Bake or Break Recipes » breakfast

Raspberry Cream Cheese Buns

Jennifer — Wed, 08 Apr 2009 20:58:00 +0000

Recipe from The Buttercup Bake Shop Cookbook.

1 cup + 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/4 cup milk
1/4 to 1/3 cup raspberry preserves

Preheat oven to 350°. Grease and flour a large (1-cup capacity) 12-cup muffin tin.*

Combine 1 cup flour, baking soda, baking powder, and salt.

Beat cream cheese, butter, and sugar on low speed of an electric mixer until fluffy, about 2-3 minutes. Beat in eggs, one at a time. Mix in vanilla. Add dry ingredients, alternating with milk. Add remaining 3/4 cup flour and mix until combined.

Spoon batter into muffin cups. Top with 3 small dollops of preserves and swirl into the batter using a small knife.

Bake for 20-25 minutes,* or until a pick inserted into the center comes out clean. Do not overbake.

Makes 12 buns.*

*For regular sized muffin tins, decrease baking time by 2-3 minutes. Makes about 20 buns.

Chocolate Monkey Bread

Jennifer — Tue, 21 Oct 2008 02:37:54 +0000

Read and see more at Bake or Break. Recipe from Paula Deen.

1 & 3/4 cups granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1 cup butter, melted
2 12-ounce cans refrigerated biscuits, cut into fourths

Preheat oven to 350°. Lightly grease/spray a 10-cup Bundt pan.

Combine sugar, cocoa, and cinnamon. Set aside.

Dip quartered biscuits into melted butter. Dredge in sugar mixture. Layer biscuits in pan.

Bake for about 1 hour. Cover with aluminum foil, if necessary, to avoid excess browning.

Cool in pan 10 minutes. Invert onto plate and serve.

Chocolate Chip Muffins

Jennifer — Wed, 23 Apr 2008 04:11:42 +0000

Read and see more about these at Bake or Break. Recipe from McCormick.

1 & 1/2 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1/2 cup unsalted butter, melted & slightly cooled
1/2 cup milk
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

Preheat oven to 375°. Lightly grease or line 12 muffins cups.

In a large bowl, mix flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. Set aside.

In a separate bowl, beat the eggs. Stir in melted butter, milk, and vanilla. Add to flour mixture, stirring just until dry ingredients are moistened. Stir in chocolate chips. Spoon batter into muffin cups, filling each about 2/3 full.

Bake for 20-22 minutes, or until a toothpick inserted into a muffin comes out clean. Serve warm.

Cinnamon-Apple Scones

Jennifer — Tue, 08 Jan 2008 01:23:27 +0000

Read and see more about these at Bake or Break. Recipe from The Foster’s Market Cookbook.

4 & 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 & 1/2 cups (3 sticks) cold unsalted butter, cut into 1/4-inch pieces
1 & 1/4 cups plus 2 tablespoons buttermilk
1 tablespoon ground cinnamon
2 cups peeled, chopped Granny Smith apples
1 large egg, beaten
2 tablespoons milk
cinnamon sugar (1/2 cup granulated sugar + 2 tablespoons ground cinnamon)

Preheat oven to 400°. Line or lightly grease 2 baking sheets and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry blender until the mixture resembles coarse meal. (Alternately, use a food processor with a metal blade to cut in the butter.) Stir in cinnamon and chopped apples. Do not overwork the dough.

Add 1 & 1/4 cups of buttermilk. Mix until combined and the dough begins to stick together. Add remaining buttermilk if dough is too dry.

Turn the dough out onto a lightly floured work surface. Roll or pat dough into two 6-inch rounds about 1 & 1/2 inches thick. Cut each round in half, then cut each half into 3 triangles. Place on baking sheets.

Mix together beaten egg and milk. Brush the tops of the triangles with egg wash. Then, sprinkle with cinnamon sugar. Bake 25 to 30 minutes, or until golden brown and firm to the touch. Serve immediately.

Quick Sticky Biscuits

Jennifer — Wed, 02 Jan 2008 05:32:15 +0000

Read and see more about these decadent biscuits at Bake or Break.

Pecan Sauce

1 cup firmly packed light brown sugar
1/2 cup dark corn syrup
3/4 cup unsalted butter
1 & 1/2 cups chopped pecans, toasted

Spray a 9″x 13″ pan with cooking spray. Set aside.

Place brown sugar, corn syrup, and butter in a saucepan. Cook over low heat. When butter is melted, increase heat to high and bring to a gentle boil. Cook 3-5 minutes, until thickened. Stir in pecans. Pour into pan and spread evenly. Set aside.

Biscuits

4 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon baking soda
1 & 1/2 teaspoons salt
1 cup very cold or frozen unsalted butter, cut into 16 pieces
1 & 1/2 to 2 cups buttermilk

Preheat oven to 425°.

Sift together twice the flour, baking powder, baking soda, and salt. Cut in the butter using a pastry blender. Blend until mixture mostly looks like coarse crumbs, with some of the butter the size of small peas.

Make a shallow well in the center of the flour mixture. Pour in 1 & 1/2 cups of buttermilk. Blend with a fork to form a soft dough. If dough is too dry, add the remaining 1/2 cup of buttermilk.

Turn the dough onto a lightly floured surface. Knead a few times, then pat into a 3/4-inch thick rectangle. Using a sharp knife, cut the dough into 12 square biscuits.

Topping

1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted

Stir together sugar and cinnamon. Brush the tops of the biscuits with about half of the melted butter. Sprinkle with about half of the cinnamon-sugar.

Place the biscuits, cinnamon-sugar side down into the pan. Brush the tops (that were the bottoms) of the biscuits with remaining butter and sprinkle with remaining cinnamon-sugar.

