Pork Roast and Mashed Potatoes

Pork loin roast (I usually cut them in half)
Peeled Potatoes (1 ½ per person serving)
2 onions
4 peeled cloves of garlic.

Being of German descent, I grew up with a lot of pork roasts. Making this dish comes naturally. It occurred to me that you might not know how to make a pork roast. This is perfect to put in the oven as you walk out the door for church and come home to a great smelling house and fabulous tasting dinner.

Place all ingredients in a 9 X 13 pan. Add water so it comes halfway up the pan. Sprinkle with garlic salt and pepper. Cover the pan with aluminum foil.

Cook for four hours at 300 degrees. Remove the potatoes and garlic cloves and blend them in an electric mixer with a stick of butter. Add milk until the mashed potatoes are creamy.

I serve with gravy made from McCormick pork gravy mix. Don’t buy the generic.

Scotch-A-Roos

1 cup sugar
1 cup peanut butter
1 cup light corn syrup
6 cups Rice Krispies
1 bag milk chocolate chips
1 bag peanut butter chips

I am not sure why these are called Scotch-A-Roos. I think some people make them with butterscotch chips in the topping. I personaly love peanutbutter.

Mix sugar, peanut butter, and corn syrup in a glass bowl and melt on high for two minutes in the microwave. Mix well and add Rice Krispies. Pour into a greased cake pan. Mix milk chocolate chips and peanut butter chips together and melt in microwave for 2 minutes on high. Pour over rice Krispies mixture. Let cool in the refrigerator and cut into small pieces. Serve at room temperature and you do not need to store these in the refrigerator.

Brownie Swirl Cheesecake

crust

10oz brownie mix prepared according to package

filling

4 x 8 oz packages cream cheese

1¼ C granulated sugar

½ C sour cream

2 t vanilla extract

5 eggs

1 cup milk Chocolate Chips Melted

garnish

whipped cream

All ingredients should be room temperature.

Preheat oven to 350 degrees. Melt a T of butter and brush onto a 10 X 3 round cake pan. Line the pan with parchment paper cutting out a circle for the bottom and a long strip to go around the sides. You could also use a 10” spring form, but I prefer the cake pan.

Pour brownie batter into your pan. If using a spring form, wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Bake for 10 minutes at 350, not in a water bath. Take out of the oven and reduce the temperature to 250 degrees.

Use an electric mixer to combine the cream cheese with the sugar. Mix for a couple minutes, scraping down the sides of the bowl frequently until the ingredients are smooth and creamy. Add the sour cream and mix well. Combine vanilla and eggs in a 2 cup liquid measuring cup and mix it with a fork. Add half of the liquid mixture to the cream cheese mixture. Mix well and be sure to scrape down the sides of the bowl. Add the rest of the egg mixture and blend well.

Pour filling over your brownie crust. Spoon melted chocolate over cream cheese mixture, cut through cheese and chocolate mixture several times to achieve a marble effect.

Heat about 8 cups of water in the microwave for 8 minutes. I use a 16 X 3 inch round cake pan for my water bath. I place the pan in the oven with a dish towel in the pan (this prevents splashing). Place the cheesecake into the 16” pan. Add the water. It should go about halfway up the cheesecake. Bake for 1 ½ hours. The cheesecake will not look done. Turn off the oven and leave the door open for 1 minute. Close the door and leave the cake in the oven for 1 more hour. Remove the cheesecake from the oven to cool. When the cheesecake is cool, cover the cheesecake and chill it in the refrigerator for at least 4 hours.

Too remove from pan, fill your sink with hot water. Float the cheesecake in the water for 10 minutes to melt the butter. Pull up the parchment paper from the sides. Place a cake board or a spring form bottom on the top of the cake. Flip the cake over. Flip cake over again onto your serving surface.

Apply a pile of canned whipped cream to the top of each slice and serve.

I made up this recipe from a combination of recipes I found. I didn't love the chocolate swirl. In the furture I will leave it out and use hot fudge as a topping. The chocolate made the pieces hard to cut.

