Breakfast Rounds Recipes
BREAKFAST ROUNDS
These are yummy and easy to make. I loved them when I was a kid and now as an adult.
Provided by ROCKY99
Categories Main Dish Recipes Sandwich Recipes
Time 13m
Yield 8
Number Of Ingredients 6
Steps:
- Spread 1 tablespoon of peanut butter onto each English muffin half. Top each one with a few apple slices. In the microwave, melt together the brown sugar, margarine and cinnamon, stirring frequently until smooth. Drizzle the cinnamon mixture over apple slices. Mmmmmm...
Nutrition Facts : Calories 218.7 calories, Carbohydrate 25.2 g, Fat 11.3 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 203.7 mg, Sugar 10 g
BECKY'S BREAKFAST ROUNDS
My friend Becky would make this for my son when he would stay over night at her house. He would help her make them.
Provided by Julie Leo
Categories Breakfast
Time 14m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Spread 1 tablespoon of peanut butter onto each English muffin half.
- Top each one with a few apple slices and raisin.
- In the microwave, melt together the brown sugar, margarine and cinnamon, stirring frequently until smooth.
- Drizzle the cinnamon mixture over apple slices.
- Mmmmmm--.
ALMOND BREAKFAST ROUND
Prepare and shape the dough the night before- when you awake, pop it in the oven for a wonderful morning treat!
Provided by skat5762
Categories Breads
Time P1DT35m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- In a small mixing bowl soften yeast in warm water; set aside.
- In a large mixing bowl stir together all-purpose flour, whole wheat flour, the 1/4 cup brown sugar, salt, and the 1/2 teaspoon cardamom or nutmeg.
- Cut in the cold butter until mixture resembles fine crumbs.
- Stir in the softened yeast, eggs, milk, and almond extract until combined.
- Cover and refrigerate for 1 to 2 hours or until dough is easy to handle.
- For filling, stir together ground almonds, the 3 tablespoons brown sugar, granulated sugar, and 1/2 teaspoon cardamom or allspice; set aside.
- Turn dough out onto a lightly floured surface; divide into 3 portions.
- Shape each portion into a ball.
- Cover and let rest for 10 minutes.
- Gently roll out each portion of dough to a 10-inch circle.
- Place 1 circle on a 12-inch pizza pan or a large baking sheet lined with greased foil.
- Brush with half of the melted butter; sprinkle with half of the filling.
- Cover with another circle of dough.
- Brush with remaining butter; sprinkle with remaining filling.
- Top with the last dough circle.
- With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1 inch of the center.
- Carefully lift each wedge and turn over twice to create a twist in each piece.
- Cover with plastic wrap and chill for at least 2 hours or up to 24 hours before baking.
- Let stand at room temperature for 20 minutes before baking.
- If desired, brush with milk; sprinkle with coarse sugar.
- Bake in a 350 degree F.
- oven for 30 to 35 minutes or until bread sounds hollow when lightly tapped.
- Cool slightly on foil on a wire rack.
- Serve warm.
- To serve, transfer bread to a serving platter; cut into wedges.
Nutrition Facts : Calories 296.3, Fat 13.3, SaturatedFat 6.8, Cholesterol 62.1, Sodium 186.3, Carbohydrate 38.7, Fiber 2.6, Sugar 10.2, Protein 6.6
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