These are really rich – lots of sugar and butter!  Messy to eat too.  You can top them with chopped nuts if you insist on gilding the lily.

• 3/4 c butter, melted (1 and 1/2 sticks)
• 1 can (16.3 oz.) refrigerated buttermilk biscuits
• 1/4 c sugar
• 1 Tab. ground cinnamon
• 1 pkg. (8 oz.)  cream cheese, cut into 12 cubes
• 1 c packed brown sugar
• paper muffin cups

Directions:

1. Heat oven to 350°.
2. Place paper muffin cups in muffin tin.
3. Separate dough into 12 biscuits.
4. Press or roll each to 1/4-inch thickness.
5. Mix sugar and cinnamon in shallow dish.
6. Dip cream cheese cubes in melted butter.
7. Roll in cinnamon sugar.
8. Place 1 cheese cube in center of each dough circle.
9. Gather up sides of dough to enclose filling.
10. Press edges of dough together to seal.
11. Place, seam sides down , in muffin pan.
12. Mix brown sugar  and any remaining butter.
13. Spoon over biscuits.
14. Sprinkle biscuits with any remaining cinnamon sugar.
15. Pour over biscuit.
16. Bake 15 min. or until golden brown.
17. Serve warm.

Serves:   Makes 12

Source:  Kraft and  Pillsbury – a mash-up

These loaves freeze beautifully. Place wrapped loaves in resealable freezer plastic bags and freeze up to 3 months.  If you don’t have mini loaf pans, look for disposable foil mini loaf pans at the grocery store or craft stores. They’re also handy for giving loaves as a gift, wrapped in plastic wrap and ribbon.

Ingredients:

• 4 c flour
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 c brown sugar
• 3/4 c butter, softened
• 4 eggs
• 1/2 c water
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1 c miniature semisweet chocolate chips

Directions:

1. Heat oven to 350°.
2. Grease bottom only of two 8×4-inch loaf pans with shortening and lightly flour (or spray bottoms of pans with cooking spray; do not flour).
3. In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.
4. In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy.
5. Add eggs, one at a time, beating well after each addition.
6. Beat in water and pumpkin on low speed.
7. Add flour mixture; beat on low speed about 1 minute or until moistened.
8. Stir in the chocolate chips.
9. Spread evenly in pans.
10. Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean.
11. Cool in pans 10 minutes.
12. Remove from pans to cooling rack.
13. Cool completely, about 1 1/2 hours.
14. Wrap loaves tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
15. To serve, cut each loaf into 6 to 8 slices.

Make pumpkin nut bread by substituting chopped walnuts or pecans for the chocolate chips.

Serves:  Makes 2 loaves

Source:  Betty Crocker

This is made with regular pancake mix, not Bisquick, although you might try it.  It might change the texture a little.

Ingredients: 

• 2 Tab butter
• 1/3 c pancake syrup
• 1/3 c firmly packed brown sugar
• 1/3 c pecans
• 1/3 c coconut
• 1/3 c milk
• 2 Tab oil
• 1 tsp vanilla
• 2 c pancake mix
• 1/2 c firmly packed brown sugar
• 1 tsp cinnamon

Directions:

1. Preheat oven 400°.
2. Melt butter in 9 inch square pan.
3. Stir in syrup, the 1/3 cup brown sugar, pecans and coconut.
4. Spread evenly in pan.
5. Beat eggs, stir in remaining ingredients, beat vigorously 1/2 minute.
6. Spread evenly over topping in pan.
7. Bake at 400° for 25 minutes.
8. Cool 5 minutes.
9. Invert on serving plate.
10. Remove pan carefully.
11. Serve warm.

Serves:  12 (2 x 3 inches)

Source:   This is not a family recipe, it is a recipe off of a pancake box!

This is one of those recipes that is so easy to play with – add about 1/2 cup fresh or dried apples, apricots, blueberries, cranberries, cherries – whatever to the streusel.  It all works.  Never the same twice.

Ingredients:

Streusel:

• 1/4 c  flour
• 1/4 c sugar
• 1/4 c packed brown sugar
• 1/2 tsp cinnamon
• 2 Tab butter, softened

Batter:

• 2 c pancake mix
• 3/4 c sour cream
• 2/3 c sugar
• 1 egg
• 2 Tab butter, softened

Directions:

Preheat oven to 350°.

For Streusel:

1. In small bowl, stir together flour, sugars, nuts and cinnamon.
2. Cut in butter or margarine with fork or pastry blender until mixture is crumbly.

