Weekend Breakfasts!

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Fatherducque
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Re: Weekend Breakfasts!

Post by Fatherducque » Mon Jan 12, 2009 1:28 pm

How does one toast a pecan?

(I know...a really small toaster!)

And why?

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falvegas
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Re: Weekend Breakfasts!

Post by falvegas » Mon Jan 12, 2009 1:37 pm

Fatherducque wrote:How does one toast a pecan?

(I know...a really small toaster!)

And why?
In a Skillet, medium heat for just a few minutes, watching them and stirring often, be sure they don't burn, just toast lightly. This releases some oils and intensifies the flavor of the Nuts.

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Pixie
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Re: Weekend Breakfasts!

Post by Pixie » Mon Jan 12, 2009 1:38 pm

Fatherducque wrote:How does one toast a pecan?

(I know...a really small toaster!)

And why?

:lolh: You toast a pecan in a 350 degree F oven on a baking sheet... pecans all in one layer for about 8 to 10 minutes... keep a really good eye on them so they don't burn. They should just start to color and then take them out!!!!

The reason you toast them is it helps to release the nut oils, fragrance, and flavor. :) :embarrassed: :embarrassed:

Actually, they are wonderful just like that! Take them out of the oven allow them to cool slightly, maybe sprinkle them with seasoning salt and yummy!!!!!!!!!!!!! Or, sprinkle them with sugar... yummy!!!! Or cinnamon sugar!!! Double yummy!!!!

:wave: :wave: :wave:

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Pixie
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Re: Weekend Breakfasts!

Post by Pixie » Mon Jan 12, 2009 1:39 pm

falvegas wrote:
Fatherducque wrote:How does one toast a pecan?

(I know...a really small toaster!)

And why?
In a Skillet, medium heat for just a few minutes, watching them and stirring often, be sure they don't burn, just toast lightly. This releases some oils and intensifies the flavor of the Nuts.
:rofl2: :lolh: :rofl2: great minds!!!!!!!!!!! :highfive:

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Re: Weekend Breakfasts!

Post by falvegas » Tue Jan 13, 2009 1:23 am

Pixie wrote:Thank you for this explanation!!!!!!!!!! I love Andouille, it's always been my favorite but I'd like to try Boudin!!!!!!!!!!!!!

I guess I'm surprised I've never heard of it!!!!!!!!!
There are so many great Country French dishes to make BUT I can't get the following Sausages without ordering them, for an arm and a leg of course. I see them in Paul Bocuse's dishes, and we just don't get this quality and variety in our US markets.

Image

The sausages, some of which are shown, are:
Saucisse aux Fruits de Mer ….Scallops, shrimp, fish sausage with vermouth
Boudin Blanc…. Pork, turkey, brandy & cream
Boudin Noir ….basically, blood sausage
Saucisson à l'Ail ….this is a garlic Salami
Saucisse Béarnaise….peppery pork sausage
Saucisse Basquaise ….hot pork sausage
Andouillettes…. pork chitterling (not the Cajun style)
Saucisse Merguez d'Agneau….Lamb sausage
Saucisse Merguez d'Agneau et Boeuf….lamb & beef
Saucisse Merguez de Boeuf….beef sausage
Saucisson à l'Ail aux Pistaches….garlic salami with pistachios
Saucisse de Canard….duck sausage with peppercorns
Saucisse de Toulouse ….pork sausage with white wine

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Fatherducque
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Re: Weekend Breakfasts!

Post by Fatherducque » Tue Jan 13, 2009 8:12 am

falvegas wrote:
Fatherducque wrote:How does one toast a pecan?

(I know...a really small toaster!)

And why?
In a Skillet, medium heat for just a few minutes, watching them and stirring often, be sure they don't burn, just toast lightly. This releases some oils and intensifies the flavor of the Nuts.
Dry, or with some oil?

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Pixie
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Re: Weekend Breakfasts!

Post by Pixie » Tue Jan 13, 2009 9:53 am

Fatherducque wrote:
falvegas wrote:
Fatherducque wrote:How does one toast a pecan?

