Great Recipes For Breakfast or Brunch - Pretty Roll Wreath and a Fruit Bread Loaf

Author: Linda Wilson
These recipes are perfect for a weekend breakfast or to add to your brunch table. The Breakfast Roll Wreath makes a pretty presentation as well as a tasty treat. These rolls are especially great served warm and fresh. The fruit bread makes a tasty loaf of moist bread with coconut, oranges, and bananas. It uses canola oil for the fat, less than a cup of sugar, whole-wheat flour along with all-purpose, etc, making it a healthy alternative.

BREAKFAST ROLL WREATH
Today is the birthday of our first president who is known for the story of the cherry tree. This breakfast roll wreath is decorated with cherries, both red and green. (I posted this favorite recipe on Washington's birthday as a 'different' recipe with cherries.)
1/4 cup chopped pecans
2 tbsp sugar
2 tsp cinnamon
2 3/4 cups baking mix (I use Bisquick)
2 tbsp sugar
2/3 cup milk
1 tbsp butter, softened
3/4 cup powdered sugar
1/4 tsp almond extract
3 to 4 tsp milk
red and green colored cherries for garnish, if desired
Preheat oven to 400 degrees.
Mix the pecans, 2 tablespoons sugar, and cinnamon in a small bowl; set aside.
In a mixer bowl combine the baking mix, 2 tablespoons sugar, and 2/3 cup milk. Beat mixture for 30 seconds to form a soft dough. On a surface that has been dusted with additional baking mix, for the mixture into a ball and coat well. Knead dough 10 times.
Roll the dough into a rectangle 9 x 15-inches in size. Spread the butter over the dough and sprinkle with the pecan mixture. Roll up jelly roll style from the long side and seal the edge. Cut roll into 12 equal slices. Place in a circle around the edge of the prepared baking pan, pressing in gently to make fit.
Bake ring for approximately 25 minutes at 400 degrees or until golden brown. Allow to cool in pan for 10 minutes then remove to a serving plate.
Mix the powdered sugar, almond extract and 3 tablespoons of milk in a small bowl. Add more of the milk as needed to make of drizzle consistency. Drizzle over the warm rolls. Garnish with the cherries, if desired.
FRUIT BREAD
1/2 cup canola oil
3/4 cup granulated sugar
2 eggs
1/2 tsp almond extract
1/2 cup mashed banana
1 can (11-oz) mandarin oranges,drained and chopped
1 1/2 tsp grated orange rind
1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup flaked coconut
Preheat oven to 325 degrees.
Grease and lightly flour a 9-inch loaf pan; set aside.
In a mixer bowl combine the canola oil and sugar beating until smooth. Add the eggs one at a time. Beat well after each one. Add th almond extract, mashed banana, mandarin oranges, and the orange rind mixing well.
With a wooden spoon stir in the flours, baking powder, baking soda, and coconut.
Pour the mixture into the prepared pan and bake at 325 degrees for 55 minutes or until a wooden toothpick inserted in the center comes out clean. Remove to a wire rack to cook. Loosen from pan and remove. Cool completely on the wire rack.
Enjoy!
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About the Author
For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
She also shares diabetic-friendly bread recipes at http://diabeticenjoyingfood.blogspot.com