I call this a cinnamon bun because it really does taste like a gooey cinnamon bun! plan ahead this needs to be refrigerated for at least 6 hours or overnight, this makes a great light dinner I sometimes prepare in the morning and bake it at dinner time…

To take this yet to another level use slices of day old cinnamon buns in place of the French bread

Servings 6

INGREDIENTS:

2 tablespoons corn syrup

3/4  cup butter (no substitutes)

1-1/2 to 2 teaspoons cinnamon

1-1/2 cup brown sugar, packed

12 slices French bread (use 1 to 2 day old bread for this, depending on the size of the bread slices you may need a few more to fit into the pan)

1/4 teaspoon salt

7 large eggs

1-1/2 cups light cream (such as half and half)

1 teaspoon vanilla or maple extract

INSTRUCTIONS:—————————————-

Grease or butter a 13 x 9-inch baking  pan.

In a small saucepan combine corn syrup with butter, cinnamon and brown sugar; simmer over low heat stirring constantly until the sugar is dissolves and the mixture looks “syrupy” (the cinnamon will incorporate after a few minutes of stirring).

Pour the syrup mixture into the bottom of the baking pan.

Place 6 slices of bread over the syrup mixture.

In a bowl whisk the eggs with light cream, vanilla and salt; pour half over the top of the bread.

Place the remaining 6 slices of bread over the syrup, then pour the remaining egg mixture over the top making certain that all the bread is covered with the egg mixture.

Cover the pan with plastic wrap and refrigerate for minimum 6 hours or overnight.

When ready to bake preheat oven to 350 degrees F.

Bake uncovered for 45 minutes.

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Using a processor to blend the flour and butter insures for a light flakey biscuit and makes these a snap to make!

Notes from our test kitchen; make certain to have the butter very cold,  before using, it is recommended to cut into small pieces and freeze for about 10 minutes, garlic lovers add in 1/2 teaspoon garlic powder

Yield 8-10 biscuits

Ingredients:

1 cup all-purpose flour

3 teaspoons baking powder

3-4 teaspoons sugar

1/4 teaspoon cream of tartar (do not omit!)

1/4 teaspoon salt

1/4 cup very cold butter, cut into small pieces

1/3 cup shredded cheddar cheese (can use up to 1/2 cup)

1/2 cup milk

3 tablespoons melted butter

Instructions:—————————————-

Preheat oven to 400 degrees F.

Set oven rack to second-lowest position (this is important or the bottoms will bake out very dark).

Generously grease a medium baking sheet.

In a processor combine flour, baking powder, sugar, cream of tartar and salt (if you are adding in the garlic powder add it in now) process for a few seconds to combine.

Add in the cold butter cubes and process for about 5-6 seconds or until combined with the flour.

Transfer the mixture to a medium bowl.

Mix in the cheddar cheese.

Add in milk and using a spoon gently mix until combined (do not over mix!).

Using a tablespoon drop mounds of dough onto baking sheet (you should have about 8-10 dough mounds).

Using your hands lightly press down the dough to remove any tiny points that are sticking up in the dough (these tend to over darken and get hard when baked).

Bake for about 10-12 minutes (these don’t take long to bake do not bake until dark brown or biscuits will be dry baking time should be no more than 12-13 minutes).

Immediately generously brush the melted butter over each biscuit.

I prefer a sweeter shortcake so I use about 1/3 cup of sugar but you may of coarse use as much as you wish after you make these a few times you will know the amount of sugar that you like, make certain to remove some of the larger lumps from the Bisquick mix before starting you will have a lighter textured shortcake…  add in some chopped fresh strawberries or fresh blueberries if desired just mix into the dry ingredients

If desired you may slice in half  layer with fresh strawberries and strawberry glaze top with remaining crust and whipped cream

Notes from our test kitchen; this recipe was tested using original Bisquick baking mix I cannot promise the same results using a clone/copycat mix

Yield 8 shortcakes (the addition of fresh fruit will yield more)

Ingredients

2-1/3 cups original Bisquick Baking Mix

1/4 to 1/3 cup sugar

1/2 teaspoon cinnamon, optional

1/2 cup light cream or milk

3 tablespoons melted butter (no substitutes)

Instructions:—————————————–

Preheat oven to 400 degrees F.

Set oven rack to second-lowest position.

Generously grease a baking sheet.

In a large mixing bowl combine the baking mix with sugar and cinnamon (breaking up the large lumps in the baking mix using a fork you do not have break all of them).

Drizzle the melted butter and the cream or milk over the mixture; toss gently using a wooden spoon until just combined (small lumps in the mixture are okay).

Using a heaping tablespoonfuls drop the dough onto the baking sheet allowing about 2-inches between the dough.

Bake for about 10-12 minutes.

This will also work using 2 cups fresh or frozen cranberries for the best texture use Granny Smith apples…  if you prefer less topping reduce to 1 cup flour/1 cup oats/2/3 cup brown sugar and 1/2 cup cold butter, I prefer to use more topping…

to save time you may mix the topping cover and refrigerate until ready to use, serve this warm topped with vanilla ice cream

Servings 8

Ingredients:

TOPPING:

1-1/2 cups all purpose flour

1-1/2 teaspoons cinnamon

1-1/2 cups old-fashioned oats

1 cup brown sugar

3/4 cup cold butter, cut into small pieces

FRUIT LAYER:

8 medium Granny Smith apples, peeled cored and thinly sliced

2 cups fresh blueberries (pick out any white/light colored berries and discard)

1-1/4 cups sugar

7 tablespoons all-purpose flour

1-1/2 teaspoons cinnamon

1/4 teaspoon ground nutmeg

7 tablespoons cold butter, cut into small pieces

Instructions:————————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

For the topping; in a bowl combine the flour with cinnamon, oats and brown sugar; add in the cold butter

Using fingers mix until resembles coarse meal, then place in refrigerator while preparing the fruit mixture.

