Bananas Foster French Toast

Bananas Foster French Toast

 French toast gets a tasty twist with the addition of bananas, rum extract and pecans. The use of cinnamon bread is ideal!

PREP TIME: 20 Min

TOTAL TIME: 9 Hr 10 Min
SERVINGS: 8

8 slices cinnamon bread, cut into 1/2-inch cubes (about 8 cups)
8 eggs
1 cup milk
2 1/2 cups real maple syrup
1 teaspoon rum extract
6 ripe bananas, cut into 1/2-inch slices
1 cup chopped pecans

1. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Arrange bread cubes in baking dish. In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk. Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.

2. Heat oven to 350°F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let stand 7 to 10 minutes before serving.

3. Meanwhile, in medium microwavable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm. Stir in rum extract.

4. Sprinkle banana slices and pecans evenly over bread; drizzle with warmed syrup mixture. Serve immediately.

http://www.bettycrocker.com/recipes/bananas-foster-french-toast/bd9318cb-0874-4f3d-86cc-63cf86dfce2f?WT.dcsvid=NTA5NjM2MTU4OQS2&rvrin=C009F001-98A8-4650-8B2E-BBE5712AFFE8&WT.mc_id=Newsletter_BC_03_29_2012_Control&nicreatID2=Newsletter_BC_03_29_2012_Control

This is currently in the fridge waiting to be cooked in the morning.
I made the cinnamon bread from scratch a couple hours before cubing for this recipe.
I will be leaving out the nuts, rather then rum (I only have vanilla) vanilla will be used. I dont think I have a full 2 cups of syrup. Although there are a few changed I am hoping it will turn out tasty! Until tomorrow....

Slow-Cooker Apple-Bread Pudding

Slow-Cooker Apple-Bread Pudding


Only a few minutes are needed to assemble this rich-tasting dessert.

Comfort food at its finest! This slow-cooker bread pudding tastes decadent, thanks to its moist texture and a generous sprinkling of chocolate chips. So go ahead and enjoy—it’s actually lower in fat than you’d expect.

Recipe Times:
Total Time : 3 to 4 hours and 10 minutes
Prep Time : 10 minutes
Cook Time : 3 to 4 hours
Servings : 8

Ingredients:

6 cups crusty bread (such as French bread or a baguette), cut into 1/2-inch pieces (preferably a day old)
2 medium-size tart apples, peeled, cored and shredded
1/2 cup golden raisins
1/2 cup semisweet chocolate chips
1 cup fat-free egg product
3/4 cup water
One 14-ounce can sweetened condensed milk, preferably low in fat
2 teaspoons pumpkin pie spice, divided
1 cup fat-free plain yogurt
1 Tablespoon sugar
1/2 cup apple juice

Directions:

step 1 Coat the insert of a large (6-quart) slow cooker with a light application of butter or margarine. Add the bread pieces to the slow cooker. Distribute the shredded apple on top of the bread layer. Then sprinkle the raisins and chocolate chips over the apple.

step 2 In a medium bowl, combine the egg product with the water, condensed milk and 1 1/2 teaspoons pumpkin pie spice; whisk to combine. Pour the egg mixture over the ingredients in the slow cooker, pressing down with a spoon or a spatula to make sure the liquid ingredients completely moisten the bread.

step 3 Cover the insert and cook on the low setting 3 to 4 hours, or until a knife inserted in the center of the bread pudding comes out clean. Begin checking the pudding after 3 hours, and continue to cook for increments of 10 to 15 minutes until the pudding is done.

step 4 While the bread pudding is cooking, make the yogurt sauce in a small bowl by whisking together the yogurt, sugar, apple juice and remaining 1/2 teaspoon of pumpkin pie spice. Refrigerate until needed.

step 5 To serve, spoon the bread pudding onto plates and drizzle with the yogurt sauce.

chef's notes:
Firm, tart apples are best for this recipe because their flavor isn't overly sweet, and they hold their shape. Look for apple varieties that are good for baking, like Granny Smith, Honeycrisp and Jonathan.