(I know...a really small toaster!)

And why?
In a Skillet, medium heat for just a few minutes, watching them and stirring often, be sure they don't burn, just toast lightly. This releases some oils and intensifies the flavor of the Nuts.
Dry, or with some oil?

Whether you use the skillet method or the oven method, dry.

:wave:

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Re: Weekend Breakfasts!

Post by ConsrvYank1 » Tue Jan 13, 2009 10:54 am

Pixie wrote:
Fatherducque wrote:
falvegas wrote:
Fatherducque wrote:How does one toast a pecan?

(I know...a really small toaster!)

And why?
In a Skillet, medium heat for just a few minutes, watching them and stirring often, be sure they don't burn, just toast lightly. This releases some oils and intensifies the flavor of the Nuts.
Dry, or with some oil?

Whether you use the skillet method or the oven method, dry.

:wave:
I had a recipe for a cake that said to put some butter in a glass pie plate and bake the pecans in the melted butter in the oven.

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Re: Weekend Breakfasts!

Post by falvegas » Tue Jan 13, 2009 11:21 am

ConsrvYank1 wrote:
Pixie wrote:
Fatherducque wrote:
falvegas wrote:
Fatherducque wrote:How does one toast a pecan?

(I know...a really small toaster!)

And why?
In a Skillet, medium heat for just a few minutes, watching them and stirring often, be sure they don't burn, just toast lightly. This releases some oils and intensifies the flavor of the Nuts.
Dry, or with some oil?

Whether you use the skillet method or the oven method, dry.

:wave:
I had a recipe for a cake that said to put some butter in a glass pie plate and bake the pecans in the melted butter in the oven.
That'll work. But you're extracting some of the Pecan Oil into the Butter. Don't throw that Butter out or use it in the cake.

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Re: Weekend Breakfasts!

Post by ConsrvYank1 » Tue Jan 13, 2009 1:51 pm

falvegas wrote:
ConsrvYank1 wrote:
Pixie wrote:
Fatherducque wrote:
falvegas wrote:
Fatherducque wrote:How does one toast a pecan?

(I know...a really small toaster!)

And why?
In a Skillet, medium heat for just a few minutes, watching them and stirring often, be sure they don't burn, just toast lightly. This releases some oils and intensifies the flavor of the Nuts.
Dry, or with some oil?

Whether you use the skillet method or the oven method, dry.

:wave:
I had a recipe for a cake that said to put some butter in a glass pie plate and bake the pecans in the melted butter in the oven.
That'll work. But you're extracting some of the Pecan Oil into the Butter. Don't throw that Butter out or use it in the cake.
The nuts absorb all the butter so there is nothing to seperate, so it does go into the cake. And frosting.

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Re: Weekend Breakfasts!

Post by Pixie » Tue Jan 13, 2009 3:25 pm

Sounds yummy to me!!!!!!!!!!!!

Butter makes everything better!!!!!!!!!! :clap2: :clap2: :clap2:

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Re: Weekend Breakfasts!

Post by Pixie » Tue Jan 13, 2009 3:29 pm

Chocolate Chip Pancakes with Cinnamon Cream
Serves: 10 servings

1 1/4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs, separated
3 tablespoons butter, melted plus 4 tablespoons, divided
1/2 cup miniature semi-sweet chocolate morsels
Cinnamon Cream, recipe follows
Maple syrup, for serving

Cinnamon Cream:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon ground cinnamon


Preheat griddle to 350 degrees F.

In a large bowl, combine flour, sugar, baking powder, and salt.

In a small bowl, combine milk, egg yolks, and 3 tablespoons melted butter; add to flour mixture, whisking until smooth.

In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold into batter. Gently fold in chocolate morsels.

Melt 2 tablespoons butter on hot griddle. Ladle about 1/4-cup batter for each pancake onto hot griddle. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn and cook the other side. Repeat procedure with remaining 2 tablespoons butter and remaining batter.

