Popeyes Biscuits

From: vegchic.blogspot.com

These taste just like Popeye's Biscuits, light and fluffy, and so easy to make.

Ingredients:

2 cups Bisquick
1/2 cup light sour cream
1/2 cup Sprite

Directions:

Mix Bisquick and sour cream with a pastry blender.  Stir in Sprite.  Pat lightly on a floured surface.  Cut out biscuits and place 2 inches apart on a ngreased cookie sheet.  Bake at 400 for 10-12 minutes.  Brush with butter when remove from oven.

Potato Fritatta

Cat Cora’s Potato Fritatta

Servings: Serves 6–8

Ingredients

5 Tbsp. olive oil
1 tsp. kosher salt
1 large onion , finely chopped
3 large russet baking potatoes , about 1 1/2 pounds
1/2 tsp. dried Italian seasoning spice blend
6 large eggs
1/4 cup (about 5) thinly sliced scallions , plus more for garnish
1/8 to 1/4 tsp. freshly ground pepper

Directions

Pour 2 tablespoons of the olive oil into a 12-inch nonstick skillet over medium heat and add 1/2 teaspoon of the salt. Carefully add the chopped onion and cook until golden, stirring occasionally, about 20 minutes. Transfer the onions to a bowl and allow them to cool, but set the pan aside because you'll reuse it shortly.

While the onions are cooking, peel the potatoes and cut them into 1/2-inch cubes or half-moon-shaped slices. In a saucepan of boiling salted water, cook the potatoes until almost tender, about 8 minutes. Drain in a colander and allow them to cool there. When the potatoes have cooled, combine the onions and potatoes. The onion and potato mixture may be made 1 day ahead and chilled, covered.

In a large bowl, whisk together the eggs, scallions, Italian seasoning spice blend, remaining 1/2 teaspoon salt and the pepper. (I add a lot of black pepper to this omelet, but start with a little and see what you prefer.) Add the cooked onion and potato mixture and stir to combine.

In the same nonstick skillet used to sauté the onions, heat the remaining 3 tablespoons of oil over medium-high heat until hot but not smoking. Add the egg mixture, spreading the potatoes evenly across the pan. Reduce the heat to medium and gently stir eggs for about 1 minute or until the omelet begins to set. Shift the skillet so that 1/4 of the omelet is directly over the center of the burner and cook for 1 minute. Shift skillet 3 more times, cooking each skillet quarter for 1 minute. Reduce the heat to low, center the skillet over the burner and continue to cook the omelet until almost set, about 4 minutes.

Slide the omelet, bottom side down, onto a baking sheet or a large heatproof platter. Then invert the omelet back into skillet. Cook the other side of the omelet over low heat until golden, about 4 minutes. Slide the omelet onto a platter and allow to cool before serving. Garnish with chopped scallion if you like.

If made ahead and refrigerated, allow the omelet to come to room temperature before serving. This may be served warm or at room temperature

Williams & Sonoma Potato Fritatta

Ingredients:

2 russet potatoes, 1 1/4 lb. total, scrubbed and cut into 1-inch dice
2 Tbs. olive oil
Kosher salt and freshly ground pepper, to taste
10 thick-cut bacon slices, cut into 3⁄4-inch dice
10 eggs
1 1/2 cups shredded cheddar cheese
1/4 cup plus 1 Tbs. minced fresh chives
1/2 cup sour cream

Directions:

Preheat an oven to 400°F.

In a bowl, stir together the potatoes, 1 Tbs. of the olive oil, salt and pepper. Transfer to a baking sheet and bake, stirring occasionally, until the potatoes are golden brown and tender, about 30 minutes. Let cool for 30 minutes.

Increase the oven temperature to 500°F.

In the deep half of a frittata pan over medium-high heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain. Discard the fat in the pan. Finely chop 2 Tbs. of the bacon and reserve for garnish.

In a large bowl, whisk together the eggs, salt, pepper, 1 cup of the cheese and the 1/4 cup chives.

In the deep half of the frittata pan over medium heat, warm 2 tsp. of the olive oil. Add the potatoes and diced bacon to the pan and pour in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes, then cook for 4 to 6 minutes more.

