Pineapple Cream Cheese Braid

Dough:
1 C water
5 1/2 - 6 C flour
3/4 C sugar
3 packages of yeast (2T 1/4 t)
1 t salt
1/2 C butter
3 eggs

Pineapple Filling:
1 - 8 oz. can crushed pineapple
1/2 C sugar
3 T cornstarch

Cream Cheese Filling:
1 - 8oz. cream cheese
3 T sugar
1 t Lemon juice

In a mixing bowl, combine 2 cups of flour, sugar, yeast, and salt. In a saucepan, heat butter and water to 120-130. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40-45 minutes.
Combine pineapple-filling ingredients. Cook and stir until thickened. Cool. Combine cream cheese filling ingredients, mix well and set aside. Combine icing ingredients and set aside.
Punch dough down; divide into thirds. On greased baking sheets, roll out each portion into a 12-in. x 8-in. rectangle. Spread the cream cheese filling lengthwise down center third of each rectangle. Spread the pineapple filling on top of cream cheese filling. On each long side, cut 1” wide strips 3” into the center. Starting at one end, fold alternating strips at an angle across filling. Seal ends. Cover and let rise for 20 minutes. Bake in oven preheated to 350 for 20-30 minutes or until golden brown. Cool. Drizzle icing over braids.

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.

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.

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.