Easy Cinnamon Buns (mini)

Mom & Audrey Miller

Easy Cinnamon Buns (mini)

Bread

5 Tbsp. Margarine
¼ c. water
3 Tbsp. margarine, soft.
2 tsp. cinnamon
¼ c. sugar
¾ c. firmly packed brown sugar
½ c. chopped pecans (opt.)
2-8oz. cans Pillsbury Crescent Dinner rolls

Pre heat oven to 375. In un-greased 9×13 pan, melt 5 Tbsp margarine in oven. Stir in brown sugar, water, & pecans. Separate each can of crescent dough into 4 rectangles: press perforations to seal. Spread with 3 T. softened margarine. Combine cinnamon & sugar; sprinkle over dough. On shorter side, roll up each rectangle. Cut each roll into 4 slices. Place cut side-down in prepared pan. Bake 20-25 min. until golden brown. Invert immediately to remove from pan. Serve warm. To reheat, wrap in foil for 10-15 min. in oven.

Mom & Fern Roth

Granola

Granola           

 

cereal  

 

2 1/2 c. old-fashioned oatmeal           

1 c. shredded coconut           

1/2 c. coarsely chopped almonds or pecans 

1/2 c. sesame seeds   

1/2 c. shelled sunflower seeds           

1/2 c. unsweetened wheat germ      

1/2 c. honey    

1/4 c. cooking oil        

1/2 c. dried apricots,

chopped          

1/2 c. raisins    

                       

 

In large bowl, combine oatmeal, coconut, nuts, sesame seeds, sunflower seeds, and wheat germ.  Combine honey and oil.  Stir into oat mixture.  Spread out in 9×13 baking pan. Bake in 300 oven till light golden brown, 45 to 50 min, stirring every 15 minutes.  Remove from oven; stir in dried apricots and raisins.  Remove to another pan to cool.  Stir occasionally during cooling to prevent lumping.  Store in tightly covered containers or plastic bags.                 

 6 1/2 cups

Apie Cakes

Apie Cakes                 

 

6 cups flour     

1 ½ c. sugar    

½ c. light brown sugar    

1 tsp. salt         

2 tsp. baking powder           

1 tsp. baking soda    

3/4 c. shortening        

1 egg   

1 3/4 c sour milk or buttermilk        

      

 

To make sour milk add 1 Tbsp. vinegar to 1 cup milk.

 

Mix all dry ingredients with the hands making sure all lumps are fine.  Cut in shortening with fork or pastry cutter.  Add & stir in egg & milk.     Do not use mixer.  Just stir to mix.  Bake in pie pans or round cake pans at 375 for 35 min.  Makes 2 9 inch pans or 4 of small store aluminum pie pans.                           

 

Mom & Grammy

Breakfast Crumb Cake

Breakfast Crumb Cake   

 

Coffee cake     

 

2c. flour           

3/4 c. white sugar   

1 tsp. salt         

3/4 c. margarine        

3/4 c. brown sugar   

2 1/2 tsp. Baking powder

2 eggs  3/4 c. milk     

1 tsp. vanilla            cinnamon       

                       

 

Mix 1st 6 ingredients by hand, not mixer.  Take out 1 cup crumbs & set aside.  Add to remaining mixture eggs, milk, and vanilla.  Stir only until eggs are mixed in  The batter may be lumpy.  Pour into 9 inch sq. pan, add crumbs & sprinkle w/ cinnamon.  Bake at 360 approx. 45 minutes.                                                                       

 

For a 9×13 pan make 1 1/2 times the  recipe.                         

 Mom

Sausage Egg Casserole

Sausage Egg Casserole        

Eggs/Breakfast

1 lb. sausage or 1 lb. crisp bacon in small pieces  

1/2  onion chopped          

2 c. milk          

1 tsp. salt         

3 slices bread, cubed  

6-8 large eggs  

1 c. grated cheddar cheese

           

I use up to a dozen eggs with this recipe and add an extra ¼ to 1/2 c. milk.              

Sauté sausage & onion.  Mix all ingredients.  Pour into a 9×13 pan.  Refrigerate overnight.  Bake @ 350 for 40-45 minutes.  I often store in plastic container for convenience and pour into baking dish before it goes into the oven.  Substitute 1 pound of crisp bacon for the sausage.                       Serves 8-10    

Mom

Apricot-Pecan Cinnamon Rolls

Apricot-Pecan Cinnamon Rolls           

 

Breads

 

1 (26.4-oz.) pkg frozen biscuits

1 6-oz.) pkg dried apricots            

flour    

1/4 cup butter, softened          

3/4 c. firmly packed brown sugar                                     

1 tsp. ground cinnamon         

1/2 c. chopped pecans, toasted

1 cup powdered sugar   

3 Tbsp. milk    

1/2 tsp. vanilla extract 

 

Arrange frozen biscuits, w/ sides touching, in 3 rows of 4 biscuits on lightly floured surface.  Let stand 30            to 45 min. or until thawed but still cool to the touch.   Pour boiling H20 to cover dried apricots; let stand 10 min.; drain, chop. Sprinkle thawed biscuits lightly w/ flour.  Press edges together; pat to form a 10×12-in. rectangle of dough; spread evenly w/ soft butter. Stir b. sugar & cinnamon; sprinkle evenly over butter. Sprinkle apricots & pecans over sugar.  Roll up, starting at one long end; cut into 12 (about 1-in. thick) slices.  Place into a lightly greased 10-in. cast-iron skillet, 10-inch round pan, or 9-inch sq. pan. Bake @375 for 35 to 40 min. or until center rolls are golden brown and done ; cool slightly.

 

Stir together:

1 c. powdered sugar,

3 T. milk, &

1/2 tsp. vanilla;

Drizzle  over rolls

. 

SUBSTITUTE: 8-oz.cream cheese for 1/4 c. butter….raisins, any dried fruit.            10/55/40min.                Southern Living Magazine

Waffles

Waffles

Breads

1/3 c. melted shortening or salad oil           

2 c. cake flour 

1/2 tsp salt       

3 tsp. baking powder           

2 well beaten eggs    

1 1/4 to 2 c. milk

                                                                                   

 

Melt shortening & set aside to cool.  Sift dry ingredients.  Combine eggs, part of milk, shortening.  Gently stir into dry ingredients.  Add enough of the remaining milk to obtain the stiffness desired.  Mix until just blended, no more.  Over stirring tends to make less tender waffles. The few lumps will come out in the baking

 

Makes 4 to 6 large or 8 small waffles.                        

 Grandmother