Breads & Rolls

Blintz Brunch

Summary

Yield
12 Servings
SourceCarol Deshler (1984)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

12
blintzes, frozen (must be frozen, don't use potatoes)
1⁄2 c
margarine (one stick)
1 1⁄2 c
sour cream
5
eggs
1⁄2 t
vanilla
2 T
orange juice
1⁄4 c
sugar (and 1 teaspoon)

Instructions

Place frozen blintzes in casserole. Melt margarine and pour over blintzes. In blender, mix eggs, sour cream, vanilla, orange juice and sugar. Mix well. Pour mixture over blintzes. Bake in preheated oven at 350° for 40 minutes. 

Evie's Best Caramel French Toast

Summary

Yield
15 Servings
SourceEvie Kennedy (2001)
Prep time
8 hours, 30 minutes
Cooking time
55 minutes
Total time
9 hours, 25 minutes

Ingredients

1 1⁄2 c
brown sugar
3⁄4 c
butter
1⁄4 c
light corn syrup (plus 2 tablespoons)
10 sli
French bread, 1/4 inch thick (or 10 slices Hawaiian bread, 1/2 inch thick)
4
eggs, large (lightly beaten large)
2 1⁄2 c
milk
1 T
vanilla
1⁄4 t
salt
3 T
sugar
1⁄2 t
cinnamon
1⁄4 c
melted butter

Instructions

For the French Toast: Combine first 3 ingredients in medium saucepan. Cook over medium heat, stirring constantly, for 5 minutes, or until mixture is bubbly. Pour syrup mixture evenly into a lightly greased 9 x 13-inch baking dish. Arrange bread slices over syrup and press down. You can do 2 layers, just make sure they get soaked. Combine eggs and next 3 ingredients; stir well. Gradually pour mixture over bread. Cover and chill at least 8 hours.

For topping, combine sugar and cinnamon; stir well. Sprinkle evenly over soaked bread. Drizzle melted buffer over bread. Bake, uncovered, at 350° for 45 to 55 minutes, until golden and bubbly. 

Baked French Toast with Berries

Summary

Yield
6 Servings
SourceBetty Sheridan (2004)
Prep time
50 hours, 5 minutes
Cooking time
30 minutes
Total time
50 hours, 35 minutes

Ingredients

1⁄2 lb
French bread (cut into 3/4-inch slices)
4
eggs (beaten)
2 c
milk
1⁄4 c
granulated sugar
1 T
vanilla
2⁄3 c
all-purpose flour
1⁄3 c
packed brown sugar
1⁄2 t
cinnamon
1⁄4 c
butter
1 c
blueberries, fresh or frozen
1 c
strawberries, sliced
 
Whipped cream or vanilla yogurt

Instructions

Lightly grease 3-quart rectangular baking dish. Arrange bread slices in dish. In large bowl, stir together eggs, milk, granulated sugar and vanilla. Slowly pour over bread. Press lightly with back of large spoon to moisten bread. Cover and chill in refrigerator 8 to 24 hours. Combine flour, brown sugar and cinnamon. Using pastry blender or fork, cut buffer into mixture until it resembles small peas. Cover and chill in refrigerator for up to 24 hours. When ready to bake, preheat oven to 350°. Sprinkle blueberries over bread; sprinkle flour mixture over berries. Bake, uncovered, for 25 to 30 minutes, or until knife inserted comes out clean. Let stand 5 minutes. Cut into squares; top with strawberries and whipped cream or yogurt. 

Showstopper Pancake

Summary

Yield
4 Servings
SourceNancy Alonzo (1992)
Prep time
15 minutes
Cooking time
25 minutes
Total time
40 minutes

Ingredients

1⁄4 c
butter
3
eggs
3⁄4 c
milk
3⁄4 c
flour

Instructions

To make, place butter (or margarine, though it won’t taste as good) in pan and set pan in a 425° oven until butter is melted and foamy. Meanwhile, quickly mix batter. In blender or food processor, whirl eggs at high speed for 1 minute; with motor running, gradually pour in milk, then slowly add flour. Continue whirling for 30 more seconds. Or, in a bowl, beat eggs until blended; gradually beat in milk, then flour. Remove pan from oven (butter should be foamy), then pour in batter. Return pan to oven and bake for 20 to 25 minutes (time depends on pan size), or until puffy and well browned. Serve immediately. 