Peanut Butter and Cream Brownies

19.5 oz package of brownie mix
8 oz. package of softened cream cheese
1 cup peanut butter
½ cup powdered sugar
1 8oz. carton of Cool Whip
4 Reeces Peanut Butter Cups Frozen

Prepare brownie mix according to package directions.

Line two muffin pans with aluminum foil cupcake liners. You should have 24. Spoon the brownie mix into the muffin pans. Bake for 10 minutes at 350 degrees. Remove for the pan but not from the liners and let cool completely.

In an electric mixer, blend the cream cheese with the peanut butter until smooth. Add the powdered sugar and blend. Fold in the cool whip.

Put the mixture into a cake decorator bag and pipe it on each brownie starting from the outsides and swirling your way to the middle.

Coarsely chop up the peanut butter cups and sprinkle on top. Refrigerate to set up.

A Tiffany Original

The Easiest Mint Brownies EVER

One Brownie Mix
One bag of Andes Mint Chips
One stick of butter

Prepare the brownies according to the directions, in a 9 X 13” pan. Let them cool.

Put the butter and chips in a microwaveable bowl and microwave for 30 seconds. Stir until smooth. Spread on the brownies. Chill in the refrigerator until the topping has set. Serve at room temperature.

White Chocolate Raspberry Cheesecake

I would have a picture, but my family ate this so quickly that there was no time for photos.

Crust
1 ½ cups chocolate cookie crumbs or 20 crumbled Oreo cookies (filling removed)
1/3 cup butter, melted

Filling
½ C raspberry preserves
¼ C water
4 x 8 oz packages cream cheese
1¼ C granulated sugar
½ C sour cream
2 t vanilla extract
5 eggs
4 oz white chocolate, chopped into chunks ( I used white chocolate chips in my food processor)

Garnish
2 oz white chocolate, shaved
whipped cream

All ingredients should be room temperature.

Preheat oven to 250 degrees. Melt a T of butter and brush onto a 9 X 3 round cake pan. Line the pan with parchment paper cutting out a circle for the bottom and a long strip to go around the sides. You could also use a 9” spring form, but I prefer the cake pan.

Measure 1 ½ cups chocolate cookie crumbs, or crush 20 Oreo cookie wafers (with the filling scraped out) into a medium bowl. Mix in 1/3 cup melted butter. Press the crumb into a 9" pan. Using your fingers, press the crumb mixture into the bottom of the pan. If using a spring form, wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.

Combine the raspberry preserves with ¼ cup water in a medium microwave-safe bowl. Heat for 1½ minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds (toss them out), then let the strained preserves sit to cool, and then put the bowl in the refrigerator until later.

Use an electric mixer to combine the cream cheese with the sugar. Mix for a couple minutes, scraping down the sides of the bowl frequently until the ingredients are smooth and creamy. Add the sour cream and mix well. Combine vanilla and eggs in a 2 cup liquid measuring cup and mix it with a fork. Add half of the liquid mixture to the cream cheese mixture. Mix well and be sure to scrape down the sides of the bowl. Add the rest of the egg mixture and blend well.

Remove the crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust.

Heat about 8 cups of water in the microwave for 8 minutes. I use a 16 X 3 inch round cake pan for my water bath. I place the pan in the oven with a dish towel in the pan (this prevents splashing). Place the cheesecake into the 13” pan. Add the water. It should go about halfway up the cheesecake. Bake for 1 ½ hours. The cheesecake will not look done. Turn off the oven and leave the door open for 1 minute. Close the door and leave the cake in the oven for 1 more hour. Remove the cheesecake from the oven to cool. When the cheesecake is cool, cover the cheesecake and chill it in the refrigerator for at least 4 hours.

To remove from pan, fill your sink with hot water. Float the cheesecake in the water for 10 minutes to melt the butter. Pull up the parchment paper from the sides. Place a cake board or a spring form bottom on the top of the cake. Flip the cake over. Flip cake over again onto your serving surface.

Before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.

Marie's Homemade Dinner Rolls

Marie is Alycia's mother-in-law. Her rolls are rich, sweet, and have a buttery taste. If that is what you like, try these out. I make them in the breadmaker with the dough only setting.

