Monday, March 24, 2014
9 Rhodes Anytime! Buttermilk Biscuits or 1 package Rhodes Anytime! Cinnamon Rolls*, thawed 1 tablespoon sugar 1/2 teaspoon cinnamon 6 eggs, scrambled and cooled slightly 1 cup cubed cooked ham or cooked bacon pieces 1 cup grated cheddar cheese 3 tablespoons maple syrup additional maple syrup, if desired
Procedures : Cut each biscuit or cinnamon roll into fourths and place in a large mixing bowl. Sprinkle with sugar and cinnamon. Add eggs, ham or bacon and cheese and toss lightly. Put mixture into a 9-inch round cake pan sprayed with non-stick cooking spray. Drizzle 3 tablespoons maple syrup over mixture and bake at 350 F 20-25 minutes. Serve warm with additional syrup, if desired. *if using Cinnamon Rolls it is not necessary to sprinkle with sugar and cinnamon"
Rhodes Dinner Rolls, thawed cornmeal flour
Procedures : Flatten rolls into 3 1/2-inch rounds. Dip both sides into cornmeal mixed with a little flour. Place on a sprayed baking sheet. Cover with plastic wrap and let rise until double in size. Cook in a skillet over medium heat 2 to 2 1/2 minutes each side. Let cool completely. To serve, split with a serrated knife or two forks. Toast and serve with your favorite jam"
1 package Rhodes Anytime Orange Rolls 1 cup raspberry pie filling cream cheese frosting (included with rolls)
Procedures : Remove frozen rolls from pan and spray the pan with non-stick cooking spray. Spread raspberry pie filling in the bottom of the pan. Return frozen rolls to pan, arranging evenly on top of raspberry pie filling. Put pan on a baking sheet and place in center of cold oven, then turn oven on to 350F. Bake 35-40 minutes. Remove from oven and immediately invert onto serving platter. Spoon any pie filling left in pan over rolls. Drizzle with cream cheese frosting"
12 Rhodes Anytime! Buttermilk Biscuits, thawed 20-oz. can crushed pineapple 3/4 cup brown sugar 1/2 teaspoon vanilla 1/2 cup butter, softened
Procedures : Drain pineapple well, reserving juice for later. In a medium size bowl combine pineapple, sugar, vanilla and butter. Divide pineapple mixture equally between 12 large size sprayed muffin cups. Place 1 biscuit on top of pineapple mixture in each muffin cup. Drizzle 1 tablespoon of reserved pineapple juice over each biscuit. Bake at 350 F 15-20 minutes. Remove from oven and invert onto serving platter. Spoon any filling left in muffin cups over biscuits. Serve warm"
24 Rhodes Dinner Rolls, thawed but still cold 1 small box non-instant vanilla pudding 1/2 cup sugar 1 orange rind, grated 1/2 cup butter or margarine, melted 1/2 cup dried cranberries Glaze: 1 cup powdered sugar 1 tablespoon butter, melted 2 tablespoons fresh orange juice
Procedures : Cut rolls in half. Mix pudding, sugar, and orange rind together. Dip rolls in butter and then in pudding mixture. Arrange, alternately with dried cranberries, in large bundt pan sprayed with non-stick cooking spray. Pour any leftover butter and pudding mixture over rolls. Cover with plastic wrap and let rise until double or even with the top of the pan. Remove wrap and bake at 350 F 30-35 minutes. Cover with foil last 15 minutes of baking. Immediately after baking, invert onto a serving platter. Combine powdered sugar, butter and orange juice. Mix well. Drizzle over pull-aparts"
8 Rhodes Dinner Rolls, thawed but still cold 1/4 cup orange juice concentrate, thawed 1 tablespoon sugar 3 tablespoons brown sugar pinch ground cloves pinch cinnamon orange zest, if desired Glaze: 1 tablespoon orange juice concentrate, thawed 3 tablespoons powdered sugar
Procedures : Combine orange juice concentrate and sugar in a small bowl. Dip each roll in orange juice mixture until well coated. Place coated rolls in a sprayed 9-inch round cake pan or deep dish pie pan. Combine brown sugar, cloves and cinnamon. Sprinkle over rolls. Cover with plastic wrap and let rise until double. Remove wrap and bake at 350F 15-20 minutes. Remove from pan onto cooling rack. Combine glaze ingredients and brush over warm rolls. Garnish with orange zest if desire"
14 Rhodes Dinner Rolls, thawed 1 tablespoon butter, melted 1 cup flaked coconut 3/4 cup sugar 2 tablespoons grated orange peel Glaze: 6 tablespoons sugar 1 1/2 teaspoon cornstarch 1/4 cup sour cream 2 tablespoons butter 2 tablespoons orange juice 1/4 cup flaked coconut, toasted
Procedures : Combine rolls together and roll into an 18x10-inch rectangle. Brush with melted butter. Combine coconut, sugar and orange peel. Spread evenly over dough. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Place seam side near the top and facing the center in a sprayed 10-inch tube pan. Pinch ends together. Cover with sprayed plastic wrap and let rise until double. Bake at 350 F 30-35 minutes. Remove from pan to cooling rack. For glaze, combine everything but the coconut in a saucepan. Bring to a boil. Boil and stir for 2 minutes. Spoon or brush over warm ring and sprinkle with toasted coconut"