Janet's Notebook
Rise and Shine With Blue Ribbon Breakfast Recipes

Cream Cheese Stuffed Orange Bread

Good morning, Just A Pinch-ers! Today is going to be great day. How do I know? Because a good breakfast leads to good times... and to cheery outlooks all around.

Starting the day off right is as easy as pie. Well, make that quiche. Flavorful and fluffy, the perfect egg-y quiche doesn't have to be difficult. In fact, Barbara Miller of Oakdale, MN has it down to a delectable science!

"I made these for friends and they absolutely raved about them," says Barbara of her pint-sized Individual Club Quiches. "It is the most requested recipe I have when it comes to serving something for brunch."

Nestled in a bed of deli ham, each mini quiche is baked in a muffin tin and contains the perfect combination of a.m. flavors. Serve with a dollop of prepared Hollandaise and a mimosa for a lovely brunch standout or as a unique party starter.

Someone else who knows a thing or two about serving up a stellar breakfast is Michelle London, Innkeeper at the charming Belle Oaks Inn in Texas. She was kind enough to share with us the Inn's stellar recipe for Pecan Orange Bread!

"As innkeeper... this was one of the first things I was taught to make by the owners," says Michelle. "Their 'signature' breakfast bread, it is always a huge hit with guests, and is deceptively simple!"

To get started, line a prepared Bundt pan with a layer of pecans, then top with refrigerated biscuits stuffed with cream cheese filling, coated in butter and dipped in sugar and orange zest! Sprinkle on a few more salty pecans for good measure then bake until absolute perfection.

For something a little on the lighter side, you just can't go wrong with Muna Escobar's favorite recipe for Whole Grain Pancakes! Adding whole wheat flour and oats to griddle cakes makes them more nutritious, filling AND adds additional fluffiness. Who would have thought it?!

"I had my reservations about using whole wheat flour," admits Honorary Kitchen Crew member and ace taste-tester, Gail Herbest, "but these pancakes turned out wonderfully! They have a great whole grain texture - not tough at all - and even my picky husband liked them! I will definitely be making these again."

Hear, hear! Drizzle on some fresh maple syrup, add a pat or two of sweet cream butter, and color yourself content.

Sure mornings always wake us up, but they also bring about the promise of a new day... and a delicious breakfast. Embrace your inner morning self and treat the family to a little something special. Your loved ones - and your outlook - will be all the cheerier for it.

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Aurora McBee - Sep 21, 2012
Penney, read back up in the comments. The link to the recipe is in the comments twice. Also, if you click the blue link in the article for Pecan Orange Bread it will take you right to the recipe. =)
Penney Goodwin - Sep 21, 2012
where is the recipe for the cake in the picture ???? Wanna make it now !!
Monica Wierzba - Sep 19, 2012
This is one of my favorite recipes! I'm making this for Girl's weekend, but will make it once more to refresh my memory as to "How" to make it again. Mmmm mmmm mmmmm! Can't wait!
Judy Kaye - Sep 18, 2012
I like this recipe a lot just as it is but I also like to add just about every edible seed I can find in the whole food section of my store. Last time we added pumpkin seeds, sunflower seed, sesame seed and caraway seed, plus raisins and blueberries. We added the seeds to the top of the pancake right after we put the batter in the pan and the fruit after we put them on the plate.
Stefanie Dohanian - Sep 18, 2012
It took me a long while to find this! Thanks, Aurora, for the link! Here is the link again, AND the recipe :)

Belle Oaks Inn Pecan Orange Bread

Belle Oaks Inn Pecan Orange Bread
1 can pillsbury grands 8 ct. buttermilk biscuits
1 can pillsbury grands 5 ct. buttermilk biscuits
1 cup sugar
1 stick unsalted butter, melted
2 small oranges
1/2 cup confectioner's sugar
1/2 cup pecans, chopped
1 pkg cream cheese
1 dash orange extract

1 Spray a large bundt pan liberally with non-stick spray. Set aside. Preheat oven to 375 degrees.

2 Pour sugar into small bowl. Zest both oranges and add to sugar. Mix to combine. Reserve oranges to juice for glaze.

3 Melt butter. Pour a small amount of butter into the bundt pan and spread 1/2 the pecans in the bottom.

4 Open the cans of biscuits. Taking one biscuit at a time, open each biscuit and insert 1 tsp. of cream cheese into the center. Press to seal. Dip the biscuit in butter and then dip in sugar-orange zest mixture, coating entire biscuit. Stand biscuit in bundt pan on its side. Repeat with remaining biscuits, creating a circle around the bundt pan.

5 Pour remaining butter over the biscuits and sprinkle remaining pecans on top.

6 Bake at 375 degrees for 45 minutes, or until biscuits are puffed and golden.

7 Remove from oven and turn bread out from bundt pan onto desired serving platter.

8 Mix confectioner's sugar with the juice from the oranges to create a glaze. You may add a dash of orange extract if desired to intensify the orange flavor. Use as much juice as needed to create a glaze consistency you like. Drizzle glaze over bread while still warm.

9 Best when served warm, but can also be served at room temperature. Reheat in microwave for 30 seconds if desired.
Jennifer Miller - Sep 18, 2012
I made the Orange Pecan Cream Cheese Pull Apart recipe for Easter this year and everyone loved it! A bit time consuming and lots of parts to it but it is well worth it!!
Regina V - Sep 18, 2012
Orange Pecan Cream Cheese Pull-Apart Danish Loaf

3/4 cup sugar
1/2 cup pecans, chopped
1 tablespoon orange zest
2 (11 ounce) cans ready-to-bake refrigerated buttermilk flaky biscuits
3 ounces cream cheese
1/2 cup butter, melted
1 cup powdered sugar
2 tablespoons orange juice

Combine sugar, pecans, orange zest.
Separate each biscuit, (there shoud be 20 biscuts - so you will have 40 layers).
Cut cream cheese into 20 pieces.
Place one piece of cream cheese on each of 20 biscuit halves.
Top with remaining biscuits halves and pinch the edges to seal them.
Dip filled biscuits in melted butter.
Dredge in the sugar mixture. I do have to make extra mixture sometimes.
Stand each biscuit on it's edge in a lightly greased 12-cup bundt pan, spacing evenly, but together.
Drizzle with remaining butter and sugar mixture.
Bake at 350 degrees for 45 minutes, or until golden brown.
Immediately invert onto a wire rack.
Combine powdered sugar and orange juice, and drizzle over the danish.
Serve immediately.
Aurora McBee - Sep 18, 2012
The recipe is there, linked as Pecan Orange Bread. The actual title of the recipe is not stated, but it is called Belle Oaks Inn Pecan Orange Bread.
judie talafous - Sep 18, 2012
You have the picture and story but no recipe
Regina V - Sep 18, 2012
Orange Pecan Cream Cheese Pull-Apart Danish Loaf
Stacy Foote - Sep 18, 2012
Whole wheat pancakes are good. I use whole wheat flour in a lot recipes. It gives a slight nutty flavor and bit of a chewey texture. My kids love it when I use whole wheat flour in chocolate chip cookies!
Christine Hignite - Sep 18, 2012
Wheres the recipe for Cream Cheese Stuffed Orange Bread? Thanks
sandra rasnake - Sep 18, 2012
The whole grain pancakes sound good. I am on Weight Watchers and I am looking for good receipes. I will have to try this one.