Some of my personal favorite recipes

Icing Recipes Cake Recipes Cake Crumb Recipes

Mix
1 C. butter
2 C. granulated sugar
1 C. Corn oil margarine
2 C. Dark Brown Sugar
4 large eggs (1cup)

Add
3 t. vanilla
2 T. Pure Maple Syrup

Mix dry ingredients
2 C. flour
1 C. whole wheat flour
1 C. Graham Cracker crumbs (fine) = 6 double graham crackers
5 C. Whole Oatmeal (pulverized after measuring)
3/4 t. salt
2 t. baking soda
2 t. baking powder

Add and mix all above ingredients

Stir in
2 C. small chocolate chips
1 8 oz. Hershey bar chopped roughly
1 C. chopped pecans
1 C. toasted chopped Cashews

Place golf ball size balls on insulated cookie sheets and press down lightly

Bake 20 minutes at 325 degrees

Makes approximately 100 cookies

16 C. Cereals - such as the corn, rice, sweetened cinnamon and wheat Chex's, Honey Nut Cherrios, and etc.
2 C. nuts (peanuts are my preference)
1 C. margarine
1 T. seasoned salt
2 T. Worchestershire Sauce
2 T. Tabasco Sauce

Scatter cereal and nuts in a large sheet cake pan. Melt the margarine and add the salt, Worchestershire sauce and Tabasco and mix thoroughly. Drizzle over the cereal mixture stirring often.

Bake in a 200 degree oven for 1 hour stirring every 15 minutes.

When mixture is cool I add a package of plain M&M's or Reese's pieces or something similar to the mixture.

Grind 1 lb. frozen raw cranberries, 2 large cored apples, 1 large whole orange omitting the seeds.

Add
1 medium can crushed pineapple (drained)
1 cup sugar
1 cup chopped pecans

Mix well and refrigerate over night before serving. This will keep for several days in the refrigerator or months in the freezer.

Great for breakfast with toast or as a side dish at any meal.

Cream together in mixer
3/4 C. sugar
1 8 oz. warm cream cheese

Then add in the mixer
1 10 oz. frozen strawberries (thawed)
1 can crushed pineapple (15 oz.)
2 chopped bananas
1 C. chopped nuts

Mix well and fold in 10 oz cool whip and put in a 9 X 13 pan. Cover with foil and freeze. Take out of freezer 30 minutes before serving so it will cut in squares. Cut the whole pan into squares. Refreeze what is not used for later use.

Chicken Spagetti Receipe

Put 6 Chicken breasts and large onion in pot of water to boil until chicken breasts are tender
Remove chicken breasts and let cool
reserve water to cook the spagetti in.

Mix 2 cans of cream of mushroom and cream of chicken soups together with 2 cans of Rotel

Cube velvetta cheese large package and mix in with soup mixture

Add chopped cooled chicken breast and
lg onion, 1 cup celery and 1/2 cup bell pepper to soup mixture

Put 24 oz. package of spagetti in reserved water - adding more water if necessary - cool until almost tender.

Drain water and add all other ingredients until mixed well.

Put in Pam sprayed pans and top with shredded cheddar cheese and bake 45 minutes to an hour at 350º

Place the following ingredients in a pan
2 Cups water
1/2 C. shortening
1 1/2 t. salt
1 C sugar
bring to a boil and then cool

Move to a large metal bowl

Add to cooled mixture
6 cups flour
2 eggs
1 pkg. dry yeast

Do not knead

I begin this process around 3 PM

When all ingredients are in the large metal bowl, let rise until double.

Punch down (around 6 PM)
let rise until double again (about 9 PM)

Punch down and divide the dough into 2 equal portions and let rest 10 minutes.

Roll out one of the portions on a floured board approximately 12" by 18".

Spread softened butter or margarine on the dough (approximately 2/3 of a stick is enough for the entire recipe)

Sprinkle generously with cinnamon (optional additions of brown sugar, raisins or nuts)

Roll up jelly roll style and cut into 12 equal parts.

Place on greased baking pans such as 8" round pans for 6 rolls or a 9 X 13 pan for 12 rolls.

Repeat for the other portion of dough

Let sit on the countertop overnight to rise. Bake in the morning at 350 degrees for 15 to 20 minutes.

Recipe makes 2 dozen and they freeze beautifully

Icing - powdered sugar, vanilla, water and a touch of vegetable oil. You can substitute concentrated orange juice for the water.

If you have questions about making these cinnamon rolls,
please feel free to call Chris at 512-864-0564
or e-mail her at wcantre1@cox.net