11 May 2010

Sweet Breakfasts: Caramel Pecan Buns, Sweet Blueberry Drop Biscuits, Pineapple Upside-Down Cake



Caramel Pecan Sticky Buns from a fellow foodie by the name of little blue hen @ flickr


From Denny: OK, these sticky buns may not be made from scratch yeast dough but hey! they are fast and easy to do and still taste good! They are especially handy when you need something fast in a pinch - like howling hungry kids or husband who can't wait long.

Try your hand at some simple drop biscuits infused with wonderful blueberries, fresh or frozen, for a change of pace and the good nutrition of "blue food."

My all time favorite is a favorite of our grandmothers: Pineapple Upside Down Cake. It used to be reserved for dessert. The coffee cake quality combined with juicy fresh or canned pineapple is a winner any time of day at our house!






Caramel Pecan Buns

From: Pillsbury

Serves: 5

Ingredients:

1 (17.5-oz.) can Pillsbury Grands! refrigerated cinnamon rolls with icing
2 tbls. butter
1 cup chopped pecans
1/4 cup packed brown sugar

Directions:

1. Bake rolls as directed on package. Reserve icing.

2. To caramelize pecans, melt butter in 10-inch skillet over medium heat; add pecans. Cook, stirring constantly, 2 to 3 minutes or until butter just starts to brown. Add brown sugar. Cook, stirring constantly, until the sugar melts and bubbles, about 2 minutes. Spoon over hot buns.

3. Microwave icing on medium (50 percent power) 5 to 10 seconds or until thin enough to drizzle over warm buns. Serve warm.







Sweet Blueberry Drop Biscuits


From: White Lily

Makes: 12 biscuits

Ingredients:

Nonstick cooking spray
2 cups self-rising flour
1/3 cup sugar
1/4 cup chilled shortening
2/3 to 3/4 cup buttermilk or milk
1 cup fresh or frozen blue-berries, thawed and drained

Directions:

1. Heat oven to 500 degrees. Spray baking sheet with nonstick cooking spray.

2. Combine flour and sugar in bowl. Cut in shortening until lumps are the size of peas. Blend in just enough buttermilk with a fork until dough leaves sides of bowl. Gently stir in blueberries.

3. Drop dough by rounded tablespoonfuls onto baking sheet 1 to 2 inches apart. Bake 8 to 10 minutes or until golden brown. Serve with butter.








Pineapple Upside Down Cake by normanack @ flickr


Pineapple Upside- Down Cake


From: George A. Barry

Makes: 1 (9- or 10-inch) cake

Ingredients:

Topping:

5 tbls. butter
2/3 cup firmly packed light or dark brown sugar
1 (20-oz.) can pineapple slices, drained (or if preferred use crushed pineapple, drained)
9 maraschino cherries

Cake:

1 cup all-purpose flour
1/4 tsp. salt
1 tsp. baking powder
4 tbls. butter
1 cup granulated sugar
2 eggs
1/2 tsp. vanilla
1/3 cup milk

Directions:

1. Preheat oven to 350 degrees. Grease a 9- or 10-inch black iron skillet. Put the 5 tablespoons butter in the skillet and place in hot oven to melt the butter.

2. Remove from oven and evenly distribute the brown sugar over the melted butter in the bottom of the skillet.

3. Arrange pineapple slices over the brown sugar and place a cherry in the center of each pineapple ring.

4. Sift together the flour, salt and baking powder.

5. Beat the 4 tablespoons butter and 1 cup granulated sugar together. Beat in the eggs and vanilla until everything is light and fluffy.

6. Alternate adding the flour mixture with the milk, beating continually, until everything is mixed well. Pour the batter over the pineapple and cherries in the skillet. Bake for 40 to 45 minutes or until the cake is golden and a toothpick inserted into the cake portion comes out clean.

7. Remove from oven and cool for 10 minutes, then invert the hot cake onto a plate. Cut into wedges to serve.


Note: The cake can also be made in a deep, 9-inch round cake pan or a 9-inch square cake pan. Eddie prefers using crushed pineapple and makes his cake in a square pan or doubles the recipe and makes the cake in a sheet cake pan.


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