Cinnamon Bun Donuts

These donuts are so so good!  They are also very easy to make.  My husband said they didn't look very good but tasted fantastic!  So there you go!  I of course had to double the recipe because 6 donuts was just not enough for our family!

 Cinnamon Bun Donuts

Rating: 5

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 18 minutes

Yield: 6 baked donuts

Serving Size: 1 donut

Ingredients

• 1 cup + 2 tablespoons all-purpose baking flour
• 1/2 cup dark brown sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup milk (I used vanilla almond milk)
• 1 1/4 teaspoons ground cinnamon
• 2 1/2 tablespoons unsalted butter, melted
• 1 large egg, at room temperature
• 2 teaspoons granulated sugar
• For the glaze:
• 2 tablespoons milk (again, here I used vanilla almond milk)
• 1 cup confectioners' sugar
• 1 teaspoon cinnamon 

Instructions

1. Preheat oven to 350 degrees (F).
2. Lightly grease a doughnut pan; set aside.
3. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the milk, melted butter, and egg. Gently fold the wet mixture into the dry mixture - don't over mix!
4. Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the donuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
5. For the glaze:
6. Combine milk, confectioners' sugar, and cinnamon in a large bowl wide enough for dipping the donuts. Mix until the mixture has been fully combined. Add a touch more milk if the glaze seems too thick; add a touch more sugar if the glaze seems too thin.
7. Dip the top of each donut in the glaze; repeat with all donuts. Allow glaze to set (about 15 minutes) then dig in!

Notes

The batter is very thick! Spoon it into the pan, or pour it into a ziplock bag, snip off the end, and pipe the batter into the molds.

Wheat Quick Pancakes

I had to put in this picture of my son watching me take this picture. I think he would have rather been eating the pancakes. My boys love these pancakes. We used to eat Bisquick pancakes and after making these for so long we can't eat Bisquick. This is another recipe that my mom always made. Love, love, love this recipe. It is also handy because you can make the wheat quick and keep it in the fridge. I keep mine in a ziplock bag and use as needed.

Wheat Quick

by: Julie Dansie

4 cups wheat flour

4 cups white flour

1/3 cup baking powder

4 tsp salt

1/2 cup sugar

1 1/2 cup shortening

1 1/4 cup dry milk (optional)

Mix all ingredients. Store in an air tight container in the refrigerator.

Pancakes

Mix 2 cups wheat quick, 1 egg, 2 cups water (with dry milk in the mix) or milk. ( I usually make the wheat quick with out dry milk. So when I make pancakes, I use milk.)

Waffles

Mix 2 cups wheat quick, 1 egg, 2 cups water (with dry milk in the mix) or milk, and 2 Tbsp vegetable oil.

Cinnamon Swirl Cake

I made this cake for Easter breakfast. My husband loves cinnamon rolls and would have me make them once a week if I would. I however will not. This recipe gives you a cinnamon taste with much less work. It was very easy to make and tasted wonderful. If you are looking for a healthy recipe this is not it. However do not pass up this recipe. Make it for a holiday then you won't feel so guilty.

Cinnamon Swirl Cake

1 cube butter, softened
1 1/2 cups milk
2 eggs
2 tsp. vanilla
3 cups flour
1 cup sugar
4 tsp. baking powder
1/4 tsp. salt

*Mix together and pour into a 9X13 pan.

Then mix:
1 cube melted butter
2/3 cup brown sugar
1 T. flour
1 T. cinnamon
*Pour on top of yellow mixture and swirl in using a fork. Don't mix completely. Bake at 375 for 30 minutes.

Drizzle with frosting:
1/2 cube butter, softened
powdered sugar
some milk
1 tsp. vanilla
dash of salt

Belgian Waffles

We had breakfast for dinner last night and everyone wanted waffles.  I'm not a huge fan of waffles, but everyone else thought they were great.  Crispy outside, light and fluffy inside.  They thought they were especially good with powdered sugar, strawberries and syrup. 

