Tag Archives: Breakfast

Ahhh, the start of a perfect day …

… reading the Sunday paper from front to back, sipping hot coffee and savoring freshly baked … Cinnamon Bread.




This recipe calls for the use of a bread machine. My wonderful mother gave my husband and me a bread machine for a wedding gift, and what a gift it was! We mixed and added and baked that machine into the ground – and then we bought another! It is a wonderful tool for mixing and kneading doughs; for easily baking sweet and savory breads – and there is nothing that compares to waking up in the morning to the heady fragrance of ready-to-eat, hot and delicious yeast bread.

As always, follow the directions specific to your bread machine. I use a Breadman, so I pour all of the liquids in first, then add the flour, etc. and only add the yeast in the last step. Every machine is different, so adjust the order of the following ingredients as necessary.


Mise en Place – pronounced, mee-zhan-plas  is the preparing and setting out of ingredients long before you preheat the oven or spray the cake pan. It is a life saver if you, like me, bake too many cakes and pies and casseroles within any 24 hour period. There is nothing worse than looking at a pile of dry white stuff in a bowl and wondering if you added the salt already – and was it only one teaspoon or the required 1 and 1/2 teaspoons? Trust me – it’s really worth the extra time it takes because at the end of the day, those few minutes of preparation equal hours of stress-free enjoyment. And less-salty cakes!

Sunday Morning Cinnamon Bread

(Please note: Unless you substitute dairy-free ingredients, this recipe is not suitable for a Delay-Bake setting. No need to become ill when an average bread machine baking cycle is about three hours!)

1/4 cup warm water

1/2 tsp salt

1 tsp grated orange peel, optional

1 tsp pure vanilla extract

2 tbsp butter

1 egg, slightly beaten

1 cup sour cream

3 1/2 tbsp sugar

3 1/2  +/-  bread flour

2 1/2 tsp yeast

Place ingredients in the bread machine in the order above – or as directed by your bread machine manufacturer. Choose the Dough setting and let the machine do the all of the work! While your bread machine is keeping itself busy, whip up the filling for your soon-to-be-devoured cinnamon bread and then pour yourself a lovely cup of tea or a cool glass of lemonade and relax.

Butter & Spice Filling

In a small bowl, blend the following ingredients then set aside:

1/4 cup sugar (white, dark or light brown – or a combination)

2 tsp ground cinnamon, or to taste

1/2 tsp ground nutmeg, or to taste

1/4 tsp ground ginger, or to taste

1/4 tsp ground cloves, or to taste

3 tbsp butter, melted

When the bread machine completes the cycle, use your hands or a rolling pin to spread the dough out to a 10×28″ rectangle. Be patient – this is always the worst part for me since the dough has a mind of its own. The trouble is, if you don’t get the dough spread out enough, there is not enough filling in the world to turn it into a cinnamon swirled delight – you’ll just have a lot of dough with a mere suggestion of cinnamony-buttery-yum.

Where were we? Ah – yes, so once you have wrangled the dough into something of a rectangular shape, spread the butter mixture onto the surface, leaving a a narrow margin along the edges, and a slightly wider margin along the longest side farthest from you. Using both hands, take your time to carefully roll the dough from the longer side into a tube – similar to a jelly roll. Depending upon the length of the roll, you might have to roll and smooth the dough as you go in an attempt to keep it relatively even.


Now you have some options, depending upon what you’d like to serve:

A Baguette – With the seam side down, you can place the entire rolled up dough-log on a parchment lined cookie sheet. If the roll is too long for the cookie sheet, cut it in half and use a second pan rather than placing the two pieces side by side. Try to taper or close the cut end – the filling doesn’t need any excuse to bubble out while baking.

An Over-sized Donut –  Carefully form the dough into a circle right on the parchment-lined cookie sheet, or use a good sized greased and floured tube pan. Either way, you can use a little bit of water on your fingertips to seal the ends together. No need to drench the poor thing – a little H2O goes a long way!

Rolls or Buns, Discs or Slices – Whatever you choose to call them, simply chill the roll o’dough for a few minutes before using a ruler to evenly mark where you’ll need to cut. Use a sharp knife to slice the dough into individual rounds. Place the prettiest side up, allowing the sides of the discs to touch. Try not to squish them into only one pan since that will make them cone upward like stylish hats.