Lightly brush the shallow half of the frittata pan with the remaining 1 tsp. olive oil and heat over medium heat. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, about 6 minutes. Uncover the pan and sprinkle the frittata with the remaining 1/2 cup cheese. Transfer the pan to the oven and bake until the cheese is golden brown and bubbly, about 4 minutes.

Gently shake the pan to loosen the frittata and slide it onto a serving plate. Garnish with the reserved chopped bacon and the 1 Tbs. chives. Serve immediately with the sour cream. Serves 8.

Williams-Sonoma Kitchen.

Crescent Sausage Bites

Ingredients: 

1 lb sausage
1 8 oz pkg cream cheese
2 pkgs crescent rolls
salt / pepper

Directions:

In a saulte pan, brown sausage and drain.  Add salt and pepper to taste.  Blend in cream cheese, until the cream is melted. Unroll one of the pkgs of the crescent rolls and place on a baking sheet.  Using your fngertips press the seams together to seal.  Spread the sausage mixture over the dough, evenly leaving a 1/2 inch border around edges.  Unroll the second roll of crescents and place on top of the sausage mixture.  Press the edges together to seal all edges. 

Bake @ 375 for 20 minutes or until crescent rolls are golden brown.  Using a pizza cutter cut into small squares and serve.

Cheesy Ham Biscuit Pull Aparts

I do not remember where I got this recipe, however, someone claimed it as hers, so here is her info:  www.fleurdelollyblogspot.com


1 16.3 oz Pillsbury Grands Flaky Layers Biscuits (buttery flavor)
1 egg
2 T milk
3/4 cup diced ham
1/4 cup thinly sliced green onion
1/2 cup shredded cheddar cheese
1/2 cup Monterey Jack cheese
1/2 t. garlic

Heat oven to 350 degrees/  Spray a 11x7 or 12x8 glasss baking dish with Pam cooking spray.  In a large bowl, beat egg, and milk with a wisk until smooth.  Seperate biscuit dough into individual biscuits and cut each in quarters.  Stir into egg mixture until evenly coated.  Fold in ham, cheese, onions and garlic.  Spoon into the prepared glass baking dish, arranging biscuits into a single layer. 

Bake at 350 for 25 minutes or until golden brown.

Individual Baked Eggs

Ingredients

• 1 slice bacon
• 1 teaspoon melted butter
• 1 egg
• 1/4 slice Cheddar cheese

Directions
1. Preheat oven to 350 degrees F (175 degrees C).

2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, but still flexible. Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in the bottom of muffin cup. Drop in egg.

3. Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked.

**This recipe is for 1 serving. Scale it to the number of eggs you would like to bake.

You can cook 12 eggs in a muffin pan. If you are doing less, try to space them out in the pan for more even cooking.

Cooking times vary in different ovens and at different altitudes; adjust accordingly.

Ham and Cheese Puffs

• 2 1/2 ounces sliced ham, chopped
• 1 small onion, chopped
• 1/2 cup shredded Swiss cheese
• 1 egg
• 1 1/2 teaspoons Dijon mustard
• 1/8 teaspoon pepper
• 1 (8 ounce) package refrigerated crescent rolls

Directions

1. In a large bowl, combine the first six ingredients; set aside. Divide crescent dough into 24 portions. Press into greased miniature muffin cups.

2. Spoon 1 tablespoon ham mixture into each cup. Bake at 350 degrees F for 13-15 minutes or until golden brown.

Breakfast Sausage Gravy and Black Pepper Buttermilk Biscuits

From: http://www.foodbuzz.com/

One night after work I saw an episode of Bobby Flays "Throwdown", and he made these Black Pepper Buttermilk biscuits, I was hungry and needed them now!

But my next thought was how am I going to take step by step pictures, with gooey biscuit fingers? I knew I had to get all organized, pre-heated the oven, pre-measured all my ingredients and was pleasantly surprised how easy it was, I only forgot one step, but who needs a picture of my pouring buttermilk in to a bowl and mixing it, right?

I was so excited! My house was filling up with that homemade biscuit smell, and when I pulled them out of the oven they looked flippin awesome!!

Black Pepper Buttermilk Biscuits:



Here is what you'll need; Flour, cold butter, cold buttermilk, salt, baking soda, baking powder, whole milk or heavy cream, black pepper, and 4 tablespoons melted butter.





You are also going to need a large bowl and a pastry cutter.







