These are named for a neighbor I had growing up in Boise, Idaho. I can remember going to her house for breakfast a few times and she fixed these for our family and hers. We loved them!!!!! Thank you Rosie!!!! These are addictive I will warn you! It must be the vanilla ice cream in it...imagine ice cream for breakfast! :)
Preheat your over to 400 degrees.
2 tubes of biscuit dough
1/2 margerine melted
1/2 c. brown sugar
1/2 c. sugar
1/2 c. vanilla ice cream melty.... or I guess softened would be a good way to put it.
Cinnamon and sugar mixture (make this to roll your biscuits in.)
Directions:
Mix the sugars, margerine and vanilla ice cream together and set aside.
Lightly grease a 9 X 13 cake pan and then roll your biscuits in cinnamon and sugar and lay them in the pan. After all the biscuits are in the pan pour the sugar,ice cream margerine mixture over the top of the biscuits.
Bake for 20 minutes and then enjoy!
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Sunday, September 18, 2011
Sunday, July 24, 2011
Banana Nut Muffins or Bread
A recipe using brown sugar, and vanilla in Banana Bread- try it it is delicious!
1/2 c shortening
1/2 c brown sugar
2 eggs
1 3/4 c flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t nutmeg
1/2 t cinnamon
1 t vanilla
1 c mashed ripe bananas (about 2-3 average size bananas)
1/2 c chopped walnuts or pecans (leave out if you want to...I did :)
Preheat your oven to 425 degrees if making muffins, if making a loaf of bread preheat to 350 degrees
Mix shortening and sugar in the bowl and mix then add eggs, vanilla and mix. Next add dry ingredients and half of flour and the mashed banana and mix that together then add the rest of the flour and mix together. Add in nuts if desired and mix.
If you are making muffins:
Pour in to muffin tin (greased or lined with muffin cup papers) makes about 24 muffins. Bake at 425 degrees for 19 minutes.
If you are making bread:
Pour batter in to two greased and floured medium loaf pans. Bake at 350 degrees for 40-45 minutes
1/2 c shortening
1/2 c brown sugar
2 eggs
1 3/4 c flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t nutmeg
1/2 t cinnamon
1 t vanilla
1 c mashed ripe bananas (about 2-3 average size bananas)
1/2 c chopped walnuts or pecans (leave out if you want to...I did :)
Preheat your oven to 425 degrees if making muffins, if making a loaf of bread preheat to 350 degrees
Mix shortening and sugar in the bowl and mix then add eggs, vanilla and mix. Next add dry ingredients and half of flour and the mashed banana and mix that together then add the rest of the flour and mix together. Add in nuts if desired and mix.
If you are making muffins:
Pour in to muffin tin (greased or lined with muffin cup papers) makes about 24 muffins. Bake at 425 degrees for 19 minutes.
If you are making bread:
Pour batter in to two greased and floured medium loaf pans. Bake at 350 degrees for 40-45 minutes
Thursday, February 3, 2011
Cake Batter Pancakes
Pancakes and Cake Batter.......what could be better! :)
by: Eggs in the City
makes about 12 pancakes
1½ cups all purpose flour
2/3 cup yellow cake mix
1 Tbsp. sugar
¾ tsp. baking powder
pinch of salt
2 eggs
1 tsp. vanilla extract
1-2 cups milk
assorted sprinkles
Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough.
Preheat a skillet on medium heat (I use an electric grilled and turn it to 250 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.
Glaze: 1 cup powdered sugar
½ Tbsp. milk
½ tsp. vanilla extract
assorted sprinkles
Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes
Source: Good Things Utah
http://www.abc4.com/content/about_4/gtu/story/Cake-Batter-Pancakes/a71I6RCwSUWFYmQtuyc2lQ.cspx
by: Eggs in the City
makes about 12 pancakes
1½ cups all purpose flour
2/3 cup yellow cake mix
1 Tbsp. sugar
¾ tsp. baking powder
pinch of salt
2 eggs
1 tsp. vanilla extract
1-2 cups milk
assorted sprinkles
Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough.
Preheat a skillet on medium heat (I use an electric grilled and turn it to 250 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.
