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Quick Homemade Cinnamon Rolls

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Quick Homemade Cinnamon Rolls
Course: Breakfast
Cuisine: American
Keyword: cinnamon roll recipe, homemade cinnamon rolls, quick cinnamon rolls, Quick Homemade Cinnamon Rolls
Author: Diane and Tracy
Ingredients
Cinnamon Rolls
  • 1/2 cup warm water
  • 2 packets yeast
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 2 tsp. salt
  • 2 eggs
  • 5 cups flour
  • softened margarine
  • brown sugar (to taste)
  • cinnamon (to taste)
  • chopped pecans (optional)
  • raisins (optional)
Icing
  • 1 1/2 cups powdered sugar, sifted
  • 2 Tbsp. butter, melted
  • 2 tsp. vanilla
  • 4 Tbsp. heavy cream (can substitute milk or half and half)
Instructions
Cinnamon Rolls

  1. Mix all ingredients well. Let rise in same bowl.

  2. Roll out onto floured board. Dough will be very sticky, additional flour may be needed.

  3. Spread softened margarine over the top.

  4. Sprinkle brown sugar and cinnamon over the top.

  5. Add pecans and/or raisins if desired.

  6. Roll up the dough and chill.

  7. Slice with serrated knife.

  8. Place on cookie sheet. Bake for 20 minutes and 350 degrees.

Icing

  1. Combine your melted butter, vanilla and milk in a large mixing bowl. Mix until smooth while sifting in your powdered sugar.

  2. Drizzle icing over the top of your cinnamon rolls. Serve hot.

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Mom Romeo’s Bread Pudding

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Mom Romeo’s Bread Pudding
Course: Side Dish
Cuisine: American
Keyword: bread pudding
Author: Juanita
Ingredients
  • 6 slices bread
  • 3 cups milk
  • 3 eggs
  • 1 1/2 cups sugar (can add more)
  • 1 tsp. vanilla
  • 1 cup raisins (floured)
  • 1/2 – 1 tsp. ground nutmeg
Sauce
  • 1 pkg. vanilla pudding (made as directed on package)
  • 1/2 cup milk
Instructions

  1. Bring milk to a boil to scalding.

  2. In a bowl beat your eggs.

  3. Stir in your sugar and beat.

  4. Add scalded milk and mix thoroughly.

  5. Break the bread into small pieces and add to milk mixture.

  6. Add vanilla and raisins. Stir gently.

  7. Pour into greased casserole dish and sprinkle nutmeg over the top.

  8. Cook at 350 degrees for 20-25 minutes, until puffed and browned.

  9. Make your sauce by making your vanilla pudding as directed on the package, except you will add an extra 1/2 cup more of milk than the package calls for.

  10. Pour sauce over bread pudding and serve.

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Homemade Banana Bread

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Homemade Banana Bread
Prep Time
10 mins
Cook Time
40 mins
 
Course: Breakfast
Cuisine: American
Keyword: 10 minute prep, banana bread
Author: Juanita
Ingredients
  • 3-4 very ripe bananas, mashed
  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1 tsp. baking soda
  • 1/2 cup nuts
Instructions

  1. Cream the shortening and sugar.

  2. Add eggs and banana. Stir to combine.

  3. Add the flour and baking soda and stir.

  4. Fold in the nuts.

  5. Pour into two small or one large loaf pan, filling halfway.

  6. Bake at 250 degrees for 40 minutes.

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Caramel Bread Pudding (Regular and Low Calorie Versions)

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Caramel Bread Pudding (Regular and Low Calorie Versions)

This recipe includes both our regular and a low calorie version of this Caramel Bread Pudding.

