Coffee Cake From: Martha Grace

Coffee Cake
Martha Grace

***This is for an 8X8 pan recipe but you can double it and put it in a
9X13.

Batter:

1 1/2 cup flour

1 cup sugar

1 1/2 tsp baking powder

3/4 tsp salt

1/4 cup shortening

3/4 cup milk

1 egg

Topping: (don’t’ forget to double this too if you double the batter)

1/3 cup brown sugar (packed)

1/4 cup flour

1/2 tsp cinnamon

3 Tbsp firm butter (do not melt this or it won’t work)

Heat oven to 375. Grease pan (8X8 for single batch, 9X13 for double).
Blend all batter ingredients. Beat vigorously for 1/2 minute and
spread in pan. Mix topping together separately and sprinkle on top of
the
batter. Be careful not to overload it in the center or it will
sink.
Bake 25-30 minutes or until wooden pick inserted comes out
clean.

Cinnamon Rolls with Ice Cream Glaze From: Angie Wycherly

Cinnamon Rolls with Ice Cream Glaze
Angie Wycherly
yields 12 rolls

1 C. warm water
1 egg
3 C. flour
¼ c. white sugar
3 Tbsp. instant non-fat dry milk powder
1 ½ tsp. salt
5 Tbsp. Butter, softened
1 tsp. active dry yeast

Place ingredients in bread machine in order suggested by the manufacturer. (Usually wet inged. On bottom and dry on top. Yeast goes in last). Select dough setting.
Or you can mix it up like bread and let it rise.

Turn dough out onto a lightly floured surface. Pat dough into a rectangle.
Spread with:
½ cup softened butter
1 Tbsp. ground cinnamon
½ C. packed brown sugar

Roll up and press edge to seal. Cut into 12 rolls and place in lightly greased 9x13 in. pan. Allow dough to rise until doubled in size. Bake in preheated oven 350 deg. For 20-25 min or until golden brown.

Glaze:
1/3 c. butter
½ C. vanilla ice cream
½ C. packed brown sugar

In a small sauce pan, melt butter. Add ice cream and brown sugar. Bring to a boil and cook for 2 min. Pour over cooked rolls.

After you roll them out, you can let them rise in the fridge over night. I tried it and it really worked! Mmmm. Breakfast!

I know this looks hard to make, but it is really easy and really, really good!

Easy Crust-less Quiche From: Julie Johnson

Easy Crust-less Quiche
Julie Johnson

1 pkg chopped broccoli (I use ham instead or in addition to)
¼ c. chopped onions
¼ c. fresh sliced mushrooms
1 C. Colby cheese, shredded
1 C. milk
¼ biscuit mixes (I used pancake instead)
3 eggs
1/8 tsp Salt
1/8 tsp pepper

Prepare broccoli and onions according to broccoli cooking directions. Drain. Place cooked broccoli mixture in a lightly buttered 9 inch pie plate. Add mushrooms and cheese. Combine remaining ingredients in blender; blend until smooth. Pour over broccoli mixture. Bake at 375 for 25-30 min or until firm.

Jimmy Dean’s Sausage and Egg Breakfast Pizza From: Pam Bigelow

Jimmy Dean’s Sausage and Egg Breakfast Pizza
Pam Bigelow

1 pkg Jimmy Dean pork sausage
1 can (8.5 oz) refrigerated crescent rolls
1 c. frozen hash brown cubes, thawed
4 oz (1 c.) shredded sharp cheddar cheese
3 eggs lightly beaten
3 Tbs. milk
½ tsp. salt
1 tsp. black pepper
3 Tbs. each diced red and yellow pepper (optional)
¼ c. thinly sliced green onions (optional)
2 Tbs. grated Parmesan cheese

Preheat oven to 375. In large skillet, cook sausage over med-high head, stirring frequently until no longer pink. Separate rolls into eight triangles. Place in ungreased 12 in. rimmed pizza pan with points toward the center. Press together, seal perorations and form a circle 1 in. larger in diameter than pan bottom. Turn edges under to make a slight rim. Sprinkle cooked sausage over crust. Top with potatoes. Add peppers and/or green onions if desired. Sprinkle with cheddar cheese. Stir eggs, milk, salt and pepper in small bowl; pour evenly over pizza. Sprinkle with Parmesan. Bake 20 min or until eggs are set and crust is golden.

Pam’s notes: I use Maple sausage and 4 eggs to give it more umph! I don’t use the parmesan cheese.