Bread Recipe #13 - Crescent Roll Cinnamon Rolls

Craving a cinnamon roll, but don't have the time or the patience to wait for them to rise? Here's a simple and quick alternative. Within 30-40 minutes your taste buds will be satisfied. Ingredients: 1 (8-ounce)package refrigerated crescent rolls, 1 tablespoon butter, melted, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1/2 cup powdered sugar, 1/4 teaspoon vanilla, 1-2 teaspoons orange juice or milk Instructions: Preheat oven to 375 degrees. Grease an 8x1 1/2 or 9x1 1/2-inch round baking pan; set aside. Unroll dough (do not separate); press perforations to seal. Brush dough with melted butter. In a small bowl, stir together the granulated sugar and cinnamon; sprinkle over dough. Starting from a long side, roll up dough. Using a sharp knife, slice dough into 1 1/2-inch pieces. Arrange pieces, cut side up, in prepared pan, flattening each roll slightly. Bake in preheated 375 degree oven for 15-18 minutes or until golden. Remove and cool rolls slightly (about 5 min) in pan on a wire rack. Remove from pan. In a small bowl, stir together powdered sugar, vanilla, and enough orange juice or milk to make an icing of drizzling consistency. Drizzle over warm rolls. Serve warm. Makes 8. www.bhg.com, Meredith Corporation, 2013. "Rolling in the Dough!"

Bread Recipe #12 - Orange-Cinnamon French Toast

What I liked about this recipe was that it was simple to make, that it was baked, and finally, that it tasted delicious. I think a little orange zest added to the egg mixture would give it a little more zing. Ingredients: 2-4 tablespoons butter, melted, 2 tablespoons honey, 1/2 teaspoon cinnamon, 3 eggs, 1/2 cup orange juice, 1/8 teaspoon salt, optional, 6 slices bread, additional honey, optional, powdered sugar for sprinkling. Instructions: Preheat oven to 400 degrees; coat the bottom of a 9x13 baking pan with cooking spray. In a small bowl, mix the butter, honey and cinnamon. Pour into the prepared pan and spread to coat the bottom. In a shallow bowl, whisk the eggs, orange juice and, if desired, salt. Dip both sides of bread in egg mixture. Place in prepared pan. Bake in preheated 400 degree oven for 15-20 minutes or until golden brown. Invert onto a serving platter; sprinkle with powdered sugar, if desired and serve with honey. Presented by Bernice Smith, Sturgeon Lake, Minnesota in Taste of Home magazine, Dec/Jan 2013, pg.43. "Rolling in the Dough!"

Bread Recipe #11 - Peanut Butter Chocolate Chip Bread

Again, the great combo, peanut butter and chocolate, makes an appearance in the form of a loaf of bread. A crusty outer layer with a soft middle makes it difficult to eat only one piece. This recipe makes 5 mini loaves, so I cut it in half and made 2 mini loaves and 9 mini muffins (mini muffins only take 15-20 minutes to bake). Ingredients: 3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 3/4 stick (6 tablespoons) unsalted butter, softened, 1 1/2 cups chunk-style peanut butter, 1 cup firmly packed light brown sugar, 2 large eggs, 1 1/4 cups buttermilk, 1 1/2 cups miniature chocolate chips. Instructions: Preheat oven to 350 degrees. Spray 5 mini loaf pans with cooking spray and flour lightly; set aside. Into a medium bowl sift together the flour, baking powder, baking soda, and salt. In a large bowl with an electric mixer cream together the butter, peanut butter, and brown sugar until well mixed. Beat in the eggs, one at a time, then add the buttermilk. Mix until well combined. Add the flour mixture and beat until just combined. By hand, stir in the chocolate chips. Divide the batter among the 5 pans and bake in preheated 350 degree oven 40-45 minutes, or until a toothpick inserted in middle comes out clean. Remove the breads from the pans and allow to cool on wire racks. Wrap well in plastic wrap and foil and store in refrigerator up to 1 week or freeze for 1 month. I found this recipe on epicurious.com. The recipe was first presented in "Gourmet Magazine", December 1990. "Rolling in the Dough!"

Bread Recipe #10 - Baking Powder Biscuits

These are my favorite biscuits to make along with sausage gravy for a great breakfast - biscuits 'n gravy. Split one in half and spread some butter or your favorite jam or jelly on it. Or, make a peanut butter and jelly sandwich, a fried egg, ham and cheese sandwich, a turkey club...the list is endless. Ingredients: 2 cups all-purpose flour, sifted, 1 tablespoon baking powder, 1/2 teaspoon salt, 4 tablespoons shortening (preferably, butter-flavored), 2/3 - 3/4 cup milk. Instructions: Preheat oven to 450 degrees. In a large bowl mix together flour, baking powder, and salt. Cut shortening in with a pastry blender until mixture resembles coarse crumbs. Add 2/3 cup milk all at once and mix just until dough follows fork around bowl (if still on the dry side, add a little more milk). Turn out on a lightly floured surface and knead for 30 seconds. With a floured rolling pin, roll dough 1/2" thick (1" for higher biscuits). Using a round cutter, press into dough straight down without turning and pull back up. Repeat until dough is used then remove excess dough, leaving round biscuits to be transferred to a baking sheet about 2 inches apart. Bake in preheated 450 degree oven 12-15 minutes or until lightly browned and doubled in size. Serve immediately. Makes 6-8 biscuits, depending on the thickness. "Rolling in the dough!"