Peach Jam Filled Biscuits

A simple shortcut for an easy breakfast treat or snack.  I used peach jam but any jam will do. Just make sure the jam is on the firmer side otherwise the jam wants to seep out of the edges. No problem if it does seep a little. If you like you can make your own biscuit dough from scratch. Check this blog for biscuit recipes.
Recipe adapted from Pillsbury.

• 1 can refrigerated biscuits, dough for 10 biscuits
• Peach jam
• 3 tablespoons butter, melted
• 1/4 cup sugar
• 1/4 teaspoon cinnamon

1. In a small bowl mix sugar and cinnamon and set aside.
2. Gently separate each biscuit halfway into 2 layers. Spoon approx 1 teaspoon jam into center of each biscuit. Pinch edges to seal.
3. Brush each biscuit with melted butter and dip into the sugar/cinnamon mixture. (If you have sugar/cinnamon mixture leftover use it on cinnamon toast:)
4. Place on parchment lined baking sheet, bake in 400º oven for 12 to 14 minutes.
5. Serve warm or cold.
6. Yields: 10 jam filled biscuits

Cinnamon Apple Loaf

This quick bread loaf is fun and easy to make. I saved this recipe from an old 'Country Woman' magazine. I made a few changes. My daughter dropped by and we were thinking that a lemon sauce/curd would really go well with this. Or serve with a slice of cheese.

• 1/4 cup brown sugar, packed
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 1 egg
• 1 teaspoon maple flavoring
• 1/2 cup tart apple, peeled and chopped
• 1/3 cup walnuts, chopped 
• 2 packages (226g/makes 8) refrigerated crescent rolls
• Glaze:
• 1/2 cup icing sugar
• 1 tablespoon milk
• 1/2 teaspoon maple flavoring

1. In a small mixing bowl whisk together brown sugar, flour, cinnamon, egg, and maple flavoring.
2. Add chopped apple and nuts, stir until combined.
3. Unroll dough and separate into 8 rectangles, seal the perforations.
4. Spread each rectangle with apple mixture and roll up starting with the short side.
5. Place lengthwise in a greased 8" x 4" x 2" loaf pan, making 2 layers, each layer has 4 rolls.
6. Bake in 350º oven for 20 minutes. Cover with foil and bake 30 minutes longer, uncovering the last 5 minutes.
7. Cool for 10 minutes, remove from pan and cool completely.
8. Whisk together glaze ingredients and drizzle over bread.
9. Yield: 1 loaf

Cinnamon Knots

I love anything with cinnamon and these knots didn't disappoint. Warm from the oven they are a delicious treat with a cup of coffee. If you desire you can use your favorite sweet yeast dough for these knots. At the end if there is any sugar/cinnamon mixture left over you can save it for cinnamon toast.
This recipe is from an old Taste of Home magazine..I made a few changes.
I love the many various ways of using cinnamon bun dough. What do you make with your sweet yeast dough?

• Dough:
• 1 cup milk
• 1/2 cup butter
• 1/2 cup sugar
• 2 eggs, beaten
• 1 teaspoon salt
• 2 tablespoons instant yeast
• 4 1/2 - 5 cups of flour
• Topping: 
• 1 1/2 cups sugar
• 2 tablespoons cinnamon
• 1/2 cup butter, melted

1. Scald milk, whisk in 1/2 cup butter, 1/2 cup sugar, eggs, and salt. Add the eggs slowly whisking the whole time.
2. Add yeast and 4 cups of flour, mixing thoroughly. Continue adding flour as needed and knead for 5 minutes until the dough feels soft, smooth, and elastic. It's okay if the dough is slightly sticky, it's better for the dough to be slightly sticky than using too much flour.
3. Cover bowl and let rise in a warm place until doubled in bulk, approx 1 1/2 hours.
4. Divide dough into 3 even portions, Shape each portion into 12 balls. Work with one portion at a time.
5. Roll each ball into an 8" rope. Combine sugar and cinnamon from the Topping ingredients.
6. Dip each rope into the melted butter, then coat with sugar/cinnamon mixture and tie into a knot, tuck and pinch ends under and place on parchment lined pans. Repeat with remaining dough.
7. Cover and let rise for 30 minutes.
8. Bake in 375º oven for 12 minutes.
9. Cool slightly then drizzle with icing glaze or serve plain. Either way they are delicous.
10. Yield: 3 dozen knots

Banana Blueberry Baked Oatmeal

While on an RV road trip through the eastern states several years ago...we spent some time in Lancaster County, Pennsylvania.  We had the privilege of being invited to a home for dinner one night, and enjoying a wonderful home-cooked meal of favorite local cuisine.  As we parted ways that evening, we were given a parting gift by our hostess...a pan of blueberry baked oatmeal to enjoy on the road.  And enjoy it we did!!!  I have been stirring up my own version of that dish since that time...one that also has bananas in the mix. It always brings back memories of summertime in Lancaster County...the warm hospitality and wonderful foods we enjoyed while we were there. Baked oatmeal is a wonderful and healthy breakfast treat...and can be refrigerated for several days. 

Ingredients:

• 2 cups old-fashioned oats (large flake)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/3 cup brown sugar
• 1/2 cup chopped almonds (optional)
• 1/4 cup oil
• 1 egg
• 1 1/2 cup milk
• 2 bananas, mashed
• 1 cup blueberries (fresh or frozen)

Method:

1. Grease an 8" square baking dish.
2. Mix oats, baking powder, salt, cinnamon, sugar and almonds together in a bowl.
3. Whisk milk, egg and oil together in a separate bowl. Add mashed bananas.  (Or combine milk, eggs, oil and bananas in blender and pulse until smooth.)
4. Add to oat mixture and stir to combine.
5. Gently stir in the blueberries and spread in prepared baking dish. (I like to save a few blueberries to sprinkle on top.)
6. Bake at 350° F for 35 minutes...or until top is golden.
7. Serve warm with a drizzle of maple syrup, a dollop of yogurt or a splash of milk.

Serves: 9