3 eggs, separated

1 C milk, or more for the right consistency

1/4 C melted butter or margarine (I used light)

1 Tbl vanilla

2 C flour

1/2 tsp salt

1 Tbl baking powder

1 Tbl sugar

1/2 tsp cinnamon

1/4-1/2 C applesauce

beat egg yolks, milk, butter, vanilla, and applesauce in a bowl.  Mix dry ingr. separately and then add to egg mixture.  Mix well.  Whip egg whites until they are somewhat stiff in another bowl.  Gently fold egg whites into batter.  Cook according to your waffle iron directions.  

 

Cinnamon Rolls

Rachel you beat me to it. I guess we are going to have to try both recipes and see which one is the best. They probably both are worth making! These were really good. I made these for Scott's birthday. He loves cinnamon rolls. I made them in the afternoon and let them raise all night. It made almost 3 dozen rolls, so plenty to share with family and friends!
Cinnamon Rolls

2 c. milk
2 cubes butter (1 cup)
2 pkg yeast (4 ½ tsp)
1/3 c. warm water
1 1/3 c. sugar
1 tsp salt
4 beaten eggs
8 c. flour
Filling: 1 square softened butter & cinnamon(lots) & brown sugar

Heat milk and 2 squares of butter together until butter is melted. Cool and set aside. Mix yeast and warm water; let stand 5 minutes. Add cooled milk, 1 1/3 c. sugar, 1 tsp salt, 4 beaten eggs. Add 4 c. flour and mix and gradually add 4 additional cups flour. Dough should be firm but sticky. Cover with cloth and put in a warm place, and raise 1 ½ to 2 hours. Dough should nearly be doubled in size. Divide dough in half and empty onto floured surface and knead a little. Roll dough into rectangle, about ½ inch thick. To this half of dough, spread on ½ square of softened butter, completely covering dough. Then sprinkle a coating of brown sugar over entire piece of dough. Then a layer of cinnamon. Be generous with the cinnamon; this is what makes it tasty. Roll into long roll, pinch edges together and slice with dental floss. Place on a cookie sheet covered with a silpt or parchment paper. Do same thing to second half of dough. Cover with a clean dishtowel (or saran wrap sprayed with cooking spray) and put in warm place, free of drafts, for 2 to 5 hours to raise--just depends-but the should be double in size. Bake at 350° for 10-15 minutes or until barely browned. Remove from oven and let set for 5 minutes. Drizzle with glaze while still warm. Makes 3-4 dozen.

Butter Cream Glaze:
1 cube softened butter (1/2 cup)
1 tsp vanilla
dash of salt
dash of cream of tarter
1 1/2 lbs powdered sugar
scalded milk or cream


Add all together...adding milk a little at a time, alternately with the powdered suagr until desired consistency is reached. For cinnamon rolls, it needs to be a little thinner than regualr icing.

Cinnamon Rolls

These are the most amazing cinnamon rolls ever! I got this recipe from a lady in my ward who used to make and sell them. She did a mini enrichment about a year ago, and I went thinking, okay whatever, another cinnamon roll recipe but these are sooooooo good! I've made them a few times since then and they are easy and pretty quick to make.

(WARNING! This is NOT a low fat recipe. If your going to take the time to make and eat cinnamon rolls, it better be worth it! We usually make a batch, eat 1 or if we're really daring eat 2 and then share the rest with our neighbors.)

3/4 C very warm water

1 Tbl yeast

1 tsp sugar

2 C hot water

1/2 C sugar

1/2 Tbl salt

1/2 cube melted butter

2 eggs, beaten

approx. 7 C flour

-mix 3/4 C water, yeast and sugar and let sit until double or triple. Meanwhile mix together 2 C water, sugar, salt, butter, and eggs. Add yeast mixture and mix well. Add 6-7 C flour (dough will be really soft, but not too sticky) Knead for about 5 min. Grease a bowl and let dough rise covered until doubled.

