30 minute Cinnamon Buns

We have a microwave, convection oven in our new travel trailer and it has expanded our menu options 100 fold.  As many of you know we have been tenting for the past number of years and while we enjoy tent camping we did not enjoy those late night, early morning walks to the bathrooms, so in search of a small trailer we went and the Rpod 171 is where landed. 

In Grandpa’s travels he happened upon a couple our age with an Rpod, they told him about a great Rpod group on Facebook and this is where we came upon the Cinnamon Bun challenge.  It is really simple make cinnamon buns in your trailer and post a picture and today’s recipe was our contribution.

Everything ready to go

For years we have made cheater cinnamon buns using Pillsbury Crescent Rolls and for camping we changed up our recipe to include vanilla Greek yogurt for the glaze, thus there is no need to carry vanilla with you.

Butter and brown sugar ready to melt

We pre-measured all of our dry ingredients placed them in bags and the bags inside the dish we would make the cinnamon buns in wrapped in plastic wrap to keep it all together.  In the refrigerator we kept the crescent rolls, butter and yogurt.

Crescent rolls ready for brown sugar and cinnamon

Here is a tip from our tent camping roll everything out on two long pieces of plastic wrap, roll up the buns and the final clean up is easy – we timed it at 30 minutes from the moment we started to sitting with hot cinnamon buns to eat. 

Ingredients

• 1 can Pillsbury Crescent Rolls
• 2/3 cup soften butter divided
• 1/2 cup brown sugar 
• 1 Tablespoon cinnamon
• 1/4 cup flour

Glaze

• 2/3 cup powdered sugar
• 3 tablespoons vanilla Greek yogurt
• 1 tablespoon butter

Directions:

1. Preheat oven to 350 F.
2. In the bottom of a glass pie plate melt half the butter and add 1/2 the brown sugar.
3. Unroll the crescent rolls onto a lightly floured surface and pat all open seams closed
4. spread 1/2 brown sugar and cinnamon on the surface of the dough
5. roll the dough into a tight log from the short end
6. cut the log into 6 to 8 cinnamon rolls 
7. Place in the glass pie plate 
8. Bake for 20 minutes 
9. While the dough is baking make the glaze
10. mix together the sugar, yogurt and melted butter
11. Once the cinnamon buns are baked glaze and serve warm

Grandma Snyder

©2013-2017 twosnydergirls

Caramel Bread Pudding

The smell of hot caramel sauce fills the house on a cold wet May Saturday.  Supper tonight is Caramel Bread Pudding a recipe found in Great Grandma Myrtle's  recipe box and it has become our family’s favourite. 

As Grandpa Snyder eats his bread pudding his reminisces about his mother making bread pudding with fruit on the bottom.  This particular recipe will lend itself to apples, we will try this next week.

Grandpa had his with ice cream, Ruth with milk and I enjoyed as it is so moist and sweet we hope you enjoy this recipe as much as we do.

We are so glad we did not toss the envelopes, boxes and small ringed binders of hand written recipes found among the belonging of mother’s and aunts.  They full of memories and a great way make new ones.

Caramel Bread Pudding

Ingredients

• 6 slices of cinnamon raisin bread buttered on both sides
• 1 cup well-packed brown sugar
• ¼ teaspoon nutmeg
• ¼ teaspoon mace
• 1 ½ teaspoons finely grated orange peel
• Pinch of salt
• 4 eggs
• 1 ½ cups milks
• ½ teaspoon vanilla

Directions

1. Preheat your oven to 375 degrees F.
2. Cut the buttered bread slices and cut into 1 inch squares set aside
3. In a large bowl mix together brown sugar, nutmeg, mace, and salt
4. Add the bread cubes to the brown sugar and toss until bread is coated
5. Spread the bread cubes evenly in a greased baking dish
6. In another bowl beat together eggs, milk and vanilla
7. Pour the milk and eggs over the bread
8. Cover the baking dish with tin foil and bake for 30 minutes
9. Remove the tin foil and return to the oven for 15 minutes more or until a knife inserted comes out clean
10. Serve warm.

Note:  the original recipe was made in a double boiler on top of a wood stoves and cooks for 1 hours – stir often.

From Our Table to Yours

Grandma Snyder

©2013 – 2017 twosnydergirls

Quinoa Oatmeal Apple Crisp

Winter is once again upon us here in Canada and hot desserts are once again on the menu.  What could be better than being greeted by the smell of apple crisp fresh from the oven, after an afternoon of playing in the snow.

Apple crisp is a versatile dish in that you can experiment with ingredients and as long as you include enough apples you cannot go wrong.

Today’s apple crisp recipe was made for a Sunday evening intergenerational games and potluck night.  As always we made lots planning on have some to bring home and you guessed it, all was eaten.

