Thursday, January 2, 2014

Cinnamon Roll Cake

Cinnamon Roll Cake Cake: 3 cups flour ¼ teaspoon salt 1 cup sugar 4 teaspoons baking powder 1 ½ cups milk 2 eggs 2 teaspoons vanilla 1/2 cup (1 stick) real butter, melted Topping: 1 cup (2 sticks) real butter, softened 1 cup brown sugar 2 tablespoons flour 1 tablespoon cinnamon 3/4 cup chopped pecans, (optional) (always measure the nuts first then chop them) Glaze: 2 cups powdered sugar 5 tablespoons milk 1 teaspoon vanilla Preheat oven to 350 degrees. Mix together the flour, salt, sugar, baking powder, milk, eggs and vanilla. Next, stir in the 1/2 cup melted butter. Pour batter into a greased 9 x 13 inch baking pan. Next, for the topping, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Drop evenly over cake batter by spoonfuls and use a knife to marble/swirl through the cake. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean from center. For the glaze, mix powdered sugar, milk and vanilla in a large bowl. Whisk until smooth and pour over warm cake. Serve warm or at room temperature.

Cresent Roll Breakfast Casserole

Crescent Roll Casserole 1 lb pork sausage, browned and drained 1 (8 oz) pkg crescent rolls 10 eggs, beaten 2 cups mixed shredded cheeses 3/4 cup milk 1 tsp, Italian seasoning Grease 9X13 pan. Heat oven to 350. Pinch seams together and spread crescent rolls in pan. Bake for 7 minutes. Sprinkle cooked sausage on rolls. Mix eggs, cheese, milk and seasoning and pour over sausage and rolls. Bake at 350 for 25 minutes, reduce to 325 and bake for 20 minutes.