Easy Crescent Rolls

From: mom

1 TBS Yeast
1 1/2 C. water
1/2 C. butter
3 eggs- well beaten
1/3 to 1/2 C sugar
1 tsp salt
4 1/2 C flour

dissolve yeast in 1/2 cup of warm water. Melt butter in remaining warm water. Add dissolved yeast, eggs and sugar. Add salt to flour and add to egg mixture. It will be a thick batter. Refrigerate overnight or at least 4 hours. Cut dough in half and roll out on a floured surface into a circle. Pour butter on dough and cut into triangles (like a pizza ) and roll into crescents. let rise for 1 - 2 1/2 hours. Bake at 400* for 8 minutes. Can wrap completely in foil after baked and freeze for up to a week. Reheat, in loosely covered foiled at 400* for 5-10 min.

-makes roughly 2 dozen rolls

soft ginger snaps

from Lue Turner

1 1/2 C shortening
2 cups brown sugar
2 eggs
1/2 C unsulphured molasses
4 c flour
4 tsp baking soda
1/2 tsp salt
1/2 tsp cloves (I do not add these)
2 tsp cinnamon
2 tsp ginger

Mix shortening and sugar well. Add eggs and molasses. Stir dry ingredients and add to first mixture. Chill at least one hour. Make into balls and roll into granulated sugar. Bake on greased cookie sheets for 8 min at 375*. Do not press flat. Cookies are done when tops begin to crack. Do not over bake. Cookies will look puffed up in the oven, but will flatten when cooling.

*they are really good with cream cheese frosting.