1/3 cup water
2/3 cup milk
1/3 cup softened butter or margarine
2 eggs
3 ½ cups flour
1/3 cup sugar
½ teaspoon salt
1 tablespoon yeast.

Scald milk, melt margarine, add sugar and beat eggs into this mixture. Combine yeast, warm water, and 1-teaspoon sugar and let stand. When yeast mixture has foamed, add to other ingredients. Add flour—do not make too stiff. Knead well. Put in a greased bowl. Let rise until double. Punch down and let rise again.

Divide dough into 15 pieces. Shape dough into balls and place into a greased 9 X 13 inch baking dish. Brush with melted butter or margarine. Cover and let rice 30-40 minutes or until double in size. Heat oven to 375 and bake 15 minutes or until golden brown.

Tiffany's Breadmaker Dinner Rolls

These rolls are lite and fluffy.

1 C water
2 T butter
1 egg
3 ¼ C flour
¼ C sugar
1 t salt
1 T yeast

Place all ingredients in your breadmaker. If you are going to use the delay setting, make sure that you dig a little hole in the flour, and that the yeast only touches the flour. Select the dough setting on your bread maker.

Dump dough onto a cutting board. Cut dough into 12 pieces. Roll pieces into balls and place into a greased 9X13 baking dish. Let rise for 30 to 40 minutes, covered with a dish towel.

Heat oven to 375º. Bake 12-15 minutes or until golden brown. Brush tops with butter if desired.

Bread recipe

I have been tried reducing the gluten in my bread. It didn't work. Use 3T.

Tips for Better Whole Wheat Bread

Use white wheat rather than red. It has a milder flavor. I buy Prairie Gold from Wheat Montana Farm & Bakery 1-800-535-2798

I use a Nutrimill wheat grinder. It can be purchased at http://www.harvestessentials.com/ for $249.95.

Freeze any excess wheat that you grind so you do not lose any of the nutrition.

I make my dough in a bread maker. I bought the Sunbeam Programmable Breadmaker for $42.22 at Wal-Mart.

You can make dough for two loaves in a Kitchen Aid Mixer and six loaves in a Bosch Mixer.

Dough Enhancer really makes a difference in your bread. I use Blue Chip Baker Dough Enhancer that I bought online for $6.99. You can purchase it at www.cooksquarters.com/consumables.htm

Use the recipe on the back of your dough enhancer. My recipe is:
1 1/3 cups warm tap water
2 tsp dough enhancer
3 Tbsp oats
2 Tbsp dry milk
1 tsp salt
3 Tbsp oil
2 Tbsp honey
3 Tbsp gluten
3 cups whole wheat flour
2tsp yeast

Always start with water in a bread maker. Flour should be second last. Yeast is always last. This is important in a breadmaker.

Add 3 Tbsp of rolled or steel cut oats for added nutrition if you like. You can not taste it and is a way to use up some of that food storage.

Measure your honey after the oil to prevent sticking to your measuring spoon.

Mix the gluten with a cup of flour before adding it to your breadmaker. Gluten is what will keep your wheat bread from becoming crumbly. It also will make lumps of chewy spots if you do not mix it with some four. You can purchase gluten online at www.cooksquarters.com/consumables.htm for $8.99.

Roll your dough out flat on a plastic cutting board to prevent sticking. I got mine at Sam’s Club for $10. Then roll dough into a loaf and place it in a loaf pan.

Let dough rise for 30 minutes covered with a towel.

Bake for 28 minutes at 350°.

If your crust is too hard lower the temperature of the oven.

Bread bags can be bought online for easier storage at http://www.cooksquarters.com/ $7.50 for 100.

Warning: If you leave warm bread unattended, this could happen to you.

Mint Truffles

1 bag mint oreos

8 oz softened cream cheese

1 package of Andes Mint Chips (found next to the chocolate chips, they are on the top shelf at the Beach Street Super Walmart)

1 1/2 t crisco

Grind the oreos in a food processor until they are powder.

Switch the blade to the mixer and add cream cheese. Mix until blended.

Refrigerate over night until very firm.

Roll into balls. Refrigerate over night until firm.

