Apple Pie Sweet Bread

This is another recipe that I used to make frequently when I was in my 20s and also when my kids were little. It is so good! You can use Rhodes Frozen White Bread Dough, either the white bread or the sweet bread dough. I don't measure the ingredients.

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Bread
1-2 loaves Rhodes frozen white bread dough, or sweet dough, thawed for 1 1/2 to 2 hours
1-2 cans apple pie filling (sweeten with granulated sugar, if desired)
butter
granulated sugar

Frosting
powdered sugar
butter, softened
milk
vanilla extract


Directions
1. Roll out one of the loaves and place on a large baking sheet lined with parchment paper. Top with the apple pie filling

2. At this point, you may either roll up jelly-roll fashion, or top with another rolled out loaf of bread.

3. Butter top of bread dough and sprinkle with granulated sugar. Let rise in a warm place until doubled in size.

4. Bake 350 degrees until dough has baked through, approximately 30-40 minutes, depending on whether you are using one loaf that is rolled up jelly roll fashion, or you are topping the pie filling with a 2nd loaf of bread. 

5. Make a very thick frosting with some powdered sugar, softened butter, and a little milk. Add the vanilla extract and mix in. Spread over the top of the bread while bread is still warm. Let cool for one hour before cutting.

Cherry Bread

 

In going through my recipe files, I found this recipe that I got from a lady I worked with over 40 years ago. It's easy to make, and is real good. I don't measure the glaze ingredients, but just throw them together. This is a repost from 2009, to bring it back up to the top of the blog. 

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1 loaf frozen bread dough, thawed

1 can Cherry pie filling 
1-2 tbsp granulated sugar stirred into the pie filling (otherwise it is a little on the tart side

butter, softened

additional granulated sugar

Glaze
butter
pwd sugar
milk
dash vanilla or cherry juice if adding maraschino cherries to the top

Topping

maraschino cherries, drained

Directions

1. Thaw the bread dough and roll out into a rectangle on a sheet of parchment paper, making sure not to roll too thin. I have found that once the bread is thawed out, it is still difficult to roll out. To help this problem, I place it in the microwave on the parchment paper on the defrost setting, for about a minute.

2. Place the (rolled out) bread dough on top of the parchment paper onto a rimmed cookie sheet. Spread the pie filling down the center of the bread dough. 

3. Cut strips down the sides of the rectangle at an angle and cross them over the pie filling, sort of like you would a braid. 

4. Butter the top of the dough and sprinkle with a little sugar. 

5. Set cookie sheet in a warm place and allow dough to rise until doubled, about 45 minutes. 

6. Bake at 350° for about 30 - 40 minutes, or until golden brown. Cool slightly. 

7. Make a thick glaze, and drizzle over warm cherry bread. Cut into strips or squares once cooled,  and store in a covered container in the refrigerator.

Caramel Rolls

This is a recipe that comes from a very good friend of my sister, who got it from this blog; and I have it on good authority that these are excellent caramel rolls!

This is one of those recipes that use Rhodes frozen bread dough for the cinnamon/caramel rolls.  However, one ingredient that is different from all the rest that I've seen is the addition of vanilla ice cream in the caramel sauce.  Sounds good, doesn't it?

I haven't had the chance to make these yet, so until I do, I am just posting the link to them without a photo and once I have the chance to make them, I will post a photo and type out the recipe.

http://thefarmersbetterhalf.blogspot.com/2013/02/caramel-cinnamon-rolls.html

Overnight Coffee Cake

Printable Recipe

This recipe can be cut in half and baked in an 8 or 9" pan. It is intended to be made the night before, but I always bake it right away, and it is just fine. I always add a little extra cinnamon, a sprinkling of cloves and a splash of vanilla to the batter.

Note: You really do need to use an electric mixer for this, so as to give it volume. It can be made stirring by hand if need be and it will taste the same, the texture will just be more coarse and the cake itself, more dense.

