Easy Sticky Breakfast Buns

Orange Sticky Buns and Cinnamon Sticky Buns

I found this picture on Pinterest, which linked to this recipe.  You do need to see the pictures, since I didn't use a Bundt pan.
And her pictures are awesome!  =)

Cinnamon Sticky Buns

• 2 cans of layered biscuits 
• ½ c. pancake syrup
• 3 Tbs. butter, melted
• ½ c. brown sugar, packed
• ½ tsp. cinnamon

In a measuring cup with line increments on the side, microwave and melt the butter.
Slowly pour in the pancake syrup.  It will not mix with the butter (the butter will float on top) and you will see when the syrup gets to ½ cup.  (saves another bowl to wash)
Mix butter and syrup together, and re-microwave for 30 or more seconds to make the syrup thinner.
In another measuring cup with lines (allow room for stirring), measure out the brown sugar, add the cinnamon, and mix.

Pour half the syrup mixture into the bottom of your cake pan or dish (the original recipe uses a Bundt pan, which is awesome!) then sprinkle in half the cinnamon-sugar mixture.
Place the biscuits in the dish so they are kind of leaning against the next one.  I dipped one side of the biscuit into the syrup that is in the bottom of the dish before placing it against the previous biscuit so there would be some syrup between.
Pour on the rest of the syrup and butter, then sprinkle on the rest of the cinnamon-sugar mixture.  This will give a little crunch.  =)
Bake at 375° for 20 minutes if you use a Bundt pan.*  (Grands biscuits will take longer)
Turn out on plate so that the sticky is now on top.

Orange Sticky Buns

• 2 cans of layered biscuits
• ½ c. (1 stick) butter, melted
• 1 c. sugar
• 2 oz. orange juice

Melt butter in microwave.
Mix in sugar then microwave one more minute, or until sugar is dissolved.
Add in orange juice and stir.

Place the biscuits in the dish so they are kind of leaning against the next one.  I dipped the whole biscuit into the mixture that is in the bottom of the dish before placing it against the previous biscuit.
The butter will make the biscuits slippery, so you'll need to adjust after you get enough in there to make them stand on end.  Actually, they just lean.  =)
This recipe will have more liquid than the cinnamon one, but in the end, it all ends up being about the same stickiness as the cinnamon buns.
Bake at 375° for 20 minutes if you use a Bundt pan.*  (Grands will take longer)
Turn out on plate so that the sticky is now on top.

All it needs is a fork.  =)

For my dd's 17th birthday, she had a sleepover and wanted a special breakfast, and this is what she wanted.  So I made half a recipe of each.
I used 7-inch round Corelle baking dishes.  Since there is no hole in the middle as there is in a Bundt pan, I worried about the liquid collecting there, and hoped the biscuits would fill the space when baked, making the liquid disperse to all the biscuits evenly.  They did!  =)

*Since there was no space for heat to circulate in the middle, and maybe since I was using thick Corelle instead of the Bundt pan, I think that is why my cook time took about 24-25 minutes.
They looked prettier before I turned them out, but they tasted sooooo delicious!
One mom and 5 teenagers ate all but 3 sticky buns.  =)

Candied Sweet Potatoes

Fast and delicious!

• two 15-oz cans of sweet potatoes
• 1 c. brown sugar
• 2 Tbs. self-rising flour

Pour the liquid into a 4 quart microwavable dish.  Add sugar and flour and whisk thoroughly.
Add in sweet potatoes and mix it up.
Heat 5 minutes in the microwave, then stir gently.  Heat 5 more minutes.  Mixture will thicken.
Optional:  Spread mini marshmallows over the top between heatings.

~beth~

Ginger Cookies

These have no sugar, and use wheat flour.  And they are yummy! 
My niece found this recipe. 