If you prefer to prep the bread pudding in advance, you can assemble the ingredients through Step 2 and refrigerate in the covered slow-cooker insert for up to a day before cooking. Take the pudding out of the refrigerator 30 minutes before cooking to bring it up to room temperature. Then remove the lid and sprinkle the mixture with 1/2 cup of water before replacing the lid on the insert and turning on the slow cooker.

WHOLE WHEAT BREAD, BUNS AND ROLLS (from Pantry Cooking)

WHOLE WHEAT BREAD, BUNS AND ROLLS (from Pantry Cooking)

6 cups warm water
4 cups bread flour
2 tablespoons salt
2/3 cup packed dark brown sugar
2/3 cup oil
2 tablespoons yeast
10 to 11 cups whole wheat flour

In a heavy duty (8 lb.) bread mixer, combine warm water and 4 cups of bread flour. Mix briefly. Add salt, sugar, oil, and yeast. Blend. While the mixer is running, slowly add whole wheat flour until the dough pulls away from the bowl. Scrape sides of the bowl; add an additional 1/2 cup flour. Knead 10 to 12 minutes or until dough is smooth and is not sticky when touched with well-oiled hands. If it is still sticky, add 1/2 cup more flour and knead 2 more minutes. Remove the dough and place on an oiled surface.

HAMBURGER BUNS: Tear off small portions of dough and shape them into the size and shape of a hamburger pattie or smaller. Place on a lightly greased baking sheet about 2 inches apart. Cover and allow to rise until doubled, 45 minutes to 1 hour. Bake 20 minutes at 350 degrees. Remove from baking sheet to cool. Makes 36 buns.

CINNAMON ROLLS: Roll one half of the dough into a rectangle. Sprinkle on cinnamon sugar; sprinkle on chopped nuts and/or raisins. Roll up jelly roll fashion starting with the long side. Slice into 1-inch slices. Repeat with remaining half of dough. Place in shallow baking pans, cover and allow to rise until doubled, 45 minutes to 1 hour. Bake 20 to 25 minutes at 350 degrees. Remove from baking pan to cool. Glaze while still warm with a glaze made of 2 cups powdered sugar and 4 tablespoons milk.

RAISIN BREAD: Roll out 1/4 of the dough to a 9 inch width. Sprinkle on 1/2 cup raisins; roll up, starting with the 9-inch side. Place in a greased 9x5-inch bread pan. Press the dough down to make it conform to the pan. Cover and let rise until doubled, 1 to 1-1/2 hours. Bake 30 to 35 minutes at 375 degrees. Remove from the pan to cool.

CINNAMON ROLL BREAD: Make raisin bread but sprinkle cinnamon sugar on the dough before rolling it up.

PECAN BREAD: Substitute 1/3 cup finely chopped pecans for raisins in raisin bread.

SURPRISE ROLLS: Roll 1/8 of the dough into a circle. Cut into 12 wedges. On the wide end, place a filling such as chocolate chips, 1/2 teaspoon chopped nuts or jam. Roll up, wide end to narrow end. Place on a lightly greased baking sheet about 1/4” apart. Cover and allow to rise until doubled, 45 minutes to 1 hour. Bake 18 to 20 minutes at 350 degrees. Remove from baking sheet to cool.

WHOLE WHEAT BREAD: Divide dough into 4 portions. Place each portion in a greased bread pan. Press the dough down to make it conform to the pan. Let rise 1 to 1-1/2 hours or until doubled. Bake 30 to 35 minutes at 375 degrees. Remove from the pans to cool.

SIX-GRAIN BREAD: Grind 8 cups of six-grain whole-grain mix. Start mixing the bread using 4 cups of the six-grain flour. Continue following the recipe instructions, using light brown sugar instead of dark brown. When the six-grain flour runs out, continue the recipe with bread flour until the dough forms as directed. Shape, let rise, and bake as instructed.

