Slow Cooker Week, Day 5

I'd never had a strata before. Doesn't it sound so fancy?

Well, I'm getting all fancy on y'all and I done made myself a strata!

Make this. And then when anyone asks what it is, make sure you answer so nonchalantly...or you could totally act like it's so difficult and reply with a deep sigh like you are so exhausted.

Little do they have to know that you made it in the slow cooker! Your secret is safe with me.

A strata is a bread, cheese and, in this case, veggie, compilation held together with eggs. A perfect addition to your weekend brunch, a bridal/baby shower or Christmas morning.





Spinach Breakfast Strata

Adapted from Slow Cooker Revolution

Serves 10+ as a side, 8-10 as a main dish

Prep Time: 1 hr, including drying out bread

 

Ingredients:

1 loaf supermarket French bread, cut into 1/2 in. pieces  (12 cups)

2 tbsp. vegetable oil

1 onion, minced

2 garlic cloves, minced

1/2 tsp. dried thyme

10 oz. frozen chopped spinach, thawed

1 1/2 c. shredded Gruyere cheese (6 oz.)

2 1/2 c. half and half

9 large eggs

1 tsp. salt

1/4 tsp. pepper

 

Directions:

First, spread cut bread over rimmed baking sheet and bake until dry, about 40 minutes.

 

Heat oil in a skillet until hot. Add onion, garlic and thyme and cook until onions are soft, about 10 minutes. Stir in spinach.

 

Spread half of dried bread into slow cooker and sprinkle with half onion mixture and 1/2 c. gruyere cheese. Layer remaining dried bread, onion mixture and cheese. Whisk half and half, eggs, salt and pepper together in bowl, then pour mixture evenly over bread. Press gently on bread to submerge. Cover and cook 4 hours on low, until the strata is set.

 

Let strata cool for 20 minutes. If you would like to serve from a platter and not the slow cooker, you can line the slow cooker with either a crock pot liner or foil to make it easy to lift out with spatulas.

 

Enjoy!

Laura

Super Smoothie

You don't realize how loud the blender is until you have a baby and they look at that strange machine like, "What the heck is that thing and why is it so horribly loud?!"

Little does she know that she has the potential to be even LOUDER than a blender full of ice. And she has proved that fact, too.

Y'all know I've always been a fan of smoothies for breakfast, lunch, snack, really anytime of the day. After having a baby that didn't weigh the 23 pounds that I had somehow gained when I was pregnant, I'm an even bigger fan of smoothies. They're filling, nutritious and simple to throw together quickly and drink while I'm loving on my sweet girl....or changing a diaper, cleaning up spit-up or collapsing on the couch after she goes down for a nap. You get the idea.



This smoothie will not disappoint. Made creamy with a frozen banana, made sweet with mango and almond extract and packed with flax (great for nursing moms!) and fresh spinach!



I adapted this recipe from skinnytaste.com and she mentioned she saw it in a Superfood Smoothie book (see here) that has peaked my interest! I'm always looking for yummy, new smoothie recipes!

Mango Banana Spinach Smoothie

Adapted from SkinnyTaste.com

Makes 1 Smoothie

 

Ingredients:

1/2 frozen banana

1/4 c. frozen (or fresh) mango

1/2 c. fresh spinach

1 tbsp. ground flax seeds

1 small splash (approx. 1 tsp.) almond extract

1 c. milk

1/2 c. ice

 

Blend all ingredients together until smooth and creamy.

 

Enjoy!

Laura

Apple Butter Breakfast Cake

Breakfast. Cake.

Breakfast Cake.

Is there much more you need to know?

Whenever you can eat cake for breakfast and it's actually the name of the dish, not just leftover birthday cake or something, it's a good day in my book.

Here is another great recipe for all that Apple Butter you made in the slow cooker, remember that (click here)?

You could also write out this recipe (or this one for Apple Butter Rolls!) and give it as a gift with a can of your homemade apple butter! How thoughtful and domestic of you.

This breakfast cake is moist, flavorful and perfect for a Fall morning. Try it out when your guests are in town for Thanksgiving as a delicious breakfast option!