• ½ c. softened butter
• 1 c. honey
• 2 eggs, beaten
• ¼ c. molasses
• 2 tsp. vinegar
• 3¾ c. wheat flour
• 2 tsp. baking soda
• 3 tsp. ground ginger
• 2 tsp. cinnamon 
• 1 tsp. cloves
• 3 tsp. pumpkin pie spice (optional - was not in the original recipe)

Cream butter and honey together.  Stir in beaten eggs, molasses, and vinegar.  Sift and add dry ingredients.  Mixture will be very stiff.
Drop by small spoonfuls onto greased cookie sheets.  (about silver dollar size)  Flatten by dipping a glass into water and pressing cookie.
Bake at 350° for about 8-10 minutes in preheated oven.  Makes about 6 dozen small cookies.
Optional - sprinkle sugar on top while hot out of the oven. 

Cake Mix Cookies

Oh my!  I do not usually like nuts in anything, but these cookies are wonderful!
My mother-in-law gave me one the other day and I was so surprised that even with nuts, I liked it.  =)

• 1 box plain white cake mix
• 2/3 c. vegetable oil
• 1 egg
• ½ tsp. almond extract
• 1 c. chopped nuts (she used pecans)

Mix with spoon.  Work into balls and bake on cookie sheet at 350º for 8-10 minutes. 
Makes 3-3½ dozen.

Oh my, so delicious!

Pumpkin Bread (that tastes like cake)

Rebekah made this, and it was pretty easy.

• 3 c. sugar
• 1 c. cooking oil
• 4 eggs
• 2 c. pumpkin, canned
• 2/3 c. water
• 1½ tsp. salt
• 1 tsp. nutmeg, ground (she used pumpkin pie spice, which has nutmeg in it)
• 3½ c. flour
• 2 tsp. baking soda

Bread/cake:
Preheat oven to 350º.
Mix all ingredients.  Pour into two greased 9x5x3 loaf pans, or into a Bundt cake pan.
Bake for 1 hour. 
Rebekah used a Bundt cake pan, and had a little too much batter, so she made 6 cupcakes.  You can see them waaaaayyy on the other side of the bar. =)

Glazed Icing:
Rebekah said she thinks she used about 2 cups of powdered sugar, and several Tbs. of milk.  She isn't quite sure, haha, so you might like to go by this recipe.
Mixed together with a whisk.  Mix in a little more milk or powdered sugar as needed until you get the right consistency.  You might want more or less glaze than what is posted here.

Juicy Blackberry Cobbler

We have blackberries growing all alongside our driveway!  So I had to make a cobbler.

For the cobbler:

• 3 pt. fresh blackberries
• 2 T. butter
• 2 c. sugar
• 1¼ c. water or 7-Up (I used water)
• 1 T. lemon juice (I had about ¼ t. in one of those little packs you get in a restaurant, haha!)
• ¼ c. orange juice (I didn't have any)

Topping:

• 2 c. sifted, self-rising flour
• ¼ c. sugar
• 1¼ 2 c. water (my MIL had written in 2 c. so I tried that the second time, and the bread part was much better.)

(ok, it tastes better than it looks!)
Put all into a pot on medium, and get hot.  (my pot is large - I made a double recipe)  Then simmer on low for about 10-15 minutes, getting the sugar into the berries.  Mix the flour mixture thoroughly with a whisk, getting out all lumps.

Then mix about ½ 1 c. of the flour mixture into the berry mixture in the pot, before pouring into a 9x13 casserole dish.
With a large spoon, carefully spoon the flour mixture onto the berry mixture.
Bake on 375° for around 45 minutes?  The recipe didn't say, and I missed hearing my timer.  So I'm not sure how long it baked!
The recipe says when it is slightly brown, to remove from oven and add pats of butter, then bake around 15 more minutes.  I missed that, too, but it's still good!  =)
It was more "liquidy" than I realized it would be, but it did thicken up somewhat.  Still juicy, tho!  =)

I made 2 smaller ones for two of my sisters-in-law.  I'll have to get the rest of ya next time!  =)
ETA: The second time, I cooked it on the stovetop for only 5 - 10 minutes, and mixed in 1 c. of the flour mixture.  It thickened up better, but still is a juicy cobbler.  I used the 7-Up, and correct amount of juices, but didn't see a difference in the taste. The bread/topping was much better tho, since I increased the amount of water.
This time, I got to give some to my parents, Travis' parents, and my other sisters-in-law.  =) 

Super Bowl Snacks!