Allow the dough to double in size by placing the pan in a reasonably warm and draft-free area. If you cover the dough, be sure to spray the plastic wrap with oil or smear a little butter on it to prevent sticking. Do not place a towel directly over the dough – oh, what a mess that will be!

When the dough has doubled in bulk, lightly brush the top surface with a little milk or egg diluted with water and place in a preheated 375* oven. Bake approximately 25 minutes, or until golden brown.

In general, properly ‘done’ white-flour breads should sound hollow when tapped and feel a little lighter than the size might suggest.  With heavier flours and richer ingredients, i.e. whole wheat flour, molasses, heavy cream, oats, etc., the weight will increase and the final color will  be darker.

If desired, dust with sifted confectioners sugar, ice with a simple blend of confectioners sugar and water or milk – or cover with some wonderful …

Creamy Cinnamon Icing

1  8 oz pkg cream cheese, well softened

1 stick butter, also softened

1 tbsp vanilla, almond, orange, or other extract in any combination.

1 tsp ground cinnamon, or to taste

3 cups confectioners sugar

2 tbsp milk – the amount will depend upon the desired consistency. Add just a little milk at a time until you are happy with the results.

In a medium sized bowl, whip the cream cheese by itself, until completely smooth. Add the butter, flavoring(s), and spice(s) to the cream cheese and blend until smooth again.

Slowly add the sifted confectioners sugar to the cream cheese and butter mixture. Make sure you avoid any lumps – even a small lump of dry sugar in a mouthful of creamy icing is disconcerting!

As you add the confectioners sugar, use just enough milk to allow for even blending. It might seem as if all of the milk should be added early in the process, but the confectioners sugar needs a chance to soak into and blend with the oils in the cheese and butter. If you add all of the milk at once, and then the sugar absorbs the fats, you’ll end up with a less dense, and perhaps runny icing. Adding more powdered sugar to a runny icing might help with consistency, but can unbalance the flavor.

Drizzle or frost the still-warm cinnamon bread with the cream cheese topping, and serve. I’ve been known to smush up some ripe bananas with the frosting, or add a touch of caramel to the plate right before serving. With a cold glass of milk or a steaming cup o’Joe – oh my! Grab the Times, pull up a comfy throw and let the morning begin!




Y is for Yellow Donuts

Some days are just doughnut days. Along with a big glass of cold milk or a hot cup of aromatic coffee, a fresh doughnut can make even a Monday morning feel … well, better.

But it isn’t always possible to get to the bakery before work, and those days-old prepackaged wonders at the convenience store only make the idea of a fresh-baked, still-warm pastry even more tempting.

So, here is an easy and quick substitute until a trip to a proper bakery can be arranged.


Yellow Donuts

1 box Duncan Hines Yellow Cake Mix (or any flavor you might like)

1 cup water or milk

1/4 cup vegetable oil

1 teaspoon vanilla

1 egg

  • Combine all ingredients and mix until combined, but do not over-beat.
  • Preheat mini doughnut maker according to manufacturer’s directions.
  • Pour mixture into doughnut wells, and cook per instructions, or until golden brown. Using wooden tongs to remove the cooked doughnuts is very convenient.
  • Frost or generously dust with powdered sugar.

A note about cake-mix doughnuts: I did not know what to expect when I made this, my very first batch of cake-mix-doughnut-maker …rings. Well, these are not exactly the consistency of cake doughnuts, but they are not just ring-shaped cupcakes, either.

I was surprised to find that after 24 hours, the frosting, and/or the powdered sugar melds with the cake to create a much improved and fairly reasonable doughnut facsimile.

Because I discovered a brand new mini-doughnut maker at a thrift store for under $10.00, I was happy to give this recipe a try, but I don’t know that it would have been worth four times that much just to conduct this experiment that resulted in good, but not amazing, quasi-doughnuts.


X is for Hot Cross Buns


Before sharing this recipe with you, Dear Reader, I have to say that for some reason the BakingGods were with me when I made these and … well, modesty prohibits me from describing the ethereal dough with a mere hint of orange and the lightest touch of sweetness.

But I have to admit that I so enjoyed the making of and the baking of these springtime buns, that I quite neglected to measure each and every ingredient.

This business of tossing spices here and scattering herbs there is pretty normal behavior for me, but I generally try to remember to measure accurately and time carefully when a blog post is involved.

