Category Archives: Breakfast

Apple Turnovers


You know when you waltz into a bakery and your eyes go directly to the favorite display case? Well for me it’s Turnovers, I adore the flaky puff pastry dough and warm gooey filling inside! What could be better that a hand-held pie?  Nothing, nothing compares!  Above are pictured all the ingredients to re-create those turnovers.

Filling: In a large mixing bowl, pour apple contents in and stir in 1 tsp cinnamon, 1/2 tsp nutmeg and mix well. This is about the time I use a sharp knife to slice thru the mixture, making the apples a bit smaller, but you don’t have too:)

Follow the box instruction on defrosting the pastry dough, after defrosted, lay the square out on a flat floured surface. Roll a few times to seal those seams up.  Slice the dough into an equal 4 squares.  Towards the middle of each square, place 2 TBSP of the filling and fold up the edges (gently so you son’t squeeze the yummy out) Using a fork, press down both seam sides.

Transfer to a baking sheet (4 per pan) that’s lined with parchment and sprayed with cooking spray. Brush top and sides with egg wash.

Egg wash: 1 egg beaten with 1 TBSP water

Sprinkle sparkling sugar on top and bake at 350 for 20 mins or so, until golden brown.

Enjoy and look, you didn’t have to get out of your sweats to head to the bakery, it came right to you!


“Cinnabons” for the Bread Machine



1 cup milk

1 egg, beaten

4 TBSP melted butter

4 TBSP water

1/2 box instant vanilla pudding (3.4 oz. box)

4 cups flour

2 TBSP sugar

1/2 tsp salt

2-1/2 tsp bread machine yeast



1 cup butter, softened

1 3/4 cups dark brown sugar

3 TBSP cinnamon

1 cup chopped nuts, optional



Place  the dough ingredients in your machine in the order as they are listed . Select the dough cycle and press start. When cycle is finished, remove the dough, and roll to about 12-17″ (see pic below)  Spread the softened butter all over the dough. Combine the sugar and cinnamon and mix well. Spread over rolled out dough. Get as close to the edges as possible. Sprinkle nuts (or raisins if you so desire, yuck!) over dough. Starting with widest end, roll the dough into tight log. Cut into 1/2″ slices. Place in a lightly greased baking dish with sides. Cover the pan with plastic wrap and a tea towel. Let them rise 30-40 minutes this way. Bake at 350 for 15-20 minutes. When the rolls are done top with frosting of your choice. Although, I am a purist and only use cream cheese frosting;) Want them super gooey, add a layer of frosting 2-3 minutes after they come out of the oven.  Then add a second layer 8-10 minutes after they’ve been cooling.



Magleby’s Buttermilk Syrup

I don’t know about you, but I am a sucker for syrup….pancakes, french toast, waffles, dutch babies….this is a decadent syrup that you could just serve in a bowl with a large spoon…my 2 favorite ways to eat this? Stuffed croissant french toast…..and dipping hot bacon in it…sweet and salty? Yes, Please!

½ cup butter
2 cups sugar
1 cup buttermilk
1 tsp baking soda
2 tsp vanilla

Boil this in a large saucepan for 1 minute. Whisk in soda and vanilla.  Stir until soda is dissolved and well mixed. Then pour all over your plate and food and inhale!

Dutch Babies


Let’s be honest……a recipe named dutch babies…..really?… Well this is the breakfast I grew up on…..some call them yellow pancakes (kinda boring) or puff pancakes……or even…. get this…..PUFFY PILLOW PANCAKES…lol….I mean really….what Shakespearean comes up with that?? Dutch Babies…..  (it’s easy to double this recipe and bake in a 9×13 pan…..just so you know……;)

3  TBSP Butter
3 eggs
1 tsp vanilla
1/4 tsp salt
1/2 cup milk
1/2 cup flour

Preheat oven to 450…..
Melt butter in 8×8 pan in oven. Whisk eggs and milk together, add flour and salt and whisk together. Take that hot butter pan out out of the oven……and pour the egg mixture into the buttery pan. Bake for 15 minutes at 450. Serve with syrup and powdered sugar….and bacon…I do adore a good slice of properly cooked bacon…or sausage…let’s not leave our other friend out…(soft voice)…sausage…don’t ever leave me…(pause for dramatic interlude)

Pumpkin Butterscotch Muffins


(Makes 24 muffins)
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1 1/2 cups butterscotch chips (trust me on this one)

Preheat oven to 350 degrees. In a mixing bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Mix in the butterscotch chips…..Scoop (I use a size 16 ice cream scoop, its the perfect size) into the prepared (liners in and then sprayed with cooking spray) muffin pans. Bake for about 20-25 mins.  Test with a toothpick, should come out clean. If not, bake another min or so:)
Note….for both versions I sprinkle sparkling sugar on them before baking….adds a happy sparkle and crunch….who doesn’t like that?

Easy Caramel Rolls


18 frozen Rhodes rolls, (usually half the bag)
1/2 small box butterscotch pudding (not instant)
3/4 cup chopped pecans
1/2 cup brown sugar
1/2 cup butter, melted
1/2 tsp cinnamon

Place frozen rolls in buttered bundt pan, sprinkle with the dry pudding mix, nuts, and cinnamon. Melt butter and brown sugar together and pour over rolls. Cover with foil and let them sit out overnight. Bake covered, at 350 for 30 minutes. Turn onto platter and enjoy! Serves 6…..unless my husband is there….then it serves 2-3…..LOL