Everything Dough

Everything Dough

From Suzie: So, a nice gentelman at the Macey's Cooking School last night asked for this dough recipe. He asked what I use it for and I told him "everything!" (Hence the name). This is my Pizza Crust, Braid, Rolls, Breadsticks, Cinnamon Rolls and Bread!!! Very quick and easy. My friend Stacy gave it to me and I LOVE IT!!!!

Everything Dough:
4 C hot water
5 1/2 C flour
2 heaping T. yeast
2 T. Sugar

Mix slightly with electric mixer and let rest for 10 min.

Add:
1 T. Salt
1/3 C. Oil
1/3 C. Honey or Sugar
5-6 cups flour

Mix until dough pulls away from side of bowl. Knead in mixer or on a oiled surface. After kneading, prepare dough as directed below, then let sit 10 minutes while you preheat oven.

Pizza: Bake crust at 425 degrees for 10 minutes. Add Sauce and toppings.
Bake at 450 for 10-15 min.

Cinnamon Rolls: Bake at 350 degrees for 15-20 minutes.
(Roll out, spread with butter, sugar and cinnamon. Roll, cut and place on pan.)
Glaze for cinnamon rolls:
2 T. Butter
1 1/2 c. Powdered sugar
1 1/2 tsp vanilla
1-2 T. milk or water
Mix well and spread onto rolls

Dinner Rolls: Bake at 350 for 20 minutes
Bread: Bake at 350 for 25-30 min. After removing from pans, butter top of bread.

Breadsticks: Roll out dough and form into a jelly roll pan. Score with a pizza cutter.
Bake at 425 for 7-10 minutes.
**Wow I have got to try these**

Pull-Apart (monkey) Bread - from scratch

PULL-APART (MONKEY) BREAD

2 cups milk
1/3 cup sugar
1/2 cup shortening
1/4 cup warm water
1 pkg active dry yeast
5 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. salt
1/2 cup butter, melted

Dissolve yeast in warm (not hot) water with a pinch of sugar and allow to sit for 5 minutes.

Scald milk: Bring nearly to a boil, heating only until tiny bubbles begin to form around the edges of pan, around 190°F. Remove from heat. Stir in shortening and sugar until dissolved. Allow to cool to lukewarm (85°F).

Stir in yeast mixture and 3 cups flour. Beat until smooth.

Transfer dough to a bowl brushed with oil, turning once to coat dough with oil. Cover and let rise in a warm place for 2 or 3 hours.

Add remaining ingredients except for the butter. Knead 4-5 minutes. Allow the dough to rise for another hour.

Preheat oven to 350°F.

Melt 1/2 cup butter and allow to cool slightly. 1 tablespoon sugar may optionally be added to the butter for a little extra sweetness, if desired.

Dust a work surface well with flour. Turn dough out and roll into 1 1/2" to 2" diameter balls. Dip the dough balls into the slightly cooled, melted butter.

Arrange in layers in a Bundt pan, tube, or monkey bread pan.

Bake in preheated oven for 45-55 minutes. Cool 5 minutes, Run a blunt knife along edges of bread to free it from the pan. Remove, upside-down, from pan onto serving dish.

The bread may be served either sliced or pulled apart. Best served while still warm from oven.

Submitted by: CM

PULL APARTS (MONKEY BREAD)

PULL APARTS (MONKEY BREAD)
24 Rhodes Bake-n-Serv white dinner rolls
2/3 cup brown sugar
2 tsp cinnamon
1/2 cup butter, melted
1/2 cup pecans, chopped

Thaw rolls until soft (about 1 hour at room temperature). Cut each roll in half.
In a medium bowl, mix brown sugar, cinnamon, and nuts together. Dip roll halves in butter then roll in cinnamon/sugar mixture until thoroughly coated.

Arrange in Bundt pan that has been sprayed with non-stick cooking spray and cover with plastic wrap.

Let rise until double in size (2-3 hours). Remove wrap.

Bake at 350°F for 30 to 50 minutes. Cover with foil the last 15 minutes of baking.

Immediately after removing from the oven, carefully release edges and center tube with a knife. Invert onto a serving plate.