Cake

2/3 cup shortening

1 cup sugar

1/2 cup brown sugar

2 eggs

2 cups flour

1 tsp baking soda

1 tsp baking pwd

1 tsp cinnamon

1/2 tsp salt

1 cup buttermilk

Combine all of the above ingredients in a large bowl and beat with an electric mixer on low speed until moistened. Then beat on medium-high speed for 3 minutes. Pour into a greased 9 x 13" pan.

Topping

1/2 cup brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/2 cup chpd nuts, optional

Combine the above and sprinkle over the cake batter. At this point, if you desire, you may cover and refrigerate overnight. (Otherwise, bake it right away.) In the morning, bake 350 degrees for 30-40 minutes or until a toothpick inserted in the center comes out clean, and cake is golden brown.

Oven (Apple) Pancake

Printable Recipe

These are so good! They will puff up during baking, but then deflate once out of the oven. In fact, the pancake for this photo really puffed up a lot, but as my daughter was taking the photos, it quickly deflated. Nevertheless, it was still delicious! They sort of taste like a sweet popover. Serve them with melted butter and maple syrup, and bacon on the side. You can omit the apples, if desired. This recipe makes 2 pancakes, but you can easily increase the ingredients to make more. I have changed the amounts used, to make a thicker pancake. Changes are in red. The changes make 2 pancakes.


4 eggs  (6 eggs)
3/4 cup milk   (1 cup plus 2 tbsp) 
3/4 cup flour   (1 cup plus 2 tbsp)
1/2 tsp salt   (3/4 tsp)

1/4 cup butter   (6 tbsp)
2 medium tart apples, peeled and thinly sliced   (I don't measure the apple slices - I just put in ... whatever)

1/4 cup sugar   (6 tbsp)
1/4 tsp cinnamon   (1 tsp)

Heat the oven to 400 degrees. Place 2 round 9" cake pans in the oven and heat up. Beat the eggs, flour, milk and salt in a bowl, with an electric mixer on medium speed, for one minute. Remove the pans from the oven and place 2 tbsp of the butter in each pan. Rotate the pans until the butter is completely melted and coats the pans completely.

Divide the apple slices between the pans, arranging them in the bottom. Divide the batter evenly between the pans. Mix together the sugar and cinnamon and divide between the two pans, sprinkling evenly over the batter.

Bake, uncovered, 400 degrees for 20 - 25 minutes, or until puffed and golden brown. Serve immediately.

Monkey Bread

This is very good. If you don't like the caramel in "regular" Monkey Bread, then this recipe is for you.

adapted from a Kraft Foods recipe

Printable Recipe

3/4 cup sugar
1 1/2 tsp cinnamon
4 cans (7.5 - oz each) Pillsbury refrigerated buttermilk biscuits, divided ( I use the kind where there are 4 canisters bundled together, and have blue wrappers)
1/2 cup plus 2 - 3 tbsp butter, melted

Grease a 9 x 13" pan. Combine the sugar and cinnamon in a large, shallow bowl. Cut each biscuit into eighths and roll around in the sugar/cinnamon mixture until completely coated. Drop the biscuits into the cake pan. When you've used 2 of the cans, drizzle half of the butter over the biscuit pieces. Repeat layer with the other 2 cans of biscuits and then drizzle with the remaining butter. Bake 350 degrees for about 25 - 30 minutes until golden brown. Drizzle with a Basic Buttercream Frosting or a Cream Cheese Frosting while still warm.

If desired, use maple flavoring in place of vanilla extract if using the buttercream frosting.

Note
While I used a bundt pan this time, to make these, I do prefer using a 9x13" pan. That way, more of the biscuit pieces get "toasted", because there is more surface area. With a bundt pan, the majority of the pieces are softer. I prefer them more toasted than that. (You know what I mean? I'm having difficulty explaining it. :] )

Lemon Pull-Apart Coffee Cake ~ and ~ Blueberry Monkey Bread

A recipe that after I had gotten started, I thought would turn out wrong; but turned out delicious after all. Plus, and unplanned recipe. 

