Breakfast Cakes Desserts Recipes with Pictures

Blueberry Pecan Coffee Cake

A few weeks ago we had the fortunate pleasure to taste some wonderful creations by our friend Margi Newkirk. One of the creations that stood out for me was this Blueberry Pecan Coffee Cake. I am not a huge fruit guy, but this recipe was fantastic.  This is not the first dish Margi has made that I have wanted to post, it’s just the first one that I remembered to take a picture of and get the recipe.  You’re sure to see more recipes from Margi.

Cinnamon Crunch Topping:
1 1/2 C. chopped pecans, toasted
1/3 C. brown sugar
2 T. flour
1 tsp. cinnamon
3 T. cold butter, cut in small pieces

Combine pecans and dry ingredients.  Work butter in with your fingers until mixture resembles coarse crumbs.  Set aside.

Sour Cream Cake:
1 1/2 C. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
2/3 C. butter
3/4 C. sugar
2 eggs
1 tsp. vanilla
1/2 C. sour cream
1/3 cup orange juice
1 C. blueberries
2 T. flour

Stir dry ingredients together and set aside.  Cream butter and sugar together until fluffy.  Beat in eggs, mixing well after each.  Whisk together vanilla, sour cream, and orange juice.  Alternately add dry ingredients and sour cream mixture to creamed mixture, mix just until combined. Spoon half of batter into greased and floured 9 inch round pan.  Sprinkle half of cinnamon topping over batter.  Toss blueberries with 2 T. flour.  Sprinkle berries over batter.  Spoon remaining batter over blueberries.  Sprinkle with remaining topping.  Bake at 350 degrees for 45 – 55 minutes, until toothpick inserted in center comes out clean.  Drizzle with orange glaze.

Orange Glaze:
1/2 C. powdered sugar
2-3 tsp. orange juice

Stir just enough orange juice into powdered sugar until it is smooth and a good consistency for drizzling.

Breakfast Cakes Pastries Recipes with Pictures

Rhubarb Muffins

This is Aunt Marcia’s recipe. I don’t really like muffins but these were very good!

Rhubarb Muffins

1 1/4 C. brown sugar
1 C. buttermilk
1 egg
2 tsp. vanilla
1/2 C. oil
1 1/2 C. diced rhubarb
1 1/2 C. flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/2 C. chopped walnuts

1 T. melted butter
1 tsp. cinnamon
1/2 C. sugar

  1. In large bowl combine brown sugar, oil, egg, vanilla and buttermilk; mix well.
  2. Stir in rhubarb and nuts.
  3. Add flour, salt, soda and baking powder. Stir until moistened.
  4. Spoon into muffin pans.
  5. Combine topping ingredients and sprinkle over top of muffins, pressing down lightly.
  6. Bake at 350º for 20 – 25 minutes.
Breads & Rolls Breakfast Recipes with Pictures

Easy Homemade Donuts (Doughnuts)

I was craving donuts one evening, so I started “Googling” different donut recipes. I’m not a big fan of spending hours in the kitchen, especially in the summer. So, I modified my search to “Easy Donuts” and toppled upon this recipe. I ran to the store the next morning and picked up a few tubes of buttermilk biscuits – as the recipe calls for – and in no time we had delicious donuts. It’s as easy as the title says. My wife said they used to make these all the time as kids and they used the cap from the vanilla bottle to cut out the centers.

Donuts with toppings - ready to eat

Tube(s) of buttermilk biscuits

  • powdered sugar
  • cinnamon and sugar
  • chocolate
  • chopped nuts
  • caramel
  • sprinkles
  • whatever you want


  1. Pour oil into a large pan, enough to cover the bottom about a half an inch
  2. Heat oil on medium
  3. Cut a hole in the middle of each biscuit (I used a cap from a vanilla bottle)
  4. Once you have all the biscuits ready and the oil is hot, drop the biscuits into the oil
  5. They should fry quickly on the first side and then you can flip them over with tongs
  6. Once the second side is brown remove from oil and drain on paper towels
  7. The biscuits will puff up to look like donuts. Do the same for the holes that you cut out
  8. Once the donuts are drained add your favorite toppings

One tube makes 10 donuts and 10 small donut holes.

Buttermilk Biscuit Tubes

Buiscuits ready for the deep fry

Donuts frying - finished on one side

Donuts frying - ready to be taken out

Donuts with toppings - ready to eat

Breads & Rolls Breakfast

Aunt Shirley’s Apple Bread

This recipe is from my Great Aunt Shirley. It’s always a hit at brunch.