Submitted by: Melissa Maybury

Marmalade French Toast Casserole

Marmalade French Toast Casserole
Grapefruit or mixed fruit marmalade will work just as well as the orange marmalade called for in the recipe. Serve the casserole with honey or pancake syrup warmed with orange rind and a splash of orange juice (add one teaspoon rind and two tablespoons juice per 1/2 cup syrup). This easy casserole can be assembled in less than 15 minutes and stored in the refrigerator overnight.

YIELD: 12 servings (serving size: 1 piece)

Ingredients:
3 tablespoons butter, softened
1 (16-ounce) sourdough French bread loaf, cut into 24 (1/2-inch) slices
Cooking spray
1 (12-ounce) jar orange marmalade
2 3/4 cups 1% low-fat milk
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
6 large eggs
1/3 cup finely chopped walnuts

Preparation:
Spread softened butter on one side of each bread slice. Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spread marmalade evenly over bread; top with remaining 12 bread slices, buttered side up.
Combine milk and next 4 ingredients (through eggs), stirring with a whisk. Pour egg mixture over bread. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350°.
Sprinkle casserole with walnuts. Bake at 350° for 45 minutes or until golden. Let stand 5 minutes before serving.

Maureen Callahan, Cooking Light NOVEMBER 2006

Sausage & Cheese Scones

Sausage and Cheese Scones

Ingredients

1 1/2 cups whole-grain pastry flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
3 tablespoons cold unsalted butter, cut into bits
4 turkey breakfast sausage links, crumbled and browned
3/4 cup shredded reduced-fat sharp Cheddar cheese
3/4 cup reduced-fat buttermilk
1 large egg white, lightly beaten with 1 teaspoon water

Preparation

Preheat the oven to 400°F. Coat a baking sheet with cooking spray.

In a medium bowl, whisk together the pastry flour, all-purpose flour, baking powder, salt, baking soda, mustard, and pepper. Add the butter and blend with a pastry cutter or two knives until the dough is crumbly. Add the sausage and cheese; toss to combine. Add the buttermilk and stir until the dough comes together.

Turn out the dough onto a lightly floured surface. Gently knead for about 30 seconds. Pat the dough into a circle, approximately 8 inches across and 1 inch thick.

Transfer the dough to the prepared baking sheet and brush with the egg white mixture. Cut into 10 equal wedges. Pull the wedges apart to separate slightly. Bake for 25 to 30 minutes, or until the scones are lightly browned. Cool slightly and serve, or cool completely, wrap individually in air-tight covering, and freeze for future use.

Makes 10 scones

Per scone: 156 calories, 16 g carbohydrates, 7 g protein, 7 g total fat, 22 mg cholesterol, 2 g dietary fiber, 388 mg sodium

Easy Parmesan Knots

1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
1/4 cup canola oil
3 tablespoons grated Parmesan cheese (I did use the green can stuff)
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes

Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.

cinnamon rolls 101

Recipe: Pioneer Woman’s Cinnamon Rolls
Prep Time: 2 Hours Cook Time: 30 Minutes Difficulty: Easy Servings: 8

Ingredients
■1 quart Whole Milk
■1 cup Vegetable Oil
■1 cup Sugar
■2 packages Active Dry Yeast
■8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
■1 teaspoon (heaping) Baking Powder
■1 teaspoon (scant) Baking Soda
■1 Tablespoon (heaping) Salt
■Plenty Of Melted Butter
■2 cups Sugar
■Generous Sprinkling Of Cinnamon

MAPLE FROSTING:
■1 bag Powdered Sugar
■2 teaspoons Maple Flavoring
■½ cups Milk
■¼ cups Melted Butter
■¼ cups Brewed Coffee *I will leave this out when I make this*
■⅛ teaspoons Salt

Preparation Instructions
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375