Put Andes mint chips in a microwave safe bowl with 1 1/2 t crisco. Microwave for 30 seconds. Stir. Microwave for another 30 seconds. Stir.

Dip truffle balls, one at a time, into chocolate and use a spoon to fish them out. Place them on wax paper. Cool in the refrigerator until the chocolate is solid.

Serve cold or at room temperature.

Cream Cheese and Brown Sugar Filled Cinnamon Rolls

Rolls:
5-6 Cups of Flour
1 package of white cake mix
4 1/2 t yeast
2 C warm milk
2 eggs slightly beaten
1/2 t salt

Topping:
8oz cream cheese softened
2 C brown sugar
cinnamon (as much as you like)

Frosting:
1/3 c butter softened
3 T milk
1/4 t vanilla
1 1/2 C powdered sugar

Preheat oven to 350. Sthir together 4 C flour, cake mix, and next 4 ingredients in your mixing bowl. Gradually add enough remaining flour to form a soft dough.

Use the dough hook of your kitchen aid to knead for about six minutes. If you don't have a kitchen aid, knead by hand until smooth.

Roll to a 36 X 16 inch rectangle. Spread with cream cheese. Sprinkle with brown sugar. Add cinnamon.



















Roll rectangle and cut into 1/2 inch slices. Place on a jelly roll pan. I needed two.



















Cover and let rise for about 15 minutes.



















Bake uncloverd for 12 minutes or until lightly browned. Remove pan from oven and spread warm rolls with frosting.

Heat rolls in the microwave for 10 seconds if they have cooled before you want to eat them.

Pesto Sauce

3 cups fresh basil leaves
1 1/2 cups chopped walnuts
4 cloves garlic, peeled

1/4 cup grated Parmesan cheese

1 cup olive oil

salt and pepper to taste

In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

We have a bumper crop of basil in our back yard so this was cheap to make. It would be expensive if you had to buy the basil. I know some of you are also growing basil so I thought I would share this recipe. It was very yummy on pasta and crackers.

Balsamic Grilled Bruschetta Chicken

2 boneless skinless chicken breasts

Pinch of kosher salt

¼ Cup balsamic vinegar

¼ Cup extra virgin olive oil

4 slices fresh mozzarella cheese

1 Roma Tomatoes, seeded and diced

8 fresh basil leaves, stacked, rolled and chopped

Pinch of kosher salt

1 Tablespoon balsamic vinegar

Freshly grated Parmesan Cheese

1. Marinate chicken over night with balsamic vinegar and olive oil.
2. Cook chicken on grill over low heat for about 7 minutes on each side. During the last two minutes of cooking add two slices of mozzarella to each chicken breast to melt.

3. In a large bowl combine the tomatoes, basil, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Add Parmesan and Serve warm.

We tried to garden this summer and the only thing that is doing well is our basil, so I have been looking for new ways to use it. I adapted this recipe from one that I found on picky pallet.

Chocolate Chip Pancakes

I know this isn't rocket science, but I had never tried this before and my kids, neice, and nephews loved these. Just add 1/4 cup of semi-sweet chocolate chips to each batch of pancakes that you make. I used my Hungery Jack mix and made 3 batches to feed 6 kids and two adults. We buttered and added syrup and they were really good.

Peasant Bread for bread machine

¾ cup water
2 T olive oil
2 C flour
1 t salt
1 ½ t sugar
1 ½ t rosemary (it is best fresh)
1 T yeast

Add ingredient to bread machine in order. Select the dough setting.

When machine is finished, shape dough into a mound. Cover and let it rise for about and hour or until it has doubled.

Rub olive oil on lightly with your fingers to coast.

Bake at 375 for 20-25 minutes. Cut into strips to serve.

You can double the recipe by a half increasing the flour to 3 cups.

Chicken & Sun-Dried Tomato Pasta

8 servings

8oz. Sun dried tomatoes packed in oil (they are the cheapest at Super Walmart)
1 C chopped onions
8 cloves of garlic minced
1 boneless skinless chicken breasts
6 oz. mushrooms
10 oz. black olives
3 T fresh basil chopped (I use and entire package that you can get in the produce session)
3 C heavy cream
Salt & pepper to taste
16 oz. penne pasta
4 Tbsp. Parmesan cheese
1 t chicken paste (it is like chicken bullion but better, you can get it at Super Target or Sam’s)

Cook the pasta as directed.