To serve as a sweet breakfast pancake, dust with nutmeg, if desired, then cut into wedges and serve with powdered sugar, fruit, hot fruit, canned pie filling or syrup. 

Notes

This recipe was taken from Sunset Cookbook of Favorite Recipes II

Ingredients shown for 2- to 3-quart pan. For larger pans, here are the ingredient amounts:

For 3- to 4-quart pan: 1/3 cup butter, 4 eggs, 1 cup milk, 1 cup flour.

For 4- to 4 1/2-quart pan: 1/2 cup butter, 5 eggs, 1 1/4 cup milk, 1/4 cup flour.

For 4 1/2- to 5 quart pan: 1/2 cup butter, 6 eggs, 1 1/2 cup milk, 1 1/2 cup flour.

Mom's Apple Pancakes

Summary

Yield
8 Servings
SourceJacqueline Pasternack (1992)
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes

Ingredients

2 c
unbleached flour
1 t
salt
1 T
sugar
2 t
baking soda
2
eggs
1 1⁄2 c
milk
2 T
vegetable oil
1⁄4 t
nutmeg
1⁄4 t
cinnamon
1 t
lemon peel
1
cooking apple
2 T
oil (for frying)

Instructions

Mix dry and liquid ingredients separately and then combine. Peel the apple and slice thin. Fold apple slices into pancake batter and fry in an oiled, heated pan. Turn when small bubbles appear and fry on the other side until done. 

Fresh Apple Coffee Cake

Summary

Yield
8 Servings
SourceTerri McKeown (1993)
Prep time
45 minutes
Cooking time
40 minutes
Total time
1 hour, 25 minutes

Ingredients

2 3⁄4 c
all-purpose flour
1 pk
quick-rise yeast
1⁄3 c
brown sugar (packed)
1 t
salt
1⁄2 t
cinnamon
1⁄2 c
chopped walnuts
1 c
water
2 T
shortening
1
egg
1 c
shredded peeled apple
1⁄3 c
packed brown sugar
1⁄3 c
all-purpose flour
1 t
cinnamon
1⁄4 t
nutmeg
1⁄4 c
butter or margarine, softened (softened)

Instructions

For the cake, using the first 10 ingredients listed: In large mixing bowl, combine 1 1/2 cups flour, yeast, 1/3 cup brown sugar, salt and 1/2 teaspoon cinnamon; mix well. In saucepan, heat water and shortening until warm, 120° to 130°; shortening does not need to melt. Add to flour mixture. Add egg. Blend at low speed until moistened, beat 3 minutes at medium speed. By hand, gradually stir in apples, walnuts and 1 1/4 cup flour to make a soft batter. Spread batter in greased 9-inch square cake pan.

For the topping, using the last 5 ingredients listed: Combine 1/3 cup brown sugar, 1/3 cup flour and 1 teaspoon cinnamon  and nutmeg. Mix butter in until mixture is crumbly. Sprinkle topping over dough. Cover; let rise in warm place about 30 minutes. Bake at 375° for 35 to 40 minutes, until golden brown.

Cranberry Coffee Cake

Summary

Yield
8 Servings
SourceNancy Alonzo (1982)
Prep time
15 minutes
Cooking time
25 minutes
Total time
40 minutes

Ingredients

3 T
melted butter
1 1⁄2 c
fresh cranberries
1 c
sugar (divided)
1 1⁄2 c
flour
2 t
baking powder
1⁄2 t
salt
1
egg
1⁄2 c
milk
3 T
shortening

Instructions

Mix together melted butter, cranberries and 1/2 cup sugar and put into an 8-inch square pan. 

Over this mixture, pour batter made as follows: Sift flour, 1/2 cup sugar, baking powder and salt together. Beat egg. Add milk and shortening. Stir into dry ingredients, only enough to moisten them. Distribute evenly in pan over cranberry mixture. Bake 25 minutes at 400°. 