30 min rolls

30 Minute Rolls
Powered by Shelf Reliance - by Kelsey Nixon
Try this recipe for fast rolls, made by Kelsey Nixon. Not only is it fast, it's a useful recipe for knowing how to use your food storage! Click here to watch Kelsey Nixon illustrate how to make the recipe.
Ingredients
3 1/2 c warm water
6 T instant yeast
1 c oil
3/4 c granulated sugar
1 T thrive iodized salt
3 T thrive whole egg powder (reconstituted)
3 T additional water
8 c thrive whole wheat flour (approximate) Instructions
Preheat oven to 400 degrees.
Use a mixer to combine warm water, instant yeast, oil, and granulated sugar. Let rise 5 minutes until bubbly.
Add remaining ingredients to bubbling mixture. Mix well and roll out.
Form dough into rolls and let rise approximately 15 minutes.
Bake for 10-12 minutes until golden brown. Cool and serve. Notes*Dough can also be used for pizza crust.To find more great recipes visit shelfreliance.com

Grand America Bread Pudding

Grand America Bread Pudding
Last Update: 1:58 pm

Grand America Bread PuddingIngredients:
1 cup whole eggs, whisked
½ lb granulated sugar
1cinnamon stick
3 cups heavy cream
1 tbsp vanilla extract
12 oz - 16 oz croissants, danishes,
brioche, or other soft breadMETHOD:Whisk the eggs very well. Heat thecream with the sugar, cinnamon stickand vanilla extract. Heat until hot, butnot simmering. Add the eggs, whiskand strain. Break up the bread into smallpieces. Pour the custard over the bread,mix very well, and let the bread Soak the custard for a little bit. Put in abaking dish. Cover with foil. Bake for 400ºFin bain - maire.

Churros

Churros - Powered by Rhodes
Kids of all ages can help make these easy and delicious Churros; guaranteed to bring smiles.
Prep Time: 10 minBake Time: 2-3 minSkill Level: BeginningServings: 36
Rhodes™ Dinner Rolls, thawed but still cold
4 cups canola oil
1 cup sugar
1 teaspoon cinnamon
Roll each roll into a thin 26-inch-long rope. Roll each end in opposite directions three or four times. Pick up each end and pinch together. The churro will twist together. Heat oil in a deep skillet to 350°. Place churros in oil and fry about 2 minutes or until light golden brown. Remove from oil and drain on paper towels. Combine sugar and cinnamon in a one gallon resealable bag and shake until well combined. Place warm churros, one at a time, in bag and shake until well coated.

Little Caesars Crazy Bread

http://www.topsecretrecipes.com/recipedetail.asp?sessionid=&login=yes&id=367&agree=yes
Little Caesars Crazy Bread

Try this Little Caesars Crazy Bread recipe, or post your own recipe for Little Caesars Crazy Bread

5 chefs marked this as Favorite
Servings: 1 Servings

Ingredients
1 Tube 10 oz Pillsbury pizza Dough
2 tb Butter
1 ts Garlic salt
Kraft 100% Grated Parmesan Cheese

Preparation
Preheat the oven to 425 degrees F. Unroll the dough on a cutting board. Position it lengthwise (longer from let to right than from top to bottom). With a sharp kinfe, cut the dough in half down the middle. Then cut each of those halves vertically in half, and then in half once more so that you have 8 even strips of dough. Being careful not to stretch the dough, place each strip on a lightly greased cookie sheet and bake for 6 to 8 minutes, or until the top just turns golden brown. While the dough bakes, melt the butter (on the stove or in the microwave on high for 15 to 20 seconds), then add the garlic salt and stir until it dissolves. Remove the browned dough from the oven and with a pastry brush or spoon spread a coating of garlic butter over each piece. Sprinkle a generous amount of Parmesan cheese on each.

But Why post this to my blog????
Steve brought home some little caezar pizza I said we could make those bread sticks he's like yumm so thats why I looked all those up!