Course: Dessert
Cuisine: American
Keyword: caramel bread pudding, low calorie bread pudding, low calorie caramel bread pudding
Author: Steve
Ingredients
  • 10-12 slices stale bread, hot dog buns, etc.
  • 1 1/2 cups water
  • 1 1/2 cups brown sugar (substitute Splenda Brown Sugar for low cal version)
  • 1 cup sugar ((substitute Splenda Sugar for low cal version)
  • 5 eggs, lightly beaten
  • 2 1/2 cups whole milk (substitute 2 percent for low cal version)
  • 1/2 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/8 tsp. salt
  • 1/2 cup maple syrup (substitute sugar free syrup for low cal version)
Optional Topping
  • 1/4 cup butter
  • 1 tsp. brown sugar
Instructions

  1. Preheat your oven to 350 degrees.

  2. Place bread in a large mixing bowl.

  3. Combine water and brown sugar. Pour over bread and set aside for 10 minutes.

  4. Combine remaining ingredients in a mixing bowl. Pour over bread mixture.

  5. Bake uncovered at 350 degrees for 50-60 minutes, or until toothpick inserted in center comes out clean.

  6. Serve warm or cold.

  7. If you want to use the topping melt your butter and mix in the brown sugar. Pour over top.

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Zucchini Carrot Bread

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Zucchini Carrot Bread

Zucchini and carrots add loads of moisture to this quick bread so it should be stored in the refrigerator if you are not eating/finishing it in 2 days

Course: Side Dish
Cuisine: American
Keyword: carrot bread, quick bread recipe, zucchini bread, zucchini carrot bread
Author: Linda
Ingredients
  • 1 1/2 cups all purpose flour
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 cup vegetable oil (can use coconut oil instead for a healthier version)
  • 1/4 cup applesauce (can use sweetened or unsweetened)
  • 1 large egg and 1 extra egg yolk
  • 1/2 cup brown sugar
  • 1/4 cup white sugar (if you use sweetened applesauce take out 1 Tbsp.)
  • 2 tsp. vanilla
  • 1 cup zucchini, grated
  • 3/4 cup carrots, grated
Glaze
  • 2 oz. cream cheese (room temperature)
  • 2 Tbsp. butter (room temperature)
  • 1/2 cup powdered sugar
  • 1 tsp. vanilla
  • pinch of salt
Instructions

  1. Preheat oven to 325 degrees.

  2. Spray 9×5 loaf pan with non-stick spray

  3. Mix in a small bowl your flour, cinnamon, nutmeg, baking soda, baking powder and salt.

  4. In a large mixing bowl, combine your oil, applesauce and eggs. Then add both sugars and vanilla and whisk until it is mixed well.

  5. Add your cinnamon mixture your egg mixture and stir until flour just disappears. Do not over mix.

  6. Add your zucchini and carrots to bowl and stir.

  7. Spread the batter into your loaf pan and bake 50-60 minutes. (mine took 50 min). Check with a toothpick in the center to see if it comes out clean.

  8. Cool for 15 minutes in the pan on a wire rack before removing.

  9. Prepare your glaze by placing your cream cheese and butter in a microwave safe bowl and microwave until soft enough to stir together, but not melted. (about 30-60 seconds)

  10. Add the remaining glaze ingredients and stir. Cover the top of your bread and serve.

  11. The glaze does add another flavor dimension, however you can skip the glaze if you are not going to finish the bread quickly and just eat it with cream cheese.

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Cinnamon Cranberry Apple Bread Pudding

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Cinnamon Cranberry Apple Bread Pudding
Course: Dessert
Cuisine: American
Keyword: apple bread pudding, cinnamon apple bread pudding, cranberry apple bread pudding
Author: Steve
Ingredients
  • 8 slices bread, torn into 1/2 inch pieces
  • 2 granny smith apples, peeled, cored and chopped
  • 1/2 cup dried cranberries
  • 2 cups milk
  • 1 cup sugar
  • 2 eggs
  • 4 tsp. ground cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. vanilla
Instructions

  1. Preheat your oven to 350 degrees.

  2. Mix milk, sugar, eggs, cinnamon and vanilla in a large bowl until well blended.

  3. Stir in remaining ingredients and set aside for 5 minutes.

  4. Pour into a 9×9 greased baking dish. Bake at 350 degrees for 45 minutes, or until toothpick inserted into the center comes out clean.

