Cinnabon Cinnamon Rolls

—–*********Rolls—–

¼ oz package active dry yeast

1 cup warm milk — (105 to 110)

1/2 cup granulated sugar

1 tsp salt

2 eggs

1/3 cup butter — melted

4 cups all purpose flour

—–**********Filling—–

1 cup packed brown sugar

2 1/2 tsp Cinnamon

1/3 cup butter — softened

—–*********Icing—–

8 Tbs butter– softened ( 1 stick)

1 1/2 cups powdered sugar

1/4 cup (2 oz) cream cheese

1/2 tsp vanilla extract

1/8 tsp salt

1. For the rolls, dissolve the yeast in the warm milk in a large bowl. Add

the sugar, butter, salt, eggs and flour and mix well.

2. Knead the dough into a large ball, using your hands dusted lightly with

flour.

3. Put in bowl, cover and let rise in a warm place about 1 hour, or until

the dough has doubled.

4. Roll the dough out on a lightly floured surface. Roll dough flat until

it is approximately 21 x 16 inches and 1/4 inch thick.

5. Preheat oven to 400 degrees

6. For the filling, combine the brown sugar and cinnamon in a bowl.

7. Spread the softened margarine evenly over the surface of the dough, and

then sprinkle the cinnamon and sugar evenly over the surface.

8. Working carefully from the top ( a21-inch side), roll the dough in the

bottom edge.

9. Cut the rolled dough into 1 3/4-inch slices and place 6 at a time evenly

spaced in a lightly greased baking pan. Bake for 10 minutes or until light

brown on top.

10. While the rolls bake, combine the icing ingredients. Beat well with an

electric mixer until fluffy.

11. When the rolls come out of the oven, coat each generously with icing.

12. Use a bread machine to make dough, use the exact amounts specified and

bring the milk to room temperature by nuking it. Put the ingredients in the

machine, liquids first, dry next and after making a little well in the

center, put the yeast in. Use the dough setting on the bread machine.

13. For the most part, afterwards, follow the directions as listed, except

for a few things. After the dough rises, assemble the rolls as directed(

rolling, filling and cutting) but let them rise again for about 30 minutes

on the baking pan. Turn the oven on to 150 – 170 for one minute and then

turn it off. Put the roll in, covered with a PAM- coated damp towel.

Carrot Cake

 

—-Cake—–

1 1/4 cups corn oil

2 cups sugar

2 cups plus 2 tablespoons flour

2 teaspoons baking powder (1 3/4 for high altitude)

1 teaspoon baking soda (7/8 for high altitude)

1 teaspoon salt

2 teaspoons cinnamon

4 large eggs

4 cups grated carrots

1 cup raisins

1 cup sweetened coconut flakes

1 cup walnuts

—–Frosting—–

3 ounces cream cheese, softened

1/2 cup softened butter

1 teaspoon vanilla

2 1/2 cups confectioner’s sugar

 

1. Heat oven to 350°. Butter and flour 2 9-inch round cake pans

 

—– Cake —–

 

1. Combine the oil and granulated sugar in a large mixing bowl. Stir well.

Sift the flour, baking powder, baking soda, salt and cinnamon into a

separate bowl. Mix half of the dry ingredients into the oil and sugar

mixture. Add the eggs one at a time alternating with the remainder of the

dry ingredients. Stir well after each addition. Add the carrots, raisins,

coconut and nuts. Mix well. Pour batter into the cake pans and bake for 50

minutes, until a cake tester comes out clean. Cool on racks.

 

—– Frosting —–

 

1. to make the frosting, mix the softened cream cheese and butter until

smooth. Beat in the vanilla. Gradually add in the confectioner’s sugar a

little at a time until smooth and creamy. Frost the cakes generously!

 

Butter Rum Apples

4                         Gala Apples

1/2   cup               Rum

1/2   cup               Water

1      cup               Sugar

1      Tbs.              Instant Coffee

1/4   tsp.               Cinnamon

1/2   cup               Butter

1      cup               Sweetened Whipped Cream

Peel, core and halve the apples.  In a medium pot, heat the rum, water, sugar, cinnamon, instant coffee,

cinnamon and butter  until it starts to boil.  Simmer 10 minutes.  Add apples and cook until tender.

Serve with whipped cream on top.