I am joining in with dear Chari at Happy to Design for her 113th "Sunday Favorites."
This weekly event, sponsored by one of the dearest Bloggers I know, is a way to re-post some favorite blog posts from the past. I will warn you before you go forward....this post is NOT for anyone dieting. In fact, reading this post may cause a 10 pound gain. LOL (Don't say I didn't warn you.)
This is something I fix on special occasions. I'm sure you can cut out some of the fat by using Low-Cal this and Fat-Free that....but - if you wanna really splurge....go for it. I hope you enjoy!
Enjoy your Sunday....Barb
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 also love to use 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 favotite combos.
I like to add a light dusting of spice - such as cinnamon, cardamon or 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, shmancy New York City restaurant menu... especially anything with the word "gravy" in the title. LOL
But to quote 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 that a single drop of that "gravy" isn't left behind.
After all....isn't that what cooking is all about?
May Your Day be Fruitful and Sweet...Barb