamon,vanilla,and nutmeg. Stir to combine

Spread on slices of bread,completely covering the surface all the way to the edges.

Place toast on a cookie sheet. Place cookie sheet into the oven and bake for 10 min. Turn on the bronler and broil until bubbling