Pre-heat your oven to 450 degrees. Put the flour, salt, baking soda and baking powder in the bowl and mix well.

Drop cold butter on to flour and cut it into the flour until it resembles wet sand. Pour in the cold buttermilk and mix by hand until it comes together. * This is were the picture would have been if it wasn't for my biscuit hands :)

Pat out a 10x12 rectangle and cut our the biscuits with either a 3 inch biscuit cutter or a round cookie cutter (I found my round cookie cutter at Meijer in the baking pan isle).

Reform the dough and repeat.

Brush with heavy cream or whole milk and sprinkle with black pepper. Place on a non-stick baking pan or line with parchment paper and bake for 12-15 minutes depending on your oven. Mine took 12 minutes.

Remove from oven and brush with melted butter.

Now pat yourself on the back!

Breakfast Sausage Gravy:

5 simple ingredients; breakfast sausage (I am using venison sausage, but you can use pork sausage it all works the same), flour, milk, salt and pepper.

Venison sausage is mixed with a little pork fat, but it still is leaner than your traditional pork breakfast sausage, so I poured a little olive oil into the pan. If I was making this with the normal pork sausage I wouldn't have.

When the sausage is completely brown, you then sprinkle the flour over and mix until the flour is completely absorbed.

Pour in the two cups of whole milk and stir, bring up to a small simmer, stirring until thickened.

Once, it thickens up... season with salt and lots of black pepper! Serve over biscuits!!


Black Pepper Buttermilk Biscuits: (Bobby Flay recipe)

4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces, plus 4 tablespoons, melted
1 1/2 cups cold buttermilk
1/2 cup heavy cream or whole milk
1-2 teaspoons black pepper

Pre-heat oven to 450 degrees.

Combine flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until all ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture adn continue to combine until the mixture resembles wet sand. Add the buttermilk and mix by hand until it comes together.

Scrape dough onto a lightly floured counter. Pat the dough into a 10x12 inch rectangle, about 3/4 of an inch thick. Use a 3-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place on a large non-stick {or parchement lined} baking sheet. Brush the tops with cream or milk, sprinkle with black pepper. Bake the biscuits for 12-15 minutes or until lightly golden brown. Remove from the oven and brush the tops with melted butter.

Breakfast Sausage Gravy:

1 lb breakfast sausage
1/4 cup all-purpose flour
2 cups whole milk
salt and pepper to taste

Over medium heat and brown the breakfast sausage, when completely cooked sprinkle the flour and stir until completely absorbed. Pour in the two cups of milk and stir. Increase the heat a little to bring to a small bubble. When thickened, sprinkle with salt and pepper to taste. Serve over warm biscuits!

Fluffy French Toast

• 1/4 cup all-purpose flour
• 1 cup milk
• 1 pinch salt
• 3 eggs
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 12 thick slices bread

1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.

2. Heat a lightly oiled griddle or frying pan over medium heat.

3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

I love this recipe, and I had been searching for a good French toast recipe for a while. This one is the winner of all those I've tried. We used Texas Toast type bread and it came out delicious. A few notes: You must mix/whisk the egg mixture before dipping new bread in the mixture, because the cinnamon rises to the top and will disappear with your first few slices made if you don't kep mixing as you go. Also, I find that Butter Flavor Crisco works well for frying these; it produces an even golden appearance and when new butter is added to the hot pan as you make successive pieces, it does not burn/get dark like butter or margarine can.

(I also use Butter Crisco to make grilled cheese. Sounds weird, maybe, but tastes and looks great.)  The leftover French toast can be stored in the fridge or freezer and reheats well (nice and crispy on the outside) in the toaster.

I  have also froze it with wax paper between each slice and it made really quick and easy breakfast.

Sausage Balls

• 1 pound ground pork sausage
• 2 cups biscuit baking mix
• 1 pound sharp Cheddar cheese, shredded

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets.

3. Bake in preheated oven for 10 minutes, until golden brown.

Too make ingred. mix better together-- mix sausage with Biscuit THEN add cheese. The ball don't have the powdery white appearance and they mix easier. Also I like to cook these on parchment paper and they slide right off the paper. Enjoy.

