Cinnamon Rolls

3/4  c. sugar
3 Tbsp. yeast
6 Tbsp. Shortening
1 Tbsp. Sugar
1 teaspoon salt
1 c. luke warm water
7 c. flour (give or take)
1 c. scalded milk (hot but not boiling)
3 eggs

Dissolve yeast and 1 Tbsp. sugar in luke warm water.

Scald the milk.  Add 3/4 c. sugar, shortening and salt to it. Let it cool.

Mix all together with the flour and add eggs one at a time.

Let rise until double (about 1 hour).  Roll out and spread with 1 cube of melted butter, brown sugar, and cinnamon, raisins, nuts, or whatever you like.

Roll into a roll and cut into 1 inch segments.

Let rise (about two hours). Bake at 350 degrees for 8-10 minutes until golden brown and glaze while hot.

Glaze:  1 package of powdered sugar, remainder of the cube of melted butter. Thin with hot water.

Beat with an electric beater and pour over hot cinnamon rolls.


From the Kitchen of Rosalyn Schmidt.

Philisbury Chcolate Crescent Rolls

Philisbury Cresecent Rolls

Chocolate Chips

Seperate dough into the perferated triangles. Sprinkle about 2 Tablespoons (I totally eyeballed this) on the large end of the triangle and roll as usually. Place on an ungreased baking sheet. Follow the manufacturer’s instructions for baking. (Mine were 15 minutes at 350 degrees) After the rolls have baked, set them aside. In a small bowl, melt about 1/4 cup of chocolate chips in the microwave, stirring every 20 seconds. (It should only take about 1 minute to melt them. Be sure to stir or they will burn!) Using a fork, drizzle the melted chocolate onto the warm rolls. Cool for about a minute (if you can wait them long), then serve warm. Would be great paired with vanilla ice cream, or enjoying like us with a nice, cold glass of milk.

Stuffed French Toast

1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1/2 c. walnuts or pecans
1 loaf white bread
4 eggs
1/2 c. whipping cream
1/2 tsp. vanilla
1/2 tsp. nutmeg
1 (12 oz.) jar apricot preserves or seedless raspberry jam
1/2 c. orange juice

Beat the cream cheese and vanilla together until fluffy. Stir in the nuts. Spread about 1 1/2 tablespoon of the mixture on a slice of bread. Top with a second piece of bread (like a sandwich). Repeat this process 10-12 times until the mixture is all used.

Beat together the eggs, whipping cream, vanilla and nutmeg. Dip the "sandwiches" into the egg mixture. Cook on a lightly greased griddle until golden brown, turn to cook the other side. Keep the cooked "sandwiches" warm by placing them on a baking sheet in a warm oven.
Meanwhile, heat together the preserves and orange juice.

To serve, dust the Stuffed French Toast with powdered sugar and drizzle the warm sauce over the top. Makes 10-12 pieces.

Crepes (French Pancakes)

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 12

1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter


1.
In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2.
Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3.
Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Cornbread pancakes

1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1 1/2 cups milk
3 tablespoons cooking oil

In a large bowl stir together flour, cornmeal, sugar, baking powder, and salt. Make a well in the center of this mixture. In a smaller bowl use a fork to combine the beaten egg, milk, and oil. Add egg mixture all at once to flour mixture. Sitr just until moistened (batter should be slightly lumpy). Use a 1/4 cup measuring cup to pour batter onto a hot, lightly greased skillet or griddle, spreading batter is necessary. Cook over medium heat for 1-2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and dry edges. Serve warm and ENJOY!!!

*These are really good with honey butter, maple syrup, or jam on them!

Cranberry Cake

3 eggs

2 cups sugar

3/4 cup butter

1 tsp. almond extract

2 cups flour

2 1/2 cups frozen or fresh cranberry's

2/3 cup chopped pecans

Beat eggs and sugar together. Add butter and almond extract. Stir in flour just until combined. Fold in cranberry's and pecans. Bake in a greased 13x9" pan at 350 degrees for 45-50 minutes. Serve with whipped cream. This makes a great dessert or a special breakfast.