Homemade Cinnabon Cinnamon Rolls

Homemade Cinnabon Cinnamon Rolls (this is from my friend Jennifer Edinger)

• 1 (1/4 ounce) package dry yeast

• 1 cup warm milk

• 1/2 cup granulated sugar

• 1/3 cup margarine

• 1 teaspoon salt

• 2 eggs

• 4 cups flour

FILLING

• 1 cup packed brown sugar

• 2 1/2 tablespoons cinnamon

• 1/3 cup margarine, softened

ICING

• 8 tablespoons margarine

• 1 1/2 cups powdered sugar

• 1/4 cup cream cheese

• 1/2 teaspoon vanilla

• 1/8 teaspoon salt

Directions:

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

1. Add sugar, margarine salt, eggs, and flour, mix well.
2. Knead the dough into a large ball, using your hands dusted lightly with flour.
3. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
4. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
5. It should be approx 1/4 thick.
6. Preheat oven to 400 degrees.
7. To make filling, combine the brown sugar and cinnamon in a bowl.
8. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
9. Working carefully, from the long edge, roll the dough down to the bottom edge.
10. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
11. Bake for 10 minutes or until light golden brown.
12. While the rolls are baking combine the icing ingredients.
13. Beat well with an electric mixer until fluffy.
14. When the rolls are done, spread generously with icing.

Crepes

By: Alyssa Evans

Crepes

Melt one stick of butter

Dump into blender:
6 eggs
1 cup of flour
1 1/2 cups milk
1/2 teaspoon salt

Blend on medium and while running add the melted butter. Add a little more butter to that butter pan to melt and have to dip brush into for coating pans.
Heat pans, brush each with butter and put in enough batter to swirl and coat the pan. This takes practice! The first 2 are not usually as perfect. The pans need to be just the right temperature etc.

Blueberry Scone Recipe

By: Hessed Pearl Yune Kim

3 c. all purpose flour

4 tsp. baking powder

3/4 tsp. salt

12 tblsp. cold unsalted butter (1 and 1/2stick) cut into small pieces

1/2 c. heavy cream

2 large eggs

1 c. sugar

2 pints of fresh blueberries or frozen (with frozen blueberries I use a ¼ to ½ cup less flour)

mix all the dry ingredients (including the sugar)

put the pieces of butter in and mash it into the flour mixture until

it resembles peas (or until all butter chunks are gone)...(i use a pastry cutter)

in a separate bowl whisk eggs and cream

pour egg/cream mix. on top of the flour mixture

fold the egg/cream mix. in first and then add the blueberries

keep working the mixture together gently.

Divide and shape dough (with hands) into 12 balls and place on parchment paper on a cookie sheet.

bake at 375 degrees for 25-30 mins. add a little powdered sugar on

top after they come out of the oven

Also: I sometimes replace the blueberries with craisins and slivered almonds or with whatever I have in the fridge:)

Chocolate Peanut Butter Balls (so much better than buckeyes!)

By: Jessica Elliott

2 c. creamy Jiff

2 sticks softened butter

1 box powdered sugar

4 c. Rice Krispies

Mix first 3 ingredients well. Stir in Rice Krispies. Roll mixture into small balls. Melt 2 bags of chocolate chips in a double boiler on low. I like to do half in milk chocolate and half in semisweet. Using two spoons dip in chocolate, and return to a wax paper-lined cookie sheet. Put in fridge to set chocolate and then store in containers in fridge once chocolate has hardened.

Cheesecake Truffles

By: Emily Ceders


Ingredients:

1 pack Oreos

8oz. Creamed Cheese softened

1/2 c sugar

1 bag semi-sweet Chocolate Chips


Directions:

Crumble Oreos into small pieces add with cream cheese and sugar and combine well in a mixing bowl. Refrigerate for 2 hours or until set. Melt chocolate chips. Roll the “dough” into little balls and dip into the chocolate. Place on wax paper lined cookie sheet. You can decorate the truffles with colored chocolate, cookies crumbs or sprinkles. Refrigerate, and enjoy! (These are so awesome I have a hard time not eating ALL of them!)