These Apple Rolls are perfect for a breakfast or brunch. It’s ok to take a little help from the store! They are quick, easy and delicious!
1 large Granny Smith apple (peeled and finely chopped)
3/4 C chopped walnuts (optional)…
1/2 C brown sugar
3 tubes 8 count cinnamon rolls
1/2 t cinnamon
Preheat the oven to 400 degrees F. Grease 2 muffin tins
Peel and finely chop the apples.
In a medium bowl stir together the diced apples with the walnuts and brown sugar.
Divide the apple mixture evenly into the muffin tin. Put cinnamon buns, cinnamon side down, on top of the apple mixture. Put the muffin tin on a baking sheet and bake until the tops are golden brown, about 8 to 10 minutes.
Remove the muffin tin from the oven and allow to cool for 5 minutes. Put a clean baking sheet on top of the muffin tin and flip to remove the sticky buns.
In a small bowl, combine 2 containers of the vanilla frosting with the cinnamon 1 to 2 teaspoons of milk. Mix until very thick and of pourable consistency. Drizzle over buns and serve.
This coffee cake has been in my arsenal for a LONG time!! I was making this before I had children. It is still a favorite today. My kids often ask for it as a Saturday breakfast treat. It’s moist and flavorful. There is never much left!
- 1C softened butter
- 1C sugar
- 2 eggs
- 3C flour
- 1/2t salt
- 3t baking powder
- 1C milk
- 1t vanilla
- 1 1/3C brown sugar
- 1/2 melted butter
- 2t cinnamon
Cream together butter and sugar. Add eggs and vanilla. Combine dry ingredients in a separate bowl. While mixer is running add flour and milk alternately. Mix until just combined. Spread into a 9×13 pan.
Melt butter, add to brown sugar and cinnamon. Pour over the surface of the batter. With a knife swirl in the cinnamon mixture until evenly distributed throughout the batter. Bake uncovered at 350 for 35-45 minutes. Until lightly golden and set.
These muffins were the result of a strawberry picking trip the kids and I did last year! They are so, so, so GOOD!
2 cups all-purpose flour
3/4 cup granulated sugar…
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 stick butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1 1/2 cups chopped strawberries (you can substitute some of the strawberries with rhubarb if you like that combo)
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon
Put the rack in the center of the oven and preheat to 400°F. Line a 12 -18 muffin tin with paper or foil baking cups.
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the strawberries. The batter will be thick.
Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
For the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.
Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes.
I am always looking for great ways to use all of those leftover meats that hang out in the fridge after the holidays. Here is a great, quick and easy breakfast!
Ham diced into small pieces
Eggs (2 per person)
Splash of half & half or milk
Salt and pepper to taste
In a small pan add a little butter and sauté the ham dices on medium low until slightly browned.
While ham browns whisk together the eggs, milk, salt & pepper.
When ham is browned add the egg mixture and let it set for a few seconds. Slowly fold the eggs until they reach your desired consistency. Sprinkle cheese and give one last fold.
What you need:
2 1/4 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 beaten egg
2/3 cup buttermilk or sour milk
1 teaspoon vanilla
1 can fruit pie filling, such as cherry, apple, strawberry, peach, or blueberry
Glaze – 1/2 Cup powdered sugar, a drop of vanilla, splash of milk
- Grease and flour a 9×13 pan; set aside.
- In a large bowl combine flour and granulated sugar. Cut in butter until mixture resembles coarse crumbs.
- Set aside 1/2 cup mixture for topping.
- Stir baking powder, soda, nutmeg, and salt into remaining crumb mixture. Make a well in the center. In a small bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to nutmeg mixture. Stir just until moistened (batter should be lumpy). Set aside 1 cup batter.
- Spread remaining batter onto bottom and 1/2 inch up sides of prepared pan or dish.
- Carefully spread the desired pie filling on top.
- Spoon reserved batter into small mounds on top of filling.
- Sprinkle with topping.
- Bake in a 350 degree F oven about 30 minutes or until slightly browned and your knife comes out clean.
- Let cool. Mix up glaze ingredients and drizzle over cake. Enjoy!
2 cups rolled oats
1/4 cup flax seed
1/8 cup wheat germ (optional)
1 teaspoon cinnamon
1 teaspoon salt
4 tablespoons unsalted butter (melted)
1/4 cup honey
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or foil.
In a large bowl, toss the oats, flax seed and wheat germ with the cinnamon and salt.
In a medium bowl, stir together the butter, honey, brown sugar, and vanilla. Whisk until completely combined.
Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture.
Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.
Bake for 15 minutes, then toss around the sheet, bake for an additional 5 minutes. Cool and enjoy!