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Easy Pumpkin Muffins

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Easy Pumpkin Muffins

These two ingredient pumpkin muffins are easy, delicious and inexpensive – the trifecta. This recipe is perfect for celebrating Fall.

Course: Breakfast
Cuisine: American
Keyword: 2 ingredients, 5 minute prep, pumpkin muffin
Author: Linda
Ingredients
  • 1 spice cake mix, can substitute a yellow cake mix if you don't have the spice (we prefer Duncan Hines)
  • 15 oz. pumpkin puree (do not use pumpkin pie mix)
  • pecans or walnuts (optional)
  • raisins (optional)
Instructions

  1. Mix your cake mix (do not add any ingredients on the box, just use the mix itself) with the pumpkin puree using a mixer. Mix until well combined.

  2. Next add nuts or raisins if you want and mix well.

  3. The batter will be very stiff. Spoon into muffin cups or a sprayed muffin tin. Fill until 2/3rds full.

  4. Bake at 350 degrees for 18-22 minutes until toothpick comes out clean.

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Fluffy Muffins

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Fluffy Muffins
Prep Time
5 mins
Cook Time
20 mins
 
Course: Breakfast
Cuisine: American
Author: Randy
Ingredients
  • 1 cup milk
  • 1 egg, beaten
  • 1/4 cup shortening, melted
  • 2 cups flour
  • 3 tsp. baking powder
  • 3 Tbsp. sugar
  • 1/2 tsp. salt
Instructions

  1. Mix milk, egg, and shortening.

  2. Sift remaining ingredients together and lightly add to previous mixture. Do NOT beat.

  3. Pour batter into a greased muffin pans, 2/3 of the way full.

  4. Bake at 425 degrees for 20-25 minutes.

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Zellwood Corn Festival Corn Fritters

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Zellwood Corn Festival Corn Fritters
Prep Time
15 mins
Cook Time
3 mins
 

Here's a recipe for corn fritters that taste just like the ones they used to serve during Florida's Zellwood Corn Festival.

Course: Side Dish, Snack
Cuisine: American
Servings: 9 people
Author: Randy
Ingredients
  • 6 ears fresh corn
  • 1 cup milk
  • 1 1/2 cups all purpose flour
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 egg, beaten
  • oil for frying
Instructions

  1. Remove the husks and silks from the fresh corn, then rinse.

  2. Cut off the kernels, holding the knife at a slight angle.

  3. Sift together all purpose flour, baking powder and salt.

  4. Combine your beaten egg with your milk and corn kernels. Add to your dry ingredients and mix until your flour is just moistened.

  5. Drop your batter by Tablespoons into your deep fryer set to 375 degrees and fry until golden brown, about 3 minutes.

  6. Drain fritters on paper towels, then serve.

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Pumpkin Bread

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Pumpkin Bread
Prep Time
15 mins
Cook Time
1 hr 15 mins
Resting Time
20 mins
Total Time
1 hr 30 mins
 

Here's a moist and tasty bread that tastes and smells like pumpkin pie. Makes two loaves.

Course: Side Dish
Cuisine: American
Servings: 12
Author: Tracy
Ingredients
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 sticks melted butter
  • 2 eggs
  • 15 oz can of pumpkin
  • 2 cups sugar
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1 tsp nutmeg
Instructions

  1. Preheat oven to 325 degrees.

  2. Mix flour, salt, baking soda, baking powder, allspice, cinnamon and nutmeg in medium bowl. Put aside.

  3. In large bowl, mix egg, butter and sugar. Stir well.

  4. Add pumpkin to large bowl and mix.

  5. Add flour mix to large bowl, stirring while adding.

  6. Spray two bread pans. Add mix evenly to both pans.

  7. Cook for 65-75 minutes, until toothpick comes out dry.

  8. Cool in pans on cooling rack for 10 minutes.

  9. Remove from pans and cool on cooling rack for at least 10 minutes.

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