 

Apple Butter Breakfast Cake

Slightly Adapted from Musselmans

Yield: 8x8 pan, approximately 12 small servings

Prep Time: 20 min. Total Time: 1 hour, 20 min. plus cooling

 

Ingredients:

2 1/4 c. all purpose baking mix

3/4 c. milk

1/2 c. sugar

1 egg

2 tbsp. butter, melted

1 1/2 c. apple butter

1/3 c. chopped pecans

1/3 c. sugar

2 tbsp. butter, melted

 

Directions:

-In large bowl, combine baking mix, milk, 1/2 c. sugar, egg and 2 tbsp. butter. Pour 2/3 of the batter into an 8x8 baking dish that has been coated with non-stick spray.

 

-Cover with apple butter.

 

-Top with remaining batter, dropped by spoonfuls.

 

-Combine pecans, 1/3 c. sugar and 2 tbsp. melted butter in a small bowl and sprinkle on top of cake.

 

-Bake at 350 degrees for one hour or until a toothpick inserted in the center comes out clean.

 

This cake will fill up the entire dish while baking so do not substitute a smaller baking dish or a disposable pan!

Enjoy!
Laura

Apple Spiced Scones with Spiced Glaze

I know I've told y'all this before but in case you forgot or still find it really, really odd, I'll remind you.

My hubby loves scones.

Scones? Yes, scones.

My rock climbing, triathlon competing, double black diamond skiing husband enjoys a good scone.

Funny.

And I'll give you all one guess where I found another successful recipe, this time for a scone... you guessed it- SkinnyTaste!

I made SkinnyTaste's Delightful Apple Spiced Scones with Spiced Glaze and they were a hit! Instead of forming them into a circle, I made a long rectangle and cut them into small triangles before baking. This was great as I sent some of them into my husband's work and they were the perfect size to grab on the go! Not to mention, they served a lot more people than the 12 scones it originally makes.

These are a nice, light, Autumn-ish snack or breakfast and guilt-free, at that.

(Don't let the buttermilk addition sway you from not making these- just measure 1/2 tbsp. vinegar in a liquid measuring cup then fill the rest of the way to 1/2 cup with milk. Let stand 5 minutes and, voila, 1/2 c. buttermilk!)

Click here for the link to the original recipe from SkinnyTaste!

Enjoy!

Laura



Beer Bread

In case you haven't picked up on things around here, I love any recipe that is simple.

Rosemary Rolls? Simple.

Tomato Soup? Simple.

Cornflake Chicken? Simple.

And this recipe is no different.

Bake at 350 is another one of my daily blog reads that is full of sweet and decadent treats. Not to mention, she is an amazing cookie decorator and has a new book out full of gorgeous designs with step-by-step illustrations!

via

And, although her cookie decor is simply amazing, it's her beer bread recipe that has become a staple for me. 

Take a basic mixture of self-rising flour, butter and sugar and mix it up with different types of beer and fillings. 

For example...

via

How great do those flavors sound?

I have tried all but the classic (because really, when you have those other flavor options, do you really want it to be so plain?) and it is hard to pick a favorite. 

The chocolate chip is perfect for a sweet breakfast (yes, I said breakfast) or mid-afternoon snack that fills my sweet tooth.

The orange nutmeg really does taste like a breakfast option or the perfect companion to a hearty pork dish.

And you can't go wrong with rosemary in my book. Add gruyere to that, too? Perfection with a bowl of soup. 

I like to pour the batter into small loaf pans and pass them out to neighbors and friends, too. One for you, one for me. 

Click here for the link to the basic recipe and how to make all the variations! 

The hardest part is choosing which one to start with!

Laura

Slow Cooked Apple Butter

When we first moved to Colorado, it took an extremely long time for my teaching license to transfer over from Texas. So, in that time, I picked up a lot of new hobbies, one being canning!

I first tried canning a small batch of jam and, although it was extremely frustrating because I had no idea what I was doing, it became something that I really look forward to doing!

Now every Autumn, I load up on fresh, scrumptious apples and make apple butter! It is a perfect introduction recipe to canning and I love that come December, the apple butter flavors are still perfectly canned and I have a load of stocking stuffers and small gifts to pass out to neighbors, family and friends!

But don't let the canning aspect deter you from this recipe- you absolutely don't have to can this! Just make it and keep it in the fridge for a delicious spread for your bread, a stir-in for your yogurt (delicious!!) or make it extra decadent and make a batch of my Apple Butter Rolls!

