Arlene and Paul are back together again in this episode from 2013. Here they’re making sweet breakfast treats, like French toast monkey bread, blueberry muffins, sunny lemon muffins, snickerdoodle poppers! This is a lovely show, where you can really see Arlene and Paul’s love for each other as they work together in the kitchen.
Snickerdoodle Poppers
These irresistible little fried donuts are filled with vanilla pudding!
Ingredients
- 1 tube Pillsbury Grand biscuits
- 1 pkg vanilla instant pudding
- canola oil
- sugar
- cinnamon
Instructions
- Cut each biscuit into 4 pieces and roll dough into balls. Prepare the instant vanilla pudding according to the directions and set aside.
- In a medium pot heat up about 2 inches of oil to 350 degrees. Place about 4 balls at a time into the hot oil and try until both sides are evenly golden. Straight from the oil into the cinnamon, coat the hot poppers in the cinnamon sugar, and coat them well! Allow to cool until easy to handle.
- Using a pastry bag and decorator tip, carefully inject each popper with some of the vanilla pudding. Pile up a gorgeous Snickerdoodle mountain of them. Makes 32 poppers. Enjoy!
- Note: For a Boston Cream-type filling, mix 1 cup milk with pudding mix, and then fold in 1/2 cup Cool Whip. Pastry Cream without all the work!
French Toast Monkey Bread
Monkey Bread is just pieces of dough stuck together and baked in a pan. This takes it up a notch by making it pieces of French toast!
Ingredients
- 2 rolls Pillsbury crusty French loaf
- 4 large eggs
- 1 cup milk
- 1 Tbsp vanilla extract
- 1/2 cup cinnamon/sugar (whatever ratio you like)
- 1 cup maple syrup
- 1 cup chopped walnuts
Instructions
- Bake the French bread according to the package directions and set aside. Cube the bread into approximately 1-1 /2 inch pieces and add them into a large bowl.
- In a medium bowl mix the milk, eggs, vanilla and cinnamon sugar until it's smooth and custard-like. Pour it over the bread cubes. Let that soak for about 10 minutes, stirring to make sure it's evenly coated.
- Pour the maple syrup into the bottom of the bundt pan (or your baking dish). Sprinkle walnuts over syrup. Top the nuts with the custard soaked French bread and bake in preheated 350 degree oven for 45 minutes, or until firm and bubbly! Let it cool slightly. Invert serving platter onto the top and turn it out. To serve, cut slices and drizzle with warm maple syrup. Makes 1 cake. Enjoy!
Awesome Blueberry Streusel Muffins
Be careful to leave room at the top of each up so they don't expand too much in the oven!
Ingredients
Muffins
- 12 1/2 ounces flour (or 2 3/4 cups)
- 1 tsp baking soda
- 2 tsp baking powder
- heavy pinch salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 cup plain yogurt
- 1 1/2 cups fresh blueberries
Streusel topping
- 1/4 cup all-purpose flour
- 4 Tbsp butter, softened
- 2 Tbsp sugar
- 2 Tbsp brown sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 cup rolled oats
Instructions
- Preheat oven to 350 degrees. Spray muffin cups with Pam. In a large bowl sift together flour, baking soda, baking powder and salt. Set aside.
- For the struesel, mix together the topping ingredients in a bowl until crumbly. Chill until ready to use.
- In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
- Place muffin liners in the tin. Using an ice cream scoop, fill the tins half full then sprinkle some streusel on top and fill until 3/4 full. Sprinkle the remaining 1/2 cup of berries and a bit more streusel on top of muffins and press down lightly. Place into preheated oven.
- Bake for 20 to 25 minutes, rotating pan halfway through. Remove from the oven and let cool. Remove from the pans and voila! Makes 12 muffins. Enjoy!
Sunny Lemon Muffins
These muffins get some extra lift by separating the eggs and whipping the whites before stirring them into the batter.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 large eggs, separated
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 Tbsp lemon juice
- 1 Tbsp grated lemon peel
- 1/3 cup sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350 degrees. Grease a 12 cup muffin tin, or line it with paper baking cups.
- In a large mixing bowl, cream the butter and sugar together, Add the egg yolks and lemon juice and mix well. Separately, combine the flour, baking powder and salt. Add the dry mixture and the grated lemon peel to the creamed mixture and stir just until moistened.
- In separate mixing bowl, beat the egg whites until stiff peaks form. Fold the beaten egg whites into the batter. Fill the muffin cups two-thirds full. Mix sugar and cinnamon together and sprinkle mixture over the batter-filled cups.
- Bake in a preheated oven at 350 degrees for 20 to 25 minutes or until the muffins are light golden brown and a toothpick inserted in the centers comes out clean. Makes 12 muffins. Enjoy!
Transcript
The transcript from this program is not available.
How much is 12 1/2 ounces of flour? That was confusing to me.
Sorry for the confusion! 12.5 oz of flour is about 2 3/4 cups. We’ve updated the recipe!