Featherweight Breakfast Cake Recipes

Steps:

• Preheat oven to 375 degrees. Grease 8X8 square pan.
• Melt butter and cool slightly and add milk and beaten egg, set to the side.
• In bowl, sift the next four (4) ingredients, 2 times. Add butter, milk, and egg mixture and stir only enough to smooth out any lumps.
• Combine the remaining sugar and cinnamon for the topping, in a small bowl or in a ziploc bag.
• Pour batter into greased pan and sprinkle the mixture of sugar and cinnamon over the top and bake 12 to 15 minutes.

Steps:

• Heat oven to 400°F. Grease 13x9-inch (3-quart) baking dish. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
• Stir Bisquick™ mix, milk, pepper and eggs until blended. Pour into baking dish.
• Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

Steps:

• Mix the dry topping ingredients together.
• Then chop the butter into little pieces and mash into mixture with a fork or your hands until crumbly.
• Mix the dry cake ingredients together.
• In a seperate bowl beat the eggs and sour cream.
• Add the egg mixture to the dry ingredients and mix.
• Pour evenly into a greased 9x9 inch pan and sprinkle the topping evenly over the cake batter.
• Bake at 350F for 35-40 minutes or until toothpick test comes out clean.

Steps:

• Brew one cup of tea and pour in small bowl over chopped apricot pieces; stir in ground coriander; allow to soak and plump for one hour; strain apricots of liquid (there will be what appears to be sediment in the liquid - not to worry, it is the coriander and we want it!), reserving liquid; there should be about ½ cup of apricot tea, if it is less, add enough water to make it equal ½ cup
• Preheat oven to 350F and butter and flour a bundt pan (I used a silicone pan - no need to butter and flour and cake slipped right out after cooling for about 25 minutes)
• Beat butter together with sugar until creamy and fluffy, about 5-6 minutes; add baking powder, extracts, milk powder and zests; alternate additions of flour with apricot tea and eggs; finally, dredge apricot pieces and golden raisins in a little flour and mix them into the batter
• Spoon batter into prepared bundt pan; bake for 50-60 minutes in preheated oven, or until a sharp knife inserted into highest part of cake comes out clean (I covered my cake loosely with a piece of aluminum foil after 30 minutes); remove from oven, cool approximately 20 minutes and turn out onto serving platter; allow to cool completely and dust with icing sugar
• Note: This cake (like most cakes incorporating dried fruit) is even better after a couple of days

Steps:

• Preheat oven to 450F degrees.
• Sift together first 6 ingredients into large bowl.
• Add butter and rub in with fingertips until mixture resembles coarse meal.
• Add buttermilk and stir until dough forms.
• Turn dough out onto floured surface; knead until smooth, about 8 turns.
• Roll out the dough to 1 inch thickness.
• Using 2 inch diameter biscuit cutter, cut out biscuits.
• Gather scraps and roll out to 1 inch thickness and cut out additional biscuits.
• Transfer biscuits to large ungreased baking sheet.
• Bake until golden, about 12 minutes.
• Serve warm.