Drain the sun dried tomatoes from their oil, coarsely chop them and set them aside.

Brown chicken in a skillet in the oil from the sun dried tomatoes for about 2 minutes on each side.

Transfer chicken to a 9 X 13 baking dish, cover, and bake at 450 for 20-25 minutes.

Add onions and garlic to the oil that you cooked the chicken in until tender and translucent. Add the mushrooms and black olives and sauté for a few minutes. Add the cream, chicken paste, and sun-dried tomatoes. Bring to a boil and let reduce for a few minutes.

Take the chicken out of the oven and chop it into cubes.

Chop basil and add it to the sauce. Let it warm for about a minute

Combine pasta, chicken, and sauce in a big bowl. Mix it up and add the parmesan cheese.

Serve with peasant bread.

Asian Lettuce Wraps

Tastes like P.F. Chang's and Pei Wei
Makes 4-6 servings

½ cup finely copped or shredded carrots
½ cup water
1 (16oz.) package of ground turkey
1 cup chopped mushrooms
3 garlic cloves, minced
2 tablespoons minced fresh ginger
1/3 cup teriyaki sauce
3 tablespoons creamy peanut butter
1 small can of water chestnuts diced
1 tablespoon sesame oil
1 tablespoon rice vinegar
¼ cup hoisen sauce (can be found with the oriental foods)
½ cup sliced green onions
1 head iceberg lettuce, separated into leaves

Cook carrots and ½ cup water in a sauce pan over high heat, stirring occasionally, 3 to 5 minutes or until carrots are softened and water is evaporated.

In a large skillet cook turkey over medium heat for about 5 minutes, stirring until turkey crumbles and is no longer pink. Add carrots, mushrooms, and next 8 ingredients. Increase heat to medium-high, and cook stirring constantly, 4 minutes. Add green onions, and cook, stirring constantly, 1 minute. Spoon mixture evenly onto lettuce leaves; roll up.

Blueberry Pound Cake

2 cups sugar
1-cup butter, softened
1-tablespoon pure vanilla extract
4 eggs
3 cups flour, divided
½ teaspoon baking powder
2 cups fresh or frozen blueberries, thaw if frozen
1 cup coarsely chopped pecans (I leave them out because I never seem to have pecans on hand)

Preheat oven to 325.

In a large mixing bowl, beat sugar and butter until light and fluffy. Add vanilla. Beat in eggs, one at a time until well blended.

Mix 2 cups flour and baking powder; gradually beat into creamed mixture until smooth.

Mix blueberries, pecans and remaining flour until coated. Carefully fold into batter. Sprinkle 1 tablespoon granulated sugar into bottom of a greased bundt cake pan, then pour in batter. Bake 1 hour 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert on cooling rack; cool completely. Sprinkle with powdered sugar when serving.

Strawberry Spinach Salad

INGREDIENTS
1 bags of spinach

1 pints of sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds

1 cup caramelized pecans

DIRECTIONS
To Carmelize pecans stir 1/4 cup of sugar with 1 cup of pecans in a sauce pan until the sugar browns and sticks to the nuts.

In a large bowl, toss together the spinach and strawberries.
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat. Add pecans.

To caramelize the pecans I added ¼ cup of sugar to the one cup of pecans and stirred constantly over medium heat in a saucepan. When the sugar sticks to the pecans and changes color pour onto aluminum foil. Separate the pecans so they do not stick together and cool.

Love Fruit Treats

I got the ideas for these by looking at fruit pizza recipes. They turned out really yummy and pretty but you need to eat them right away or the cookie will get soggy.

Cookie

6 cups flour

3 tsp. baking powder

2 cups butter

2 cups sugar

2 eggs

2 tsp. vanilla extract

1 tsp. salt

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together. Chill for 1 to 2 hours Roll to desired thickness and cut into hearts. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges.

Cream Topping

8 oz. cream cheese
7 oz. marshmallow cream

Mix together with an electric mixer and chill until you are ready to spread on the cookies. This is also what I use as a fruit dip. It is great for strawberries.

Fruit Topping

Strawberries
Kiwi
Apricots
Can of mandarin oranges

Chop up fruit and spoon over cream topping. Serve immediately and enjoy!

"The" Most Chocolaty Bundt Cake Ever

I got this off of my new friend Jen and made it for some friends on Saturday night. It was really good!

1 chocolate cake mix (I like the fudge one)
1 4 oz. chocolate pudding
12 oz. chocolate chips
1/2 pint sour cream
1/2 c. vegetable oil
1/2 c. water
4 large eggs

Mix, start salivating, pour in greased bundt pan... And try to patiently wait for 50-60 minutes until it cooks at 350. And then enjoy a piece of pure heaven chocolate cake. (These are Jen's words but they are oh so true!)

Molten Chocolate Cakes

Alycia found this recipe somewhere and we usually have it with ice cream. Last Sunday I just had to have a molten cake so we tried it with fresh strawberries and melted white chocolate on top. The strawberries were fabulous with it because it was like eating chocolate covered strawberries. You really couldn't taste the white chocolate but it looked pretty.

4 squares Semi-sweet baking chocolate
½ cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tbsp flour
Whipped topping or homemade whipping cream (optional)

Preheat oven to 425 Butter 4 (3/4) custard cups or soufflé dishes. Place on baking sheet.

Microwave chocolate and butter in bowl on high for 1 minute or until butter is melted. Stir with a wire whisk until all the chocolate is melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour and divide batter between prepared cups.

Bake 10-14 minutes or until sides are firm but centers are soft. Let stand 1 minute and carefully run knife along the edges and invert onto plate. Top with topping and serve warm.

Peppermint Brownies

1 cup sugar
4 eggs
1 stick butter
1 can hershey surup ( 1 1/2 cup)
1 cup flour

Mix and bake at 350, 25 minutes in greased cookie sheet. Not a 9 x 13!

Refrigerate for 20 minutes or until cool.

1 stick butter
4 cup powdered sugar
4 T milk
1 1/2 t pep. Flavor
Green food coloring

Spread over brownies

Refrigerate for 20 min.

Melt 1 stick of butter and 12 oz. Choc. Chips in the microwave for 30 seconds. Stir and the chips with continue to melt. Repeat until all the chocolate is melted. Poor over peppermint layer and refrigerate.

They freezes well.

Breakfast Quiche

4 eggs beaten
1/2 lb. of cooked crumbled bacon (I buy the precooked kind and crumble it myself) or you can use cut up ham (It is a great thing to do with your extra Easter Ham)
1 C shredded cheddar cheese
3 T flour
1 1/2 C of milk
salt and pepper to taste
frozen deep dish pie crust or refrigerated roll out pie dough (If you use the refrigerated dough with your own pie dish, people think you made it yourself)

Beat your eggs and put in your flour so it does not get lumpy or mix with milk (so it will thicken when baked). Then add the rest of the ingredients and bake at 350 until knife is inserted and comes out clean. It will take about an hour to cook but start checking it at 40 minutes.

Mom’s Carmel Twists

Sweet Dough

4 1/2C Flour
1/4C Sugar
1tsp salt
3/4C margarine
2 eggs
1 pkg dry yeast (2 1/4t) dissolved in
1 1/4C hot water

Cut margarine finely into dry ingredients. Add eggs and dissolved yeast mixture. Refrigerate for 2 hours, or overnight. Divide into 3 parts. Roll each part out on a floured board into 9x18 inch rectangle. Spread with butter and sprinkle with cinnamon and sugar. Fold in thirds to make a 3x18 inch rectangle. cut into 1 inch strips. Twist strips and place side by side on the caramel mixture. Let rise for 1/2 hour. Bake at 350 degrees for 25 minutes. Invert immediately onto cookie sheet. Makes 54 rolls.

Carmel
2/3C margarine
1/4C light corn syrup
1 1/2C brown sugar
1C nuts (ground)

Bring to a boil and add 1T water. Stir and pour evenly onto 12 x 18 inch jelly roll pan. Sprinkle nuts on top.