What's On My Table Tuesday!

What's On My Table Tuesday!

A few week's ago - I shared my favorite cast iron pan - a square frying pan. It's a staple cooking utensil in my kitchen. Most times, it sits on top of my cook top waiting for me to prepare my next meal.

This week - I want to share one of my family's favorite breakfast dishes. The basic ingredients are the same, although I may serve it slightly different if I prepare this for overnight guests.

Introducing my ...

"Almost-Made-from-Scratch" Cinnamon Strawberry Skillet Bread with Vanilla-Hazelnut "Gravy"

The best thing about this "recipe" is you can substitute blueberry, raspberry or any other fruit filling - and the glaze can also be just about any flavor you desire, as well.

Let me show you how...

You start with an extremely gourmet ingredient...

It wasn't until I took this picture that I realized they were "Reduced Fat." Well...that's a relief. Now I can have TWO servings. :-D

Here are the other "gourmet" ingredients. Strawberry Preserves, cream cheese, and honey (opt)...

You will need two cans of cinnamon rolls. Cut the rolls in half, and lay in a single layer on the bottom of a buttered pan. Lay the cinnamon layer face up.

Next, spread a layer of cream cheese. I prefer to use the whipped variety of cream cheese for ease of use.

Here is where you can vary the flavor of your dish. I love using fig preserves with candied ginger. You can use raspberry preserves or blueberry preserves....your choices are unlimited.

This next layer is totally optional ... sliced bananas. I love the combination of strawberries and bananas. Try using raspberry preserves with mandarin oranges...yummy!

No sweet bread would be complete without nuts. I am a "pecan" kinda gal - but I also love walnuts. Figs and walnuts are one of my fave combos.

I like to add a light dusting of spice - such as cinnamon, cardamon and allspice.

During the Fall season, try substituting the fruit preserves for pureed pumpkin and add pumpkin pie spice.

Finally, dollop a few bits of butter on top, and drizzle with some honey. (opt)

Cut the second can of rolls into quarters.

Place on top - covering as much of the area as you can.

I choose this method vs. using halved rolls like the bottom layer - simply because it looks prettier when baked. :-)

Bake the rolls until they are golden brown on top, about 30-40 minutes.

While the rolls are baking, prepare your "gravy."

Yea, I know its a glaze - but I am Southern after all. :-D

Start with two parts cream cheese, and one part sour cream. You will love how the sour cream gives the gravy a mild "tart" flavor.

Next, add a package of this...

(Shhhh...this is one of my flavor secrets.) They come in all flavors...hazelnut, mocha and french vanilla.

Add just enough French Vanilla creamer to make get the consistency needed...not too thick, not too thin.

Try adding some orange juice, or a flavored liqueur. mmm....

I like to serve the gravy in small pitchers so each guest can pour on as little or as much as they want.

I serve this with crispy bacon. There is something about that sweet/savory combo that can't be beat.

When served warm...the gravy just flows down the bread as it melts. Can you smell the cinnamon and spices?

Oh, I know this dish will never be on some fancy New York City restaurant menu ..especially anything with the word "gravy" in the title. LOL

But to quite Rachel Ray..."I am a cook, not a chef." Yep - that's me.

My family thinks they have been extra good when I fix this. It's the kind of dish that makes you want to run your finger along the plate and make sure not a single drop of that "gravy" is left behind.

After all....isn't that what cooking is all about?

May Your Day be Fruitful and Sweet...Barb