Grandma's Cinnamon Biscuits For Breakfast, Brunch Or Dessert

Grandma's Cinnamon Biscuits are a great breakfast treat. They are especially good on weekends and holidays when you want to enjoy the smell of them baking then linger with a good cup of coffee, tea, hot chocolate or even milk and the tasty treats. They would also be great for a special brunch, just remember to keep them warm until time to serve. And what could be better after dinner than a warm biscuit with the touch of cinnamon. This versatile recipe is sure to find a place in your home.

Grandma's Cinnamon Biscuits

2 cups all-purpose flour, sifted
1 tbsp baking powder
1 tsp salt
1/4 tsp baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
1 stick butter, softened
3/4 cup granulated sugar
1 tsp cinnamon
1/4 tsp cardamom
1 cup milk, optional

In a medium bowl, combine flour, baking powder, salt, and baking soda; mix well. Stir in the vegetable oil. Add buttermilk and stir just until blended. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8-inch rectangle. Preheat the oven to 400 degrees. Lightly grease a 9-inch round cake pan.

Spread the butter over the dough. In a small bowl, combine the granulated sugar, cinnamon, and cardamom and mix well. Sprinkle this mixture over the butter. Roll up the rectangle, jelly roll style, starting from one of the long sides. Pinch the seam to seal. Cut the roll into 1 1/2-inch slices. Arrange the slices, cut side up, in prepared cake pan. Bake at 400 degrees for about 15 to 20 minutes until lightly browned. Remove from the oven and pour the milk over the top, if desired. Serve hot.

Note: You may omit the cardamom if you wish. The cardamom adds a Swedish touch to these tasty breakfast treats.

Enjoy!

Children's Breakfast Meals

Breakfast is an essential component of a healthy lifestyle. Breakfast is especially important for children who need lots of vitamins and minerals in their day. These breakfast recipes are simple, but essential nutrients a child needs packed. Prepare the recipes of the evening and put them in the fridge. In this way the kids can pop them in an oven can enjoy a hot breakfast.

Sprinkle with cinnamon French toast

Ingredients:
2 large eggs

2Tablespoon milk, fat-free

1 / 2 teaspoon cinnamon

1 teaspoon butter, softened

4 tablespoons light pancake syrup

Instructions:

1. Crack two eggs in a shallow bowl

2. Carefully whisk in the milk and cinnamon

3. Dip the bread slices, enter a time in the egg mixture into a bowl

4. Wet both sides

5. Re-dip until all egg mixture is absorbed into the bread

6. Heat a nonstick skillet over medium heat

7. Butter

8. Put the slices of bread dipped inPan

9. Cook for 2 ½ -3 minutes per side or until both sides are golden

10. Sprinkle the toast with syrup

11. Serve hot

Fruity Yogurt Granola Parfait

Ingredients:

1 / 2 Granola

3 / 4 cup of vanilla yogurt or

blueberries 1 / 2 cup fresh raspberries, strawberries or sliced bananas or

They can be frozen if fresh is not available use

Be used to measure all the ingredients

Enter glasses or transparent glass or cup

LayerIngredients any way you choose

In the glass, add half of muesli, yoghurt and fruit, repeat, then

Eat with a long spoon

Note: commercial muesli is often toasted with oil and honey, so it's high in calories.

Sticky Caramel Pecan Rolls

Ingredients:

1 / 4 cup fat-free caramel flavored sundae syrup

Cooking Spray

1 can refrigerated crescent dinner rolls reduced fat

1 / 4 cup firmly packed brown sugar

2 tablespoons choppedPecan

1 / 2 teaspoon ground cinnamon

Instructions:

1. Preheat over to 375 degrees

2. Coat molds filled with cooking spray

3. Spoon 1-1/2 teaspoons of syrup filling 8 ramekins

4. Apart

5. Roll out the dough: separate into 4 rectangles

6. Combine brown sugar, cinnamon and pecans

7. Sprinkle sugar mixture evenly over each rectangle

8. Gently press mixture into dough

9. Starting from 1 long side - roll into 6 slices

10. Pinch ends of doughSeal

11. Cut each roll into 6 slices

12. Place 3 slices cut side down on the prepared molds, filling

13. Bake at 375 for 14 minutes

14. Run knife along the edges of the shells, invert on a plate

Makes 8 servings - 172 calories

Breakfast Pizza Recipe with Strawberries

Ingredients:

1 package (10-count) refrigerated biscuits

1 orange

1 package (8 ounces) light cream cheese softened

5 teaspoons honey, divided

1 / 2 liter basketcame fresh strawberries, halved and

Instructions:

1. Preheat oven to 400F

2. Stack 2 biscuits

3. Roll biscuits on a circle of 6 inches, 1/8-inch thick

4. Place in a greased pan-

5. Prick all over with fork

6. Repeat with remaining biscuits to make 5 circles in all

7. Bake until golden, 6-8 minutes, loosen and cool slightly

8. Finely grate the peel of oranges

9. In a bowl combine the cheese, orange peel, moremix 3 teaspoons of honey

10. Apart

11. The orange juice in a large bowl,

12. Add the remaining strawberries and honey

13. Shooting

14. Increase oven temperature to 425F

15. Spread biscuits with cheese, within 1 / 2 inch of edges

16. Cook until the cheese is slightly brown edges

17. Top with drained strawberries. Serve hot

Big Mama's Breakfast Skillet Delights

Big Mama loved to have breakfast. As a teenager, we always had a big breakfast on weekends, because it eats more time for family and give lessons on the table had. There was also a good time to try Big Mama with her new creations. These two recipes were among her favorites to prepare. Every time she made them, we always knew we were a real treat. Their joy bread recipe always made out to be the right thing.