Glaze: 1 cup powdered sugar
½ Tbsp. milk
½ tsp. vanilla extract
assorted sprinkles
Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes
Source: Good Things Utah
http://www.abc4.com/content/about_4/gtu/story/Cake-Batter-Pancakes/a71I6RCwSUWFYmQtuyc2lQ.cspx
Sunday, January 16, 2011
Lemon Poppy Seed Pancakes
Ingredients
3/4 cup milk
1 tablespoon vinegar
1 tablespoon lemon juice
1 egg
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon poppy seeds
1 teaspoon lemon zest
cooking spray
Directions
1.Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
2.In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
3.Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.
Source Allrecipes.com
3/4 cup milk
1 tablespoon vinegar
1 tablespoon lemon juice
1 egg
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon poppy seeds
1 teaspoon lemon zest
cooking spray
Directions
1.Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
2.In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
3.Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.
Source Allrecipes.com
Monday, December 20, 2010
Ham and Chesse Soufle Roll
I got this one from the Our Best Bites Blog! Check it out- it is listed as one of my favorite recipe blogs. Delicious!
Better Homes and Gardens 15th Edition Cook Book
Prep: 50 min, Bake: 65 min, Chill: 2-24 hours, Serves: 8-10 slices
4 Tbs butter (this is for the actual recipe. Use additional butter for greasing pan)
1/2 C flour
1/8 tsp black pepper
2 C milk
6 egg yolks, lightly beaten
6 egg whites
1/4 tsp cream of tartar
6 oz thinly sliced ham (go to the deli counter and ask for thin slices)
6 oz thinly sliced Swiss or porvolone cheese
Sauce- see options at end.
*Heavy Duty foil (really, that's what it's called. Heavy Duty! It's larger and stronger than normal foil and that's what you'll need.)
1. Preheat oven to 375 F. Line a 15x10x1 inch baking pan with foil (a large rimmed baking sheet/jelly roll pan) extend foil about 1 inch over edges of pan. Grease well with butter and lightly flour the foil.
2. In a medium saucepan melt 4 Tbs butter. Stir in flour and pepper. Gradually and slowly stir in milk while whisking to remove lumps. Cook and stir until mixture is thickened and bubbly; cool slightly. Place egg yolks in a medium bowl; gradually stir in milk mixture. In a large bowl beat egg whites and cream of tartar with an electric mixer until stiff peaks form (tips stand straight.) Fold some of the beaten egg whites inot the egg white mixture. Fold egg yolk mixture into the remaining beaten egg whites. Spread in the prepared baking pan.
3. Bake about 20 minutes or until souffle is puffed and a knife inserted in center comes out clean.
4. Meanwhile, place a long sheet of heavy foil (about 22x18 inches) on a large baking sheet. Generously grease teh foil. After baking souffle immediately loosen edges of souffle from baking pan. invert souffle onto the foil-lined baking sheet. Carefully peel off foil.
5. Place ham and cheese slices in single layers on top of souffle. Starting from a short side, use foil on baking sheet to lift and help roll up souffle. Don't roll the foil inside. use the foil to lift souffle roll onto another flat baking sheet. Cover souffle with foil and chill for 2-24 hours.
6. Before serving, preheat oven to 350. Bake souffle roll, covered with the foil, about 45 minutes or until heated through. To serve, uncover and transfer souffle roll to a warm serving platter (a giant spatula works well, you can sort of slide the whole roll while helping it with the spatula). If desired, spoon a little sauce over the top. Slice with a serrated knife; serve with remaining sauce. If desired, garnish with snipped parsley.
Sauce Options:
BHG Parsley Sauce: In a blender or food processor combine 1/2 C ligthly packed fresh parsley sprigs; 2 green onions, cut up; and 1 tsp dry basil. Cover and blend or process until finely chopped. Add 1 1/2 C whipping cream, 1 Tbs cornstarch, 1 Tbs dijon mustard, and 1/4 tsp salt. Cover and blend or process for 10-20 seconds or until mixture is slightly thickened. Don't over process! You can make to this point ahead of time and store in fridge. When ready to serve, shake sauce; transfer to a medium saucepan, and cook while stirring over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
Low-Cal Parsley Sauce: For these photos I made my own, lighter version of this sauce by making my Guiltless Alfredo Sauce. Decrease milk to 1 1/2 C and to the blender mixture add 1/2 C roughly chopped parsley, 1 tsp dried basil, 2 green onions (roughly chopped), and 1 Tbs dijon mustard. Follow the rest of the recipe as directed.