Ingredients:

• 12 apples peeled sliced
• 2 cups pecans crushed
• 1 cup raisins pre-soaked for 15 minutes
• Tablespoon lemon juice
• 1/2 cup apple butter
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1 cup quinoa (cleaned and soaked for 30 minutes in hot water)
• 3 cups oatmeal
• Half a cup water or apple juice
• 1/2 cup butter

Directions:

1. Preheat the oven to 375 F
2. In a large mixing bowl place the prepared apple slices, pecans, raisins, lemon juice, apple butter, cinnamon, nutmeg, quinoa drained, oatmeal and water.  Mix together.
3. Grease a 9x12 pan and pour the apple and oatmeal mixture into the pan
4. Bake in the oven for 35 minutes removing at the half way mark and stirring.  If the mixture appears too dry add more water or apple juice being careful not to make the crisp runny.
5. Remove the apple crisp, stir again and pat the top to make a smooth surface to this add dollops butter and return to the oven for a further 15 minutes.
6. Serve

From Our Table to Yours

Grandma Snyder

©2013-2016 twosnydergirls

Quinoa and Fruit Salad

Foodie Friday

In our families there is a long tradition of simple Sunday evening suppers and today’s Foodie Friday offering was born out of this tradition.  In the fridge we had fresh fruit salad and leftover Quinoa and the combination turned out to be a favourite.

Ingredients:

• 2 cups of cooked quinoa cooked in apple juice and cooled
• 1 mango chopped into bite size pieces
• The seeds of one pomegranate
• 2 kiwis chopped
• 2 cup red grapes
• 1 can peaches in water chopped
• 2 apples chopped

Directions:

1. Prepare all your fruit mixing well
2. Prepare and cool quinoa
3. Place ½ cup of quinoa on your plate topping with fruit salad

From our table to yours

Grandma Snyder

©2013-2015 twosnydergirls

Pumpkin Cherry Breakfast Bake

Pumpkin Cherry Breakfast Bake GF

Foodie Friday

Ingredients:

• 2 cups puree pumpkin
• 1 ½ Tablespoons pumpkin spice (We use the old Farmer’s Almanac pumpkin spice mix click here)
• 4 ½ cups almond milk
• 1 cup rinsed quinoa
• 1 cup gluten free oatmeal
• 1/2 cup Chia seeds
• 1/3 cup maple syrup
• 2 teaspoons vanilla
• 2 cups sour cherries (we used frozen cherries)

Directions:

1. Mix everything together in a bowl
2. Pour into a 9x11 inch baking dish
3. Place in a 400 F oven for 45 minutes
4. Stir once during baking process

We like to eat it with pumpkin seeds and a few thawed cherries.

From our table to yours

Grandma Snyder

©2013-2014 twosnydergirls

Raw Diet Apple Pudding

Foodie Friday

After a wonderful day picking apples this quick and delicious recipe came into being.   

Ingredients:

• 1 cup chopped dates
• 11/2  cup chopped nuts a mix of almonds and pecans
• 3 apples chopped
• 1/4 cup maple syrup
• 1/2 teaspoon cloves
• 1 teaspoon allspice
• 2 Tablespoon cinnamon
• coconut cream click on this link for the recipe

Directions:

Using a food processor 

1. chop finely the dates, nuts, and apples
2. mix in the spices and maple syrup
3. place the pudding in a bowl and refrigerate or serve immediately

From our table to yours

Grandma Snyder

©2013-2014 twosnydergirls

Quinoa and Chi Seed Bake

Great Hot Breakfast

Ingredients:

• 2 cups of well rinsed Quinoa
• 3 tablespoons of Chi Seeds
• 1/2 cup coconut cream (click here for instructions on making coconut cream)
• 4 cups Almond or Coconut milk
• 1/2 cup pure Maple Syrup
• 1 teaspoon pure vanilla
• 3/4 cup gluten free Oatmeal
• 4 apples coarsely chopped
• pinch of sea salt
• 3 Tablespoons of your favourite Apple pie spices

Directions:

1. Mix dry ingredients in a bowl
2. Mix your coconut cream, milk, maple syrup, vanilla, apples, raisins and salt
3. Add your dry ingredient to the wet and pour into a 9 x 12 inch baking dish
4. Bake at 375 F° for 50 minutes and stir smoothing the top of the batter once all the liquid is mixed back in
5. Return to the oven and bake for a further 10 minutes.

Serve with ice cream as a dessert or with warm milk as a breakfast treat.  In the fall and winter months this is a Sunday evening favourite.

Grandma Snyder

©2013-2014 twosnydergirls

Apple Cinnamon French Toast

Breakfast at Grandpa’s house is never dull and often includes ice cream and candy from Grandpa’s candy drawer.  Today we are sharing with you a family favourite, Sautéed Apples on French Toast.

