1 package dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 cup milk, scalded
1/4 cup shortening and addition shortening for brushing on top of dough
1/4 cup sugar
1 teaspoon salt
4 cups bread flour
1 beaten egg
1 cup brown sugar, packed
1/2 cup butter
2 tablespoons light corn syrup
2/3 cup chopped pecans
1/4 cup butter
1/2 cup sugar
1 teaspoon cinnamon (optional)
Soften dry yeast in warm water. Combine hot milk, shortening, sugar and salt. Cool to lukewarm. Add 1 cup of the flour, beat well. Stir in softened yeast and egg. Add remaining flour gradually to form a soft dough. Shape into a ball and place into a greased bowl. Brush the top lightly with additional melted shortening. Cover with a linen towel and let rise in a warm place until doubled (about 45 minutes). In a saucepan mix together ingredients for topping. Heat slowly, stirring until blended. Pour into greased 9X13-inch pan. When dough has doubled, punch down and turn out onto a lightly floured surface. Divide dough in half. Roll each piece into a 10-inch by 12-inch rectangle. Brush each rectangle with the softened butter from the filling ingredients. Use more butter if necessary. Combine sugar and cinnamon and sprinkle 1/2 over each rectangle. Beginning with the long side, roll each in jelly-roll fashion. Seal edge with a little water. Cut each roll into eight 1 1/2 inch slices. Places slices in pan on topping, cut side down. Repeat with remaining dough. Cover again with a towel and let rise until doubled, approximately 45 minutes. Bake at 350 degrees uncovered for about 25 minutes or until lightly browned. Cool 2 minutes and invert on a serving dish. Serves 8.
Served by Julie at Joanna’s Lake House – October 2014
Mix dough ingredients. Allow to rise in a warm place in a greased bowl.
Divide dough in half.
Roll out to a 10X12 rectangle.
Spread with butter and sprinkle with cinnamon and sugar.
Roll up and slice.
Place in pan on top of brown sugar topping.
Let rise again.
Bake and enjoy a sunrise breakfast at the lake.
Another beautiful sunny morning in October.
Sour Cream Drop Biscuits
2 cups self-rising flour
1 cup butter, softened
1 cup sour cream
Preheat oven to 400. Grease a 24 mini muffin pan. Mix all ingredients together. Drop by tablespoonfuls into muffin pan. Bake 10-12 minutes or until golden brown.
Praline French Toast
1 1/2 cups half and half
1/3 cup maple syrup
1/3 cup packed light brown sugar
10-12 slices French bread, about 1 inch thick
1/2 cup (1 stick) butter, optional
1/2 cup packed light brown sugar
2/3 cup maple syrup
2 cups chopped pecans
Generously spray or butter a 13×9 inch casserole dish.
Mix the eggs, half and half, maple syrup and sugar in a large bowl. Place the bread slices in the prepared casserole dish and cover with the egg mixture. Cover with plastic wrap and let soak overnight in the refrigerator.
Preheat the oven to 350 degrees. Make the topping by melting the butter in a sauce pan. Add the sugar and maple syrup and cook for 1-2 minutes. Stir in the pecans. (If not using butter, just mix other topping ingredients.). Spread mixture over bread and bake for 45-55 minutes. Allow to sit for 10 minutes before serving.
½ cup granulated sugar
1 tablespoon ground cinnamon
1 stick butter
1 cup packed brown sugar
1 (8-oz) package cream cheese
2 (12-oz) cans refrigerated biscuits (10 count)
1 ½ cups coarsely chopped walnuts
Preheat oven to 350 degrees. Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with ½ teaspoon of the cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/3 of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/3 of the nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/3 of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
Gina Tiedemann served at Kim’s Lake House
Sweet Potato Angel Biscuits
3 cups canned mashed sweet potatoes (27 oz can)
3 packages active dry yeast
¾ cup warm water (105 – 115 degrees)
7 ½ cups all purpose flour
1 ½ cups sugar
1 tablespoons baking powder
1 tablespoon salt
1 ½ cups shortening
Combine warm water and yeast. IN a large bowl combine flour, sugar, baking powder and salt. Cut in shortening with a pastry blender until mixture resembles crumbs. Add sweet potatoes and yeast mixture. Stir until dry ingredients are moistened. Turn dough onto a lightly floured surface. Knead 5 minutes. Place dough in a lightly greased bowl. Turn once to grease top. Cover and refrigerate 8 hours or overnight. Roll dough out to ½ inch thickness. Cut with a 2-inch round cutter. Place on ungreased baking sheets. Cover and allow biscuits to rise in a warm place for 20minutes or until double. Bake at 400 degrees for 10-12 minutes or until lightly browned. To serve: split and stuff with ham or ham filling. To make ham filling grind ham into pieces and add pickle relish and mayonnaise.
Julie Murphy served at Christmas Brunch at Joanna’s
Broccoli Corn Bread
2 boxes Jiffy Corn Muffin Mix
1 cup melted butter
1 cup cottage cheese
1 cup chopped onion
10 ounces frozen chopped broccoli (cooked and drained)
Preheat oven to 350 degrees. Grease a 9 X 13 inch pan. Combine ingredients above; spread in pan. Bake 35-40 minutes or until edges are brown.