Bake about 15-17 minutes. The biscuits should be golden brown and puffy, and the pecan sauce should be bubbling around the biscuits.

Cool slightly, then invert onto a serving plate. Remove pan to allow sauce to fall around the biscuits. Scrape any remaining sauce from the pan onto the biscuits. Serve immediately.

Make 12 biscuits.

Cinnamon Swirl Rolls

Jennifer — Thu, 25 Oct 2007 03:42:55 +0000

Recipe from Cuisinart. Read more about these at Bake or Break.

Bread

2/3 cup milk, warmed to 80-90 degrees
3 large eggs, at room temperature
6 Tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1 teaspoon salt
1 & 1/2 teaspoons vanilla extract
4 cups bread flour
2/3 cup cornstarch
2 & 1/4 teaspoons active dry yeast

Place ingredients in bread pan with kneading paddle. Select Dough/Pizza Dough and large size. Press start. When cycle is completed (mixing, kneading, and rising), remove dough and punch down. Divide into 2 equal portions. Rest for 10 minutes.

Filling

1/2 cup packed brown sugar
1/4 cup granulated sugar
2 & 1/2 Tablespoons cinnamon
4 Tablespoons unsalted butter, melted

Combine sugars and cinnamon until well blended. Set aside.

Spray 2 10″ round cake pans.

Roll dough into 12″ wide rectangles, about 1/2-inch thick. Brush each rectangle with melted butter to within 1 inch of one long side and to the edge of the other sides. Sprinkle with cinnamon-sugar mixture. Roll up, jelly-roll fashion, ending with the unbuttered side. Pinch along long side to seal. Cut with a serrated knife into 12 equal portions. Arrange in pans and cover with plastic wrap. Let rise for 35 to 40 minutes. Preheat oven to 350 degrees.

Bake for about 25 minutes, or until puffed and hollow-sounding when tapped.

Cream Cheese Frosting

4 ounces cream cheese, softened
1/4 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 & 1/2 cups powdered sugar, sifted
1 Tablespoon milk

Combine ingredients until smooth.

Let rolls cool about 20 minutes before spreading or drizzling frosting.

Banana Nut Muffins

Jennifer — Tue, 26 Jun 2007 16:02:18 +0000

2 cups spelt flour
1 teaspoon salt
2 teaspoons baking soda
2/3 cup canola oil
1 cup turbinado sugar
1 & 1/2 cups ripe mashed banana
3 eggs, beaten
1/2 cup chopped nuts

Preheat oven to 350 degrees. Spray/grease muffin pans.Combine flour, salt, and baking soda in a small bowl and set aside. In a separate bowl, combine oil, sugar, banana, and eggs. Add the flour mixture to the wet mixture, making sure not to overmix. Stir in nuts.Fill muffins pans about 3/4 full. Bake for 20-22 minutes or until done.

Martha’s Classic Crumb Cake

Jennifer — Mon, 25 Sep 2006 04:15:03 +0000

Recipe from Martha Stewart’s Baking Handbook. Read about it here.

Classic Crumb Cake

10 tablespoons butter, softened
2 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 & 1/4 cups sour cream
1 teaspoon vanilla extract
Crumb Topping
confectioners’ sugar (optional)

Preheat oven to 350 degrees. Butter a 9″x13″ pan and set aside.
Mix together flour, baking powder, baking soda, and salt. Set aside.
Beat butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, mixing well after adding each one. Add vanilla. Add flour mixture and sour cream. Mix just until blended.
Spread batter evenly into pan. Top with crumb topping. Bake for 35 to 40 minutes or until done. Turn the pan once during baking. Cool on a wire rack. Dust with confectioners’ sugar.

Crumb Topping

3 cups all-purpose flour
1 cup packed light brown sugar
1 tablespoon ground cinnamon
1 & 1/2 teaspoons coarse salt
1 & 3/4 cups unsalted butter, softened

Combine flour, sugar, cinnamon, and salt. Cut in the butter with a pastry blender or a fork. When well mixed, the mixture should form large, moist clumps.

Cinnamon Pecan Muffins

Jennifer — Sun, 24 Sep 2006 03:53:06 +0000

Original recipe here. Read about it here.

1 & 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup chopped pecans, lightly toasted
1 egg
1/2 cup milk
1/4 cup vegetable oil

Preheat oven to 375 degrees. Grease/spray 9 muffin cups and set aside.
Mix together flour, sugar, baking powder, cinnamon, and salt until well blended. Stir in pecans. In a separate bowl, combine egg, milk, and oil. Add wet ingredients to dry ingredients. Stir just until blended. Do not overmix. Fill muffin cups with batter, and bake for about 15 minutes or until done.

Cream Cheese Biscuits & Chocolate Gravy

Jennifer — Sun, 10 Sep 2006 05:25:21 +0000

Biscuit recipe from Paula Deen. Read about it here.

Cream Cheese Biscuits

2 cups Bisquick
4 ounces cream cheese, softened
1 tablespoon (approximate) milk

Preheat oven to 375 degrees. Combine Bisquick and cream cheese with a pastry blender. Add enough milk to moisten mixture. On a lightly floured surface, roll out dough to desired thickness. Cut out biscuits and place on greased/sprayed baking sheet. Bake for 12 to 15 miuntes or until browned.

Chocolate Gravy

1/3 cup sugar
1 & 1/2 tablespoons all-purpose flour
1 & 1/2 tablespoons cocoa
1/2 cup milk
1/2 cup water
1/4 cup butter
1 teaspoon vanilla extract

In a small saucepan over medium heat, whisk together sugar, flour, cocoa, milk, and water. While stirring constantly, bring to a boil. Continue stirring until thickened. Stir in butter and vanilla.