Cinnamon Twists

       Delicious & Divine......

Cinnamon Twists

1 cup sour cream

3 Tbsp. shortening

3 3/8 tsp. yeast

½ cup warm water

4 tsp. sugar

1 tsp. salt

¼ tsp. soda

3 cups flour

1 egg

Filling

¼ cup soft butter

½ cup brown sugar

1 tsp. cinnamon

Frosting:

2 cups powdered sugar

2-3 Tbsp. milk

2 Tbsp. soft butter

1 tsp. vanilla


In saucepan, combine sour cream and shortening. Let it come to a boil and remove from heat. Let cool. Mix yeast, water and sugar. When dissolved, add dry ingredients. Mix well and add egg. Mix and add sour cream mixture. Work dough until soft and smooth (by either kneading or using a mixer). Let dough rise for 20-30 minutes. Roll dough into a rectangle. Spread cinnamon filling over half of the rectangle. Fold dough over, cut with a pizza cutter into small strips and twist. Bake at 375°F for 12 minutes. When cool, drizzle frosting over twists.

Raspberry Biscuits

 Perfect for a breakfast on-the-go or a great complement with dinner!

Raspberry Biscuits

2 cups Bisquick

2 Tbsp. sugar

¼ cup softened butter

2/3 cup milk

Raspberry jam

Glaze:

½ cup powdered sugar

1 Tbsp. warm water

¼ tsp. vanilla

Mix Bisquick, sugar and butter. Add milk and beat 15 strokes. Line muffin tins with cupcake papers. Place 1 tablespoon dough in cup; top with 1 teaspoon raspberry jam. Drop more dough on top. Bake at 450° for 10 to 15 minutes. Add glaze to top. Yield: 1 dozen.

Caramel Rolls

I grew up with this amazing recipe and we hope you love it!

Caramel Bundt Rolls

18 frozen rolls (I use Rhodes brand)
½ cup chopped nuts (optional)
½ cup butter
¾ tsp. cinnamon
¾ cup brown sugar
1 (3 oz.) pkg. regular “cook and serve” butterscotch pudding

Grease bundt pan. Line with nuts. Place frozen rolls on top of nuts. Sprinkle pudding on top of rolls. Melt margarine, sugar & cinnamon. Pour evenly over top of rolls. Set out uncovered 6-8 hours. Bake 350°F, 25-30 minutes. Turn upside down immediately onto large plate.

Tuscan Bread Salad

Tuscan Bread Salad

1 loaf dense crusty bread

1 large ball of fresh Mozzarella cheese

1 large tomato

1 yellow or red pepper

1/2 cup fresh basil, chopped

Dressing:

1 clove garlic, minced

6 tablespoons olive oil

3 tablespoons Balsamic or red wine vinegar

salt and pepper, to taste

Combine dressing ingredients and blend well; set aside. Cut cheese, tomato and pepper into 1-inch cubes and transfer to salad bowl with chopped basil. Pour dressing over cheese and veggies to marinate while cutting and toasting bread. Cut bread into 1-inch cubes and toast in oven until lightly brown. Add bread cubes to salad bowl and mix well to coat all pieces. Serve immediately.

The Perfect BLT

Take Advantage of the Fall Tomato Harvest, indulge in making your favorite whole wheat bread and enjoy a forever CLASSIC!

Whole Wheat Bread
Crisp Bacon
Fresh Sliced Tomatoes
Fresh Lettuce
1 tsp. mayo

And, Enjoy!

Banana Chip Muffins

These delicious sweets are a nice to change to traditional banana bread.
They are easy to pack in lunches or grab on the go!

Banana Chip Muffins

1/2 cup marg. or butter
1 cup sugar
2 eggs
1 cup mashed bananas
1/4 cup milk
1 tsp. lemon juice
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1/2 cup milk chocolate chips
1/2 cup nuts (optional)

Cream butter and sugar. Add eggs and beat. Add bananas, milk, and lemon juice. Add dry ingredients (can sift if desired). Mix well. Pour into paper-lined regular sized muffin tins. Bake 350 degrees for 20-24 minutes, depending on color of pan. OR bake in a well-greased 8x4x3-inch loaf pan for 1 hour at same temperature.

Lemon Blueberry Bread

There are not many things that scream summer like lemons and blueberries! It is the height of fresh blueberry season. Pick up some blueberries at your local farmer's market or grocery store and surprise your family or a special friend with this most delicious treat!

Lemon Blueberry Bread

1 ½ cups flour
1 tsp. baking powder
¼ tsp. salt
6 Tbls. unsalted butter, softened
1 cup sugar
2 eggs
2 tsps. grated lemon rind
½ cup milk
1 cup fresh blueberries

Glaze:

3 Tbls. fresh lemon juice
1/3 cup sugar

Combine flour, baking powder and salt in bowl and set aside. Beat butter with 1 cup sugar in second bowl. Add eggs one at a time and beat well after each one. Add lemon rind. Next, add flour mixture, alternating with milk. Fold in blueberries. (Sprinkle small amount of flour of blueberries to prevent sinking to the bottom of the bowl.) Spoon batter into a greased and floured loaf pan. Bake 325° F. for 1 hour 15 minutes or until pick inserted into center comes out clean. (If using a dark non-stick pan, cook time will be just over 1 hour). Place on wire rack to cool slightly. Bring lemon juice and 1/3 cup sugar to a boil. Pierce loaf and spoon mixture over loaf. Let stand in pan 1 hour to cool completely.