For Batter:

1. Place mix, milk and sugar in medium bowl.
2. Using an electric mixer, mix on low speed until blended.
3. Add egg and butter.
4. Continue to mix on low speed until mixture is blended.
5. Spoon half of batter into a lightly greased 8x8x2-inch pan and spread evenly.
6. Sprinkle half of streusel topping evenly over batter.
7. Spoon remaining batter over streusel layer.
8. Sprinkle remaining streusel over batter.

Bake 32-36 minutes or until toothpick inserted into center comes out clean.

Serve warm.
Serves: 9

Source:   A variation on Krusteaz Cinnamon Streusel Coffee Cake

You can make this ahead, broil at party or wrap in foil (non stick) and heat on a grill.  Because there is no standard French bread/baguette loaf, plan on two inches per person.  

Ingredients:

• 6 Tab butter, softened
• 1 env. (0.7 oz.) Italian salad dressing mix
• 1/2 c jack cheese
• 1/4 c Parmesan Cheese
• 1 French bread baguette (16 oz.), cut in half lengthwise

Directions:

1. Heat broiler.
2. Mix butter, dressing mix and cheeses until blended.
3. Spread onto cut surfaces of both halves of the bread.
4. Place on baking sheet.
5. Broil 3 to 5 min. or until cheese mixture is bubbly.
6. Cut into 24 slices.

Serves:  12

Source:  Kraft – Good Seasons

Frozen bread sticks have many possibilities for enhancement.  This will get you started.  Think of all the herbs and cheeses you could use.  If you can find the uncooked ones they work best.  You also can roll the sticks out of frozen bread dough.

Ingredients:

• frozen bread sticks
• garlic – chopped
• butter

Directions:

1. If using frozen dough bread sticks, let rise according to the directions on the package.  Otherwise, just brush pre-cooked ones with seasoned butter.
2. Preheat oven to 350°.
3. Melt some butter in a small pan.
4. Add the garlic (how much depends on your taste and the chance of meeting a vampire).
5. Simmer for a couple of minutes.
6. Brush the butter on the bread sticks. (To really dress them up, sprinkle with grated cheese.)
7. Bake as directed on the package.

Serves:  Plan on 2 per person

Source:    Packaged food usually needs something done to it.

You don’t have to wait until October to eat things pumpkin.   Good to keep in the freezer for a breakfast bread or dessert.

Ingredients:

• 3 c sugar
• 1 c vegetable oil
• 3 large eggs
• 1 16-ounce can solid pack pumpkin
• 3 c all purpose flour
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 c chocolate chips

Directions: 

1. Preheat oven to 350°F.
2. Butter and flour two 9 x 5 x 3-inch loaf pans.
3. Beat sugar and oil in large bowl to blend.
4. Mix in eggs and pumpkin.
5. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.
6. Stir into pumpkin mixture in 2 additions.
7. Mix in walnuts, if desired.
8. Divide batter equally between prepared pans.
9. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes.
10. Transfer to racks and cool 10 minutes.
11. Using sharp knife, cut around edge of loaves.
12. Turn loaves out onto racks and cool completely.

Serves:    2 loaves

Source:  Vern Bertagna –  Bon Appetit November 1995

Depending on the meal, other seasonings and a variety of cheeses could be used.  I don’t know why it would not work on refrigerated biscuits too.

• 1 oz Pillsbury Frozen Biscuits
• sugar
• cinnamon
• finely grated cheese

This is a real no-brainer!  Never the same twice.   If you can get the restaurant sheets of dough – great.  If not roll the frozen bread loaf dough about 1/2 inch thick.

Ingredients:

• Bread Dough
• Olive oil
• Parmesan cheese – grated
• Other stuff – let your imagination run wild!

Directions:

1. Preheat the oven to 275°.
2. Coat 13×10-inch baking sheet with 1 tablespoon oil.
3. Using fingertips, press out dough to 13×10-inch rectangle. (Or whatever size to be 1/2 inch thick.  Doesn’t even have to be square, really)
4. Let dough rest 10 minutes.
5. Drizzle 2 tablespoons oil over dough.
6. Sprinkle “stuff” evenly over the dough.
7. Let dough rise uncovered in warm area until puffy, about 25 minutes.
8. Press fingertips all over dough, forming indentations.
9. Bake bread until brown and crusty, about 20 minutes.
10. Serve bread warm or at room temperature.

Serves:  Depends on the bread size.

Source:    We just did it.

Notes:  “Stuff” – olives, chopped rosemary, basil, garlic, oregano, diced tomatoes (drained on a paper towel) or sun-dried tomatoes, sea salt, red pepper flakes,  just about anything!