Farm-Style Cinnamon Rolls
These cinnamon rolls are very easy to make. I particularly like them because they are not as sweet as most cinnamon rolls.
- 16-oz. pkg. frozen bread dough
- 1/4 cup butter, melted and divided
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 teaspoon cinnamon
Place dough in a well-oiled bowl, and let bread thaw and rise to almost double its size.
(To quickly thaw your dough, I put the frozen dough in the oiled bowl, covered it with plastic wrap tightly. Turn oven on to 200 degrees and when it has reached that temperature, turn oven off and put your bowl in the oven. When it has doubled in size, take out of oven and proceed with the rest of directions.)
Roll out dough on a floured surface to a 14″ x 10″ rectangle. Brush with 2 tablespoons butter; mix sugars together with cinnamon and sprinkle on dough.
Starting on one long side, roll up jelly roll style. Pinch seam together. Cut rolled dough into 12 slices for a 9 x 13-inch baking dish or into 9 slices for a 9 x 9-inch baking dish. Coat dish with one tablespoon butter. Arrange rolls in baking pan; brush with remaining butter. Cover and let rise in a warm place for 45 minutes to one hour.
Uncover and bake at 375 degrees for 20 to 25 minutes, until lightly golden.
“In Jesus, true and lasting transformation is possible.”
I think this is the best way to fix bacon. You do not have a mess on your stove and you can fix a quantity of bacon at the same time. Not only that, it stays flat and doesn’t curl and it comes out perfect every time.
- 12 slices bacon, thin or thick cut
Adjust an oven rack to the middle position and heat to 400 degrees. Arrange the bacon slices in a large, rimmed baking sheet. Roast until the fat begins to render, 5 to 6 minutes; rotate the pan from front to back. Continue roasting until the bacon is crisp and brown, 5 to 6 minutes longer for thin-sliced bacon, 8 to 10 minutes for thick-cut. Transfer with tongs to a paper towel-lined plate, drain, and serve.
Serves 4 to 6.
“Jesus prepares a place for us to live forever.”
This is a must for a brunch or an old country breakfast. Fix them with eggs and bacon and you have a very filling meal.
- 1 1/2 lbs. Yukon gold or red-skinned potatoes (medium-starch potatoes), scrubbed and cut into 3/4-inch pieces (4 medium)
- 4 tablespoons butter, divided
- 1 onion, minced
- 1/2 teaspoon garlic salt
- 1/2 teaspoon salt
Arrange potatoes in a large microwave-safe bowl, top with 1 tablespoon of the butter, and cover tightly with plastic wrap. Microwave on high until the edges of the potatoes begin to soften, 5 to 7 minutes, shaking the bowl (without removing the plastic wrap) to redistribute the potatoes halfway through cooking.
Meanwhile, melt 1 tablespoon more butter in a large nonstick skillet (I used cast iron) over medium heat. Add the onion and cook until softened and golden brown, about 8 minutes. Transfer to a small bowl.
Melt the remaining 2 tablespoons butter in the now-empty skillet over medium heat. Add the potatoes and pack down with a spatula. Cook, without moving, until the underside of the potatoes is brown, 5 to 7 minutes. Turn the potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce the heat to medium-low and continue cooking, stirring the potatoes every few minutes, until crusty, 9 to 12 minutes. Stir in the onion, garlic salt, salt, and pepper to taste. Serve.
“God can be trusted to guide us.”
Blender Apple Pancakes
I have been eating a soft diet for two weeks after my throat surgery and this really filled the bill. So quick and easy to make and just delicious. I made my own pancake mix but you can use any pancake mix or biscuit mix. This made 6 pancakes, but if you are feeding more people, double recipe.
- 1 egg
- 1 tablespoon sugar
- 1 tablespoon soft butter
- 1 medium apple, peeled and sliced
- 1 cup evaporated milk
- 1 cup pancake mix*
Place egg, sugar, butter, apple and milk in blender. Blend. Add pancake mix and blend. Heat griddle up to 350 degrees. Butter griddle, if desired, and then pour pancake batter on. Flip over when bubbles appear.
*Basic Pancake Mix
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Store in airtight container.
“A friend is the first person who comes in when the whole world has gone out.”
Cranberry Eggnog Scones
I had some extra eggnog leftover this year and decided to make these scones. Very easy to make and will be done in less than a half hour.
- 2 cups all-purpose flour (10 oz.)
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 5 tablespoons cold butter, cut into 1/4 inch cubes
- 1/2 cup dried cranberries
- 1 cup heavy eggnog
Preheat oven to 425 degrees.
Combine flour, baking powder, sugar and salt in mixing bowl. Whisk to combine. Cut in butter with pastry blender until it looks like course corn meal with a few slightly larger lumps. Stir in dried fruit and mix in. Add heavy eggnog and stir with spatula or fork till dough begins to form.
Pour out onto counter top and knead by hand till it comes together (it will be slightly sticky), only about 5 to 10 seconds. Pat into a round about 1 inch tall, cut in 8 wedges.
Place onto ungreased or Silpat lined baking sheet. May brush with cream and sprinkle with sugar, if desired. (I did both.) Bake 12 to 15 minutes till light brown. Cool on rack 10 minutes before serving. May serve warm or at room temperature. These freeze well.
You may also make these in the food processor. Be careful not to over process.
Makes 8 scones.
“God wants to hear your heart.”
Baked Oatmeal II
For all of you out there that don’t like oatmeal, I would say give this a try. It tastes different than making regular oatmeal. I love oatmeal and it is so good for you. Try a little before you go to bed and it makes you sleep like a baby.
This makes a large amount so I cut it in 12 portions, wrap each portion in plastic wrap and then freeze in a Ziploc bag. Take out of the freezer, unwrap, and put in a bowl. Pop in the microwave for a couple of minutes. Add additional milk and enjoy!
- 6 cups quick-cooking oats
- 1 cup sugar
- 1 cup packed brown sugar
- 2 teaspoons salt
- 1 teaspoon baking powder
- 2 cups milk
- 1 cup canola oil
- 4 eggs, lightly beaten
In a large bowl, combine all ingredients. (I used my mixer.) Pour into a greased 9 x 13 baking dish. Baked uncovered at 350 degrees for 30 to 35 minutes or until set.
Yields: 12 servings
“Everything belongs to God.”
Family Favorite Banana Bread
My daughter gave me strict instructions to get this recipe on my blog. This is the recipe I have made forever and I don’t know why I haven’t gotten it on before now. It is the best!!
- 1 stick unsalted butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed very ripe bananas (3 small to medium)
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1/2 cup chopped walnuts or pecans, optional
Preheat oven to 350 degrees. Butter a 9 x 5 x 3-inch loaf pan or several smaller pans.
Cream butter and sugar until light and fluffy in mixer. Add the eggs, beating well.
Add dry ingredients together and combine with the butter mixture. Blend well. Add bananas, sour cream and vanilla. Stir well. Stir in nuts, if using, and pour into the prepared pan.
Bake 60 to 70 minutes, until a cake tester comes out clean. (I bake mine 70 minutes and it comes out perfect). Turn out onto a rack to cool.
Note: I have also used 4 bananas and left out the sour cream and it is still very good.
Makes 1 large loaf or 4 small loaves.
“It is impossible to love Christ without loving others.”