Nonetheless, I just added the orange pulp and juice to the dough until it seemed about right, and I kneaded in enough juice and vanilla soaked raisins to look OK.  For good or  bad, that leaves the guesstimating of such things up to you. My only advice is to close your eyes, listen to your inner cook, and trust your instincts.

Well, here is the exact recipe for a sweet dough that is best eaten within 24 to 48 hours of coming out of the oven. Any ingredients or steps in the process that were dealt with more creatively are italicized.


Sweet Dough (from R is for Rising Yeast)


Basic Sweet Dough

As with any bread machine recipe, please refer to your particular machine’s manufacturer’s directions first.

(For 2 pound loaf)

3 eggs, large at room temperature

1/4 cup + 3 1/2 tablespoons water

6 tablespoons sour cream or plain yogurt

6 tablespoons unsalted butter, at room temperature, cut into pieces

6 tablespoons granulated sugar

4 1/2 cups bread flour

1 tablespoon yeast, active dry, instant or bread machine

After fitting with paddle, place all ingredients in order given above in bread pan. Place pan in machine, choose the dough setting.

While waiting for dough cycle to complete, gently grate only the orange zest from two medium oranges into 8 ounce measuring cup. Squeeze both oranges for fresh juice, being sure to include some smooshed pulp, then add to zest already in cup. Add a tablespoon or so of vanilla extract, and dehydrated orange peel if desired – 1+ teaspoon – then add enough water to bring level to 3/4 cup. Add a handful or two of raisins to liquid, allowing to soak during dough cycle.

Allow bread machine to complete cycle, approximately 1 1/2 hours, then remove from pan and place in large, lightly greased bowl. Punch dough down and let rest 10 minutes before continuing.

Line two cookie sheets with parchment paper. preheat oven to 375*

Place dough on flat surface. Scoop plumped raisins from measuring cup, being generous with any accompanying liquid, but careful not to soak dough.

Knead raisin/orange juice mixture into dough.


Divide dough into 12 -16 equal parts. Gently form each part into a ball, then place each ball two inches apart on baking sheets. Using scissors, snip small Xs into top of dough (unless you forget all about this step – oops!).

Cover lightly with lightly oiled/buttered waxed paper and allow to rise in draft-free location until almost double in size.

Bake Hot Cross Buns 17-20 minutes, until golden brown. Remove from oven, and while cooling, prepare icing.

X Baked Yum


X Glaze Pour


Remaining orange juice/pulp mixture

Confectioners Sugar


  • Combine ingredients, adding small amounts of sugar just until achieving desired consistency. Using a teaspoon, pour over tops of cooled buns in the shape of an X. If buns are too warm, or if icing is too thin, buns will be glazed rather than decorated, but they will still taste delicious!


R is for Rising Yeast

Prior to an open house, realtors often suggest homeowners bake bread so the house smells ‘homey’ and encourages sales. Mr. Selfridge, the marketing genius, was the first to place perfume counters near his store’s front entrance to create a scent barrier between the muck and stink of the city outside and a lovely shopping experience inside. Even today, major retailers strategically position baking ovens, or purposefully scent the air, knowing how important fragrance is to a sense of well-being.

Rising Bread Machine

With the convenience of bread making machines, that same contented, bakery-fresh feeling can pervade your home with the push of a button.

The recipe below is slightly more labor-intensive than a regular loaf of white or wheat breads, but having just devoured a piece of the stuff – oh it is so worth it!

Basic Sweet Dough

As with any bread machine recipe, please refer to your particular machine’s manufacturer’s directions first.

(For 2 pound loaf)

3 eggs, large at room temperature

1/4 cup + 3 1/2 tablespoons water

6 tablespoons sour cream or plain yogurt

6 tablespoons unsalted butter, at room temperature, cut into pieces

6 tablespoons granulated sugar

4 1/2 cups bread flour

1 tablespoon yeast, active dry, instant or bread machine

After fitting with paddle, place all ingredients in order given above in bread pan. Place pan in machine, choose the dough setting.

Rising Dough BowlAllow to complete cycle, approximately 1 1/2 hours, then remove from pan and place in large, lightly greased bowl. Punch dough down and let rest 10 minutes before continuing.



