I'll Share my Recipe if you Share Yours, Wed. Feb. 17

16 years ago

I made these yesterday and hubby really liked them. (Mikey, he'll eat anything "almost"). I thought they were good too but that they can be improved. I'm not a baker, so if anyone tries them and has ideas, please let me know.

Cinnamon Sticky Biscuits

2 tbsp butter

1/4 cup brown sugar

1 tbsp honey or corn syrup

Biscuits

2 cups flour

1 tbsp baking powder

1 tbsp sugar

1/4 tsp salt

3/4 cup milk

1/4 cup canola oil

Filling

1/2 cup packed brown sugar

1/2 tsp cinnamon

1/4 cup raisins and/chopped nuts

Combine butter, 1/4 cup brown sugar and honey in a small saucepan and warm until melted and smooth. Pour over bottom of an 8x8 pan that has been sprayed with cooking spray. Set aside.

In a large bowl combine flour, baking powder, sugar and salt. Add the milk and canola oil and stir by hand just until you have a soft dough. Don't overmix.

On a lightly floured board pat or roll the dough into a 9x14" rectangle. Sprinkle with 1/2 cup brown sugar, cinnamon and raisins or nuts. Starting from a long side, roll tightly into a log. Cut into 9 biscuits using a serrated knife. Place into the baking pan.

Bake at 400 20 minutes until golden and bubbly. Invert onto a platter while still warm.

Sort by:Oldest

Comments (9)

Marilyn Sue
16 years ago
Soft Spread Butter

You'll need two sticks of real butter (1 cup, and please do not substitute with margarine), 1 cup of canola or olive oil, 1/2 teaspoon salt and an electric mixer. Allow the butter to come to room temperature in a medium-sized mixing bowl. Mix it with the electric mixer on low speed for about 30 seconds or until it becomes creamy. Keep the mixer running and add the oil in a small, steady stream. Add the salt. Keep mixing until it looks very light and fluffy. Store the whipped butter in an airtight container in the refrigerator. Enjoy its spreadability, even straight from the refrigerator. By the way, the nutritional value of canola oil and olive oil are almost identical. It is more cost effective to use canola oil. This arrived to my inbox the othr day. I plan on trying it.

Sue
sue_va
16 years ago
This is the recipe I use for:

QUICK STICKY BUNS

1 pkg canned biscuits (10). Cut each biscuit in half and shape each into a ball.

Melt 3 Tbls butter
Combine:
Â½ c brown sugar, packed
1 tsp cinnamon
Â¼ cup chopped pecans
Mix well.

Dip each ball into melted butter and then roll in sugar mixture. Coat well. Arrange in center of a greased 8-inch round layer cake pan, leaving space between each for spreading. Combine remainder of sugar mixture with remainder of butter. Mix and spoon ver the balls.

Drizzle over all:2 Tbls dark corn syrup.
Bake at 450 for 10-12 minutes. Invert onto plate immediately. Serve warm.