For the Cinnamon Cream:

In a medium bowl, beat cream at medium-high speed with an electric mixer until thickened. Gradually beat in confectioners' sugar and cinnamon, beating until stuff peaks form. Cover and chill.
Serve pancakes with Cinnamon Cream and maple syrup.

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Re: Weekend Breakfasts!

Post by Pixie » Sat Jan 24, 2009 12:50 pm

Pecan Rum French Toast
Serves 4.
Published January 1, 2009.
From Cook's Illustrated.

If you purchase an unsliced loaf, cut the bread into 1/2-inch-thick slices. To prevent the butter from clumping during mixing, warm the milk in a microwave or small saucepan until warm to the touch (about 80 degrees). The French toast can be cooked all at once on an electric griddle, but may take an extra 2 to 3 minutes per side. Set the griddle temperature to 350 degrees and use the entire amount of butter for cooking.

Ingredients

1/2 cups pecans
4 tablespoon light brown sugar
3/4 teaspoon ground cinnamon
8 large slices cinnamon-raisin bread
1 1/2 cups whole milk , warmed (see note)
3 large egg yolks
2 tablespoons unsalted butter , melted, plus 2 tablespoons for cooking
1/4 teaspoon table salt
1 tablespoon vanilla extract
2 teaspoons dark rum
Maple syrup

Instructions

1. Process 1/2 cup pecans, 1 tablespoon light brown sugar, and 1/4 teaspoon cinnamon in food processor until coarsely ground, 12 to 15 one-second pulses (you should have about 1/2 cup crumbs).

2. Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.

3. Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, vanilla, and rum in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan.

4. Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter. Sprinkle each slice of soaked bread with 1 tablespoon nut mixture.

5. Heat ½ tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet—nut mixture side down—and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch. Serve warm, passing maple syrup separately.

+++++++++++++++++++++++++++++++
Happy Saturday morning, CC!!!!!!!!!!!! :pixie:

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Re: Weekend Breakfasts!

Post by Fatherducque » Sat Jan 24, 2009 12:59 pm

Heart Stopping Breakfast

Take a 1/2 pint of gravy (made when the last pork shoulder was smoked) from the freezer. Microwave until hot.

Make a tray of bisquick biscuits.

Ladle hot gravy over hot biscuits. Serve with hot coffee.

Schedule visit with cardiologist.

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Re: Weekend Breakfasts!

Post by Pixie » Sat Jan 24, 2009 1:03 pm

:lolh: You got that right!!!!!!!!! Biscuits & Gravy!!!!!!!!!!!!!! I love it!!!!!!!!!!!!!!!!!


:clap2: :cheer: :clap2: :cheer:

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Re: Weekend Breakfasts!

Post by Fatherducque » Sat Jan 24, 2009 1:13 pm

Pixie wrote::lolh: You got that right!!!!!!!!! Biscuits & Gravy!!!!!!!!!!!!!! I love it!!!!!!!!!!!!!!!!!


:clap2: :cheer: :clap2: :cheer:
Thank you! (*burp*)

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Re: Weekend Breakfasts!

Post by Pixie » Thu Jan 29, 2009 8:58 pm

Apricot Cream Cheese Scones
We love the bright flavor and color of apricots in scones; cream cheese lends these added richness. We also love using our new Mellow Pastry Blend; its lower protein content yields a final product that's more tender and delicate than that produced by a higher-protein flour.

3 1/4 cups (13 3/4 ounces) Mellow Pastry Blend OR King Arthur Unbleached All-Purpose Flour
1/2 cup (3 1/2 ounces) granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
8-ounce package cream cheese (cold)
1/2 cup (1 stick, 4 ounces) cold butter
1 cup (4 1/2 ounces) diced or slivered apricots
1 large egg
2 teaspoons vanilla or 1/2 teaspoon fiori di sicilia
1/4 cup (2 ounces) milk
Sparkling white sugar, for topping

In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cream cheese and butter, using your fingers, a pastry blender, fork, or a mixer, until the mixture resembles coarse cornmeal, then stir in the apricots. In a separate bowl whisk together the egg, vanilla and milk.

