A Pair of Recipes for Autumn

Fall is definitely in the air! The leaves are changing into glorious colors, the air crisp and cool. Autumn always gets me in the mood to bake. Today, I thought I’d share a couple of family favorites for the season.

Breakfast Bread

Preheat to 350 Degrees

2 Pkgs. Pillsbury Crescent Rolls

2 8oz Pkgs. Cream Cheese

1 Egg Yoke (save the whites)

1 C Sugar

1 tsp. Vanilla

½ C Sugar and Cinnamon (amount per your taste) mix for topping

Chopped Walnuts, optional

Grease bottom of 9x12 pan

Mix together Sugar, Vanilla and Egg Yoke. Add Cream Cheese and beat till smooth.

Spread out 1 Pkg. of Crescent Rolls on bottom of greased pan, pinching the perforated lines together, spreading it out to fit the bottom of the pan.

Spoon on filling.

On sheet of wax paper, take the other pkg. of Crescent rolls and spread it out, same way as first pkg. Take the wax paper, placing it dough side down, on top of filling.

Pinch both layers of dough together, encasing the filling.

Beat egg white till frothy and brush on top sprinkling sugar/cinn mixture. Add chopped nuts if wanted.

Bake for 30-35 minutes

My kids love this special treat that I only make during this time of year.

Here’s another favorite:

Peanut Brittle

1-1/2 cup dry roasted or salted peanuts, coarsely chopped or cashews

1 cup sugar

1/2 cup light corn syrup

Dash of salt

1 TBS butter

1 TBS vanilla

1 teaspoon baking soda

Lightly grease microwavable glass bowl, metal baking sheet* and utensil used for stirring.

Mix nuts, sugar, syrup and salt in glass bowl. Cook for 4 minutes in microwave on high. Stir. Cook** for 3-1/2 more minutes.

Stir in butter and vanilla. Cook for 3 more minutes. Add baking soda. (It will foam.) Pour onto a greased (butter or margarine only…not nonstick spray) cookie sheet. Slightly shake sheet so that it’ll spread out a little.

Once it has cooled, break into small pieces. Keep in an airtight container.

There you have two of my family favorites for the season.

Enjoy!

A Pair of Recipes for Autumn

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