And- wouldn't you know- this recipe is from Skinnytaste! So it's guilt-free, too!



I quadrupled this recipe (10 lbs. of apples!) and picked up organic Gala apples from our local farmer's market grocery store at 99 cents a pound! What a deal.





Oh, did I mention that this is made in the SLOW COOKER? And makes your house smell amazing? Now you have to make it.

Slow Cooked Apple Butter

Recipe from Skinnytaste

Yield: 2 cups

 

Ingredients:
2.5 lbs (6 large) apples, peeled, cored, finely chopped (I used gala but honeycrisp or a mix of the two works well, too)
1/2 cup white sugar
1/2 cup light brown sugar
1 tsp ground cinnamon
1/8 tsp allspice
1/8 tsp nutmeg

Directions:

Place the apples in a slow cooker. Top with sugar, brown sugar, cinnamon, allspice and nutmeg and mix well.

Cover and cook on low 10 hours, stirring occasionally, until the mixture is thickened and dark brown.

Uncover and puree with an immersion blender. Cook on high uncovered 1-2 hours.

Spoon into sterile jars for canning, or containers and refrigerate.


Enjoy!
Laura

Caramel Apple and Pumpkin Spice Bread

I've heard that indecisiveness is common when you're pregnant.

Well, when you have delicious options like Caramel Apple Swirl and Pumpkin Spice Swirl bread, how is anyone supposed to chose just one? Pregnant or not.



Needless to say, I bought both at the grocery store last week.

Let the taste test begin!

First up, toasted with a thin layer of butter. Hands down- Caramel Apple Swirl bread takes the cake. The apple flavor is strong but not overpowering. It tasted actually very fresh and made me feel like I was smack dab in the heart of Autumn. Despite the heat blazing outside.

The Pumpkin Spice Swirl bread was still delicious, don't get me wrong, but this was a competition and like all good competitions, there can be only be one winner.

I knew both of these breads would be even better as french toast.

And I was right.

The Pumpkin Swirl bread got the normal French toast treatment.

But the Caramel Apple Swirl Bread got kicked up a notch.

An apple and cinnamon-cream stuffed notch.

Reminiscent of the Peaches 'n Cream Stuffed French Toast but with a fall twist.

 Caramel Apple 'n Cream Stuffed French Toast

Prep Time: 15 min. Total Time: 25 min.

Yield: 2 servings

Adapted from Two Peas and Their Pod

For the apples:
1 thinly sliced apple
1/2 tsp. cinnamon
Dash vanilla extract
1/2 tbsp. white sugar
1 tbsp. water

For the filling:
4 ounces cream cheese, softened
1 tablespoon powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 cooked apple

For the French toast:
4 slices Caramel Apple Swirl Bread
4 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Diced apples and maple syrup, for serving

Directions:
First, cook the apple. Combine all the apple ingredients in a small saucepan and cook over medium-low heat until the apples are tender but still have a slight crunch. About 15 minutes.

To make the filling, in a small bowl, mix cream cheese, powdered sugar, cinnamon and vanilla extract, until smooth. Spread cream cheese filling on slices of bread; top with cooked apple slices. Make two French toast "sandwiches."

In shallow pan, whisk eggs, milk, vanilla, and cinnamon. Dip the sandwiches in the egg mixture, on each side. Do not let the bread sit in the egg mixture for very long.

Heat a large skillet or griddle to medium-high heat. Cook French toast sandwiches, on both sides, until golden brown, about 4-5 minutes each side. Serve warm with diced apples and maple syrup.

Enjoy!
Laura

Peaches and Cream Stuffed French Toast

Breakfast for dinner is not done enough in this household.

I need to change that. And with breakfast options like this Peaches and Cream Stuffed French Toast, I don't think it will be very hard.

This was a great way to use up some peaches that were on-edge (that sounds funny) and it is even hubster approved! The creamy, cinnamon-y filling is a rich contrast to the juicy peaches. I will most definitely be making this again and I'm already brainstorming how delicious this would be with fresh berries or juicy pears!



Yummm...

Click here for the link to the original recipe by Two Peas and Their Pod.

I wish we had leftovers...
Laura

Apple Butter Rolls

This is it. I've really done it now.

