Morning Cinnamon Rolls

From: Taste of Home
Prep Time: 25 minutes
Total Time: 25 minutes
Makes: 8 servings

Ingredients
1 tube (8 ounces) refrigerated reduced-fat crescent rolls
1/2 teaspoon ground cinnamon
Sugar substitute equivalent to 1/2 cup sugar, divided
1/4 cup powdered sugar
1 tablespoon fat-free milk

Directions
1. Unroll crescent dough into a rectangle; seal seams and perforations. Combine the cinnamon and half of the sugar substitute; sprinkle over dough. Roll up jelly-roll style, starting with a long side; seal edge. Cut into eight slices.

2. Place rolls cut side down in a 9-in. round baking pan coated with cooking spray. Bake at 375° for 12-15 minutes or until golden brown. In a small bowl, combine the confectioners’ sugar, milk and remaining sugar substitute; drizzle over warm rolls.

Filed under: brunch , brunch

Overnight Stuffed French Toast

From: Taste of Home
Prep Time: 20 minutes + chilling
Bake Time: 45 minutes
Makes: 10 servings

Ingredients
20 slices French bread (1 inch thick)
1 package (8 ounces) fat-free cream cheese
3 cups egg substitute
2 cups fat-free milk
1/3 cup plus 1-3/4 cups sugar-free maple-flavored syrup, divided
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2-1/2 cups sliced fresh strawberries

Directions
1. Arrange 10 slices of bread in a 13-in. x 9-in. baking dish coated with cooking spray. Spread each slice with cream cheese. Top with remaining bread. In a large bowl, whisk the egg substitute, milk, 1/3 cup syrup, vanilla and cinnamon; pour over bread. Cover and refrigerate overnight.

2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until top is lightly browned and a thermometer reads at least 160°. Serve with strawberries and remaining syrup.

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Chocolate Crepes with Raspberry Sauce

From: Taste of Home
Prep Time: 25 minutes + chilling
Bake Time: 20 minutes
Makes: 8 servings

Ingredients
1 cup fat-free milk
1/2 cup fat-free evaporated milk
2 egg whites
1 egg
1 cup all-purpose flour
1/4 cup plus 1/3 cup granulated pure cane sugar, divided
1/4 cup baking cocoa
1/2 teaspoon salt
4-1/2 teaspoons cornstarch
1 cup water
4-1/2 cups fresh or frozen raspberries, thawed, divided
Reduced-fat whipped cream in a can
1 teaspoon pure cane powdered sugar

Directions
1. In a small bowl, combine the milk, evaporated milk, egg whites and egg. Combine the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.

2. In a small saucepan, combine cornstarch and remaining sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process for 2-3 minutes or until pureed.

3. Strain puree into cornstarch mixture and discard seeds. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until chilled.

4. Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.

5. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.

6. To serve, spoon a scant 3 tablespoons sauce over each crepe; roll up. Top each with 1 tablespoon whipped cream. Garnish with remaining raspberries and sprinkle with confectioners’ sugar.

Filed under: brunch , brunch

Bacon Breakfast Cake

From: AllRecipes.com
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 8 servings

Ingredients
12 slices bacon
1/4 cup packed brown sugar
1 (9 ounce) package white cake mix, batter prepared as directed on package
1 teaspoon maple flavored extract
1/4 cup maple syrup

Directions
1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.

2. Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 7 minutes. Drain the bacon slices on a paper towel-lined plate. Place the bacon on the bottom of the greased cake pan, overlapping slices as necessary to fit. Sprinkle the bacon strips with the brown sugar.

3. Combine the prepared cake batter, maple extract, and maple syrup in a large bowl, mixing well. Pour the batter over the brown sugar and bacon in the cake pan.

4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool cake slightly and remove from pan by inverting onto a serving platter. Cut into wedges to serve.

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Spiced Bacon Twists

From: AllRecipes.com
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 8 servings

Ingredients
1 cup packed light brown sugar
2 tablespoons dry mustard powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1 pound sliced bacon

Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and set a wire rack over the foil. Use a baking sheet that has sides to catch the grease.

2. In a small bowl, stir together the brown sugar, mustard powder, cinnamon, nutmeg, and cayenne pepper. Press each slice of bacon into the mixture until coated. Twist each strip a few times and place on the prepared baking rack.

3. Bake until bacon is browned and crisp enough to hold its shape, about 30 minutes.

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Malasadas Dois

From: AllRecipes.com
Prep Time: 1 day, 6 hours
Cook Time: 30 minutes
Total Time: 1 day, 6 hours, 30 minutes
Makes: 48 servings

Ingredients
1 teaspoon sugar
1/4 cup warm water
1 (.25 ounce) envelope active dry yeast
4 eggs
1 teaspoon salt
4 cups all-purpose flour
1 cup white sugar
1 cup lukewarm milk
3/4 cup butter or margarine, melted
1 quart vegetable oil for deep-frying
1 cup white sugar for decoration

Directions
1. Dissolve 1 teaspoon of sugar in warm water. Sprinkle yeast over the top, and let stand for about 5 minutes to dissolve.

2. In a large bowl, beat the eggs and 1 cup of sugar until sugar has completely dissolved. Stir in the salt and flour. Mix in the yeast mixture, milk and melted butter. A wooden spoon works well for this. Cover and set in a warm place to rise until doubled.

3. Once the dough has doubled, punch down and knead a bit – a lot if you want. The dough should be elastic. Cover and allow to rise again. If you like, you may refrigerate overnight. My grandmother would let it rise overnight, and hers were amazing. When the dough has doubled, it is ready to use.

4. Heat oil in a deep fryer or large deep skillet to 350 degrees F (175 degrees C). Set a small dish of water to the side for wetting your hands slightly before touching the dough. This will help it keep from sticking. Only wet your hands a little, excess water dripping in the hot oil is very dangerous.

5. With slightly wet hands, gather a small ball of dough about the size of a golf ball. Stretch the dough out a little bit while turning around until you have a disc about 4 inches wide. If you mess up, just throw it back in with the other dough, and start over. Tiny holes are fine.

6. Carefully place the stretched dough into the hot oil. The doughnuts should puff up a bit as they hit the oil. Cook for about 3 minutes per side. They are done when they are golden brown. Remove from the oil using a slotted spoon, and drain on paper towels. Coat with white sugar while still hot. Serve warm.

Filed under: brunch , brunch

Sausage Crescent Rolls

From: AllRecipes.com
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Makes: 20 servings

Ingredients
1 pound fresh, ground spicy pork sausage
1 (8 ounce) package cream cheese
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, lightly beaten
1 tablespoon poppy seeds

Directions
1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.

3. Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds.

4. Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.

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Brunch Enchiladas

From: AllRecipes.com
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 9 hours, 30 minutes
Makes: 30 servings

Ingredients
1 pound cooked ham, chopped
3/4 cup sliced green onions
3/4 cup chopped green bell peppers
3 cups shredded Cheddar cheese, divided
10 (7 inch) flour tortillas
5 eggs, beaten
2 cups half-and-half cream
1/2 cup milk
1 tablespoon all-purpose flour
1/4 teaspoon garlic powder
1 dash hot pepper sauce

Directions
1. Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9×13 baking dish.

2. In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.

3. The next morning, preheat oven to 350 degrees F (175 degrees C).

4. Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

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Baked French Swirl Toast

From: Pepperidge Farm
Prep Time: 15 minutes
Bake Time: 45 minutes
Chill Time: 1 hour
Makes: 8 servings

Ingredients
1 loaf (16 ounces) Cinnamon Swirl Bread, cut into cubes
3/4 cup dried cranberries or cup raisins
6 eggs
3 cups half-and-half or milk
2 teaspoons vanilla extract
Cinnamon-sugar or confectioners’ sugar
Whipped butter
Pure maple syrup

Directions
1. Place the bread cubes and cranberries in a greased 3-quart shallow baking dish. Beat the eggs, half-and-half and vanilla in a medium bowl with a fork or whisk. Pour over the bread cubes. Cover the dish and refrigerate for 1 hour or overnight.

2. Uncover the dish.  Bake at 350°F. for 45 minutes or until golden brown and set in the center. Sprinkle with the cinnamon-sugar. Serve with the butter and syrup.

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Pancake Roll-Ups

From: Betty Crocker
Prep Time: 15 minutes
Total Time: 15 minutes
Makes: 12 roll-ups

Ingredients
12 fully cooked turkey sausage links
2 cups Fiber One Complete pancake mix
1-1/2 cups cold water
Powdered sugar, if desired
1 cup maple-flavored syrup

Directions
1. Cook sausages as directed on package. Cover to keep warm.

2. Meanwhile, make pancakes as directed on box, using 2 cups pancake mix and 1 1/2 cups water.

3. Wrap each pancake around a sausage; place seam side down on serving platter. Sprinkle with powdered sugar. Serve with maple syrup.

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