Big Mama's Southern Skillet Delight

2 tablespoons vegetable oil orOlive oil

6 medium potatoes, sliced

½ yellow onion, diced

Green bell pepper ½

Season with salt

¼ teaspoon black pepper

1.8 teaspoon celery seed

Pinch of crushed red pepper or cayenne pepper, optional

1 pound breakfast, drained sausage, cooked and

½ cup mushrooms, sliced

08:01 cup water

1 cup shredded cheddar cheese

6-8 eggs

Two tablespoons of margarine

Oil in a large pan, add the potatoes,Onions, peppers, salt, pepper, celery seed and pepper. Saute over low heat ingredients '5 minutes waiting to attack. Increase medium heat, add the meat, stir for 5 minutes. Add mushrooms, water and cover and let simmer until potatoes are soft and the largest part of the liquid.

Cover potatoes with cheese until melted. In a separate pan with about a tablespoon of margarine, scrambled eggs and serve separately. Makes 4-6 people.

TIP: You canand diced ham or smoked sausage for breakfast sausage substitute.

The following recipe is similar to the former for being out of sausages and eggs cooked together.

Big Mama's Egg Scramble Biscuit

1 ½ pound breakfast sausage

1 ¼ cups chopped onion

1 ¼ cups green peppers

10 large eggs

1 ½ cups grated cheese

6 buttermilk biscuits (large oven and Split)

In a large skillet over medium heatHeat, brown sausage, onions and peppers, drain. Mix the eggs in a medium bowl. Add eggs to mixture of sausage and scramble over medium heat.

Line a baking sheet with cut cookies with split brow. Top with scrambled egg mix 3-4 oz. Sprinkle cheese on top. place in oven melted at 375 degrees until the cheese. Served with breakfast potatoes and strawberry preserves. M'mm well.

Three Quick and Easy Family Breakfast Recipes

Even though I know that breakfast is the most important meal of the day, I'll admit that it's also one of the hardest to go to a lot of trouble for during the busy weekday. We've never been big breakfast eaters at my house, in fact, cold cereal or toaster waffles are the usual fare on any given Monday through Friday morning around here. But, on the weekends we often like to whip up a big breakfast for the whole family and then actually sit down at the same table and eat it together. Wow, that's a feat in itself anymore!

The same old tired bacon and eggs do get boring after awhile however, so I've found some yummy breakfast recipes that meet my 'quick and easy' criteria. Since I have a picky preschooler who loves eggs but is on a 'no pancake' kick lately, I wanted a couple of really good recipes that will satisfy grown-up as well as kid tastes.

Quick and Easy Maple Toast and Eggs

12 bacon strips, diced

½ cup maple syrup

¼ cup butter

12 slices white bread (firmer texture is better)

Salt and pepper to taste

Cook bacon in skillet until crisp and then drain on paper towels. In a small saucepan, heat syrup and butter until the butter melts. Trim crusts from bread and flatten slices with a rolling pin. Brush one side with syrup mixture and press each slice into an ungreased muffin cup with syrup side down. Divide bacon among muffin cups. Break one egg into each cup and then sprinkle with salt and pepper. Cover with foil and bake on 400F for 20 minutes. Serves 12.

Quick and Easy Farmers Breakfast

6 bacon strips, diced

2 tbsp diced onion

3 medium potatoes, cooked and cubed

6 eggs, beaten

Salt and pepper to taste

½ cup shredded Cheddar cheese

Cook bacon in skillet until crisp and drain on paper towels. In the bacon drippings, sauté onion and potatoes until potatoes are browned. Pour eggs into skillet and cook until eggs are set and cooked to desired doneness. Season with salt and pepper. Sprinkle with cheese and bacon; let stand for 2 minutes or until cheese melts. Serves 4.

Quick and Easy Egg and Biscuit Breakfast

2 tbsp butter

8 eggs, beaten

1 - 5 oz can evaporated milk

1 - 8 oz package American cheese, cubed

1 tbsp prepared mustard

1 cup cubed cooked ham

1 - 10 oz can refrigerator biscuits

Melt butter in skillet. Add eggs and cook until set. In a saucepan, combine milk, cheese and mustard and cook until cheese is melted. Remove from heat and fold in ham and eggs. Pour into a greased 8 inch greased baking dish. Separate biscuits and place on top. Bake at 375F for 20 minutes or until biscuits are golden brown. Serves 4.