So long skinny jeans.

Goodbye mini skirts.

I've met your match. And they're delicious.

Apple Butter Rolls! This idea came to me one day and I could hardly wait to make them.

Buttery dough, filled with cinnamon and spice filled apple butter and topped with apple juice infused frosting. Do you really need more convincing? I didn't think so.

A perfect Fall breakfast that will most definitely impress!

Apple Butter Rolls

Inspired by Pioneer Woman Orange Rolls

Yield: 2 dozen rolls

Prep Time: 2 hours Total Time: 2 1/2 hours

Ingredients:

For the rolls:

-1/2 recipe of PW cinnamon roll dough found here (this is what takes the most time but I always make it a day before I want to make the rolls to save time!)

-Pint Apple Butter (this recipe is my absolute favorite! But you could buy premade at the store, too!)

-1 c. brown sugar

-1/2 c. melted, salted butter

-1/2 tsp. salt

For the icing: (this was plenty for us but it is easy to double if you need more!)

-1 lb. powdered sugar

-3 tbsp. melted butter

-1/4 c. milk

-1/4 c. apple juice

-Dash of salt

Directions:

Roll out dough into a long rectangle. Spread apple butter over the top. Pour on butter, and then sprinkle on the brown sugar evenly. Sprinkle with salt.
Beginning at the long side farthest from you, roll the dough in a long roll toward you; begin careful to keep it tucked tightly. Pinch edge to seal.
Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for at least 20 minutes.
Bake at 375 degrees for 15 to 18 minutes, or until golden brown (but not overly brown).
While baking, mix together the ingredients for the apple glaze, thinning with more milk or apple juice to make mixture thin enough to be pourable.
Immediately drizzle apple glaze over the top. Serve warm or at room temperature.

P.S. PW does a great post here on making Cinnamon Rolls, the dough and freezing them! Check it out before if you're nervous!

Enjoy!

Laura





Blueberry Walnut Banana Bread

A delicious, healthy, fruit filled breakfast option AND it's low-fat? Yes, please.

I bought an insane amount of blueberries on sale (gotta love summer harvests!) and have a few recipes to share to use them up!

Enjoy Blueberry Walnut Banana Bread!

P.S. I made this bread for our camping trip and took this picture when I tried it before I left. I had planned to take a lot more for the blog on the trip but between the intense heat in the car and me not properly wrapping up the bread...it turned super mushy. So keep yours in the fridge...or not the 100 degree Utah heat. Lesson learned.

Blueberry Walnut Banana Bread

Adapted from SkinnyTaste.com

Makes one loaf

Prep Time: 15 min. Total Time: 1.5 hours, including cooling

Ingredients:

-3 ripe medium bananas, mashed

-1/4 c. unsweetened applesauce

-1 1/4 c. all purpose flour plus 1 tbsp. for coating blueberries

-3/4 tsp. baking soda

-1/4 tsp. salt

-2 tbsp. butter, softened

-1/2 c. light brown sugar

-2 large egg whites

-1/2 tsp. vanilla extract

-1/2 cup chopped walnuts

-1/2-3/4 c. blueberries rinsed and dried

Directions:

Preheat oven to 350 degrees and grease an 8x5 loaf pan.

In a medium bowl, combine 1 1/4 c. all purpose flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl, cream butter and brown sugar with a mixer. Add egg whites, bananas, applesauce and vanilla and beat at medium speed until thick. Scrape down sides of bowl.

Add flour mixture and blend at low speed until combined.

In a small bowl, sprinkle 1 tbsp. of flour over blueberries and walnuts to lightly coat. Add to flour-banana mixture and fold in with spatula. Do not over mix.

Pour batter into loaf pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for at least 20 minutes before slicing.

Enjoy!

Laura



Face Saving Smoothie

I feel as though my job is to inform you of things that will happen to you during your pregnancy that nobody else will.

Such as your face reverting to it's 13 year old, pimply self. No beating around the bush. It's bad. It's not fun. At least I know how to apply make up better now than I did then, I suppose.

It explains why your face breaks out when you hit puberty. It's payback for when you were just a little fetus and you ruined your dear ol' mom's complexion. It really is karma at it's finest.