Golden Corral Rolls

http://www.topsecretfamousrecipes.com/index.php?cmd=recipe&cat=17&recipe=156
Golden Corral Rolls

Ingredients
1 envelope Active dry yeast
1/4 cup Very warm water
1/3 cup Sugar
1/4 cup Butter or margarine
1 teaspoon Salt
1 cup Scalding hot milk
1 Egg −− lightly beaten
4 1/2 cups Sifted all−purpose flour
2 tablespoons Melted butter or margarine −− for brushing rolls


How to make

Sprinkle the yeast over very warm water in a large bowl (Very warmwater should feel comfortably warm when dropped on wrist.) Stir untilyeast dissolves. Add sugar, the 1/4 cup butter or margarine and saltto hot milk and stir until the sugar dissolves and butter or margarineis melted. Cool mixture to 105 to 115 degrees. Add milk mixture toyeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time,to form a soft dough. Use some of the remaining 1/2 cup of the flour todust a pastry cloth. Knead the dough lightly for 5 minutes, working inthe remaining flour (use it for flouring the pastry cloth and yourhands). Place dough in a warm buttered bowl; turn greased side up.Cover and let rise in a warm place until doubled in bulk, about 1 1/4to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightlyfloured pastry cloth. Dough will be sticky, but use as little flouras possible for flouring your hands and the pastry cloth, otherwisethe rolls will not be as feathery light as they should be. Pinch offsmall chunks of dough and shape into round rolls about 1 1/2 to1 3/4 inches in diameter. Place in neat rows, not quite touching,in a well−buttered 13 x 9 x 2 inch pan. Cover rolls and let rise ina warm place until doubled in bulk, 30 to 40 minutes. Brush tops ofrolls with melted butter or margarine, then bake in a 375 degree ovenfor 18 to 20 minutes or until nicely browned. Serve warm with plentyof butter. This recipe yields about 2 dozen rolls.

Cream Cheese Squares

Cream Cheese Squares
SUBMITTED BY: Ann PHOTO BY: Lydia "Cream cheese squares. Very easy, and very good."

PREP TIME 10 Min
COOK TIME 30 Min
READY IN 45 Min
Original recipe yield 24 squares

2 (8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup margarine, melted
1/4 cup white sugar
1 teaspoon ground cinnamon

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese,
1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Cinnamon Bun Cake

Cinnamon Bun Cake
By kellycooks
This is heavenly. Seriously. I basically ate it for breakfast and dessert all week! Oops?
I originally made it for my co-workers, but once DH tested it on Sunday….it wasn’t allowed to leave the house. LOL I’ll be making this one again — both for my co-workers as originally planned, and for DH’s co-workers (at his request)
Cinnamon Bun Cake
(your home based mom, originally from Mentoring Moments)

Batter:
1 yellow cake mix
3/4 C oil
1/2 C brown sugar
4 eggs
8 oz. sour cream

Cinnamon Swirl:
1 C brown sugar
1 Tbsp cinnamon
1 C chopped pecans or walnuts (I left out)

Icing:
1 C powdered sugar
3 Tbsp milk1 tsp vanilla
1 Tbsp softened butter

Directions
- Heat oven to 325 degrees F
- For the batter mix the cake mix, oil, brown sugar, eggs, and sour cream together with an electric mixer
- In a separate bowl make the cinnamon swirl by mixing the brown sugar, cinnamon, and chopped pecans or walnuts
- Grease and flour a 9 x 13 cake pan and pour half of the cake mix into the baking pan
- Sprinkle half of the cinnamon, sugar, and nut mixture over the batter
- Pour the rest of the cake batter into the pan
- Sprinkle the rest of the cinnamon nut mixture over the batter
- Run a knife through the cake mix to swirl the cinnamon–be careful not to touch the bottom of the pan with the knife
- Bake for 45 minutes
- When the cake is removed from the oven, blend the softened butter, powdered sugar, milk and vanilla together until smooth
- Drizzle over the cake while still warm
http://kellycooks.wordpress.com/2009/05/15/cinnamon-bun-cake/