For the fruit layer; in a large bowl combine the sliced apples with fresh blueberries, sugar, flour, cinnamon and nutmeg; toss to combine until well coated, then mix in the 7 tablespoons cold butter cubes.

Transfer to baking pan.

Crumble/sprinkle the topping mixture evenly over the top.

Bake for 1 hour or until apples are desired tenderness (if the topping is browning too much then cover with foil).

Cool slightly then serve with vanilla ice cream.

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This is equally suited for brunch or supper this hearty breakfast pie really only requires a side salad…

plan ahead you will need to soak the shredded potatoes in water for a few hours to remove some of the excess starch this will insure that the potatoes remain crispy while baking or you may do this one day ahead and place in the refrigerator until ready to use, if you are not a garlic lover you may omit or you may increase amount to taste… seriously is there anyone who doesn’t like garlic?

Servings 8

Ingredients:

1 pound russet potatoes, coarsely shredded

1/2 pound bacon, diced

1/2 small green bell pepper, seeded and chopped

1/2 small red bell pepper, seeded and diced

1 small onion, chopped

3 garlic cloves, minced

8 large eggs

1 teaspoon seasoned salt, divided (can use more or use white salt)

1/2 teaspoon fresh ground black pepper, or to taste

pinch cayenne pepper, optional

1-1/2 cups shredded cheddar cheese

Instructions:—————————————

Place the shredded potatoes into a bowl then cover with cold water; set aside at room temperature for at least 2-3 hours or do this one day in advance and refrigerate the potatoes.

Butter a 10-inch deep-dish pie plate using about 2 tablespoons soft butter.

In a medium skillet cook the diced bacon until crisp; remove to a plate and drain some of the oil (leave at least 3 tablespoons or a little more bacon fat in the skillet).

Add in the bell peppers and onion and saute over medium-high heat until softened (about 4 minutes).

Add in garlic and cook stirring for about 2 minutes.

In a large bowl whisk eggs.

Remove the shredded potatoes from the water and hand-squeeze out as much water as possible then add to beaten eggs in the bowl.

Add in cooked bacon and the veggie mixture (including the bacon fat from the skillet).

Season with 1/2 teaspoon salt, black pepper and cayenne.

Pour into the buttered pie plate.

Sprinkle the cheese on top, then sprinkle the remaining 1/2 teaspoon seasoned salt over the cheese.

Bake in a preheated 350 degrees F for 45 minutes or until just set.

This makes a wonderful moist coffee cake with very little effort, a family favorite that goes back years!

Servings 12

Ingredients:

2 cups all-purpose flour

1 teaspoon baking soda

1 cup sugar

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/4 cup cooking oil (such as vegetable or canola oil)

1 large egg

1 cup buttermilk

1/2 to 3/4 cup raisins or chopped walnuts

CINNAMON FILLING:

1/2 cup cugar

2 teaspoons cinnamon

Instructions:

Preheat oven to 350 degrees F.

Grease a loaf pan.

In a small bowl combine the filling ingredients.

In a large bowl combine flour, baking soda, sugar, cinnamon and salt; add in oil, egg and buttermilk; beat until well combined.

Mix in the raisins or nuts.

Pour 1/2 of the batter into the loaf pan, then sprinkle 1/3 of the cinnamon/sugar mix over the batter.

Repeat two more times (ending with the cinnamon/sugar mixture on top)

Bake for 50-60 minutes.

Cool in pan for about 8-10 minutes then remove to a wire rack to cool completely.

Drizzle with vanilla glaze if desired.

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I most always make this with my red ripe garden plum tomatoes, you could use all Swiss or all cheddar the mixture really gives it a nice flavor, this is wonderful to serve at a ladies luncheon or a baby shower!

Servings 6-8

INGREDIENTS:

1  prepared bottom pie pastry (to fit a 9 or 10–inch deep-dish pie plate)

1 egg white, lightly beaten

2 cups red rip, firm plum tomatoes, coarsely chopped (I use two tomatoes)

1 teaspoon seasoned salt (can use white salt)

1/2 teaspoon fresh ground black pepper, or to taste

1/2 teaspoon dried basil (rubbed between fingers to release the flavors)

1 large green onion, chopped

1-1/2 cups shredded cheddar cheese, divided

3/4 cup shredded Swiss cheese

2 tablespoons all-purpose flour

1 cup evaporated milk

1/2 teaspoon garlic powder

2 large eggs

INSTRUCTIONS:———————————————

Preheat oven to 375 degrees F.

Set oven rack to bottom position.

Fit the pastry into pie plate, then trim the pastry to 1/2-inch beyond the pie plate.

Flute the edges.

Brush a small amount of  egg white over the pastry (do not use too much only about 3-4 teaspoons use just enough to lightly cover the pastry).

Bake the pastry shell for 10 minutes; remove and cool slightly.

Sprinkle the chopped tomatoes over the partially baked crust, then sprinkle with salt, black pepper and basil.

Top/sprinkle with green onions, Swiss cheese and 3/4 cup shredded cheddar cheese (save the remaining 3/4 cup to sprinkle on at the end of cooking).

In a bowl whisk the flour with evaporated milk, garlic and eggs until smooth and well combined.

Pour over the top of the filling.

Bake for 40-45 minutes or until a knife inserted in the middle comes out clean (try not to over bake).

Immediately sprinkle the remaining 3/4 cup cheddar cheese on top of the pie and allow to melt.

Allow to sit for 15 minutes before slicing