Can use coconut in place of pecans if desired

Sue
Related Discussions
I'll Share my Recipe if you Share yours--Feb.4
Q
Comments (4)
Oat Bran Muffins 2 cups Quaker Oat Bran Hot Cereal, uncooked 1/4 cup firmly packed brown sugar 2 teaspoons baking powder 1/2 teaspoon salt (optional) 1 cup skim milk or 2 % low fat milk 2 egg whites, slightly beaten 1/4 cup honey or molasses 2 tablespoons vegetable oil Heat oven to 425 degrees. Line 12 muffin cups with paper baking cups or spray bottoms only with non stick cooking spray. Combine dry inredients, mix well. Add combined milk, egg whites, honey and oil: mix just until dry ingredients are moistened. Fill prepared muffin cups 3/4 full. Bake 15 to 17 minutes or until golden brown. You may stir in 1/2 cup fresh or frozen blueberries or 1/2 cup mashed ripe banana, 1 medium. Sue
...See More
I'll Share My Recipe if you Share Yours Feb. 17
Q
Comments (3)
Well, Jasdip, we did it again. LOL! We were a minute apart today! I'm moving my post over here to yours. This is the potato recipe I'm making for lunch. Some people made it with cheddar and had great results, so I think it's more the method of cooking them than the recipe. POTATOES AU GRATIN WITH GRUYERE (Serves 10) 2 1/2 cup(s) half-and-half or light cream 1/3 teaspoon(s) ground redÃ¯Â¿Â¼ pepper (cayenne) 1 1/4 teaspoon(s) salt 3 3/4 pound(s) (3 medium) Yukon Gold potatoes, peeled and thinly sliced 7 1/2 ounce(s) Gruyere cheese, shredded (3/4 cup) Preheat oven to 350 degrees. In 3-quart saucepan, combine half-and-half, ground red pepper, and salt; heat to boiling over medium-high heat. Add potatoes and cook 2 to 3 minutes or until half-and-half mixture thickens slightly, stirring gently with heat-safe spatula. Transfer half of potato mixture to greased casserole; sprinkle evenly with 1/2 cup Gruyere. Top with remaining potato mixture and remaining Gruyere. Bake gratin 35 to 40 minutes or until potatoes are fork-tender and top is golden.
...See More
I'll share my recipes, if you share yours, Feb. 6
Q
Comments (2)
I never buy shrimp but I do like shrimp scampi, etc and this looks good. Linguine with Lemon-Garlic Shrimp (Fine Cooking) Kosher salt 1/2 lb. dried thin linguine 1 lemon 1 lb. extra-large (26 to 30 per pound) shrimp, peeled and deveined Freshly ground black pepper 2 Tbs. unsalted butter 3 medium cloves garlic, thinly sliced (1 Tbs.) 1/8 to 1/4 tsp. crushed red pepper flakes 1/4 cup dry white wine, such as Pinot Grigio 1/2 cup mascarpone cheese 2 Tbs. thinly sliced chives Bring a large pot of well-salted water to a boil over high heat. Cook the linguine in the boiling water according to package directions until al dente. Reserve about 3/4 cup of the cooking water and then drain the pasta. Meanwhile, finely grate 1-1/4 tsp. of zest from the lemon and squeeze 2 Tbs. of juice. Toss the shrimp with 1/2 tsp. of the zest and 1/4 tsp. each salt and pepper. In a 12-inch skillet, melt the butter over medium-high heat until the foam subsides. Add the garlic and red pepper flakes and cook until the garlic just begins to brown, about 1 minute. Add the shrimp and cook until just opaque, about 3 minutes. Add the wine and lemon juice, bring to a boil, and cook until slightly reduced, 1 minute. Add the drained pasta, mascarpone, and 1/2 cup of the cooking water. Toss well, adding more cooking water as needed, until the pasta and shrimp are coated and the sauce looks creamy. Remove from the heat. Toss in the remaining 3/4 tsp. lemon zest and the chives. Season to taste with salt and pepper and serve.
...See More
I'll Share My Recipe if you Share Yours Feb.26
Q
Comments (1)
CROCK POT HONEY SESAME CHICKEN (Very Culinary) 5 boneless, skinless chicken thighs (about 1 1/2 pounds) salt and pepper 1 cup honey 1/2 cup soy sauce 1/2 cup diced onion 1/4 cup ketchup 2 tablespoons vegetable oil or olive oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 4 teaspoons cornstarch dissolved in 6 Tablespoons water 1/2 tablespoon (or more) sesame seeds 3 scallions, chopped Lightly season both sides of chicken with salt and pepper, put into crock pot. In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 4 hours. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut or shred chicken into bite size pieces. Then in individual bowls, place chicken pieces over cooked rice and spoon some sauce on top. Sprinkle with sesame seeds and chopped scallions. Serves 4
...See More
nodakgal
16 years ago
For easy caramel rolls JasDip I have thawed a loaf of frozen bread dough, rolled it out, sprinkled generously with brown sugar and cinnamon. Roll up jelly roll style and slice. Then mix equal parts of white and brown sugar, like 1/2 cup each? Add a little more than that in whipping cream, maybe 3/4cup? Pour over rolls in pan and let them rise. Then bake.
They are good and easy.
luckygardnr
16 years ago
Great job, Sherry! I've been so busy here in Costa Rica, swimming, sunning, eating, etc, that this is the first time I've had a chance to check in! LOL!