Combine the liquid and dry ingredients and stir until the dough becomes cohesive. Don't mix and mix and mix; the more you work with the dough, the tougher it'll get. Remember: an iron fist in a velvet glove does the trick!

Turn the dough out onto a floured work surface, and fold it over several times, until it holds together. Pat the dough into a 3/4-inch thick rectangle.

Cut scones with a round cutter, gathering the scraps and re-rolling the dough. Or simply cut the dough into squares or diamonds. Brush the tops lightly with milk and sprinkle with sparkling white or pearl sugar.

Place scones about 2 inches apart on an ungreased or parchment-lined baking sheet. Bake them in a preheated 425°F oven for 8 minutes. Turn the oven off, leave the door closed, and continue to bake for 8 more minutes, until the scones are a light, golden brown. Serve hot, with clotted cream and jam or raspberry curd.

Yield: about 18 medium-sized scones.

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Re: Weekend Breakfasts!

Post by Pixie » Thu Jan 29, 2009 8:59 pm

Cinnamon-Cappuccino-Pecan Scones
Dusky-dark from cinnamon and espresso, these scones are moist, crumbly, and packed with flavor.

Ingredients
3 cups King Arthur Mellow Pastry Blend or Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup granulated sugar
1/2 cup butter, cut into pats or small cubes
1/3 cup pecans, processed or blended itll very finely ground
1/2 cup cappuccino chips
1/2 cup cinnamon chips
2 teaspoons espresso powder dissolved in 1 tablespoon hot water
1/2 cup sour cream
4 to 5 tablespoons ice water
2 tablespoons coarse white sparkling sugar, for topping

Directions
Preheat the oven to 400°F. Lightly grease (or line with parchment) a large baking sheet.

1) Whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar.

2) Work the butter into the dry ingredients till the mixture is unevenly crumbly; don't be afraid to leave some of the butter in pea- or marble-sized chunks.

3) Add the ground pecans and chips, stirring to combine.

4) Dissolve the espresso powder in the hot water.

5) Gently stir the dissolved espresso and sour cream or yogurt into the dough, just till it's well dispersed; the dough will be very crumbly.

6) Add enough ice water to bring the dough together in a cohesive mass.

7) Gather the dough into a ball, and place it on a well-floured work surface.

8) Pat/roll it into an 8" to 9" circle about 3/4" thick.

9) If desired, brush the surface of the dough with milk, and sprinkle with coarse white sparkling sugar.

10) Use a 2" cutter to cut about 20 scones, gathering the scraps and gently shaping into round scones without re-rolling.

11) Place the scones on the prepared baking sheet, leaving just over 1" between them.

12) Bake the scones for about 20 minutes, till they're golden brown. When you break one of the center scones open, the middle should be baked all the way through, not doughy or wet.

13) Remove the scones from the oven, and serve warm.

Yield: 20 small scones

Tips from our bakers
To make now, serve later, prepare the scones up to the point where they're shaped and ready to go into the oven. Freeze on a baking sheet, then place in a plastic bag, removing as much air as possible, and store in the freezer for up to 2 months. To bake, place frozen scones on a baking sheet and bake for about 25 minutes in a preheated 400°F oven.

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Re: Weekend Breakfasts!

Post by Pixie » Thu Jan 29, 2009 9:01 pm

New Hampshire Maple-Walnut Scones
And you thought Vermont was the only state in New England famous for its maple syrup! Well, just because some surveyors way back when decided to make the Connecticut River the boundary between New Hampshire and Vermont, it doesn't mean maple trees grow differently (or produce different sap) on one side of the river or the other. New Hampshire maple syrup is every bit as tasty -- and its creation every bit as magical -- as Vermont maple syrup, though it's never enjoyed the same fame (or acclaim). If you're ever visiting northern New England in the early spring -- late February through March -- try to stop at a sugar house. The hot, rich maple steam billowing from the flat sugar pans, as the maple sap slowly boils down to golden syrup, is a smell you'll never forget. To northern New Englanders (Maine included, even though it's the Pine Tree State), it's the very first smell of spring.