Anyways, for the past few weeks I've been drinking carrot juice to try and help calm down the ol' face. Sounds nasty, I know, but mixed into a smoothie (what else did you expect around here?) it is quite delicious!

Face Saving Carrot Smoothie

Yield: 1 large smoothie or 2 small

Ingredients:

-1 frozen banana

-5 whole strawberries

-1/4 c. greek yogurt

-1/2-3/4 c. carrot juice (I like Odwalla- look for the large jugs on sale at the grocery store or Sam's/Costco)

Blend all ingredients until smooth and creamy!

Charlotte might come out looking a little orange...

Laura

Roasted Strawberries

Oh, ice cream. How I love thee.

Ice cream topped with roasted strawberries? Yes, please.



A simple and delicious way to use up strawberries that are on the verge of going bad!

Roasted Strawberries

Recipe from Martha Stewart Living 

Yield: 2 lbs.

Prep Time: 5 min. Total time: 1 hr 45 minutes, plus cooling time.

Ingredients:

-2 lbs. strawberries

-5 tbsp. honey

Directions:

1. Preheat oven to 300 degrees.

2. Wash, dry and hull strawberries but leave whole. Place in a single layer in a baking dish.

3. Drizzle with the honey and toss to coat.

4. Bake until the syrup begins to thicken and the strawberries are deep red and shrink, around 1 hr and 45 min. 

5. Let cool (syrup will thicken while cooling) and pour over ice cream, yogurt, biscuits or pancakes!
(Chocolate syrup optional but encouraged!)

Yum!
Laura

Cinnamon Roll Cupcakes

Run to your kitchen. Grab the following ingredients and make these Cinnamon Roll Cupcakes ASAP.

I can't show you a picture of the ones I made because I decided not to use cupcake liners and, despite spraying the pan, they stuck in the pan like glue. And then I got a little bit frustrated. And then I tasted them...

and all was right in the world.

So, I scooped them out, flipped them over and frosted and glazed them anyways because I had a sixth sense about the trifecta of the cake, frosting and glaze. Boy, was I right.

That glaze...mmm....



These might even pass as breakfast muffins...but I mean, if you're into that type of eating cake for breakfast type of thing. Which I totally am.

See here for the original recipe from Confessions of a Cookbook Queen.

These are one of our new favorites around here!

Laura

Banana Chai Take 2

I was inspired by yesterday's Banana Chai smoothie post and surfed the web (what an old, yet awesome, phrase) for some more scrumptious Banana Chai combos!

Banana Chai Cupcakes

Banana Chai Bread

Look at that glaze...mmm..

Banana Chai Martini

Gorgeous! 

Banana Chai Granita

Banana Chai Muffins

This might be new favorite combination!

Now, where to begin...

Laura

Going Banana Chai

You've heard me rant and rave about smoothies here before, and that isn't changing anytime soon.

My newest smoothie addiction is inspired by this Banana Chai smoothie from Pinterest!

Spicy, creamy and indulgent- it has a trifecta going on here.

via

Banana Chai Smoothie

Serves 1

Adapted from Choosing Raw

Ingredients: 

2 tsp. chai tea mix (I love this variety from Trader Joe's...and Amazon, apparently)

1 1/2 (or 2 small) frozen bananas (remember my frozen banana trick, here?)

2/3 c. milk 

1 tbsp. peanut butter

Combine all ingredients in a blender until smooth.

Yum!! 

(You can also make your own chai mix but I like the subtle yet spiciness from the premixed teas better. There's my two cents.)

Enjoy!

Laura

Nut Organization

...what? I couldn't think of a better title so there you go.

In oatmeal, cookies, bread or even a mid-afternoon snack, I love to have fresh cashews, walnuts or other nuts on hand.

That can add up!

Nuts aren't cheap, let me tell ya. I like to buy them in bulk from the dispensers at the grocery store but, fun fact, nuts can go rancid (in other words- nasty and bad) pretty quickly. In fact, nuts only last one month at room temperature.

I can't remember where I read this tip but I've been using it ever since. I keep my nuts in a bag in the freezer (they can last up to a year there!) and within that bag are smaller bags separated by nut variety.

This is super handy, the nuts last longer and there is no need to thaw! Throw them right into batters, oatmeal or on a salad! How easy is that?