Overnight Buttermilk Pecan Coffee Cake

Summary

Yield
8 Servings
SourceKate Werner (2001)
Prep time
8 hours, 30 minutes
Cooking time
32 minutes
Total time
9 hours, 2 minutes

Ingredients

10 T
butter, room temp
1 c
sugar
1 c
light brown sugar (divided)
2
eggs, large
2 c
all-purpose flour
1 1⁄2 T
cinnamon (divided)
1 t
baking powder
1 t
baking soda
1⁄2 t
salt
1 c
buttermilk
3⁄4 c
pecans, coarsely chopped
2 T
butter, melted

Instructions

Place the room-temperature butter, 1 cup sugar and 1/2 cup light brown sugar in the large bowl of an electric mixer and beat until well combined, 2 to 3 minutes. Add the eggs and beat just until the eggs are incorporated. Combine the flour, 1 tablespoon cinnamon, baking powder, soda and salt. Add to batter alternately with the buttermilk. Beat a minute or two at medium-low speed so that the batter is smooth. Lightly flour and oil a 13 x 9-inch baking pan. Pour the batter into pan.

In a small bowl, combine 1/2 cup light brown sugar, pecans and 1/2 teaspoon cinnamon. Scatter this topping evenly over the batter. Dribble the topping with melted butter. Cover the pan with plastic wrap and refrigerate overnight. The next morning, remove the pan from the refrigerator and remove the plastic wrap. If the pan is glass, let it sit at room temperature until the chill is off before putting it into the oven. Bake the coffee cake on the center rack for 30 to 32 minutes at 350°, until the cake springs back in the center when lightly pressed with your finger and a toothpick inserted in the center comes out clean. Remove the pan to a wire rack to cool 15 minutes. 

Knute Rockne Coffee Cake

Summary

Yield
8 Servings
SourceDottie Aumiller (1987)
Prep time
15 minutes
Cooking time
35 minutes
Total time
50 minutes

Ingredients

1⁄4 lb
butter
2 c
sugar
3
eggs
2 t
baking powder
3 c
flour
1 cn
evaporated milk (large)
3⁄4 c
brown sugar
4 T
flour
6 T
melted butter

Instructions

Grease and flour a 9 x 13-inch pan and smaller 8 x 8-inch pan or similar. Cream 1/4 lb. butter and sugar. Add eggs and beat well. Add vanilla. Sift 3 cups flour and baking powder and add to butter mixture alternately with the evaporated milk. (Begin and end with milk.) Pour batter into pans.

Topping: Combine the last three ingredients. Sprinkle topping over batter; swirl through batter with knife.

Bake 30 to 35 minutes in preheated oven at 350°. 

Cream Cheese Coffee Cake

Summary

Yield
8 Servings
SourcePeg Craighead (1977)
Prep time
9 hours, 30 minutes
Cooking time
25 minutes
Total time
9 hours, 55 minutes

Ingredients

2 pk
dry yeast
2 T
water
15 T
sugar (divided)
1⁄2 lb
butter
5 c
flour
1 c
sour cream
3
eggs, whole
3 pk
cream cheese (8 oz.)
3
egg yolks
3 t
vanilla
1 c
chopped pecans
1 cn
crushed pineapple (4 oz., drained)

Instructions

For the dough: Mix dry yeast with water. Add 6 tablespoons sugar to yeast. Cut buffer into flour. Add sour cream and eggs to yeast mixture and mix. Add yeast mixture to flour. Knead well. Divide into 4 parts and wrap in wax paper. Refrigerate overnight.

For the filling: Cream together cream cheese (at room temperature), egg yolks, vanilla, 9 tablespoons sugar, chopped pecans and crushed pineapple. Roll out dough into 4 rectangles. Spread cheese filling down center and lap each side over middle. Place on greased wax paper-lined cookie sheets. Cover and let rise 1 hour. Bake 25 minutes at 375°, or until light brown. Frost, if you desire. 

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