Laurel
aka Luckygardnr
Jasdip
Original Author
16 years ago
Hahahahaa Laurel!
I don't want to hear about you swimming, and sunning and eating fabulous food!

Wow, I hope you guys are having the time of your lives!
(I haven't been kicked off or boycotted yet, so I'm still posting the daily recipe!!)

Can't wait to see all the pics I hope you are taking.
glenda_al
16 years ago
SOUR CREAM PORK CHOPS (serves 4)

4 thick pork chops
2 TBL vegetable oil
1 small to medium onion, sliced
2 cups beef bouillon
8 oz jar sliced mushrooms, drained
2 tsp prepared mustard
2 TBL chopped parsley
Salt & pepper to taste
1 cup sour cream, light sour cream is OK

Brown the chops in the oil in a large skillet over medium heat; drain. Separate the onion slices into rings & arrange over the chops. Mix the bouillon, mushrooms, mustard, parsley, salt & pepper in a bowl. Pour over the onions. Simmer 1 hour or until the chops are cooked through.

Stir in the sour cream. Cook for 15 minutes.
Serve w/hot rice or pasta.~~
patti43
16 years ago
Nodakgal, what temp do you bake the cinnamon rolls? Those sound really good and I want to make them this weekend.

Am I reading right that you mix 1/2 c. each brown and white sugar and 3/4 c. cream together and pour over the top?

They sound sinfully delicious!
glenda_al
16 years ago
Here's another good one! I half the recipe!

Good Morning Kisses Coffee Cake
Submitted by:
Beth Dansby, Clanton

2 cans Hungry JackÂ® biscuits, 10-count
1 bag chocolate HersheyÂs KissesÂ®
melted butter
cinnamon sugar mixture (3 parts sugar to 1 part cinnamon)

Split biscuits in half. Unwrap 40 Kisses. Wrap each Kiss with a biscuit half and roll into a ball. Dip each ball into melted butter and roll in cinnamon sugar. Drop balls into BundtÂ® pan and bake at 350Â° for 20-25 minutes
nodakgal
16 years ago
I forgot to say to butter the dough! LOL Sorry Jasdip.

I dug out the recipe.I think this is one of the first cookbooks I ever had. Its a little church cook book, with member recipes and I bet 30 years old!

Here is the recipe

Quick Caramel Rolls
2 loaves frozen bread dough (thaw well, if it rises a little bit it will be ok)
Topping:
1/2 cup white sugar
1/2 cup brown sugar (packed)
3/4 cup plus 3 tablespoons thick cream
soft butter
brown sugar
cinnamon

Let dough thaw. Roll out one loaf at a time and spread with butter, sprinkle with brown sugar and cinnamon. Roll up like a jelly roll, cut, and put in greased pan. Let rise until rolls touch each other. Cover rolls with topping. Bake at 350 degree for approx 15-20 minutes.

**I just pour the caramel in the bottom of the pan and put rolls on top and let rise, bake, then invert on to another pan**

I'll Share my Recipe if you Share Yours, Wed. Feb. 17

Comments (9)

Marilyn Sue

sue_va

Related Discussions

nodakgal

luckygardnr

Jasdip
Original Author

glenda_al

patti43

glenda_al

nodakgal

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

I'll Share my Recipe if you Share Yours, Wed. Feb. 17

Comments (9)

Related Discussions

JasdipOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Jasdip
Original Author