Cinnamon Coffee Cake
Scald 1 cup Milk
Soften 1 package active dry yeast in 1/4 cup warm water (110° to 115°). Let stand five to 10 minutes.
In large bowl mix 1/4 cup sugar, 3 tbsp. shortening, and 2 tsp. salt. Immediately pour scaled milk over ingredients in bowl and stir until shortening is melted. When lukewarm, blend 1/2 cup sifted flour and two eggs, well beaten. Measure 2 1/2 to 3 Cups sifted flour. Add about one-half of the flour to the yeast mixture and beat until very smooth. Beat in 1 egg, well beaten. Then beat in enough remaining flour to make a soft dough. Turn dough onto a lightly floured surface and let stand five to 10 minutes.
Knead dough. Form into a large ball and place into a greased deep bowl. Turn dough to bring greased surface to top. Cover with waxed paper and towel and let stand in warm place (about 80°) until dough is doubled. Punch down with fist; pull edges of dough into center and turn dough completely over in bowl. Cover dough onto lightly floured surface.
Roll dough into 9×18″ rectangle. Brush dough with melted butter or margarine. Sprinkle dough with a mixture of sugar and cinnamon. Fold in half to make a 9-inch square. Bake at 350° for 25-30 minutes.
Icing
- 1 Cup Powdered Sugar
- 1 Tbsp. Margarine
- Milk
Mix till smooth. Spread on coffee cake.
Chewy Chocolate Peanut Butter Bars
Heat oven to 350°. Spray 13×9 inch pan with nonstick cooking spray. Cut cookie dough in half crosswise. Cut each section in half length-wise. With floured fingers press dough in bottom of sprayed pan to form crust. Bake for 10 minutes.
Meanwhile, in medium bowl, combine condensed milk, peanut butter, vanilla and egg yolks; mix until smooth. Remove crust from carefully spread. Return to oven; bake an additional 20 to 25 minutes or until set. Remove from oven. Sprinkle with chocolate chips; let stand 3 minutes to soften. Spread chocolate evenly over top. Cool 1 1/2 hours or until completely cooled. Refrigerate 30 minutes to set chocolate. Cut into bars.
Chocolate Brownies
Melt chocolate and butter over medium heat. Add sugar and let cool. Add eggs one at a time. Beat in vanilla, baking powder, salt and flour. Pour mixture in sprayed (with cooking spray) pan 15×9 (like a jelly roll pan). Bake at 350° for 25 minutes. Sprinkle with powdered sugar or frost.
Quick Cheese Biscuits
Mix first three ingredients until moistened, drop by tablespoonful onto ungreased baking sheet. Bake at 475° for 8-10 minutes. Combine margarine and garlic, brush over top of biscuits. Tastes like biscuits from Red Lobster.
Four Layer Dessert or Watergate
Mix well and pat into 9x 13″ pan. Bake at 350° for 15 minutes.
Cool.
Meanwhile Mix:
- 8 oz. Softened Cream Cheese
- 1 Cup Powdered Sugar
Add two cups Cool Whip and spread over crust.
Beat two packages instant lemon, chocolate or pistachio pudding with three cups cold milk. Spread on top of cheese mix, then cover with two cups Cool Whip. Chill.
Aunt Pearle’s Custard
Beat eggs. Stir in remaining ingredients. Place custard cups or casserole dish in pan of hot water. Bake at 300° until knife comes out clean.
Frozen Cookie-wiches
Heave oven to 350°. Bake cookies according to package directions. Cool completely. In medium bowl, combine all filling ingredients; mix well. Spread filling about 1/2 inch thick on bottom side of one cookie. Place another cookie, bottom side down, on filling. Place on large cookie sheet; freeze until firm, about four hours. Wrap individually in foil or plastic wrap; store in freezer.
Note: For a “no baking required” — we made these for lots of summer picnics. We used packages of cookies — all kinds (e.g., chocolate chip, pecan sandies, sugar). Also we had all kinds of goodies inside (eg., M&Ms, chocolate chips, nuts). Use your imagination!
Super Good Easy Homemade Donuts
Cut holes in center of biscuits. Deep fry until golden brown. Top with cinnamon nd sugar mixture. You’ll never believe how good they are.
Melt-In-Your-Mouth Pecan Rolls
In small bowl combine brown sugar, butter and corn syrup. Spread in two (2) greased 8-inch square pans. Set aside. Unroll each tub of crescent roll dough into a rectangle. Combine pecans, sugar and cinnamon. Sprinkle over dough. Roll up jellyroll style, starting with the long edge. Seal edge. Cut each roll into 16 slices. Place cut side down in prepared pan. Bake at 375° for 13-17 minutes or until golden brown. Cool in pans for one minute before inverting onto serving platter.
Easy Dessert
Put 1/2 crumb mixture in 9x13x2-inch buttered pan. Fill with any flavored pie mix (best with 1 can of cherry filling and one can of apple. Spread one can on each half). Top with remaining half of crumb mixture. Bake at 350° for 45 minutes. Serve with whipped cream or ice cream.