I use the Refrigerator Roll recipe.

Roll out dough.  Spread thin layer of butter on dough.  Then sprinkle with 1/2 C light brown sugar. 

3 1/2 c frozen Raspberries
1/3 C Sugar
Zest of one large Lemon
1 1/2 t corn starch

Combine the Raspberries, sugar, lemon zest and corn starch.  sprinkle on dough.

Cut into 24 rolls. 

Bake according to roll directions.

Frosting

4 ozs Cream Cheese, Room Temp
1/4 C Unsalted Butter, Room Temp
1 C Powdered Sugar
1 t Lemon Zest

Combine all.  Beat until smooth.  Spread on Rolls.

I used the Refrigerator Rolls recipe.  I substituted orange juice for the water. 

Roll out dough.  Spread on thin layer of butter.  Then spread on a thin layer of Marmalade.  Then sprinkle on light brown sugar over all of the dough.  Roll up from thin side and cut into 24 slices. 

Bake according to roll recipe.

Icing

2 t Orange Zest
1/2 t Vanilla
Pinch Salt
1/4 c Orange Juice
2 c Powdered Sugar

4 C Bisquick
1 C Sour Cream
1 C 7-up
1/2 C Melted Butter

Mix Bisquick, sour cream and 7-up.  Dough will be very soft.  Knead and fold dough until well mixed.  Pat dough and cut biscuits using a round biscuit or cookie cutter.  Melt butter in bottom of cookie sheet pan or 9X13 casserole dish.  Place biscuits on top of melted butter and bake at 425 degrees for 12-15 minutes or until browned.

Linda doesn't knead or make biscuits.  She just spoons 12 pieces over melted butter.

Effortless Banana Bread Steel Cut Oats Power Breakfast

Breakfast,Fruit

This breakfast can be put together the night before, or in a snap in the morning. I cooks in a rice cooker!

Makes 1 Serving:

Follow directions on the Steel Cut Oatmeal package for amounts of Oats and Water to make more than one serving and then just add a extra of everything else. Be careful that it won't over fill the rice cooker... the oats really expand!

1/4 c. Steel Cut Oats

1 1/2 c. Water

A Few dashes of Salt

1 Tsp. Butter

1 Banana cut into peices

A few dashes of Cinnamon

A few dashes of Nutmeg

1-2 TBSP. Honey Roasted Sunflower Seeds for Topping

Add all ingriedients into the rice cooker, except Sunflower Seeds. According to the directions... start the cooking phase and walk away! This turned out very hearty and very yummy! I didn't even have to add any honey or sugar! 

Top with Sunflower seeds and enjoy!

Game Day "Brats" Breakfast

1 lb. ground sausage

4 previously baked (or microwaved) potatoes, with skins on. Cut in half and into 1/2 in. slices.

1/3- 1/2 very thinly sliced yellow onion

3 cloves of minced garlic

1 cup of sauerkraut. Remove liquid by pressing Ito through a cheese cloth or fine strainer.

8 Eggs

Salt and pepper to taste

1 Tbsp. mustard

2 Tbsp. sour cream

Cook sausage until almost brown. Add sliced potatoes and onions, cook until everything is brown. Add garlic and cook until aromatic, about 30 seconds. Add sauerkraut and cook until warmed through. At this point you can either put everything in a baking dish and add the eggs, then bake at 425 until you reach desired doneness... Or you can just cook the eggs in s separate pan and then top the sausage mixture with the eggs. Mix together spicy mustard and sour cream, top your eggs and serve.

This was really yummy with Rye bread!

Prep for this can be done a few days ahead of time or for a leisurely weekend brunch!

Serves 4-6

Sweet potato cakes:

1 large sweet potato or yam (I like the orange color of the yam)

A few thick cut slices of bacon

1/4 onion finely diced

Garlic cloves, minced (I used 2 extra large cloves because I really like garlic... And to keep vampires away!)