Ingredients:

• 4 pieces of bread
• 3 eggs
• ¼ cup almond milk
• 3 apples peeled and sliced
• 1 teaspoon lemon juice
• 2 Tablespoons cinnamon
• 1 teaspoon vanilla
• 2 Tablespoons coconut oil
• Maple Syrup
• (ice cream, and a candy drawer)

Directions:

• Beat your eggs and milk together adding the vanilla
• Dip your bread into the egg mixture, be careful not to over soak the bread
• Fry the bread in a little coconut oil until brown on both sides and place in a warming oven.
• While the French toast is cooking have someone peel and slice the apples.  We like using the press slicer because we do not have to worry about little fingers getting cut.

• Toss the apples in the lemon juice to prevent browning
• Once the French toast is done sautéed the apple in the remaining coconut oil until brown
• Place the apples atop the French toast sprinkle liberally with cinnamon and top with maple syrup.

Alternatively, make a rabbits face or add ice cream, jelly beans and one large marshmallow

Regardless if you have it plain for with candy enjoy!

Grandma Snyder

©2013-2014 twosnydergirls

Raisin-Apple Baked Breakfast Gluten Free

Raisin-Apple Baked Breakfast

Gluten Free

This recipe was inspired by and adapted from Gooseberry Patch’s Fall Favorites Apple-Raisin Oven Pancake.  I came across the Fall Favorites recipe book in a local thrift shop paying 25 cents for what has turned out to be a wonderful little cookbook. 

The recipe itself is also dairy free and when Grandpa and the girls sat down to breakfast they added ice cream and maple syrup.  I enjoyed it as made and you can decide for yourself how your family will eat this wonder breakfast treat.

Ingredients:

2 apples cored and sliced (we did not peel our apples)

½ cup of raisins

1 tablespoons brown sugar

1 teaspoon cinnamon

4 eggs

2/3 of cup Almond milk

2/3 of cup gluten free flour mix (for this recipe I used Robin Hood gluten free flour and you can use your favourite gluten free flour blend)

2 Tablespoons melted coconut oil

Directions:

1. Mix the apple slices, raisins, brown sugar and cinnamon together and place them in a greased pie plate and place in a 350 degree F. oven for about 10 minutes.

2. Blend together the eggs, flour, almond milk, coconut oil.

3. When the apples and raisin are cooked take the plate out of the oven and increase the temperature to 450 degrees.

4. Pour the liquid mixture over the apples and raisin and return it to the oven for a further 10 to 20 minutes.  Keep checking the pie after 10 minutes once the pie is set and starting to turn brown remove from oven and serve hot.

This also works well with Pears instead of or with apples and currents instead of or with raisins.

Grandma Snyder

©2013-2015 twosnydergirls

Gluten Free Vegetable Cheese Quiche

February is Hot Breakfast Month

A quiche is a wonderful hot breakfast.  It can be made ahead of time and warmed up for a quick, nutritious hot breakfast.  My version is gluten free and is as full of vegetables as I can make it, thus it is also a hearty breakfast.

I start by greasing a large pie plate and then I cover the bottom of the plate with gluten free break crumbs (do not get them too thick).  I use El Peto Stuffing it is pre seasoned and adds a savory favours to the quiche.  This forms the crust.

Next I take a about cups of broccoli cut into bite size pieces and I steam in the microwave for about 2 minutes.

At the same time I cut up one sweet pepper you can use green, red or yellow.

Then I dice a cooking onion.

I grate 1 cup of sharp cheddar and 1 cup of aged hard parmesan cheese.

In a mixing bowl I crack 6 large eggs, and 1/4 cup almond milk and beat until well mixed.  (At this point you may wonder with all the other dairy used why almond milk?  I have yet to find dairy free cheese that I like and I love the taste of almond milk.  If you know of a good dairy free hard cheese product please share.)

I place the broccoli on the bread crumbs, followed by green peppers & onions, next the cheese and last of all the egg and almond milk.   Your pie plate will be next to over flowing and if it looks like it will overflow divide the ingredients into two pie plates.

Bake at 375 F for 60 minutes or until the egg mixture as set and comes out clean with a knife is inserted.  

Paul enjoys his with Salsa on top, also feel free to experiment with different vegetables.

I hope you enjoy this hot breakfast in February

Ingredients

½ a cooking onion diced

1 large sweet pepper diced

3 cups of broccoli cut into bite size pieces

1 cup shredded sharp cheddar cheese

1 cup shredded hard aged parmesan cheese

6 eggs beaten

½ cup almond milk

Gluten free bread crumbs enough to cover the bottom of you pie plate

Salt and pepper to taste

Grandma Snyder

©2013-2014 twosnydergirls