Better Homes and Gardens 15th Edition Cook Book
Prep: 50 min, Bake: 65 min, Chill: 2-24 hours, Serves: 8-10 slices
4 Tbs butter (this is for the actual recipe. Use additional butter for greasing pan)
1/2 C flour
1/8 tsp black pepper
2 C milk
6 egg yolks, lightly beaten
6 egg whites
1/4 tsp cream of tartar
6 oz thinly sliced ham (go to the deli counter and ask for thin slices)
6 oz thinly sliced Swiss or porvolone cheese
Sauce- see options at end.
*Heavy Duty foil (really, that's what it's called. Heavy Duty! It's larger and stronger than normal foil and that's what you'll need.)
1. Preheat oven to 375 F. Line a 15x10x1 inch baking pan with foil (a large rimmed baking sheet/jelly roll pan) extend foil about 1 inch over edges of pan. Grease well with butter and lightly flour the foil.
2. In a medium saucepan melt 4 Tbs butter. Stir in flour and pepper. Gradually and slowly stir in milk while whisking to remove lumps. Cook and stir until mixture is thickened and bubbly; cool slightly. Place egg yolks in a medium bowl; gradually stir in milk mixture. In a large bowl beat egg whites and cream of tartar with an electric mixer until stiff peaks form (tips stand straight.) Fold some of the beaten egg whites inot the egg white mixture. Fold egg yolk mixture into the remaining beaten egg whites. Spread in the prepared baking pan.
3. Bake about 20 minutes or until souffle is puffed and a knife inserted in center comes out clean.
4. Meanwhile, place a long sheet of heavy foil (about 22x18 inches) on a large baking sheet. Generously grease teh foil. After baking souffle immediately loosen edges of souffle from baking pan. invert souffle onto the foil-lined baking sheet. Carefully peel off foil.
5. Place ham and cheese slices in single layers on top of souffle. Starting from a short side, use foil on baking sheet to lift and help roll up souffle. Don't roll the foil inside. use the foil to lift souffle roll onto another flat baking sheet. Cover souffle with foil and chill for 2-24 hours.
6. Before serving, preheat oven to 350. Bake souffle roll, covered with the foil, about 45 minutes or until heated through. To serve, uncover and transfer souffle roll to a warm serving platter (a giant spatula works well, you can sort of slide the whole roll while helping it with the spatula). If desired, spoon a little sauce over the top. Slice with a serrated knife; serve with remaining sauce. If desired, garnish with snipped parsley.
Sauce Options:
BHG Parsley Sauce: In a blender or food processor combine 1/2 C ligthly packed fresh parsley sprigs; 2 green onions, cut up; and 1 tsp dry basil. Cover and blend or process until finely chopped. Add 1 1/2 C whipping cream, 1 Tbs cornstarch, 1 Tbs dijon mustard, and 1/4 tsp salt. Cover and blend or process for 10-20 seconds or until mixture is slightly thickened. Don't over process! You can make to this point ahead of time and store in fridge. When ready to serve, shake sauce; transfer to a medium saucepan, and cook while stirring over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
Low-Cal Parsley Sauce: For these photos I made my own, lighter version of this sauce by making my Guiltless Alfredo Sauce. Decrease milk to 1 1/2 C and to the blender mixture add 1/2 C roughly chopped parsley, 1 tsp dried basil, 2 green onions (roughly chopped), and 1 Tbs dijon mustard. Follow the rest of the recipe as directed.
Wednesday, August 25, 2010
Yoghurt Pancakes
This recipe came from the One Green Generation blog.
http://1greengeneration.elementsintime.com/?p=377
She has all kinds of simple recipes listed on her site as well as a ton of other great things! enjoy! Go visit her blog too! :)
Ingredients.
