Cinnabon Cinnamon Rolls

 

If you think these look good.... they tasted that much better.

Rolls 

1 1/4  ounce package active dry yeast (or 2 1/4 teaspoons)

1 cup warm milk (105 to 100 degrees F)

1/2 cup Granulated Sugar

1/3 cup margarine, melted

1 teaspoon salt

2 eggs

4 cups all-purpose four

Filling

1 cup packed brown sugar

2 1/2 tablespoons cinnamon

1/3 cup margarine, softened

Icing

8 tablespoons (1 stick) margarine, softened

1 1/2 cups powdered sugar

1/4 cup (2 ounces) cream cheese

1/2 teaspoon vanilla extract

1/8 teaspoon salt

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

2. Mix together the sugar, margarine, salt, and eggs. Add flour and mix well.

3. Knead the dough into a large ball, using your hands dusted lightly with four. Put in a bowl, cover, and let rise in warm place about 1 hour, or until the dough has doubled in size.

4. Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick.

5. Preheat oven to 400 degrees F. 

6. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface. 

7. Working carefully from the top (a 21 inch side), roll the dough down to the bottom edge.

8. Cut the rolled dough into 1 3/4 inch slices and place 6 at a time evenly spaced , in a lightly greased baking pan. Let the rolls rise again until double in size (about 30 minutes). Bake for 10 to 15 minutes, or until light brown on top.

9. While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy.

10. When the rolls come out of the oven, coat each generously with icing. Makes 12 rolls.

Chicken Pot Pie

1 Package (10 ounces) frozen peas and carrots
1/3 cup butter or stick margarine
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut up cooked chicken or turkey
Pastry for 9 inch two crust pie (Puff Pastry)

1.Rinse frozen peas and carrots in cold water to separate; drain.
2.Melt butter in 2 quart saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixutre is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constanatly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
3.Heat oven to 425
4.Make pastry. Roll two-thirds of the pastry into 13-inch square. Ease into ungreased square pan, 9x9x2 inches. Pour chicken mixture into pastry lined pan.
5.Roll remaining pastry into 11 inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute.
6.Bake about 35 minutes or until golden brown.

5 MINUTE CHOCOLATE MUG CAKE- Judie Miller

4 tablespoons cake flour (that's plain flour, not self-raising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla essence
1 coffee mug
Put dry ingredients in mug, and mix well. Mix egg, milk & oil thoroughly. Add to flour and mix well. Add the chocolate chips (if using) and vanilla essence, and mix again. Microwave for 3 minutes at 1000 watts. ( i think that is about power level 5)

The cakewill rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT!
Note: This can serve 2 if you want to feel slightly more virtuous. And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Add a few chopped nuts to make it better. or if you don't want chocolate, add 2 tsps. more flour and make a vanilla cake.

Grandma Dahl's Banana Bread

½ c. butter or shortening
1 c. sugar
2 eggs
2 c. flour
1 tsp soda
½ c. nuts
3 ripe bananas

Cream butter & sugar. Add eggs & beat well. Add flour & soda. Add crushed bananas & mix well. Bake in greased & floured loaf pan. Bake 60 minutes at 350. Do not over bake. (Fill loaf pans ½ to ¾ full)

Watermelon, Lime and Mint Granita

Copyright, 2006, Ellie Krieger, All rights reserved

9 cups (about 2 1/2 pounds) seeded, cubed watermelon 1/3 cup fresh lime juice 1 cup mint, finely chopped, plus more for garnish 1/3 cup sugar
Working in 2 batches, puree watermelon in a food processor. Strain puree through a sieve and strain out solids, forcing liquid out with a wooden spoon. Discard solids. Combine the watermelon puree, lime juice, mint and sugar in a 9 by 13-inch metal pan. Place mixture in the freezer, scraping thoroughly with a fork every 20 to 30 minutes for about 2 1/2 hours, or until the granita resembles coarse crystals. Scrape 1 last time and spoon into parfait glasses or bowls. Top with a mint sprig.
Nutrition Information
Nutritional Information Per Serving
Calories 70
Total Fat 0g
Cholesterol 0mg
Sodium 4mg
Carbohydrates 18g
Protein 1g
Fiber 1g
Recipe SummaryDifficulty: Easy Prep Time: 10 minutes Inactive Prep Time: 1 hour 30 minutes Yield: 8 to 10 servings
User Rating:

Mexican Meat Mix

Mexican Meat Mix

5 lb beef roast
3 T shortening
3 onions chopped
1 4oz can diced green chilis
2 7oz cans green chili salsa
2 garlic cloves
4 T flour
4 tsp salt
1 tsp cumin
Juice from roast

Slit roast & place garlic cloves inside & cover with lid. Roast at 200 for about 12 hours- well done. Cool meat. Shred.
Melt shortening in large skillet and add onions and green chilies. Saute 1 minute and add green chili salsa, flour, salt & cumin. Cook 1 minute over medium heat. Stir in beef drippings & shredded meat. Cook 5 minutes until thick. Makes 9 cups. Can be frozen up to 6 mo.

Waffles & White Syrup

Amber’s Waffle or Pancake Mix
2 cups flour (white or soft white wheat)
2 TB Sugar
2 Tsp baking powder
(add ¾ tsp soda if using buttermilk instead of milk)
½ tsp salt
Add to dry ingredients:
2 cups milk (or buttermilk)
2 eggs beaten
¼ C. oil

To make Waffle Mix
10 cups soft white wheat flour
10 TBS sugar (2/3 c.)
10 tsp. baking powder (scant ¼ c.)
3 ½ tsp salt
Mix well

Waffles from Mix
2 c mix
2 c milk (or buttermilk)
( if using buttermilk add ¾ tsp baking soda)
2 eggs
¼ c. oil
JaNae’s Everyday Pancakes
2 c. flour ( soft white wheat)
2 tsp baking powder
1 tsp salt
Add 2 eggs
2 c. milk
1/3 c. oil

Waffles (extremely light)
1 c sifted whole wheat flour
3 tsp baking powder
½ tsp salt
2 tsp raw or brown sugar
2 eggs separated
1 ¼ c milk
¼ c. oil
Sift together three times the flour, baking powder, salt and sugar. Add egg yolks, oil, and milk gradually. Batter will be very thin. Beat hard for 2 minutes. Fold in beaten egg whites. Bake in preheated waffle iron. Note- you m ay add ½ tsp soda and substitute buttermilk for the milk to make a richer waffle. Serve with applesauce and table cream or your favorite topping.

White syrup
½ c. sugar
½ c. butter
½ c. buttermilk
1 tsp vanilla
1 tsp soda
Bring sugar, butter & buttermilk to boil. Boil for 3- 5 minutes. Remove from heat & add vanilla & soda. Will bubble up a lot.
Serve warm over pancakes or bread pudding. Yummy!