-separate dough in half and roll first half into a rectangle. Melt a whole cube butter and spread half of it on the rectangle dough. Spread about 1 1/2 C brown sugar and 1-2 Tbl cinnamon on the rolled dough. Roll up jelly roll style and cut into 1 1/2 inch circles. Place on greased cookie sheet. Do the same thing with the other half of the dough. let rise in warm oven until double and then bake at 350 degrees for about 15 min. or until golden brown. Take off pan and cool on cooling rack.

Frosting:

1/2 C shortening

1/2 C butter

1 lb. powdered sugar

1 tsp vanilla

dash salt

milk to thin

-mix altogether until desired consistency.

(you can always do cream cheese frosting, orange glaze or whatever)

Apple Sandwiches

My two daughters found this recipe in the February issue of "The Friend" magazine.  I personally thought it sounded a little gross, but they were determined to try it.  My oldest daughter and I thought they were pretty good, but my youngest thought they were amazing and wants to have them everyday.  These sandwiches are a great way for your kids to get almost every food group in, especially if you serve them with a big glass of cold milk.  feel free to leave out the raisins or sub in another dried fruit.

1 Apple

2 Tbl peanut butter

1 Tbl honey

2 Tbl raisins

6 slices bread

1. peel and grate the apple.

2. In a bowl, stir the peanut butter, honey, raisins and grated apple together.

3. Toast the bread.

4. spread the apple mixture between two pieces of toast and enjoy.  Makes three sandwiches.

Whole Wheat Pancake Mix

This is all stuff you'd find in your food storage.  The kids and husband thought they were great.  I like them because they are good for you too!

8 C Whole Wheat flour

4 Tbl baking powder

4 tsp salt

1/2 C brown sugar

1/2 C powdered eggs

1 1/2 C powdered milk

1/2 C flax seed mill (or ground flax seed)

2 C old fashioned oats, ground fine

-Mix all together and store in refrigerator.  When your ready to make pancakes, just scoop some dry mix and add enough water to make the right consistency.

* We like to add cinnamon (1/2-1 tsp) and applesauce (about 1/2 C to a batch of pancakes) to ours when we make them.  We've also tried mashed bananas, chopped pecans and nutmeg which are also great.  You can add pretty much anything you want!  

**These also make great waffles.  Just add 1 Tbl oil to your mix when you are making them.

Lemon Berry Muffins

These were really yummy. My husband said they tasted like store bought muffins. I used my food storage to make these. I was out of eggs so I used my dry egg product, I think it made them a little more crumbly. They were still very good.

Lemon Berry Muffins
2 cups flour
1 Tbsp baking powder
½ tsp salt
3/4 cup sugar
1 lemon, zested
½ cup unsalted butter, softened
2 eggs, at room temperature (2 TBS dry egg product & 1/4 cup water)
½ cup milk
1 cup fresh or frozen berries (blueberries, raspberries, etc)
1 Tbsp flour

Glaze
3/4 cup powdered sugar
1 ½ Tbsp freshly squeezed lemon juice

In a medium bowl, combine 2 cups flour, baking powder and salt.

Place sugar, lemon zest and butter in the mixer bowl. Using the flat beater set to speed 4 and beat until light and fluffy (about 2 minutes). Stop mixer to scrape down bowl. Set to speed 4 and add eggs, one at a time, beating well after each addition. Set to speed 2 and beat in flour mixture alternately with milk, making 3 additions of dry and 2 of wet. Remove the mixer bowl and scrape it down.
In a small bowl, quickly toss berries with the 1 Tbsp flour. Using a large spatula, carefully fold berries into batter.

Divide batter evenly among muffin cups. Bake in middle of 375-degree oven for 20-25 minutes, or until golden brown. Let cool in tin on a wire rack for about 5 minutes. Remove muffins from pan.

Meanwhile prepare the glaze: In small bowl, whisk together powdered sugar and lemon juice until smooth. Brush on warm muffins.