Cinnamon Rolls

Cook Time - 30 min
Yield - 12 rolls

Ingredients
Dough:
• 1/4-ounce package yeast
• 1/2 cup warm water
• 1/2 cup scalded milk
• 1/4 cup sugar
• 1/3 cup butter or shortening
• 1 teaspoon salt
• 1 egg
• 3 1/2 to 4 cups all-purpose flour

Filling:
• 1/2 cup melted butter, plus more for pan
• 3/4 cup sugar, plus more for pan
• 2 tablespoons ground cinnamon
• 3/4 cup raisins, walnuts, or pecans, optional

Glaze:
• 4 tablespoons butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 3 to 6 tablespoons hot water

Directions

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.

Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.

Spread over slightly cooled rolls.

Cranberry Spice Muffins

Ingredients:
3 cups flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon cinnamon
2 teaspoons ginger
1 1/4 cup skim milk
3 large eggs
1/2 pound butter, melted and cooled
1 1/2 cup craisins
3/4 cup brown sugar
3/4 cup sugar
1/2 cup coarsely broken pecans

Preheat oven to 375 degrees. Sift together flour, baking powder, baking soda, salt, cinnamon and ginger. Add milk, eggs and melted butter, stir to combine. Add craisins, both sugars and pecans, mixing until combined. Do not beat. Line 18 muffin cups with paper liners and spoon batter to top of liners. Bake on middle rack of oven 20-25 minutes or until toothpicks tests clean.

"Instant" Pancake Mix

Recipe from the TV show "Good Eats" with Alton Brown

I saw the episode on TV when they showed how to make pancake mix and well I will never buy boxed mix again!

Ingredients
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar

Directions
Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.

"INSTANT" PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

Directions
1. Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
2. Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
3. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
4. Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
5. Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
6. Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
7. Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yield: 12 pancakes

OATMEAL PANCAKES

These are wonderful and yield a ton!!

2 c. quick oats
1/2 t. baking soda
2 1/2 c. buttermilk
1 c. flour
2 t. baking powder
1 t. salt
1 T. sugar
1/3 c. salad oil
2 eggs, beaten
Combine oats, soda. buttermilk. Let stand 5 min. In another bowl combine flour, baking powder, salt, & sugar. Combine oat mixture, oil, & eggs. Add dry ingredients & stir till blended. Cook on lightly greased griddle or skillet.

Yield 14-16 Pancakes.