1 large egg

Sea salt, fresh ground pepper, and dried herbs to taste

Grate the sweet potato with skin and soak in a bowl of cold water to remove starch. While the potato is soaking dice up your onions and garlic and set aside. Put your grated potato in a fin mesh strainer, rinse thoroughly, and press out as much of the liquid as possible. Let sit in strainer while you complete the next steps. Dice up bacon into small pieces. Heat up pan to medium, add bacon. Cook bacon for a few minutes until fat begins to render and the pan is coated in bacon grease (YUM!) add onions and garlic. Sauté until bacon is cooked and onions and garlic are translucent. Transfer to a medium bowl. At this time squeeze the remaining liquid frim the grated potatoes and add to the pan. Cooked potatoes for a few minutes, just to slightly underdone. You just want to evaporate all the water and soften them a little so that when you form the cakes and cook them the potatoes won't be under done and they will brown up nicely. Add potatoes to bowl with opinion mixture, add your seasonings and allow the mixture to cool. 

When you get ready to cook them, heat the pan to medium heat and add a 1/2 Tbsp of oil and 1/2 Tbsp. butter to the pan. Add the egg to the potato mixture. Once pan is hot and butter is melted drop a small teaspoon of potato mixture in the pan and kind of squish it down. Brown completely, like hash browns, on both sides. This is your tester! So taste it :) at this point adjust your seasonings and your pan temperature if needed. Now you are ready to make the cakes! Drop large heaping Tablespoons of the potato mixture into the pan and squish down to form cakes about 3 to 4 inches in diameter. While the cakes are cooking you can start poaching the eggs to desired doneness. After the cakes are completely browned on one side, flip them over and completely brown on the other side.

Creamed feta:

1 cup greek yogurt

1 cup feta cheese

Sea salt, fresh ground pepper to taste

Add ingredients to a food processor, pulse until combined, but not smooth.

Build:

On a plate, place two potato cakes, add on top two poached eggs and top with creamed feta. Garnish with fresh chives or dill (or both!)

• 1 large ripe California avocado, diced
• 2 egg yolks
• 3 tbs butter
• 2 tbs lemon juice
• pinch each of salt, pepper and cayenne (I also added about 1/4 to 1/2 tsp. of siracha sauce to make it pretty spicy)
• 4 English muffins, split and toasted
• 8 slices tomatoes
• ½ cup baby arugula
• 8 strips bacon, cooked
• 8 eggs, poached
• 
  
• Yield 8 (4 to 8 servings depending on serving preference)

Instructions

1. Add the diced avocado to a blender or food processor, process until smooth.
2. Add the egg yolks and process until well combined.
3. Heat the butter in a microwave safe bowl until very hot.
4. While the food processor is running, slowly add the melted butter until well combined. Add the lemon juice, salt, pepper and cayenne, process to combine.
5. Add the English muffins to a plate, cut sides up. Top each half with a slice of tomato, a few leaves of arugula, bacon, and a poached egg.
6. Spoon avocado hollandaise over eggs. Serve immediately.

3 C. Flour
1/3 C. Sugar
2 1/2 tsp. Baking Powder
3/4 tsp. Salt
1/2 C. Cold, Firm Butter
1/4 C. Cold, Firm Margarine
1 tsp. Grated Lemon Peel
1 C. Buttermilk
1 Egg Yolk
1 tsp. Water

Preheat oven to 425. In a large bowl combine the first four ingredients. Cut in butter and margarine with a pastry cutter until it resembles course corn meal. Stir in lemon peel and butter milk. Turn onto floured surface and knead 12 times, do not over knead. Place on a 12 to 14 inch pizza pan and form into an 8 inch circle and cut into 8 to 10 wedges. Separate the wedges about 1 1/2 inch by pulling them out towards the center, keeping them in the circle formation. Brush with a mixture of the egg yolk and water and bake for 15 to 18 min. until golden brown.

Adding fruit:
Use 3 cups of frozen fruit for best results (frozen is important because if makes the scones really moist!). Rhubarb is excellent in this recipe. Glaze with a mixture of powdered sugar and milk.

Crumb Coffee Cake

Crumble topping:

1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 cup butter, softened

Cake:

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups frozen rhubarb (do not thaw)
1 cup quartered fresh strawberies
(you can also use 3 cups of fresh blueberries) 

Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.

