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MIX granulated sugar and cinnamon in medium bowl. Add biscuit pieces, in batches; toss to coat. PLACE half the biscuit pieces in greased 12-cup fluted tube pan; drizzle with half the butter. Repeat. Sprinkle with any remaining cinnamon-sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown.
Mix yeast with warm milk and white sugar. Dissolve and let rise 30 minutes in a warm area. Mix salt and butter in the yeast mixture. Add 1 egg and 2 1/4 cups of flour to the yeast mixture and mix ...
Raisin bread or fruit bread (also known as fruit toast or raisin toast in New Zealand and Australia) [2] is a type of bread made with raisins and flavored with cinnamon. It is "usually a white flour or egg dough bread". [3] Aside from white flour, raisin bread is also made with other flours, such as all-purpose flour, oat flour, or whole wheat ...
"Sweet Surrender" is a song written by David Gates and performed by Bread. The single was the second release from their fifth album, Guitar Man, and was the last of four No.1 hits for Bread on the US Easy Listening chart. "Sweet Surrender" spent two weeks at No.1 on the chart, while on the Billboard Hot 100, it peaked at No.15. [2]
Preheat oven to 350F degrees. Spray 9x9 inch pan with non-stick cooking spray and sprinkle with a light dusting of flour onto the bottom of the pan.
During last-minute menu planning, I often include this classic ambrosia salad recipe because I keep the ingredients on hand. This potato salad recipe will be perfect for your next church supper or ...
Hummingbird cake is a banana-pineapple spice cake originating in Jamaica and a popular dessert in the southern United States since the 1970s. Ingredients include flour, sugar, salt, vegetable oil, ripe banana, pineapple, cinnamon, pecans, vanilla extract, eggs, and leavening agent.
Stir the brown sugar, flour, cinnamon and nutmeg in a medium bowl. Add the apples, pecans and butter and toss to coat. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15x10-inch rectangle. Brush the pastry sheet with water.