Place chopped cinnamon raisin bread in a well buttered 13 x 9 inch glass pan.
Mix cream cheese, butter and 1/4 cup maple syrup until smooth.
Spread on top of bread, leaving some openings through which to pour
egg mixture.
Beat eggs, half & half and 1/2 cup maple syrup.
Pour over bread and sprinkle with cinnamon sugar.
Cover and refrigerate overnight.
Uncover and bake 50 to 55 minutes at 350\u00b0.
Cut into squares and sprinkle with powdered sugar.
ish, whisk together the vanilla, cinnamon and brown sugar to evenly
heet. Sift together the flour, cinnamon, and brown sugar. Stir in
prinkle
lightly\twith
cinnamon\tsugar.\tRoll
up
Heat oven to 350.
Toss bread with 2 cups of the milk in 13x9x2-inch baking dish. Let stand 10 minutes.
Meanwhile, in separate bowl, mix together the remaining milk and pudding until smooth. Pour over soaked bread; toss lightly.
Bake in 350 oven for 1 hour or until browned and almost set in middle. Cool on wire rack for at least 15 minutes before serving. Serve warm or chilled.
Preheat oven to 450 degrees F (230 degrees C).
Whisk baking mix, white sugar, and cinnamon together in a bowl; stir in milk until dough is just combined. Fold raisins into dough. Knead dough about 10 times and roll out to 1/2-inch thickness. Cut round biscuits using a biscuit cutter or cookie cutter; arrange on a baking sheet.
Bake in the preheated oven until lightly browned, 8 to 10 minutes.
Stir confectioners' sugar, water, and vanilla extract together until glaze is smooth; drizzle over warm biscuits.
nch biscuit cutter.
Place biscuits on greased baking sheets. Brush
br>Bake at 450\u00b0 for 11 minutes, or until golden
heet. Bake at 425 degrees for 12 minutes. Combine confectioners' sugar
In a small bowl, place raisins and cover with warm tap water. Allow to plump up as you prepare the dough.
Add flour, baking powder, sugar, cinnamon and salt into a medium bowl.
Mix with a whisk or fork.
Add shortening into the flour mixture.
Cut shortening and flour mixture together until crumbly.
Do not over mix this stage.
Add milk and stir.
Squeeze the raisins dry and add to dough.
Mix in kneading about 10-12 times.
Cut into biscuits and bake at 450\u00b0 for 15 minutes.
Remove and cool.
Top with icing.
Mix bisquick, buttermilk, raisins, cinnamon and sugar until dough forms. Turn onto a floured board and knead 1-2 minutes.
Roll about 1/2\" thick then cut into round biscuits. Brush tops with melted butter.
Bake 8-10 minutes at 400* or until lightly browned (I'm guessing at the temperature!). Drizzle with powdered sugar glaze and enjoy!
Mix flour,
1/2 cup sugar, 1 teaspoon cinnamon, oil and enough milk
to
make
dough.
Roll
or
pat
out\tto 1/4-inch thickness. Spread
with melted oleo. Sprinkle with remaining 2 teaspoons cinnamon,
1/2
cup
sugar,
raisins
and nuts. Roll dough jelly roll
style.
Cut in about 1-inch slices.
Lay in oiled biscuit pan.
Bake\tat
400\u00b0
until
done.\tMix 1/2 cup powdered sugar and water and pour over biscuits as a glaze.
Heat oven to 400\u00b0.
Grease cookie sheet.
In a large bowl, combine dry ingredients.
Cut in margarine until mixture resembles coarse crumbs.
Stir in raisins.
Add milk and egg, mixing only until flour is moistened.
Turn dough out onto cookie sheet.
Pat dough into 7-inch circle.
Cut into 8 wedges; do not separate. Brush top with egg (optional).
Bake for 15 to 20 minutes, or until light golden brown.
Break wedges apart to serve.
Makes 8.
f brown sugar. Sprinkle on cinnamon* as desired. If you like
For the raisin syrup: Take a glass bowl
Mix Bisquick, raisins, milk, sugar and cinnamon.
Roll out and cut with a biscuit cutter.
Bake at 500\u00b0 until light brown.
Make vanilla glaze by mixing powdered sugar, water and vanilla.
Spread on warm biscuits.
cream, milk, sugar, vanilla and cinnamon and beat well.
Pour
Preheat oven to 425F.
Stir all ingredients together until a soft dough forms.
Drop by spoonfuls onto an ungreased cookie sheet and sprinkle with additional sugar, if desired.
Bake for 10-12 minutes or until golden brown.
Enjoy!
aisins and mix.
Add cinnamon and mix until swirled through
Heat oven to 450\u00b0.
Mix all ingredients except glaze until dough forms.
Beat 20 strokes.
Turn on cloth covered board well dusted with baking mix.
Gently roll to coat; shape into ball. Knead 10 times.
Roll 1/2 inch thick.
Cut with 2 1/2-inch cutter dipped in baking mix.
Bake on greased cookie sheet until golden brown, 8 to 10 minutes.
Spread with Vanilla Glaze while warm. Makes 10 biscuits.