Test Kitchen Notes; to avoid sticky dough keep the dough refrigerated until just before using, a great addition is chopped Granny Smith apples sprinkled with the nuts around the dough

Servings 8

INGREDIENTS:

1 cup white sugar

1-1/2 teaspoons ground cinnamon

2 (16.3 ounce) cans Pillbury Grands Homestyle refrigerated buttermilk biscuits

1/2 cup chopped walnuts, optional

1 cup packed brown sugar

3/4 cup melted butter

INSTRUCTIONS:———————————

Preheat oven to 350 degrees F.

Generously grease a 12-cup fluted tube pan.

In an extra large ziploc plastic bag combine the white sugar with cinnamon then shake to combine.

Separate the dough into 16 biscuits then cut each biscuit into quarters.

Place the pieces of dough into the bag; seal and shake the bag to coat the dough with the sugar mixture.

Arrange the coated pieces of dough into the prepared pan placing the chopped walnuts (if using) around the dough pieces (you may arrange the dough pieces on top of each other)

In a small bowl mix the brown sugar and melted butter until well combined; pour over the biscuits.

Bake for 35-40 minutes or until golden brown and no longer doughy in the center.

Cool in pan 10 minutes.

Turn upside down onto a serving platter.

Pull apart warm buns to serve.

Posted on www.recipezazz.com

This filling is to be used in place of the cinnamon/sugar mixture for cinnamon rolls, do not spread butter over the dough use only the filling

INGREDIENTS:

1 tablespoon butter

1 tablespoons all-purpose flour

1/2 cup orange juice

2 tablespoons grated orange peel

1 (8-ounce) can crushed pineapple, well drained

1/2  cup sugar (can use a little more it will depend if you are using sweetened crushed pineapple)

INSTRUCTIONS:———————————

In a saucepan melt the butter, then stir in the flour until smooth.

Gradually add in the orange juice, then stir in the orange peel,  drained crushed pineapple and sugar stirring constantly; bring to a simmer then reduce heat to low and cook stirring for about 2 minutes or until thickened.

Cool completely.

Spread over sweet roll dough, roll up the dough then slice.

Easy and sooo good!

SERVINGS 6-8

INGREDIENTS:

• 1/4 cup sugar
• 1/3 cup chopped walnuts
• 1/4 to 1/3 cup golden raisins
• 2 tablespoons butter, melted
• 2-4 teaspoons grated lemon peel
• 1  (12 ounce) tube refrigerated buttermilk biscuits

GLAZE:

• 1/2 cup confectioners’ sugar
• 1 tablespoon lemon juice

Instructions:———————–

• Preheat oven to 400 degrees F.
• Grease a 9-inch round baking pan.
• In a large bowl combine the first five ingredients.
• Separate biscuits and cut each into quarters; toss with sugar mixture, then place in baking pan.
• Bake for20-25 minutes or until golden brown.
• Immediately invert onto a wire rack.
• In a small, bowl whisk the glaze ingredients until smooth; drizzle over warm coffee cake.

Plan slightly ahead the bread pudding needs to be chilled for at least 2 hours or more before baking…

This recipe was tested and developed using stated amounts of milk and heavy cream, for best results changing the amounts is not recommended, light cream such as half and half can be use used in place of full-fat milk

Serve this with my caramel sauce

Servings 12

Ingredients:

14  slices (8 cups) French bread, cubed (use regular size slices and bread must be 1 or 2 days old)

1 cup raisins (can omit is desired)

9 large eggs

2-1/2 cups full-fat milk (can use half and half cream, do not use fat-free half and half)

1-1/2 cups heavy whipping cream

1 cup sugar

3/4 cup melted butter

1 tablespoon vanilla

1-1/2 to 2 teaspoons ground cinnamon

Instructions:

Grease a 13 x 9-inch baking dish.

Sprinkle the bread cubes and raisins into the baking pan.

In a large bowl whisk eggs, then add in all remaining ingredients until well blended and no sugar granules remain; pour evenly over the bread then gently press down with hands or back of a spoon to make sure all the bread is saturated in the cream mixture.

Refrigerate at least 2 hours.

Preheat oven to 350 degrees F.

Bake uncovered for 40-45 minutes or until a knife inserted in the middle comes out clean.

Allow to stand for 10 minutes before slicing, then serve with caramel sauce.

Notes from our test kitchen; for a crispier bread place the slices under the broiler and toast before topping with the spread, you could divide the spread between 2 loaves if desired or use 1-1/2 loaves of bread

Yield one 1-pound loaf

Instructions:

1 cup mayonnaise (do not use salad dressing)

1 cup very soft butter

1/2 teaspoon garlic powder (or can use 1 large garlic clove, minced)

4 cups shredded mozzarella cheese

6 green onions, finely chopped

1 (8-ounce) can mushroom stems and pieces, well drained (hand-squeeze out any excess moisture)

1 (4-1/4 ounce) can sliced black or green olives, well drained and finely chopped (hand-squeeze out any excess moisture)

1 (1-pound) loaf unsliced French bread

Instructions:————————————

Preheat oven to 350 degrees F.

Prepare an ungreased 15 x 10-inch baking sheet.

In a large bowl combine the mayonnaise with butter and garlic.

Mix in the next 4 ingredients.

Slice the bread in half lengthwise.

Place both halves on the baking sheet.

Spread with cheese mixture onto the cut sides of the bread.

Bake for 10-15 minutes or until the cheese has melted.

Yield two (5 x 3-inch) mini loaves

Ingredients:

1 cup all-purpose flour

1/2 teaspoon baking soda

1/8 teaspoon baking powder

1/2 teaspoon salt

1/4 to 1/2  teaspoon ground cinnamon

1 large egg

1/3 cup vegetable oil

1 teaspoon vanilla

2/3 cup sugar

1 medium ripe banana, mashed

1 (8-ounce) can crushed pineapple, well drained

1/3 cup chopped toasted walnuts, optional

Instructions:————————————-

Preheat oven to 350 degrees F.

Grease two 5 x 3-inch mini loaf pans.

In a large bowl combine the flour with next 4 dry ingredients.

In another bowl whisk egg with oil, vanilla and sugar until smooth and combined, then mix in the mashed banana; using a wooden spoon mix into the dry ingredients just until combined (do not over mix treat the batter like mixing a muffin)

Fold in the crushed pineapple and nuts.

Divide the batter evenly between the two loaf pans.

Bake for 40 minutes or until the loaves test done.

Cool for 5 minutes before removing to wire racks.

Using bacon bits in a jar makes this a snap to put together, this is best served right away or warm

Servings 8-10

Ingredients:

12 to 14 bacon slices, diced

2 (12 ounce) tubes Pillsbury refrigerated buttermilk biscuits

2-1/2 cups shredded mozzarella cheese (or can use half each mozzarella and cheddar cheese, can use a little more)

1 tablespoon dry Italian salad dressing mix

1 tablespoon vegetable oil

Instructions:————————————–

Preheat oven to 375 degrees F.

Grease a 10-inch fluted tube pan.

In a large skillet over medium heat cook the diced bacon (do not cook until very crisp) remove to a paper towel soak up the fat (discard the fat from the skillet, although I always keep my bacon fat in the fridge).

Separate the biscuits then cut each biscuit into quarters.

In a large bowl combine the shredded cheese with the dry dressing mix, oil and cooked bacon.

Place half of the biscuit pieces into the fluted tube pan; sprinkle with half of the cheese mixture.

Top with remaining half of the biscuits pieces then remaining cheese mixture on top.

Bake for 25-30 minutes or until golden brown.

Cool for 5-10 minutes then invert to a plate.

Serve immediately.