Rising Dough Big

Cinnamon Filling

1/2 cup butter, softened

1/2 cup brown sugar, packed

1 – 2 tablespoons cinnamon, ginger, ground cloves, etc. to taste

Combine all three ingredients in small bowl, set aside.

Shape dough into rectangle, then cover with butter spice mixture, spreading evenly. beginning with widest edge, roll dough into log shape, pinching the seam edge with fingers.

Spray tube pan with non-stick baking spray.

Place dough seam side down in prepared pan.

Rising Dough Pan Tube Wide

Allow to rise in warm, draft free location until double, or until finger pressed into dough leaves an indention – approximately 40 minutes.

Preheat oven to 375*

Bake for 17 – 20 minutes, or until golden brown.


Remove from oven, allow to rest 5 minutes before removing from pan. While still warm, but before serving, drizzle (or slather?) bread with icing.

Cinnamon Icing

In small bowl combine powdered sugar with generous amounts of cinnamon, ginger, nutmeg, ground cloves, etc. and small amounts of milk and/or grade B maple syrup. Mix until smooth, adding milk or sugar as needed to reach desired consistency, noting that the icing will thicken as it sits.

Use as icing for breakfast breads, waffles, or to frost chocolate cake, etc.



G is for Gluten

I cannGluten Glutenot say that I am gluten-free. Not in the least. I actually have a small package of gluten in my fridge that I use when baking whole grain breads.

Gluten is like the bubblegum of the baking world. As the protein strands of the gluten stretch and pull and combine, not only is an elastic, but strong, structure developed, but all of those empty pockets are perfect places for the gases from the activated yeast to fill – making the doGluten CloseUp YEASTugh expand and rise beautifully.

Now that I’ve shared my understanding of Gluten Science 101, I have to say that I appreciate the fact that many folks have chosen to eliminate all gluten from their diets.


Well, being someone who loves to bake and cook for others, I realized that I have long overlooked this opportunity to learn something new – because isn’t it lousy to be at a friend’s get-together and be unable to eat the veggie or the dessert or that casserole-something because it isn’t a healthy choice for you?

So – you are invited to witness my first attempt to make Gluten Free …


Interestingly enough, I have almond flour in my house all of the time because it adds a little something to pie crusts, cookies, etc. – I never thought about it being a gluten-free staple.

Gluten Free Almond Pancakes, with Filling

Gluten Free Ingredients

1 cup almond flour

1/4 cup milk

2 eggs

2 tablespoons maple syrup or honey – or to taste

1 teaspoon almond extract

1 teaspoon vanilla extract

1 teaspoon oil


Mix all ingredients together until well blended. Let rest in fridge for 5 – 10 minutes.

Gluten Free Beaters

While the batter rests, combine Daisy brand cottage cheese  or softened cream cheese (both are supposed to be gluten-free) with maple syrup, a dash of almond and a touch of ground cinnamon to taste. Blend until smooth in a small bowl, then set aside while cooking the pancakes.


Taking the batter from the fridge, pour by 1/3 cup onto hot griddle – cook, flip, remove, repeat.

While still warm, spoon about two tablespoons of the cottage cheese/creams cheese mixture onto each pancake.



I did learn a few important things about gluten-free pancakes: the batter is rather thin in comparison to gluten pancakes; the texture of the cooked pancakes is less pliable than traditional recipes – but the flavor of these pancakes was quite good and not unlike many of the pancake recipe variations I’ve made over the years.

I do have to say that my husband cooked up a batch of his very own buttermilk pancakes the next morning … well, suffice it to say that if he had made those golden discs of amazing the first time we met – I would have eloped with the man in a second. Gluten this or gluten that … some things simply cannot be compared.



E is for Eggs

Fresh eggs – the stuff of meringue, omelets. souffles. The stuff of culinary adventure.

Eggs Carton

Scotch eggs, Thousand Year eggs, Chocolate eggs, Deviled eggs … the variations are endless. With some spice and imagination, anything is possible.


The art of boiling eggs is debated in some kitchens …

Boil too long – an unattractive green ring appears around the yolk.

Ice down too soon – gooey yuck instead of cooked yolk.

Some people in some kitchens claim it is all in the careful timing – 3 minutes, I think.

Some people are probably right.

Scrambled, fried, poached, boiled …  within a few minutes, everyone at the breakfast table can be happy.

Eggs Variety Plated AM 2

Even the eggs!

Eggs Happy Face

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