1/2 C. oleo (margarine), softened
1 C. sugar
2 eggs
2 T. milk
1 tsp. vanilla
2 C. flour
1 tsp. soda
1/2 tsp. salt
2 C. chopped apples

2 T. butter
3 T. sugar
3 T. flour
1 tsp. cinnamon

  1. Preheat oven to 350 degrees. Grease loaf pan.
  2. Cream oleo, sugar, and eggs. Mix in milk and vanilla.
  3. In a separate bowl, combine flour, soda, and salt.
  4. Gradually add flour mixture to egg mixture. Mix in apples.
  5. Put bread dough in pan.
  6. Mix topping ingredients and place on top of bread dough before baking.
  7. Bake for 50-60 minutes or until toothpick tests clean.

This can be modified to be a little more healthy – at home I use half whole wheat flour and 2/3 to 3/4 cup sugar.

Breads & Rolls Breakfast Cookbook

Monkey Bread

3 tubes refrigerated biscuits
1/3 C. sugar
1/2 tsp. cinnamon
1/2 C. nuts, chopped
1 1/2 sticks margarine
1 C. brown sugar
1 tsp. cinnamon
1/4 C. white Karo syrup

Put nuts in bottom of greased Bundt pan. Mix sugar and 1/2 teaspoon cinnamon and set aside. Cut each biscuit into 4 pieces and coat each piece in the sugar-cinnamon mixture. Place pieces evenly on top of nuts. Bring the margarine, brown sugar, syrup and remaining ingredients to a boil. Pour over biscuit pieces. Bake at 350° for 25 minutes. Let cool on rack 10 minutes and turn out onto plate.

Breads & Rolls Breakfast Cookbook Recipes with Pictures

Monkey Bread

This was my favorite slumber party breakfast, and I am the queen of making it. Warning: If you eat half of it yourself, you will pay.

Monkey Bread Recipe by Liza Torborg - Bartholomew Buffet

3 cans buttermilk biscuits, quartered
3/4 C. sugar
1 tsp. cinnamon
1 C. brown sugar
1 1/2 stick margarine (not butter)
1/2 tsp. cinnamon

Roll quartered biscuits in cinnamon/sugar mixture. Place in greased Bundt pan. Melt margarine and mix with brown sugar and 1/2 teaspoon cinnamon. Let boil for 2 to 3 minutes (it will get very bubbly, but don’t under boil!) and remove from heat. Pour over biscuits. Bake at 350º for 25 minutes. Let cool in pan for 3 to 4 minutes and then invert on serving plate.

Breads & Rolls Breakfast Cookbook

Monkey Bread

There is no story to this recipe except that I really like it and so do my kids. This is also good for Christmas morning.

3 tubes Pillsbury buttermilk biscuits
2 sticks margarine
1 tsp. cinnamon
1 C. brown sugar
Bundt pan

  1. Cut biscuits into fours and roll into white sugar and cinnamon, place in Bundt pan.
  2. Boil the margarine, cinnamon and brown sugar and pour over biscuits in Bundt pan.
  3. Bake at 350º for 25 minutes. Cool 10 minutes and flip Bundt pan. Enjoy!

VARIATION: Holiday: Chop pecans and maraschino cherries halved, place on the bottom of the Bundt pan. Then when you flip this it is the top of your Monkey Bread.

Breads & Rolls Breakfast Cookbook

Caramel Rolls

1/4 C. butter
1/4 C. brown sugar
1/4 C. white syrup

Bring the above to a boil. Remove from heat. Pour into 9×13″ pan. Sprinkle with nuts. Layer frozen cinnamon rolls on top. Let raise overnight. Bake 20 minutes at 375°. Turn out upside-down on cookie sheet.

Breads & Rolls Breakfast Cookbook

Caramel Rolls

1/2 C. nuts, chopped
24 frozen dinner rolls
1 – 3 3/4 oz. pkg. butterscotch pudding mix
1/2 C. butter
3/4 C. brown sugar
3/4 tsp. cinnamon

Spread nuts in bottom of a greased 9×13″ pan. Arrange rolls, sprinkle dry pudding mix over rolls. Cook butter and remaining ingredients over low heat until sugar dissolves and mixture bubbles. Pour over rolls. Cover tightly with foil and let stand in warm area overnight. Next morning, bake at 350° for 30 minutes. Let stand a few minutes and then invert carefully onto serving dish.

Breads & Rolls Breakfast Cookbook

Aunt Lois’ English Muffin Bread

2 pkgs. dry yeast
6 C. flour, unsifted
1 T. sugar
1 tsp. salt
1/4 tsp. baking soda
2 C. milk
1/2 C. water

Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120° to 130°). Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into two 8 1/2 x 4 1/2″ pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover, let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool.