Gingerbread Waffles

-Barbara Kodra

3 cups flour
4 tsp baking powder
2 tsp cinnamon
2 tsp ginger
1/2 tsp nutmeg
4 eggs
2/3 cup dark brown sugar
1 cup canned pumpkin
1 1/4 cups milk
1/2 cup molasses
1/2 cup melted butter

Preheat waffle iron. In a large bowl combine 1st 5 ingredients.
In a separate bowl beat eggs and brown sugar together until fluffy.
Beat in remaining wet ingredients.
Stir the wet ingredients into the dry ingredients just until moist.
Cook in the waffle iron.

Mom's Cinnamon Rolls

-Heather Jordan

Sweet Roll Dough:

1 pkg active dry yeast (1 scant T)
1/2 C warm water
1/2 C lukewarm milk, scalded then cooled
1/2 C sugar
1/2 C shortening
1 t salt
2 eggs
3 1/2-4 C flour

Cinnamon mixture:

soft butter
1/2 C sugar
4 t cinnamon

Creamy Glaze:

Beat 1 1/2 C powdered sugar, 2 T butter (softened), 1 1/2 t vanilla and 4-6 t hot water until smooth and of spreading consistency.

Directions:

Scald milk about 20 minutes before starting so that it has time to cool. Dissolve yeast in warm water. Stir in milk, sugar, shortening, salt, eggs and 2 C of the flour. Beat until smooth. Mix in enough remaining flour to make dough more solid. Place all remaining flour in a mound on the counter and place dough over it. Knead in all flour until smooth and elastic, about 5 minutes. Place in a greased bowl; turn greased side up. Cover; let rise in warm place until double, about 2 hours. Punch down dough. Cover with inverted bowl; let rest 15-20 minutes. Shape into rolls.

Shaping:

Take dough and split into 2 even balls. Roll each dough ball flat into about a 9x15 in rectangle. Make sure dough is even in thickness. Spread softened butter in a thinish layer over the rolled out dough. Then sprinkle evenly with cinnamon mixture. Roll up dough from the long side all the way across. Pinch closed. Cut into 9 rolls. Place in a greased 9x9 pan. Repeat with other dough ball.

Let rolls rise 40 minutes. Bake at 375 for 25-30 minutes covering with foil after about 10 minutes. When done let cool and mix up creamy glaze. Drizzle over the top of all 18 rolls.

Monster Pancakes (German Puff Pancakes)

8-10 eggs (the more eggs the fluffier it will be)
1 C flour
1 C milk
1 t salt
1 t vanilla
5 T butter

In a 9x13 inch casserole dish melt butter in preheated oven. In blender or mixer mix eggs, flour, milk and salt. pour mixture into hot casserole dish and bake for 20 minutes at 425. Serves 4

Waffles

-Heather Jordan

1 3/4 C flour
1 T baking powder
1/4 t salt
2 egg yolks
1 3/4 C milk
1/2 C cooking oil
2 egg whites

In a med mixing bowl stir together flour, baking powder, and salt. Make a well in the center and set aside. In another med bowl beat egg yolks. Stir in milk and oil. Add egg yolk mixture to the dry mixture. Stir just till moistened (batter should be lumpy). In a small mixer bowl beat egg whites till stiff peaks form. Gently fold beaten egg whites into flour and egg yolk mixture. Do not overmix. Pour 1 to 1 1/4 C batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open till done.

Pancakes

-Heather Jordan

1 C flour
1 T sugar
2 t baking powder
1/4 t salt
1 egg, beaten
1 C milk
2 T cooking oil

In a medium bowl stir together the flour, sugar, baking powder and salt. Make a well in the center of the dry mixture; set aside. In another bowl combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy). For standard-sized pancakes, pour about 1/4 C batter onto a hot, lightly greased griddle or heavy skillet. Makes 8-10 standard-sized pancakes.

Jenna's Orange Rolls

-Nicole Bender

12 Rhodes Rolls, thawed but still cold
1 medium orange rind, grated
1/2 cup sugar
1/4 cup butter, melted

Citrus Glaze:
1 cup powdered sugar
1 TBLS. butter, melted
3 TBLS. orange juice concentrate
1/2 tsp. vanilla extract

Mix grated orange rind with sugar. Roll each roll into a rope. Tie into a loose knot. Dip in butter and then roll in the sugar/rind mixture. Place on a baking sheet sprayed with Pam. Cover with plastic wrap for about an hour or until doubled in size. Remove wrap and bake at 350 degrees for 15-17 minutes. Remove from pan and brush with glaze while still warm.

Monkey Bread

-Heather Jordan

1/2 cup sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted


Heat oven to 350°F. Lightly grease 12-cup fluted tube pan.
In large plastic food-storage bag, mix sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
Mix brown sugar and butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.


Icing:

Ingredients:
1/2 pound cream cheese
1/2 pound butter
1 pound powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice

Directions:
1.Allow cream cheese and butter to get to room temperature.
2. Beat butter and cream cheese together in a large bowl with a mixer.
3. Slowly add in the pound of powdered sugar.
4. After all the powdered sugar is added mix for 12 minutes (do not mix less than that).
5. When almost done, add in the extract and lemon juice.