Is breakfast getting you down? Try these!

Quick Cinnamon Rolls

•3-1/4 cups Biscuit Mix (homemade is fine)
•1 cup milk
•1/3 cup softened margarine
•1/2 cup brown sugar or Sucanat
•1 teaspoon cinnamon
•1/2 cup finely chopped nuts, optional
In a large bowl combine the biscuit mix and milk. Mix the milk and biscuit mix together until you have a soft dough. Turn the dough out onto a large sheet of waxed paper. Knead the dough gently for few second. Pat the dough into a rectangular shape. Using a rolling pin or a heavy jar or glass, roll the dough out so that it is about half an inch thick. Try to keep it in a rectangular shape as you roll it out, this is a little challenging at first, but becomes very easy with practice.

Spread the margarine over the dough like spreading peanut butter on bread. Sprinkle on the brown sugar, breaking up any large lumps as you come across them. Scatter the cinnamon over the brown sugar. If you are using nuts, then sprinkle them on now too.

Now comes the part that takes a little skill. Lift up one side of the waxed paper and use it to help you roll up the dough like a jellyroll, with the filling on the inside of the roll. Pull back the waxed paper as you go so it doesn’t get inadvertently wrapped up in the roll. When the roll is nicely formed, use a sharp knife to cut it into about a dozen slices. I cut in the center first and then I cut each half in half again, making even quarters. Each quarter is then divided into 3 or 4 slices depending on how thick I want my cinnamon rolls to be. I prefer the rolls thicker rather than thinner.

Arrange the cinnamon rolls in well-greased muffin cups, or side by side in a well-greased 9 by 13-inch rectangular pan. If desired, squirt a little Pancake Syrup in the center of each cinnamon roll for flavor and stickiness. Bake the rolls at 400° for about 20 minutes. Remove from the oven and allow to cool for at least 15 minutes before eating. You may be tempted to eat them sooner, but if you do, you will burn the inside of your mouth. These are also good cold, and make good lunch box desserts.

Breakfast Scones

•2 cups whole wheat flour
•2 tablespoons sugar
•1 tablespoon baking powder (3 teaspoons)
•1/2 teaspoon salt
•1/3 cup shortening or margarine
•1 medium egg
•1/2 cup milk or yogurt or buttermilk (powdered is fine)
•1 tablespoon sugar, for sprinkling

In your favorite large mixing bowl combine the flour, sugar, baking powder, and salt. Use a fork or your hands to cut in the shortening or margarine like you would for biscuits. Be careful not to over mix. The mixture should be crumbly, and the fat should be in chunks the size of peas or dried beans. In a measuring cup, measure the milk of your choice. Crack in the egg and beat until smooth. Pour this into the dry ingredients in the mixing bowl. Stir the mixture with a fork, forming a soft dough. Scatter a little extra flour about the dough and form it into a cohesive ball. Knead the dough in the bowl about 8 or 10 times. Do not over mix. Pat the dough into a large circle about 1/2-inch thick on a well-oiled pizza pan or cookie sheet. Use a pizza cutter or knife to cut the circle into 8 pie-shaped wedges. Sprinkle the sugar on top if desired. Bake at 425° for about 15 minutes. The scones will be well-risen and golden brown. Serve hot right away with margarine and jelly. I prefer these with orange marmalade. Serves 8.

Donut Muffins

•1/3 cup shortening
•1/2 cup sugar
•1 medium egg
•1-1/2 cups flour
•1-1/2 teaspoons baking powder
•1/2 teaspoon salt
•1/4 teaspoon nutmeg
•3/4 cup milk

For The Topping:
•1/2 cup powdered sugar
•1 teaspoon cinnamon
•1/4 cup melted margarine

In a mixing bowl mash together the shortening and sugar. Add the egg and whisk it all up until it is smooth. Make sure you use shortening, Not Margarine. The shortening gives this recipe it’s special texture. Measure the flour, baking powder, salt and nutmeg into the bowl. Pour in the milk. Mix the batter with a whisk until it is smooth. Drop the mixture into 12 oiled muffin cups. Make sure not to over fill the muffin cups, 1/2 to 2/3 full is full enough. Bake the muffins at 350� for 25 minutes, or until the muffins are brown on top. Remove them from the oven and allow them to cool slightly.

Mix the powdered sugar and cinnamon in a small bowl and set aside.

Take the muffins out of the pan. When they are cool enough to handle, dip the tops of the muffins into the melted margarine. Then dip them into the powdered sugar/cinnamon mixture. Arrange the prepared muffins on a large plate and serve while still warm. Makes a dozen. Very good for breakfast and after school or midnight snacks.

This recipe is at least 80 years old. It was created by a cook with leftover donut batter who didn’t have time to deep fry them. She added a little milk to make the batter thinner, and cooked it in muffin cups instead of deep frying it. The nutmeg is the secret ingredients which gives these muffins their special old fashioned donut flavor. Necessity is the mother of invention, and bless the cook who invented these. My family is grateful.