Cinnamon roll quick bread.

Easy Cinnamon Roll Bread (found on Facebook)

BREAD:

2 cups all-purpose flour 

1 tablespoon baking powder 

1/2 teaspoon salt 

1/2 cup sugar 

1 egg, room temperature

1 cup milk 

2 teaspoons vanilla extract 

1/3 cup plain greek yogurt, or sour cream

SWIRL:

1/3 cup sugar 

2 teaspoons cinnamon 

2 tablespoons butter, melted and cooled slightly (can use water instead)

GLAZE: 

1/2 cup powdered sugar

2 - 3 teaspoons cream or milk (as needed for consistency)

Preheat oven to 350 F. Grease and flour bread pan.

In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.

In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add the flour mixture to the egg mixture, stirring with a spoon just until combined. Pour into the prepared loaf pan.

In a small bowl, stir the Swirl ingredients together. Drop by teaspoonfuls onto the top of the bread; then use a knife to swirl it a couple of times into the batter. Don’t over mix or you will lose the swirl.

Bake for 45-50 minutes or until the center tests done with a toothpick.

Cool for about 15 minutes before taking out of the pan, cool on wire rack.

Make the Glaze by whisking the ingredients together in a small bowl until smooth, adding a dab of milk at a time until a good drizzling consistency is reached. When the bread is completely cool, drizzle the glaze over the top.

Slab apple pie

1 box Pillsbury refrigerated pie crusts, softened as directed on box

1 cup granulated sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 1/2 tablespoons lemon juice

9 cups thinly sliced, peeled apples (9 medium)

Glaze:

1 cup powdered sugar

2 tablespoons milk

Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17 x 12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Crimp edges.

Mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Stir in apples to coat. Spoon apple mixture into crust-lined pan. Bake 33 to 38 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.

Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.