4 Generations Cook Blog

Preheat your oven to 350° Ingredients: 3 (12 ounce) packages refrigerated biscuit dough 1 cup white sugar 2 teaspoons ground cinnamon 1/2 cup margarine 1 cup packed brown sugar 1/2 cup chopped walnuts (optional) 1/2 cup raisins (optional) Directions: Grease one 9 or 10 inch tube/Bundt pan. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

  Preheat your oven to 400° Ingredients: 2 cups flour 2 Tbs sugar 4 tsp baking powder 1 tsp salt 3 Tbs butter 3/4 cup milk 1 cup brown sugar 3 tsp cinnamon Directions: For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture put in fridge until you get to the 6th step. In a large bowl mix together flour, sugar, baking powder, and salt Cut in softened butter (sometimes your hands are the best tools). Stir in milk to form a soft dough. Roll out dough on a lightly floured into a rectangle about 1/4 inch thick. Spread the remaining filling on the rolled out dough then roll up again. (Small ones should look like that in the next step).  Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger) Bake for 20-25 min  For glaze, combine powdered sugar and milk in a small bowl and stir until smooth. Once rolls are finished, drizzle on glaze and serve warm.

 Preheat oven to 400° Ingredients: 3/4 Cup butter 3/4 Cup milk 1 3/4 Cup flour 2 1/2 tsp baking powder 1/2 tsp salt 1 Cup sugar 1 Egg 1 Cup blueberries  Directions: Cream together butter and sugar Add milk and egg, beat until smooth Whisk together flour, salt and baking powder in separate bowl Add wet and dry mixtures together and mix until well moistened Toss blueberries in 1 Tbs flour, fold blueberries into batter carefully. Fill lined muffin tins with mix and bake for 20-22 minutes

M   You can use this recipe to make breakfast, dessert or savory dinner crepes. Ingredients: 1 Cup flour 1/2 tsp salt 1 Cup Milk 3 eggs 2 Tbs melted butter Directions: Whisk together flour and salt. Mix in milk Add in eggs one at a time then add in melted butter Add in flour mix and mix until smooth. Heat a pan with a small amount of oil just enough to make the crepes not stick while cooking.  Pour a small amount of the mix into the middle of the pan and immediately lift the pan and angle it in circular motions to spread the mix into an even circle. It should be thin and large. The edges will begin to lift when it is ready to flip. Flip and continue to cook for about 30 seconds. Serve hot with fruit, mousse or meat filling.     I like to fill ours for breakfast with a long slice of banana topped with brown sugar, rolled then topped with syrup.  For a savory crepe trying pulled pork. They are amazing!