1/2 c. all-purpose flour (slightly more if you like thicker pancakes)
1 1/2 T sugar
1 t salt
1/2 t baking soda
1/2 t baking powder
2 large eggs
1 c yogurt (vanilla or plain)
1 t vanilla (leave out if using vanilla yogurt)
1 c fresh or frozen fruit (optional)
Steps.
1. In a medium-sized bowl, whisk together the dry ingredients (flour, sugar, salt, baking soda). Make a hole in the middle of the dry ingredients.
2. Add wet ingredients into the hole and whisk together wet ingredients, until just barely mixed together, leaving it lumpy.
3. Mix the dry ingredients into the wet ingredients just until mixed. Leave it lumpy.
4. Let mixture sit for at least 5 minutes, more if you can. It will almost double in size and bubbles will form from the baking soda reacting with the yogurt (see photo below).
5. Pre-warm a pan on medium-low heat.
6. If you want to add fresh or frozen fruit, let the mixture rise first (step #4), then place the fruit on top of the mixture and carefully fold in the fruit with a spatula. Let it rise a bit longer.
7. Coat the pan with a thin layer of butter.
8. Use a 1/3 c measuring cup to pour pancakes onto pan.
9. Wait to turn pancakes until they are golden in color on the pan side, and on the upper side they form bubbles (see photo below).
10. Turn over the pancakes once the bubbles begin to become solidified. The second side will take less than half the cooking time as the first.
11. Serve with a bit of warmed syrup, jam, compote, or something else that strikes your fancy!
Makes 8 medium-sized pancakes.
http://1greengeneration.elementsintime.com/?p=377
She has all kinds of simple recipes listed on her site as well as a ton of other great things! enjoy! Go visit her blog too! :)
Ingredients.
1/2 c. all-purpose flour (slightly more if you like thicker pancakes)
1 1/2 T sugar
1 t salt
1/2 t baking soda
1/2 t baking powder
2 large eggs
1 c yogurt (vanilla or plain)
1 t vanilla (leave out if using vanilla yogurt)
1 c fresh or frozen fruit (optional)
Steps.
1. In a medium-sized bowl, whisk together the dry ingredients (flour, sugar, salt, baking soda). Make a hole in the middle of the dry ingredients.
2. Add wet ingredients into the hole and whisk together wet ingredients, until just barely mixed together, leaving it lumpy.
3. Mix the dry ingredients into the wet ingredients just until mixed. Leave it lumpy.
4. Let mixture sit for at least 5 minutes, more if you can. It will almost double in size and bubbles will form from the baking soda reacting with the yogurt (see photo below).
5. Pre-warm a pan on medium-low heat.
6. If you want to add fresh or frozen fruit, let the mixture rise first (step #4), then place the fruit on top of the mixture and carefully fold in the fruit with a spatula. Let it rise a bit longer.
7. Coat the pan with a thin layer of butter.
8. Use a 1/3 c measuring cup to pour pancakes onto pan.
9. Wait to turn pancakes until they are golden in color on the pan side, and on the upper side they form bubbles (see photo below).
10. Turn over the pancakes once the bubbles begin to become solidified. The second side will take less than half the cooking time as the first.
11. Serve with a bit of warmed syrup, jam, compote, or something else that strikes your fancy!
Makes 8 medium-sized pancakes.
Sunday, August 15, 2010
Cinnabon Cinnamon Rolls (Clone Recipe)
Ingredients:
1 cup warm milk (110 degrees F/45
degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese,
softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Directions:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving
Source: Allrecipes.com
1 cup warm milk (110 degrees F/45
degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese,
softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Directions:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving
Source: Allrecipes.com
Monday, June 28, 2010
Potatoes and Cheese Bruncheros
This was made on studio 5 and I thought I would pass it on!
