How To make Deb's Breakfast Cake
1 pk Forzen rich's rolls
1 Stick of butter
1 pk Small vanilla pudding
1/2 c Brown sugar
1/2 c Pecans
Place frozen rolls in bundt pan. Melt butter and pour over rolls. Mix pudding, brown sugar and nuts togehter. Sprinkle mixture over rolls. Cover pan with paper towel or waxed paper and let rise overnight. Bake 350 degree oven for 30 minutes.
How To make Deb's Breakfast Cake's Videos
Smitten Kitchen's Deb Perelman
When she started her blog Smitten Kitchen in 2006, Deb Perelman’s goal was to publish recipes she was working hard to perfect. She had no idea that her online recipe site would become the 5-million-visits-a-month tour de force that it is today. Hailed as a Barefoot Contessa to urban hosts and hostesses, Deb is a self-taught home cook making magic happen in a small New York City kitchen. Eleven years, a husband, two children and two cookbooks later, Deb joins us for a conversation with Sunset Magazine Food Editor Margo True, celebrating her triumphant and unfussy home cooking.
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Freesweet - Deb's Milk Tart
Freesweet - Deb's Milk Tart
Little Debbie Christmas Tree Cake DIP
I'm testing out a recipe that says grinding up Little Debbie's Christmas Tree cakes with cream cheese should make for a tasty holiday dip. ???? Let's do this! #littledebbieschristmascakedip
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Deb Perelman, Smitten Kitchen Every Day
Perelman’s The Smitten Kitchen Cookbook won the IACP Julia Child First Book Award and was named one of Cooking Light magazine’s Top 100 Cookbooks of the Last 25 Years. In her second book, the creator of smittenkitchen.com, Time magazine’s Best Blog of the Year and a Saveur Best Cooking Blog, presents nearly one hundred new recipes, along with variations on a few old favorites. Beautifully illustrated with Perelman’s full-color photos, the dishes range from breakfast treats to dessert and include Sticky Toffee Waffles, Kale Caesar with Broken Eggs and Crushed Croutons, Leek, Feta, and Greens Spiral Pie, and four different one-bowl cakes for all occasions, with mix-and-match frostings.
Perelman is in conversation with The Splendid Table’s Sally Swift.
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Perfect Blueberry Muffins | Smitten Kitchen with Deb Perelman
FULL RECIPE:
My favorite blueberry muffins are tall, almost equal parts berry and muffin, and have the crunchiest bronzed lid on top, perfect for lifting off in a satisfying shell and swiping with salted butter. They're also one-bowl -- you could be eating them in no time.
#debperelman #smittenkitchen #blueberrymuffins
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