I found a recipe in the current Pillsbury Spring Brunch magazine for Lemon Pull-Apart Coffee Cake that I really wanted to try. So I got the ingredients together, and realized I had the wrong type of biscuits, and they were too large of cans from what was called for. Plus, I didn't want to follow the recipe exactly. The original recipe calls for raisins (which my kids do no like), and nuts (which I do not like). After putting both pans of Monkey Bread into the oven, I decided I wanted to toss in a few blueberries into the Lemon Monkey Bread, so I quickly added a few into one end of the pan. As they baked, they melted into the biscuits, and were so good! So next time, I'll probably add them to the whole pan.

Printable Recipe

Lemon Pull-Apart Coffee Cake adapted from Pillsbury

3/4 cup granulated sugar
2 tbsp grated lemon peel
6 tbsp butter, melted
2 cans (16.3-oz) Grands Homestyle Original Refrigerated Biscuits

Spray a 9x13" pan with Pam and line with parchment paper.

Cut each biscuit in quarters (I actually cut them in 6 pieces each.). Set aside. In a large bowl, combine the melted butter and lemon peel. Dip each biscuit piece in the butter, then roll in the sugar and place in a single layer in the prepared pan.

If desired, toss sprinkle with fresh or frozen blueberries. (I used frozen that I did not thaw out first.) Bake 375 degrees for 20 - 25 minutes. I decided that that these needed a glaze after cooling a little while, so I just made one from pwd sugar and a little milk.

The Verdict: Normally, with Monkey Bread, you roll the biscuit pieces in the sugar first, put them in the pan, then drizzle the butter on top. I found that mixing the butter and sugar together made a sort of "paste" that I found a little difficult to work with. I had to warm the butter up in the microwave before rolling the biscuits in it, so this is where I thought these would not work out. However, I did my best, but ran out of the sugar mixture before I could use up the entire second can of biscuits. I didn't want to just bake them as plain biscuits, and I didn't want to throw them away, either.

The part that turned into an experiment:

Since I had leftover biscuits that I didn't want to go to waste, and I'd been wanting to make this Blueberry Coffee Cake that I found on the Lick the Bowl Good blog,  I decided I would use up the biscuits I couldn't fit into the pan from the Pull-Apart Lemon Coffee Cake. However, I made it a little differently than Monica's recipe.

First, I just sort of guessed at the amounts, because I wasn't sure if I had the equivalent of a 12-oz can of biscuits. But it still worked out just fine.

Blueberry Monkey Bread adapted from Lick The Bowl Good (original recipe can be found here)

Printable Recipe

1 (12-oz) can Grand's Biscuits
1/2 cup butter, melted
6 tbsp brown sugar
2 tbsp granulated sugar
1/2 tsp cinnamon
1/2 - 1 cup blueberries, fresh or frozen

In a large bowl, combine the brown sugar, granulated sugar and the cinnamon. Cut the biscuits in quarters, or sixths. Roll in the melted butter, and toss in the sugar mixture.Place in a greased 9" or 10" pie pan. Roll the blueberries in the sugar mixture and sprinkle with them over the biscuits. Drizzle any remaining butter over the top of the biscuits and blueberries. Bake 375 degrees for 20-25 minutes. If desired, drizzle with a glaze made from pwd sugar and milk.

The Verdict: Since I didn't know if what I had was the equivalent of a 12-oz can of biscuits, I had to guess on the amounts of butter and the sugars. I added a little granulated sugar to the brown sugar, to lighten it up, since it was clumping up. In the end since I guessed on the amount of butter to use, I found they were a little too buttery, so you could use a little less. Nonetheless, they still turned out very tasty and my family gobbled them right up. Also, since I had drizzled a glaze over the lemon monkey bread, I had to do the same to these. Mmmm-Mmmm.

