Cinnamon Rolls

from Joy Willbur

2 TBS. yeast
1 TBS. sugar
1/2 C. warm water
2 eggs
1 1/12 C. of scalded milk
1/2 C. sugar
2 tsp. salt
1/2 C. melted butter
1/2 tsp vanilla
5-6 C. Flour

Dissolve yeast and 1 TBS. sugar in water. Wisk eggs and slowly add scalded milk, mixing together. Add the rest of the ingredients. Mix ingredients well enough to make a slightly sticky dough. Cover bowl and let rise until doubled. Divide dough in half and set aside. Flour your counter very well and roll out dough into a 1/2" thick rectangle. Spread butter/cinnamon mixture over entire surface. Roll up jelly roll style sealing the edges. Using dental floss, cut dough into 1-1 1/2" thick slices. Place on greased cookie sheet. Repeat these steps with other half of dough. Cover and let rise for 15 minutes. Bake at 400 degrees for 10-15 minutes. Frost with cream cheese frosting when cooled.

Butter Cinnamon filling: mix into a paste

1 stick melted butter
1 C. sugar
4 tsp. cinnamon

Cream cheese frosting:

8 oz. cream cheese at room temp
1 stick butter, soften
1 lb powdered sugar
1 tsp vanilla

Zucchini Bread

From Sara Police

3 eggs
2 c. sugar
3/4 C. oil
1 tsp. vanilla
1 T. Cinnamon
1 tsp. baking powder
1 tsp. soda
2 1/2 C. shredded zucchini
3 C. Flour

Mix all ingredients except zucchini and Flour. Then add flour gradually. Add zucchini. Bake in 2 loaf pans @350 for 1 hour.

French Peach Pie

1-9" baked pastry shell
1 small pkg. cream cheese
1/2 pt. whipping cream
1/2 c. powdered sugar
1 tsp. vanilla

Use small amount of whipping cream to blend cream cheese. Whip remaining cream; add powdered sugar and vanilla. Blend cream mixture into cheese mixture. Pour in baked (cooled) pie shell and let it sit in refrigerator for and hour.

1 1/2 C. mashed fresh peaches
3 T. cornstarch
1 C. sugar

blend together and cook over medium heat until thick. Remove from heat and let cool. Add fresh sliced peaches and pour over cheese mixture. Keep refrigerated until ready to serve.

chocolate Brownie cookies

1 pkg. devil's food cake mix
2 eggs, slightly beaten
1 T. water, add 1 tsp at a time
1/2 C. butter
1 C. white or chocolate chips

combine first 4 ingredients, mix well, add chocolate chips. Shape dough into balls and bake at 375 for 8-10 min.

Sugar Cookies

1 1/2 C. powder sugar
1 C. butter, soften
1 egg
1 tsp vanilla
1/2 tsp almond extract
2 1/2 C. Flour
1 tsp baking soda
1/2 tsp cream of tartar

Mix together and refrigerate for 2 hours. bake 375 for 6 min.

Frosting:

1/4-1/2 C. cream cheese
2 Tbs. soften butter
1/4 C. cream

Powder sugar (enough to thicken)

lemon or Almond extract to taste

Chocolate filled Bars

Filling:
1 can sweetened condensed milk
1-12 oz. pkg chocolate chips
3 T. butter
1/2 tsp. salt

Melt all fillinf ingredients together on low and then add:

2 tsp. vanilla

Cookie

1 c. butter
2 eggs
1 tsp vanilla
1 c. sugar
1 c. brown sugar
2 1/2 C. flour
1 tsp. soda
1 tsp. salt
3 C. oats

Mix cookie ingredients together and take two-thirds of the dough and press into cookie sheet. Pour chocolate mixture on top and spread to cover. With the one-third dough left, dot/sprinkle on top. Bake at 350 and check after 15 min.

Italian Pasta and Bean soup

from hillary warner

1 tsp. olive oil
1 cup onion, diced
2 ribs celery, diced
2 TBS garlic, minced
2 Cups canned Italian plum tomatoes diced(15 oz. can)
6 cups chicken broth
2 Large bay leaves
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
15 oz. can white northern beans
15 oz. can garbanzo beans
1 cup ditalini or other small pasta such as orzo
Fresh Parsley

In large stock pot, heat oil. Add onion and celery. Cook 2 minutes on low until soft; add garlic; cook 1 minute.Add tomatoes, broth, bay leaves, oregano, salt, pepper, and the beans. Cover soup; simmer for 30 minutes. Add pasta, cook another 10 minutes. Remove bay leaves before serving. If soup is too thick add more broth or water then warm soup after adding liquid.

variations: I added chicken instead of garbanzo beans.