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins (from Cooks Illustrated January 1997)
Makes 1 dozen large muffins
CI note: Remember, if you’re short on time, you can melt the butter, mix it with the eggs, and stir it into the dry ingredients. When thoroughly mixed, beat in the yogurt and proceed with the recipe.
3 cups unbleached all-purpose flour1 tablespoon baking powder½ teaspoon baking soda3 tablespoons poppy seeds½ teaspoon table salt10 tablespoons unsalted butter, softened1 cup granulated sugar, less 1 tablespoon1 tablespoon grated lemon zest2 large eggs1½ cups plain low-fat yogurtVegetable cooking spray or additional unsalted butter for muffin tins¼ cup granulated sugar¼ cup lemon juice
1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda, poppy seeds, and salt in medium bowl; set aside.
2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated.
3. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and glaze.
4. For Glaze: While muffins are baking, heat 1/4 cup granulated sugar and lemon juice in small saucepan until sugar dissolves and mixture forms light syrup, 3 to 4 minutes. Brush warm syrup over warm muffins and serve. http://mybakingheart.wordpress.com/2009/07/19/sweet-melissa-sundays-lemon-poppy-seed-muffins/

Blueberry Breakfast Bake

This looks so good I had to posted:
Blueberry Breakfast Bake

Items to add:
1 (12-ounce) day-old baguette, cut into 1/2-inch cubes
1 pint blueberries, divided
12 ounces Neufchâtel cheese, softened*
1/2 cup sugar
8 eggs*
1 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2/3 cup milk*
Maple syrup* (optional)

Cancel
Serves 8
Serve this sweet and custardy breakfast bake for breakfast or brunch. It’s assembled the night before, so pulling together a delicious breakfast for guests is a snap. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
Ingredients
1 (12-ounce) day-old baguette, cut into 1/2-inch cubes 1 pint blueberries, divided 12 ounces Neufchâtel cheese, softened* 1/2 cup sugar 8 eggs* 1 cup sour cream 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 2/3 cup milk* Maple syrup* (optional)
Method
Place half of the bread cubes in a greased 9- x 13-inch baking dish. Sprinkle with blueberries, reserving a few for garnish. In a mixing bowl, beat cheese and sugar until smooth. Beat in the eggs, sour cream, vanilla and cinnamon. Gradually add milk until blended. Pour half over bread. Top with remaining bread, then remaining cheese mixture. Cover and chill overnight or up to 24 hours. Remove from refrigerator 30 minutes before baking. Cover and bake at 350ºF about 30 minutes. Uncover and bake about 25 minutes longer, or until a knife inserted near the center comes out clean. Sprinkle with reserved blueberries. Let stand 5 minutes. Serve with maple syrup, if desired.
Nutrition
Per serving (about 8oz/240g-wt.): 260 calories (100 from fat), 11g total fat, 6g saturated fat, 9g protein, 28g total carbohydrate (1g dietary fiber, 23g sugar), 235mg cholesterol , 135mg sodium
Tags:Make-ahead, Entertaining, Budget, American, Vegetarian
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service. http://blog.wholefoodsmarket.com/2009/06/get-a-blueberry-boost/#more-1707

Creamy Cinnamon Rolls

Creamy Cinnamon Rolls

3.5 POINTS per serving
Ingredients:
1 lb. loaves frozen white bread dough, thawed
1/4 cup unsalted butter, melted
2/3 cup brown sugar, packed
1/2 cup chopped walnuts or pecans
1 tsp. ground cinnamon
1/2 cup evaporated skim milk
2/3 cup powdered sugar, sifted
1 Tbs. milk

Instructions:
Roll dough to an 18x6 inch rectangle. Brush with melted butter. Combine next 3 ingredients in a bowl and sprinkle evenly over dough. Roll up jelly roll fashion starting with long side and seal seam. Cut into 20 slices. Place rolls, cut side down, in two 8 inch round baking pans. Cover and let rise 1-1/2 to 2 hours or until almost doubled in size. Pour cream over rolls. Preheat oven to 350°F. Bake 25 minutes. Combine powdered sugar and milk in a bowl. Drizzle rolls with sugar mixture while still warm.

Servings 203.5 POINTS per serving
Nutrition information:calories 140, fat 3.7g, 23% calories from fat, cholesterol 3mg, protein 3.0g, carbohydrates 24.3g, fiber 0.9g, sugar 12.1g, sodium 149mg