Homemade Dinner Rolls from a Cake Mix? You got it!

As the weather cools down, aren't you thinking more about baking?  It not only warms the kitchen, it warms the heart to have home baked goods on your table to share.

This recipe is unbelievable!  I had to try it right away, and these rolls were wonderful.  Please check out this lovely post at the link below - complete with 'beginning to end' pictures - at Mommys Kitchen - I follow her blog - She's incredible!!!!

This is a great recipe to make when you want yeast rolls and you're in a pinch for time.

photo: Mommy's Kitchen 

For me, nothing smells better than fresh bread baking - and tastes better than eating it warm with butter.  Oh my!  My mouth is watering just thinking about these rolls.....

CAKE MIX DINNER ROLLS

Streusel Apple Pie Bread

Fall is falling and time for enjoying more apples in season!

This is a recipe from long ago and it missed getting into my cookbook. If I ever 'do' another, this will definitely make it in.

I found a similar recipe online recently and tweaked it a bit and this is what resulted.

It's wonderful - tastes as good as it looks.

I substituted one cup of wheat flour for the white, and used part xylitol.  

STREUSEL APPLE PIE BREAD

1/2 cup butter or margarine, softened

1 cup sugar

2 eggs

1 tsp. vanilla

1/4 c. sour milk

2 c. grated apples (about 4 or 5)

2 c. all purpose flour

2 tsp. baking powder

1/2 tsp. salt
1/2 tsp. nutmeg (or homemade apple pie spice)

STREUSEL TOPPING

1/2 tsp. cinnamon
(or apple pie spice)

3 TB. flour

1/4 c. light brown sugar

2 TB. cold butter

1/2 c. chopped nuts

Preheat oven to 350 and spray a 9" X 5" bread pan with nonstick spray; set aside.

In large mixing bowl, cream together margarine, sugar and eggs.  Add vanilla, milk, and then apples; mix on low speed until smooth.

Add dry ingredients and mix on low just until blended. Pour the batter

into prepared loaf pan and spread evenly.

In small mixing bowl, combine first 3 streusel ingredients. Add small pieces of

butter and mix until blended.  (a pastry blender works well for this).

Add the nuts and stir. Sprinkle streusel over bread batter evenly.

Bake for 60 - 70 minutes (until toothpick inserted in center comes out clean).

Let stand for 10 minutes, then remove from pan and cool on wire rack.

If you want to freeze, wrap tightly in plastic wrap and then

place in freezer bag.  Don't forget to date it - use within 2 months.

Linked to Sharing Sundays
Country Pot Luck #3
         Ingredient Spotlight - Quick Breads
    Ingredient Spotlight - Apples
GBP Roundup - Apples

PEACH-BLUEBERRY CRISP - MMMMMMMMM!

I love blueberries - and they're so good for you. 


Blueberries are rich in Vitamins A, C, E and beta-carotene as well as rich in the minerals potassium, manganese, magnesium. They are very high in fiber and low in saturated fat, cholesterol and sodium. But this is just the tip of the nutritional iceberg, for recent studies tell us that of all fresh fruits and vegetables, blueberries provide the most health-protecting antioxidants, those valuable elements which prevent cancer-causing cell damage and may limit the changes wrought by age related diseases.


When a friend served me this dish, warm from the oven, topped with ice cream, I knew I had to have the recipe.  It's one among many delicious recipes in my new cookbook "Recipes & Recollections from The Better Baker".


What a delightful combination the peaches are with the blueberries.  Peaches are great for your skin too.

PEACH-BLUEBERRY CRISP

3 - 4 peaches, about 1-1/2#, peeled and

sliced into wedges

2 c. blueberries, cleaned

1 hp. TB. cornstarch

2 TB. lemon juice

1/3 c. sugar

2/3 c. all purpose flour

1/2 c. old-fashioned oats

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. salt

3/4 c. light brown sugar

5 TB. (unsalted) butter, cut into small pieces

Preheat oven to 350. Lightly grease a 2.5 qt. baking dish. In a large bowl, combine peaches, blueberries, cornstarch, lemon juice and sugar; set aside.  In small bowl, combine flour, oats, cinnamon, nutmeg and salt; stir in brown sugar, then butter, mixing by hand until blended and crumbly.   Spread fruit mixture in prepared baking dish and sprinkle with oatmeal mixture.  Bake 45 minutes or until golden brown.  Serve warm with ice cream or whipped topping.

Yield: 6 - 7 servings

Linked to Comfy Cuisine

Meal Plan Monday

DO YOU 'DO' TRIFLES?

Here's an easy recipe that you can use any kind of cookie.  Try it, you'll like it...

I think trifles are a great way to use up what you already have...cookies, cake, doughnuts, milk, etc.

PEANUT BUTTER CHOCOLATE TRIFLE

I'd love for you to share your favorite trifle recipe with me...

email me at thebetterbaker@gmail.com

EVER NEED HELP TO 'FIX' A RECIPE GOOF?

I SURE HAVE!  MY FAMILY WOULD LOVE TO TELL YOU ABOUT THEIR FAVORITES OF MY 'OOPS' IN THE KITCHEN - THEY'RE MEMORABLE FOR SURE!

I THOUGHT THESE IDEAS SOUNDED REASONABLE AND  WORTH CONSIDERING....(click on link below)

AND WHO HASN'T EVER BURNED TOAST?????

credit: Clipart.com

10 WAYS TO HIDE COOKING GOOFS!