Overnight French Toast

Printable Recipe

1 cup brown sugar
1/2 cup butter
2 tbsp corn syrup
1 loaf French Bread
5 eggs
1  1/4 cups whole milk
1 tsp vanilla

Mix together the brown sugar and butter in a saucepan and bring to a boil. Boil for 1 minute. Remove from heat and add the corn syrup. Pour mixture into a greased 9xs13" pan. Slice bread in 3/4-inch slices and nestle into the syrup. Beat together the eggs, milk and vanilla. Pour evenly over the bread. Cover and chill overnight. bake uncovered, 350 degrees, for 30-35 minutes or until golden brown.

Burst of Lemon Muffins

Printable Recipe

1  3/4 cups flour
3/4 cup sugar
1 tsp baking pwd
3/4 tsp baking soda
1/4 tsp salt
1 cup (8 oz) lemon or vanilla yogurt
1 egg
1/3 cup butter, melted
1 - 2 tsp grated lemon zest
1 tbsp lemon juice
1/2 cup coconut

Topping
1/3 cup lemon juice
1/4 cup sugar
1/4 cup coconut, toasted

In a large bowl, combine the flour, sugar, baking pwd, baking soda and salt. In another bowl, beat the yogurt, egg, butter, lemon zest, and lemon juice until smooth. Stir in the dry ingredients just until moistened. Fold in the coconut. Fill (12) greased muffin cups two-thirds full. Bake 400 degrees for 18-22 minutes or until golden brown and test done. Cool for 5 minutes before removing to wire racks.

In a saucepan, combine the lemon juice and sugar. Cook and stir until sugar is dissolved. Stir in the coconut. Poke the warm muffins with a fork, several times and spoon the lemon mixture over the muffins. Sprinkle with the coconut. Cool thoroughly.

Overnight French Toast

Printable Recipe

1 cup brown sugar
1/2 cup butter
2 tbsp corn syrup

1 loaf French Bread

5 eggs
1  1/4 cups milk
1 tsp vanilla

Mix together the brown sugar and butter until melted and smooth. Remove from heat and stir in the corn syrup. Spread in a greased 9 x 13" pan. Cut the bread in 3/4" slices and nestle into the syrup. Beat together the eggs, milk and vanilla. Pour over the bread. Cover the pan with plastic wrap and chill overnight. Bake, uncovered, 350 degrees for 30 - 35 minutes.

Cherry Bread

Printable Recipe


In going through my recipe files, I found this recipe that I got from a lady I worked with over 40 years ago. It's easy to make, and is real good. I don't measure the glaze ingredients, but just throw them together. This is a repost from 2009, to bring it back up to the top of the blog. 

Print

1 loaf frozen bread dough, thawed

1 can Cherry pie filling 
1-2 tbsp granulated sugar stirred into the pie filling (otherwise it is a little on the tart side

butter, softened

additional granulated sugar

Glaze
butter
pwd sugar
milk
dash vanilla or cherry juice if adding maraschino cherries to the top

Topping

maraschino cherries, drained

Directions

1. Thaw the bread dough and roll out into a rectangle on a sheet of parchment paper, making sure not to roll too thin. I have found that once the bread is thawed out, it is still difficult to roll out. To help this problem, I place it in the microwave on the parchment paper on the defrost setting, for about a minute.

2. Place the (rolled out) bread dough on top of the parchment paper onto a rimmed cookie sheet. Spread the pie filling down the center of the bread dough. 

3. Cut strips down the sides of the rectangle at an angle and cross them over the pie filling, sort of like you would a braid. 

4. Butter the top of the dough and sprinkle with a little sugar. 

5. Set cookie sheet in a warm place and allow dough to rise until doubled, about 45 minutes. 

6. Bake at 350° for about 30 - 40 minutes, or until golden brown. Cool slightly. 

7. Make a thick glaze, and drizzle over warm cherry bread. Cut into strips or squares once cooled,  and store in a covered container in the refrigerator.