Spinach Quiche

• 1/2 cup butter
• 3 cloves garlic, chopped
• 1 small onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (4.5 ounce) can mushrooms, drained
• 1 (6 ounce) package herb and garlic feta, crumbled
• 1 (8 ounce) package shredded Cheddar cheese
• salt and pepper to taste
• 1 (9 inch) unbaked deep dish pie crust
• 4 eggs, beaten
• 1 cup milk
• salt and pepper to taste

• Preheat oven to 375 degrees F (190 degrees C).

• In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.

• In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

• Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving

Cinnamon Raisin Stuffed French Toast

• 4 ounces cream cheese, softened
• 1 tablespoon white sugar
• 1/8 teaspoon ground cinnamon
• 8 slices raisin cinnamon bread (such as Pepperidge Farm®)
• 2 eggs
• 3 tablespoons milk
• 1/8 teaspoon ground cinnamon
• 1 teaspoon butter, or as needed

1. In a small bowl, mix together the cream cheese, sugar, and 1/8 teaspoon of cinnamon until thoroughly combined. Spread cream cheese mixture onto 4 slices of raisin bread. Top each spread slice with another slice of raisin bread to make 4 sandwiches.

2. In a shallow bowl, beat the eggs with milk and 1/8 teaspoon of cinnamon. Dip each sandwich into the egg mixture on both sides.

3. Grease a skillet with butter, and place over medium heat. Brown the sandwiches in the skillet for about 2 minutes per side.

Breakfast Burritos

From: Pioneer Woman

Ingredients:

• 8 whole Flour Tortillas, Fajita Size

• 1-½ cup Grated Cheddar Cheese
• 8 whole Eggs Beaten
• 2 Tablespoons Half-and-half
• 1 pound Breakfast Sausage
• Salt And Pepper, to taste
• 1 whole Medium Onion, Chopped
• ½ cups Jarred Jalapeno Slices
• 3 whole Roma Tomatoes--sliced
• Salsa, On The Side
• 1 Tablespoon Butter

Preparation Instructions

Bake or fry tater tots according to package directions. Make sure they’re a little on the crisp side. Warm tortillas in the oven or microwave; keep warm and soft.

Brown breakfast sausage in a large skillet, breaking it up as you go along.

Mix eggs, half and half, salt, and pepper, and beat with a fork or whisk until totally combined. Melt butter in a skillet over medium heat and cook the eggs, scrambling them until they’re in smaller pieces and no longer wet.

To assemble, add ingredients to the middle 1/3 of a warm tortilla in this order: cheese, eggs, sausage, tater tots, chopped onion, jalapeno, and tomato slices. Wrap one side of the tortilla, then the other. Wrap burrito tightly in a square of foil and keep warm. Reheat in the oven if necessary.

Serve with salsa on the side.

Chocolate Chip Waffles

Yield: 6 servings (serving size: 1 waffle)

Ingredients

• Cooking spray
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups fat-free milk
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract
• 1 large egg yolk
• 1 large egg white
• 1 tablespoon sugar
• 1/2 cup semisweet chocolate minichips
Preparation

Coat a waffle iron with cooking spray, and preheat.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl. Place milk, butter, vanilla, and egg yolk in a bowl; stir with a whisk. Add to flour mixture, stirring until blended. Beat egg white and sugar with a mixer at high speed until stiff peaks form. Fold into flour mixture. Fold in minichips.

Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter.

Version 2

Ingredients

• 1 3/4 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/8 teaspoon fine salt
• 2 large eggs, at room temperature
• 1 large egg white, at room temperature
• 1 1/2 cups milk, at room temperature
• 1/2 teaspoon pure vanilla extract
• 1/4 cup unsalted butter, melted, plus more for brushing the iron
• 1/4 cup sugar
• 1 cup mini-chocolate chips
• Serving suggestions: Maple syrup, jam, fresh fruit, or yogurt, or ice cream for dessert

Directions

Preheat a waffle iron to medium-high.
Whisk the flour, baking powder, and salt in a large bowl.
Separate the 2 eggs and put all the whites in a large bowl.

In a large liquid measuring cup or medium bowl, whisk the egg yolks, milk, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter.

Whip the egg whites with a hand-held electric mixer or whisk, until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Fold a third of the egg whites into the batter to lighten the base, then fold in the remaining whites. Gently fold in the chocolate chips.