A couple of years ago, we made football-shaped chocolate rice crispies.
Last year we made football brownies!

This is Rebekah putting on the laces.
I got the idea from the Betty Crocker website. Of course, ours don't look quite as perfect as theirs, and the pics were made w/ my fuzzy cell phone, but my kids had a good time decorating them.
We also had salsa and chips - shown here in our football-shaped serving dish. Heat the salsa and add sour cream.... de-LISH!
My mother-in-law bought all of us these cool
football cups. :o)
We also had Totino's pizza rolls (on sale for .50 per box!), and veggies and dip -- finger food! Perfect for a football game. :o)

New plan for this year... hope it ends up well.  Stay tuned. =)

Chocolate Chip Cookies

This is my Grandma's recipe!
Well, I changed a couple of things awhile back, but I can't remember what.

• ¼ c. white sugar
• ½ c. brown sugar
• 1/3 c. shortening
• 1 egg
• 1 t. vanilla
• 1 c. self-rising flour
• 1 c. chocolate chips

Cream shortening and sugars.  Add beaten egg and vanilla.  Then add flour to creamed mixture.  Finally add chocolate chips. 
Spoon-drop cookie dough onto greased cookie sheet.
Bake at 350º for 8-10 minutes.

When my aunt was little, and she had to bring a snack to school, the teachers and kids in the class would always tell her to ask my Grandma to make these cookies.

Yummy Birthday Cake!

My 12-yo daughter Bethany made this!  Homemade cake from scratch, homemade icing (to go between the cake and fondant), and homemade fondant!  Her first attempt at fondant, with NO help, and I am SO PROUD!  =D

Yummy Cinnamon Cookies

This is my tweaked recipe from one my friend Breanna gave me.

• 1 stick butter, unmelted
  
• 1 egg, beaten
• ¾ c. white sugar
• ¾ c. brown sugar
• 2 t. cinnamon
• 2 c. self-rising flour, sifted
  

Mix together everything except the flour.  It takes awhile and it's sticky.  Then add in the flour, a little at a time.  Form into 1 inch balls on a greased cookie sheet.  Bake at 350º for 9-12 minutes.
Makes about 30 cookies.

Easy Pumpkin or Sweet Potato Pie

My girls make these, too!  =)

• Two 15 oz cans of pumpkin or sweet potato, drained and mashed
• 2 eggs, beaten
• 1 stick butter, melted
• 1 c. milk
• 1 c. sugar
• 1 t. vanilla flavoring
• 1 t. pumpkin pie spice
• 2 unbaked pie shells

Mix all ingredients. Divide in half; about 2 1/2 c. each.  Pour into pie shells.

To make the topping:

• 2/3 c. brown sugar
• 1/3 c. flour
• 1/4 stick butter, softened slightly

Mix well by hand until crumbly.  Sprinkle on tops of pies.
Bake at 375º for 32-35 minutes.
Serve with cool whip.

Cherry-Pineapple Dump Cake

Soooo easy!

• 1 can of cherry (or other) pie filling
• 1 can crushed pineapple, not drained
• 1 box yellow or white cake mix
• 1 to 1½ sticks of butter

Grease or spray a 9 x 13 dish.
Layer the ingredients listed in order.  Pie filling, un-drained pineapple, dry cake mix.
Thinly slice pats of butter to cover the cake mix.  I try to use only one stick, but sometimes need to use a little from a second stick.  Good to have it totally covered.
Bake uncovered at 350º for about 45-50 minutes.
Serve with ice cream or cool whip!  =D
Next time, I think I'll try strawberries or blueberries. Mmmm.


2/18/10
And here's the blueberry-pineapple.  YUMMY!