Blueberry Muffins

Printable Recipe


These are very, very good! This makes about 16 muffins. If using frozen blueberries, do not thaw them out, first. Before adding to the batter, sprinkle them with a little sugar or flour first, to prevent them from sinking to the bottom of the muffins during baking.


1/2 cup butter
1 1/2 cups sugar
2 eggs
1/2 cup milk
2 cups flour
2 tsp baking pwd
1/2 tsp salt
2 1/2 cups fresh or frozen blueberries

sugar for sprinkling on top

In a large bowl, combine the butter, sugar, eggs, milk, flour, baking pwd and salt. Carefully fold the blueberries into the batter. Line muffin tins with paper muffin liners and fill to the top with batter. Sprinkle each muffin with a tsp of sugar. Bake 375 degrees for 25 - 30 minutes.

Bisquick Coffee Cake

Printable Recipe


Streusel
1 1/3 cups Original Bisquick mix
1 1/3 cups brown sugar
2 tsp cinnamon
1/2 cup firm butter, cut into pieces

Coffee Cake
4 cups Original Bisquick mix
1 1/3 cups milk or water (I always use milk)
4 tbsp sugar
2 eggs

Grease a 9 x 13" pan. In a bowl, combine the streusel ingredients and stir together until crumbly, set aside.

In another bowl, combine the cake ingredients, stirring just until blended. Spread into the greased pan. Sprinkle with the streusel. Bake 375 degrees for 18 - 22 minutes or until set and golden brown.

Cinnamon Pull-Apart Bread (Monkey Bread)

Printable Recipe


This is very good. If you don't like the caramel on traditional Monkey Bread, try this version.

3/4 cup sugar
1 tbsp cinnamon
4 cans (7.5 - oz each) Pillsbury refrigerated buttermilk biscuits, divided ( I use the kind where there are 4 canisters bundled together, and have blue wrappers)
1/2 cup plus 2 - 3 tbsp butter, melted

Grease a 9 x 13" pan. Combine the sugar and cinnamon in a large, shallow bowl. Cut each biscuit into eighths and roll around in the sugar/cinnamon mixture until completely coated. Drop the biscuits into the cake pan. When you've used 2 of the cans, drizzle half of the butter over the biscuit pieces. Repeat layer with the other 2 cans of biscuits and then drizzle with the remaining butter. Bake 350 degrees for about 25 - 30 minutes until golden brown. Drizzle with a Basic Buttercream Frosting or a Cream Cheese Frosting while still warm.

If desired, use maple flavoring in place of vanilla extract if using the buttercream frosting.

Mozzarella French Bread

Printable Recipe

1 loaf French bread, cut in half, lengthwise

Mix together
1 cup butter, melted
1/4 cup vegetable oil
2 cups shredded Mozzarella cheese
1-2 tbsp chopped green onions
minced garlic to taste, if desired

Top each half with the above mixture and wrap each half, individually, loosely in foil. Bake 350 degrees for 20-25 minutes, until cheese is melted and lightly browned.

Buttermilk Pancakes

Printable Recipe

1 cup flour
1 tbsp sugar
1/2 tsp salt
1/2 tsp baking soda

1 egg
1 1/4 cups buttermilk
2 tbsp butter, melted

Mix together the dry ingredients and set aside. In another bowl, beat together the egg, buttermilk and butter. Stir in the dry ingredients, just until blended.

Prepare pancakes on a lightly oiled griddle or skillet. When bubbles appear, flip pancakes and cook until golden.

Raisin Bran Muffins

Printable Recipe

1 (15-oz) box Raisin Bran cereal
5 cups flour
3 cups sugar
5 tsp baking soda
2 tsp salt
4 eggs
1 cup oil
4 cups (1 quart) buttermilk
1 cup raisins (optional)
1 cup pecans (optional)

Mix together all of the ingredients in a very large bowl. Pour batter into paper-lined muffin pans. Bake 400 degrees for 15-20 minutes. Store unused batter in an airtight container for up to 6 weeks in the refrigerator, making muffins as needed.