Brush the inside surface of the iron with butter. Pour in enough batter to barely fill each hole of the waffle iron; the amount will vary depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Close and cook until crisp and the waffle iron stops steaming, about 5 minutes. Serve as the waffles come off the iron or transfer to a rack set on a pan in preheated 200 degree F oven to keep warm. Repeat with the remaining batter.

(If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.)

Serve the waffles with syrup, jam, fresh fruit, or yogurt. Or turn into a dessert with a scoop of ice cream.

Version 3
Light n' Fluffy Buttermilk and Chocolate Chip Waffles

• 1 1/2 cups all-purpose flour
• 5 tablespoons powdered buttermilk
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup milk
• 1/4 cup heavy cream
• 2 egg yolks
• 1/4 cup butter, melted
• 2 egg whites
• 1 cup miniature semisweet chocolate chips

1. In a large bowl, mix the flour, powdered buttermilk, baking powder, and baking soda. In a separate bowl, whip the cream using an electric mixer; stir in milk, egg yolks, and melted butter. Stir the milk mixture into the dry ingredients until smooth. In a clean glass or metal bowl, whip egg whites to stiff peaks. Fold the egg whites and chocolate chips into the batter using a rubber spatula or wooden spoon.

2. Preheat a waffle iron, and coat with cooking spray. Spoon batter onto the hot iron, and cook until there is no longer steam coming out and the waffles are light brown.

Version 4

Chocolate Chip Waffles

(adapted from Food Network Kitchens)

1 3/4 cups all-purpose flour
1 3/4 tsp. baking powder
1/8 tsp. salt
2 large eggs, at room temperature
1 large egg white, at room temperature
1 1/2 cups milk, at room temperature
1/2 tsp. vanilla extract
1/4 cup unsalted butter, melted, plus more for brushing the iron
1/4 cup sugar
1 cup mini-chocolate chips

Directions:

Whisk the flour, baking powder, and salt together in a medium bowl.

Separate the 2 eggs and put all of the egg whites (3 total) in a large bowl.

In a large liquid measuring cup or bowl, whisk together the egg yolks, milk, vanilla and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over-mix the batter.

Whip the egg whites with an electric mixer until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Fold a third of the egg whites into the batter to lighten the base, then fold in the remaining whites. Gently fold in the chocolate chips.

Preheat a waffle iron to medium high. Brush the inside surface of the waffle iron with melted butter. Pour in enough batter to barely fill each hole of the waffle iron (keeping in mind that the batter will spread once the lid is closed). Close the iron and cook until crisp and the waffle iron stops steaming, about 5 minutes. Serve as the waffles come off the iron or transfer to a dish in the oven heated to 200 degrees F. Repeat with the remaining batter.

Spanish Potato Omelet

• 1/2 cup olive oil
• 1/2 pound potatoes, thinly sliced
• salt and pepper to taste
• 1 large onion, thinly sliced
• 4 eggs
• salt and pepper to taste
• 2 tomatoes - peeled, seeded, and coarsely chopped
• 2 green onions, chopped

1. In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.

2. Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.

3. Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.

4. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.

**Stir the potatoes often while cooking so that they don't get browned. You really want them to be very soft and tender, not crispy. It's also worth noting that in some regions of Spain they do not use onions, it's good either way but I find that when made with onions it is a little more moist. In restaurants they would often mix in other vegetables or ham so you can really add whatever you like. Another tip I use is to determine when the eggs are fully cooked, insert a butter knife into the center of the tortilla. If it comes out clean, it is done.

One other tip: After I cook the potatoes and onions in oil, I put the eggs and potatoes together (combine very gently) in a bowl, and let it sit for 20-30 minutes. The cooked potatoes absorbs the egg, and it's just SO moist. Last thing... I find that the dish tastes best if I turn the heat off shortly before it feels right to do so. It still looks a teeny bit moist and eggy inside - but when I cook it any longer it gets much drier. Mmmmm moist!

Playgroup Granola Bars

• 2 cups rolled oats
• 3/4 cup packed brown sugar
• 1/2 cup wheat germ
• 3/4 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 3/4 cup raisins (optional)
• 3/4 teaspoon salt
• 1/2 cup honey
• 1 egg, beaten
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.

2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.

3. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

This recipe is really great, but I have some changes that can make it near perfect. I used whole wheat flour instead of all-purpose flour, canola oil in place of vegetable oil, and I reduce the brown sugar to 1/2 cup and they are still super sweet, and even down to 1/3 cup and they're still yummy. For flavor I always use 1 tsp. of cinnamon and a whole cup of raisins. To make them chewy still use a 9x13 pan but don't spread the mixture into the entire pan- leave about an inch and a half empty space on one end. (The batter will cook exactly as it sits so you don't have to worry about it spreading. Also, you must be careful not to overcook these. Thirty minutes is way too long, but since every oven is different I can only really tell you that you need to take them out right when you see the edges becoming brown (the middle may still appear undone.) For me that is 18 minutes. If you do that they will stay chewy forever--just store them in a ziploc bag. And my last bit of advice is that you can get really creative with this recipe. For example, instead of raisins add dried cranberries and slivered almonds. Or up the cinnamon and add chopped dried apples. Or you could add peanut butter and freeze dried banana bits (like you find in the toddler section).
What I love about this recipe is all that you can do with it. I've been making this for months now. What I usually do is throw in whatever leftover bananas (goes great with the vanilla), applesauce, trail-mix, etc. into the mix! (this week I put in blueberries) Some weeks I put about a 1/4 cup peanut butter with the wet ingredients. Sometimes I put lemon, almond (especially yummy) or rum flavoring with the vanilla. Most times it comes out like a granola bar, sometimes like a cookie bar, but it's always good. I sometimes use whole wheat flour too. The only time I messed up this recipe, it came out a little dry and wouldn't cut without crumbling. I just crumbled it up, threw it back in the oven for a bit and had some mean granola. A good tip with this recipe is to measure out the oil first and then use the same measuring cup for the honey....it prevents the honey from sticking.
Add 1/2 cup of apple sauce to the mix . This made the bars much easier to cut and gave them a more chewy, cookie-like texture.

Cinnamon Rolls

• 1 cup warm water (110 degrees F)
• 1 egg
• 3 cups bread flour
• 1/4 cup white sugar
• 3 tablespoons instant powdered milk
• 1 1/2 teaspoons salt
• 5 tablespoons butter, softened
• 1 teaspoon instant yeast
• 1/3 cup butter
• 1/2 cup vanilla ice cream
• 1/2 cup brown sugar
• 1/2 cup butter, softened (for spreading)
• 1 tablespoon ground cinnamon
• 1/2 cup brown sugar

1. Place water, egg, bread flour, white sugar, powdered milk, salt, 5 tablespoons butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting, and turn machine on.

2. Meanwhile; in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch pan.

3. Preheat oven to 350 degrees F (175 degrees C).

4. When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon. Crumble 1/2 cup brown sugar over the top. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until doubled in size, about 45 minutes.

5. Bake at 350 degrees F (175 degrees C) for approximately 20 to 25 minutes, until golden brown.

Very good. I was skeptical, even after having read all of the great reviews but they truly are very good. The bread is moist and tender, not hard and with using the bread maker, this is a pretty easy recipe to make. It takes time due to the required rising but other than that, it's quick and easy. I did do a couple of things differently -- I added more cinnamon, 1 tsp was not nearly enough; I omitted the powdered milk; and I used cream instead of ice cream. Next time I'll add nuts and they'll be perfect. I'm glad I didn't heed the advice to double the caramel, they were quite sweet and quite gooey with the recipe as it was. Try 'em, you won't be disappointed.

These are absolutly the best cinnamon rolls! I have made them for everyone this holiday season and all have loved them. The only thing I did different after the first batch was divide my dough in half and bake in 2 8x8 pans. The center rolls wouldn't shrink then, and they looked gorgeous :)

YUM! YUM! These are Soooo good and I can't wait to make them again! I doubled the caramel part and added pecans to the caramel recipe. I read a couple reviews saying it was dry. Mine was not at all dry. When taking from the oven, turn upside down on a platter and all the caramel will be on "top". I also frosted with cream cheese frosting. 1/2 (8 ounce) package cream cheese, softened, 1/4 cup butter, softened, 1 cup confectioners sugar, 1/2 teaspoon vanilla extract, 1 1/2 teaspoons milk.