Rancid things are scary things,

Laura



Baked Oatmeal

I guess I inspired myself the other with my Bake-Ahead Breakfast post! At least somebody is getting something out of this blog! This past weekend, I made the Baked Oatmeal and it has been a hit for breakfast this week! They are simple to make and even more simple to grab and go in the mornings!





I love knowing what is in my breakfast and that it is sugar free, oil free and low in calories! Win, win!

I halved the recipe because I only had 1 c. of applesauce on hand and still came out with 16 medium sized baked oatmeal cups. For the toppings, I did some with chocolate chips, some with dried cranberries and walnuts and, lastly, fresh strawberries and walnuts. I sprinkled brown sugar on them all before baking, too.

Make sure to push your toppings into the batter before baking so it's easier (and less messy!) to eat!

I will definitely be making these again and again!

Click here for the original recipe from Sugar-Free Mom's blog!

I'm glad I could inspire myself...
Laura

Bake Ahead Breakfast

I am loving all these ideas from Pinterest for easy, healthy twists on breakfast! Anything that I can make ahead of time and get 5 extra minutes of precious sleep in the morning gets a thumbs up from me!

Puffins

Pancakes baked in muffin tins

Another version of Puffins with the toppings baked into the mix

Baked Oatmeal

Breakfast Cookies

Baked Egg Muffins

Breakfast for dinner sounds good now, 

Laura

Brown Eyed Baker Blog

Do y'all know Brown Eyed Baker? This is one, if not my number one, favorite baking blog that I read. Everything I have tried of hers has been a hit! Not to mention simple to make and so delicious!

Here are some of my favorites...

Thick and Chewy Chocolate Chip Cookies

My go-to chocolate chip cookie recipe!



Peanut Butter Oatmeal Chocolate Chip Cookies

Incredible. Simply incredible.

Salted Caramel Chocolate Chip Cookie Bars

Seriously.

Blueberry Muffins

Hubby approved.

Peanut Butter Cup Crunch Brownie Bars

Now, I want these...now.

This is just a very small sampling of all the yummy treats she bakes! Check her out here and let me know what you think!

Now I want to bake something,

Laura



Cinnamon Chocolate Chip Scones

You think you know a lot about your significant other...and then you get married...and you learn that your husband likes scones. Scones? Yes, scones. He's so sophisticated.

I put a twist on chocolate chip scones by adding delicious cinnamon to create a yummy treat for any time of the day!

Gather your ingredients.

(Full recipe is at bottom of post).

White flour, wheat flour, buttermilk, sugar, butter, baking powder, vanilla, salt, cinnamon, chocolate chips, one egg and one egg white



I used a pastry blender to combine the cold butter in the dry ingredients but you could just use two knifes, as well.

I'm always a little apprehensive about rolling out dough but this dough was super easy to work with and it was compliant while I formed it into a circle about 3/4 in. thick. Good, dough.

Cut into twelve triangles and pull apart slightly.

I sprinkled this little gem on top before baking. If you have a Trader Joe's near you- pick some up next time you are there! It would be great on french toast, too!

Ta-Da!



Cinnamon Chocolate Chip Scones

Recipe adapted from Skinny Taste

Yield: 12 servings

Prep Time: 10 min. Total Time: 30 min.

Ingredients:

3/4 cup cold buttermilk

1/4 cup sugar (plus more for sprinkling)
2 tsp vanilla extract
1 large egg
1 cup all purpose flour 
1 cup white whole wheat flour
1 tsp cinnamon (plus more for sprinkling)
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter (must be cold) cut into small pieces
3/4 cup chocolate chips
1 large egg white, lightly beaten
1 1/2 tbsp sugar

Directions:
1. Whisk together the buttermilk, sugar, vanilla and egg in a medium bowl.

2. Whisk together the flour, cinnamon, baking powder and salt in a large bowl. Cut in chilled butter with a pastry blender (or 2 knifes) until the mixture resembles coarse meal.

3. Fold in chocolate chips and add milk mixture stirring just until moist.

4. Place dough on a floured surface and knead gently with floured hands.
5. Form dough into a 9 in. circle on a greased baking sheet and cut completely into 12 triangles.

6. Brush egg white and sprinkle scones with cinnamon and sugar.

7. Bake at 375 degrees for 20 minutes. Serve warm.

Enjoy!
Laura