In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the bluberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)

Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.

3/4 lb Canadian Bacon, chopped
6 English Muffins, split and cut into 1 inch pieces
8 Eggs
2 C 2% Milk
1 t Onion Powder
1/4 t Paprika

Sauce
3 Egg yolks
2 T Lemon Juice (or juice of 1 lemon)
1 t Dijon Mustard
1 c Butter, melted
dash of cayenne pepper (if desired)

Place half the bacon in a greased 13X9 baking dish.  Top with english muffins and remaining bacon.  In a large bowl, whisk the eggs, milk and onion powder.  Pour over top of bacon and english muffins.  Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Sprinkle with paprika.  Cover and bake at 375 degrees for 35 minutes.  Uncover and bake 10-15 minutes longer or until a knife inserted near the center comes out clean.

In a blender or food processor, blend the egg yolks.  Then slowly add the hot melted butter.  Then add the lemon juice, mustard and cayenne pepper.  Serve immediately with casserole.

Makes 24 Muffins

1/2 c white sugar
1/4 c butter, melted
3/4 t ground nutmeg
1/2 c milk
1 t baking powder
1 c flour
1/4 c butter, melted
1/2 c white sugar
1 t cinnamon

1.      Preheat oven to 375 degrees.  Grease 24-mini-muffin cups.
2.      Mix 1/2 c sugar, 1/4 c butter and nutmeg in a large bowl.  Stir in the milk then mix in the baking powder and flour until just combined.  Fill the prepared mini muffin cups about half full.
3.      Bake in the preheated oven until the tops are lightly golden brown, 15-20 minutes
4.      While muffins are baking, place 1/4 c melted butter in a bowl.  In a seperate bowl, mix together 1/2 c sugar with the cinnamon.  Remove muvvins from their cups, dip each muffin in the melted butter and roll in the sugar-cinnamon mixture.  Let cool and serve. 

1 C whole wheat

1 1/2 C milk

1/4 C oil

1 egg

1 t salt

2 T sugar

1 T baking powder

Combine whole wheat with 1 cup of milk and blend in blender for 3 minutes, then add remaining 1/2 cup milk and blend for another minute. Add the rest of ingredients and blend until all mixed in.

1 1/2 C Flour1/3 C Unsweetened baking cocoa
1 t Baking Powder
1/8 t Salt
2 Eggs
2/3 Sugar
1 t Vanilla
1/2 C Milk
1 T Butter, melted

Preheat oven to 325.  Combine flour, cocoa, baking powder and salt.  In seperate bowl mix eggs, sugar and vanilla until thick.  Combine milk and butter.  Algernately combine egg mixture and milk mixture with flour mixture and mix until smooth and soft.  Spray pan lightly with cooking oil.  Fill with batter 2/3 full.  Bake 8 minutes.  Cool.  Carefully remove.  Repeat with the rest of the batter.  Frost or glaze.

Glaze
1 C Confectioners Sugar
2 T HOT water

2 C Flour3/4 C Sugar
2 t Baking Powder
1 t Salt
1 T Melted Butter
2 Eggs, beaten
3/4 C Milk
1 t Vanilla
1/4 t Nutmeg
1/4 Cinnamon

Preheat oven to 325.  Lightly spray Donut Pan with cooking oil.  In bowl mix together flour, sugar, baking powder and salt.  Add butter, eggs, milk, vanilla, nutmeg and cinnamon.  Beat until well blended.  Fill each Donut Hole 2/3 full.  Bake 8 Minutes or until tops spring back when lightly touched.  Cool.  Remove from pan and dip into glaze.  Decorate with sprinkles, nuts shaved chocolate or coconut.  Donuts may also be dipped into cinnamon and sugar instead of the glaze.  When the pan has cooled, wipe clean with cloth or paper towel and repeat process. Make approximately 36 mini donuts.

1 C Buttermilk
2 C Sugar

Bring to a boil in a large pot (It will expand)  Remove from heat and add:

2 T Karo Syrup
1 t Vanilla
2 t Baking Soda

This is wonderful on pancakes and waffles.  A great addition for a special occasion.  Store in refrigerator and warm before serving.