Buttermilk Cinnamon Rolls

• 2 (.25 ounce) packages active dry yeast
• 1/4 cup warm water (110 degrees F/45 degrees C)
• 1 1/2 cups buttermilk
• 1/2 cup vegetable oil
• 4 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup butter, melted
• 1 1/4 cups brown sugar
• 1 1/2 teaspoons ground cinnamon

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.

2. Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.

3. On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).

4. Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

WONDERFUL!!! These cinnamon rolls were very quick and easy, the only changes I had to make were to add more flour (about a cup and a half or two cups) to keep it from being so sticky, and I added some cinnamon to the dough and about 1/4 cup sugar because I noticed the recipe didn't call for any. Also sugar helps the yeast proof faster. Since we love cinnamon, I put more into the brown sugar mix than the recipe called for. Also, I put them in the refrigerator overnight and they rose some, but not as much as I wanted so I let them rise in a warm place for an hour before I baked them. The baking time was only 14 minutes for mine, and the cinnamon rolls were so perfect and golden and ENORMOUS! This recipe made 18 enormous cinnamon rolls. I topped them with homemade cream cheese frosting, but I don't think they needed it because they were already so moist and soft and wonderful. I don't think they were cakey or biscuity at all. A couple tips: Warm the buttermilk over the lowest heat setting or it will start to curdle. Also, once you have your cinnamon roll log, stretch it out a bit if you need to to make it all the same thickness. And to cut them, get a piece of thread and put it around as much roll as you want to cut off.

I follow the dough recipe to the T, then vary the fillings. Mini chocolate chips with toasted pecans and a butter/cinnamon/brown sugar mix.  Make them at night, refrigerate overnight and bake in the morning for something that tastes like you spent hours and hours on it. Oh, and a note. If you warm the buttermilk too much, it curdles, but doesn't wreck it. Just stir with a wisk and dump it into the mixer. No worries!

These cinnamon rolls are easy to make with my dough hook in my Kitchenaid Mixer - they are light and fluffy. I make them into sticky buns by coating the bottom of the pan with molasses/pancake syrup/brown sugar - mixture of anything you would like. Turn them out immediately upon removing from the oven and they are heavenly. We have had raves about them.

Boiled Bagels

• 4 1/4 cups all-purpose flour
• 2 (.25 ounce) packages active dry yeast
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 3 tablespoons white sugar
• 1 tablespoon salt
• 1 tablespoon white sugar

1. In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.

2. Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes.

3. Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.

4. Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.

5. When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from oven, eat hot or cold.

6. Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them five inches from heat for 1 to 1-1/2 minutes on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough.

Footnotes

*USE ONE TABEL SPOON OR MORE OF MOLASSES IN THE BOILING WATER !!!!!!  it gives the real new york water bagel surface they came out like a bagel should hard and shiny and soft and chewy oh..... and jumbo ( I let them rise a little longer great recipe thanks later

Perfect, perfect! I sub 1 1/2 C whole wheat flour and baked them on a pizza stone sprinkled with cornmeal. I could only bake 6 at a time, I accidentally let the second half of the batch rise for 1 hour on a floured board under a damp towel after they were formed instead of the twenty minutes the recipe called for, and the second batch was SPECTACULAR- light and fluffy on the inside, crisp on the outside. I also only needed no bake them for half as long as the recipe called for- good thing I kept an eye on them the first time- not sure if my oven is off or what, but just watch them closely the first time to see what they do.

This was my first attempt at making homemade bagels! They came out fantastic!! It is a process... easy, but a bit time consuming, like anything baked using yeast.I didn't change anything except I used the suggestions from others, I let them rise for 30 minutes and made 8 larger bagels instead of the 12...and they are a perfect size! I also used maybe a quarter cup of whole wheat flour as well. I made them everything bagels by dipping the bagel in a bowl with poppy seeds, onion flakes, garlic flakes, some sesame seeds, and one batch had some coarse sea salt added. One bagel I coated with some honey and sprinkled some oats on it..just to see.I dipped them in it after I boiled them before baking. I also lightly oiled the baking sheet and sprinkled some corn meal. I must say, they taste wonderful, my boyfriend loved them!! Thanks for the recipe...

Make sure your dough rises regardless of the amount of time stated and make sure your water is not too hot when you add it to the yeast and flour. That may be why some of your bagels sank. After you have shaped the bagels and they have risen, make sure you don't knock them down before you put them into the boiling water. GREAT RECIPE!!!