Ingredients:
9 Rhodes™ Dinner Rolls or 6 Rhodes Texas™ Rolls, thawed to room temperature
4 cups shredded hashbrown potatoes
1 cup chopped onion
1/4 cup butter
salt and pepper to taste
4 ounce can chopped green chilies
1/2 cup sour cream
10 eggs, well beaten
1 1/2 cups grated sharp cheddar cheese
1/4 cup chopped cilantro
taco sauce, salsa or sour cream, if desired
Method:
Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 13-inch circle or 10x14-inch rectangle. Place in a sprayed 12-inch deep dish pizza pan or 9x13-inch pan and cover with sprayed plastic wrap. Let rise 15 minutes. Remove wrap and poke with fork several times to prevent bubbles from forming. Bake at 350°F 12 minutes.
While crust is baking, in a large frying pan brown potatoes and onions in butter. Salt and pepper to taste. Spread chilies and sour cream on top of potatoes and mix together. In another frying pan, scramble eggs until just barely set. Salt and pepper to taste. Then, layer eggs on baked crust followed by potato mixture. Sprinkle cheese and cilantro on top. Bake at 350°F 10 more minutes. Serve warm with taco sauce or salsa and sour cream, if desired.
For more recipes using Rhodes Bread Dough go to: www.rhodesbread.com
Ingredients:
9 Rhodes™ Dinner Rolls or 6 Rhodes Texas™ Rolls, thawed to room temperature
4 cups shredded hashbrown potatoes
1 cup chopped onion
1/4 cup butter
salt and pepper to taste
4 ounce can chopped green chilies
1/2 cup sour cream
10 eggs, well beaten
1 1/2 cups grated sharp cheddar cheese
1/4 cup chopped cilantro
taco sauce, salsa or sour cream, if desired
Method:
Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 13-inch circle or 10x14-inch rectangle. Place in a sprayed 12-inch deep dish pizza pan or 9x13-inch pan and cover with sprayed plastic wrap. Let rise 15 minutes. Remove wrap and poke with fork several times to prevent bubbles from forming. Bake at 350°F 12 minutes.
While crust is baking, in a large frying pan brown potatoes and onions in butter. Salt and pepper to taste. Spread chilies and sour cream on top of potatoes and mix together. In another frying pan, scramble eggs until just barely set. Salt and pepper to taste. Then, layer eggs on baked crust followed by potato mixture. Sprinkle cheese and cilantro on top. Bake at 350°F 10 more minutes. Serve warm with taco sauce or salsa and sour cream, if desired.
For more recipes using Rhodes Bread Dough go to: www.rhodesbread.com
Wednesday, September 9, 2009
Cinnamon Pull-a-parts
18-20 frozen Rhodes dinner rolls
1 c. brown sugar
1 tsp. cinnamon
1 c. chopped walnuts
1 cube melted butter
1 sm. pkg. butterscotch pudding (not instant)
Arrange rolls in Bundt pan. Sprinkle pudding mix, brown sugar and cinnamon over rolls. Sprinkle nuts over. Pour melted butter over rolls. Cover with waxed paper and allow to rise overnight. Next morning, remove waxed paper and bake 15-25 minutes at 350 degrees. Cool 10 minutes. Invert pan on serving dish.
1 c. brown sugar
1 tsp. cinnamon
1 c. chopped walnuts
1 cube melted butter
1 sm. pkg. butterscotch pudding (not instant)
Arrange rolls in Bundt pan. Sprinkle pudding mix, brown sugar and cinnamon over rolls. Sprinkle nuts over. Pour melted butter over rolls. Cover with waxed paper and allow to rise overnight. Next morning, remove waxed paper and bake 15-25 minutes at 350 degrees. Cool 10 minutes. Invert pan on serving dish.
Saturday, December 13, 2008
To Die for Cinnamon Rolls!
I can't take credit for these cinnamon rolls- they came from thepioneerwoman.com blog. If you have never looked at the blog before- check it out! Ree Drummond posts the best recipes and step by step instructions. She also blogs about her life on a ranch- she was a city girl who married a cowboy and they have 4 children.
I will just give you the link to the webpage and you can check it out for yourself!
http://thepioneerwoman.com/cooking/page/2/
I will just give you the link to the webpage and you can check it out for yourself!
http://thepioneerwoman.com/cooking/page/2/
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