This recipe comes to us courtesy of Barbara Lauterbach, cooking teacher, proprietor of the Watch Hill bed & breakfast in Centre Harbor, New Hampshire, and a long-time King Arthur spokesperson -- and, more importantly, friend.

3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup (3 1/2 ounces, about 3/4 cup walnut halves) finely chopped walnuts*
4 teaspoons baking powder
1 teaspoon salt
2/3 cup vegetable shortening (or unsalted butter, or a combination)
1 cup milk
1/2 cup maple syrup, divided
1/2 teaspoon maple flavoring

*The walnuts are tastier if you toast them before chopping. Place walnut pieces in a single layer in a flat pan and toast them in a preheated 350°F oven for 7 to 9 minutes, or until they smell "toasty" and are beginning to brown.

In a large bowl, combine the flour, walnuts, baking powder and salt. Cut in the shortening and/or butter until the mixture resembles coarse crumbs.

In a separate bowl, combine the milk, 1/3 cup (3 3/4 ounces) of the maple syrup, and the maple flavoring. (You can leave out the maple flavoring if you wish, but it really adds a nice touch.) Add the wet ingredients to the dry ingredients and mix until you've formed a very soft dough.

Flour your work surface generously, and scrape the dough out of the mixing bowl onto the floured surface. Divide the dough in half.

Working with one half at a time, gently pat the dough into a 7-inch circle about 7/8-inch thick. Transfer the circle to a parchment-lined or lightly greased cookie sheet or other flat pan; it'll be very soft, and if you have a giant spatula, it's the tool of choice here. Repeat with the remaining half of the dough, placing it on a separate pan.

Using a sharp bench knife or rolling pizza wheel, divide each dough circle into eight wedges. Gently separate the wedges so that they're almost touching in the center, but are spaced about an inch apart at the edges. Pierce the tops of the scones with the tines of a fork, and brush them with some of the remaining maple syrup.

Bake the scones in a preheated 425°F oven for 15 to 18 minutes, or until they're golden brown. Remove them from the oven, and brush them with any remaining maple syrup. Wait a couple of minutes, then gently separate the scones with a knife (they'll be very fragile), and carefully transfer them to a cooling rack. Serve warm or at room temperature, with jam or maple butter (or even better, maple cream, an amber-colored, spreadable version of maple syrup, available at just about any New England shop selling native maple syrup). Yield: 16 large scones.

Nutrition information per serving (1 scone, made with half unsalted butter/half shortening, and 1% milk, 66g): 224 cal, 11.6g fat, 4g protein, 19g complex carbohydrates, 6g sugar, 1g dietary fiber, 12mg cholesterol, 250mg sodium, 101mg potassium, 48RE vitamin A, 1mg iron, 136mg calcium, 77mg phosphorus.

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falvegas
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Re: Weekend Breakfasts!

Post by falvegas » Sat Jan 31, 2009 7:23 am

SOPAIPILLAS are served with any meal, and as a Dessert, say with Clover Honey, and they can be filled.

Image

--

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Re: Weekend Breakfasts!

Post by abbi » Sat Jan 31, 2009 9:18 am

I have just scanned through all four pages of this thread and can't believe there isn't one recipe for Cinnamon Buns :shock: :headscratch:

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ConsrvYank1
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Re: Weekend Breakfasts!

Post by ConsrvYank1 » Sat Jan 31, 2009 10:04 am

abbi wrote:I have just scanned through all four pages of this thread and can't believe there isn't one recipe for Cinnamon Buns :shock: :headscratch:
Okay, here's a good one. Get in car, drive to bakery, take home and eat. :laugh:

:hide:

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Pixie
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Re: Weekend Breakfasts!

Post by Pixie » Sat Jan 31, 2009 1:37 pm

abbi wrote:I have just scanned through all four pages of this thread and can't believe there isn't one recipe for Cinnamon Buns :shock: :headscratch:

:wave: :wave: :wave: ABBI!!!!!!!!!!!!!!!!

I've missed you!!!!!!!!!!!!!!!!!!!!!!!!!!! :wave: :wave: :wave: :wave:

Do you have a recipe for cinnamon buns????????????? I don't have one!!!!!!!!!! :lolh: :embarrassed:

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Pixie
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Re: Weekend Breakfasts!

Post by Pixie » Sat Jan 31, 2009 1:38 pm

ConsrvYank1 wrote:
abbi wrote:I have just scanned through all four pages of this thread and can't believe there isn't one recipe for Cinnamon Buns :shock: :headscratch:
Okay, here's a good one. Get in car, drive to bakery, take home and eat. :laugh:

:hide:
:lolh: We have a Cinnabons close by and that's what I do!!!!!!!!!!! :embarrassed: :embarrassed: :embarrassed:

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Re: Weekend Breakfasts!

Post by abbi » Sat Jan 31, 2009 2:20 pm

Pixie wrote:
abbi wrote:I have just scanned through all four pages of this thread and can't believe there isn't one recipe for Cinnamon Buns :shock: :headscratch:

:wave: :wave: :wave: ABBI!!!!!!!!!!!!!!!!

I've missed you!!!!!!!!!!!!!!!!!!!!!!!!!!! :wave: :wave: :wave: :wave:

Do you have a recipe for cinnamon buns????????????? I don't have one!!!!!!!!!! :lolh: :embarrassed:
:wave: Hi Pixie. I'm always kickin around here somewhere. Just PM me if you can't find me.

I had one but I don't think I can locate it right now because it's probably in a box somewhere. :ohwell:

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Re: Weekend Breakfasts!

Post by Johnny 99 » Sat Jan 31, 2009 5:56 pm

abbi wrote:I have just scanned through all four pages of this thread and can't believe there isn't one recipe for Cinnamon Buns :shock: :headscratch:
I'm going to refrain from posting what I am thinking right now, but it refers to sweet buns.

:laugh: :laugh:

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Re: Weekend Breakfasts!

Post by Pixie » Sat Jan 31, 2009 7:16 pm

abbi wrote:
Pixie wrote:
abbi wrote:I have just scanned through all four pages of this thread and can't believe there isn't one recipe for Cinnamon Buns :shock: :headscratch:

:wave: :wave: :wave: ABBI!!!!!!!!!!!!!!!!

I've missed you!!!!!!!!!!!!!!!!!!!!!!!!!!! :wave: :wave: :wave: :wave:

Do you have a recipe for cinnamon buns????????????? I don't have one!!!!!!!!!! :lolh: :embarrassed:
:wave: Hi Pixie. I'm always kickin around here somewhere. Just PM me if you can't find me.

I had one but I don't think I can locate it right now because it's probably in a box somewhere. :ohwell:
:wave: :wave: Oh, of course!!!!!! :lolh: I wasn't thinking!!!!!!!! :embarrassed: :embarrassed: I hate living with boxes!!!!!!!!! :sad:

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Re: Weekend Breakfasts!

Post by Fatherducque » Sat Jan 31, 2009 7:22 pm

It is "only a mix", but I tried some Bruce's Sweet Potato Pancake Mix and found it to be excellent. A little bit heavier than the average pancake, but with a great sweet potato flavor. Bruce's is a local company (specializing in sweet potatoes), so the distribution may be regional. If you see this little white bag in the store, try it.

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Re: Weekend Breakfasts!

Post by Pixie » Sat Jan 31, 2009 7:34 pm

Fatherducque wrote:It is "only a mix", but I tried some Bruce's Sweet Potato Pancake Mix and found it to be excellent. A little bit heavier than the average pancake, but with a great sweet potato flavor. Bruce's is a local company (specializing in sweet potatoes), so the distribution may be regional. If you see this little white bag in the store, try it.
I think it sounds very good!!!!!!!! I would image these pancakes served with real maple syrup would be wonderful!!!!!!! :clap2: :clap2: :clap2:

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