Cinnamon Rolls
Julia Rempel
Ingredients:
6 cups of flour (room temperature or a little warmer)
1 cup water
1 cup milk
3/4 cup sugar
3 packages of fresh yeast
teaspoon of cinnamon
1 stick of butter
pinch of salt
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Ingredients  for center of rolls
softened butter
cinnamon
sugar
brown sugar
chopped walnuts
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Put your flour in a large mixing bowl and make a well in the center of the flour
In a sauce pan combine butter, water, milk and sugar, heat until warm to the touch and the butter is melted
Remove from the heat and add the yeast, stir gently, let set until the yeast blooms (starts to bubble up)
Gently pour liquid into flour, add salt and mix well
Kneed dough for at least 10 minutes (dough is very sticky, do not add flour, kneed on a greased counter top)
Let dough rise until doubled or a little more, punch down and let it rise again until doubled
Roll dough out on a greased counter top until it is 3/4 to 1/2 inches thick
Spread softened butter on top of the dough as thick as you would like
Sprinkle on a good layer of cinnamon, sugar, brown sugar and walnuts
Gently roll dough up being careful not to make it too tight, this will make your dough tough
Cut roll into slices 1 to 2 inches thick and place in a greased baking pan and let rise again
Bake in a 350 degree oven for 25 minutes or until golden brown.

If you would like to frost the rolls, use any butter cream frosting thinned with milk to glaze the rolls.

Banana Crumb Muffins
by Suzy Vance
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3 bananas, mashed
1/2 teaspoon salt
3/4 cup white sugar
1 egg, lightly beaten
2 Tablespoons all purpose flour
1/3 cup butter, melted
1/3 cup packed brown sugar
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Cherry Supreme
by Charlotte Corn
Mix together for crust:
20 graham crackers
¼ cup powered sugar
1 cube margarine
Pat into a 9" x 12" pan.
Mix together:
1 8oz. pkg. cream cheese
1 cup powered sugar
1 t. vanilla
1 small can crushed pineapple
½ cup pecans
½ cup marshmallows (small ones)
1 large container cool whip
Mix together and pour in crust and add can of cherry
pie filling on top. Chill until time to serve.

Earthquake Cake
By Debi Reed
Ingredients:
1 Cup coconut
1 Cup chopped pecans or walnuts
1 German Chocolate Cake mix
1 pound powdered sugar
1 8 oz. cream cheese, softened
1/2 Cup softened butter
1 teaspoon vanilla
1 teaspoon organic cinnamon
Preheat oven to 350 degrees.
Grease well a large cake pan. Add to this the coconut and chopped nuts.
Mix German Chocolate cakes as directed on box. Pour this on top of coconut and nuts. In a bowl, combine sugar, cream cheese, butter, vanilla and cinnamon. Mix well. Pour this over top of cake batter and swirl slightly.
Bake at 350* for 40-45 Minutes. This cake needs no frosting!

22 MINUTE CHOCOLATE CAKE
by Pat Merrel
Ingredients:
2 cups flour
2 cups of sugar
1 stick of melted butter
1 cup of water
1/2 cup Crisco
3 1/2 Tablespoons cocoa
1/2 cup buttermilk
1tsp Vanilla
1tsp soda a
a dash of salt
Preheat oven to 350 degrees.
Bring just to a boil the Water, Cocoa and Butter, add the
shortening and pour this all over the flour and dry ingredients.
Add vanilla and stir. Pour into a greased and floured 11x17 pan.
Cook 18-20 minutes at 350*.
While it is in the oven you make your frosting so it will be ready
to pour over the cake when you take it out.
ICING
1 stick of butter (melted)
3 1/2 Tablespoons cocoa
1/3 cup milk
1 box powdered sugar
Crushed nuts
1 teaspoon vanilla
Heat it up until it is all combined. Add sugar. Mix in crushed nuts,
and vanilla.
Pour it over the cake as soon as it comes out of the oven. Serve it
hot or cooled. It is wonderful with a scoop of ice cream melting over it.

Old Fashion Sour Cream Cookies
By Jackie Roberts
Ingredients:
¼ cup butter
1 ½ cups sugar
2 eggs
2 ½ cups flour
¼ tsp. salt
1 tsp. baking soda
1 cup sour cream
1 tsp. nutmeg
Raisins (optional)
Cream butter and sugar; add eggs. Beat until light. Blend flour and salt; add baking soda. Alternately with sour cream, blend flour mixture in with cream mixture. Mix well and add nutmeg. Drop by tablespoonfuls onto greased cookie sheets several inches apart. Place a large seeded raisin in the middle of each cookie, if desired.
Bake at 375 degrees F for 12-15 minutes.

QUICK COBBLER
by Audrey D. Sharp
Ingredients:
1 cup sugar
1 cup flour
1 ½ tsp baking powder
1 stick butter
1 can of fruit pie filling or whatever fruit you wish to use
Melt the butter and pour it into bottom of a pie pan.
Mix the sugar, flour and baking powder and milk.
Pour it over the melted butter.
Spoon the pie filling over the top.
Cook at 375 or until it is brown and done.
This is the quickest, easiest cobbler recipe around.

Easy Peach (Cake-type) Cobbler
Submitted by Jackie Roberts
Ingredients:
1 can peaches in heavy syrup, drained
1 Tablespoon vegetable oil
1 Cup sugar
1 Cup flour
1teaspoon baking powder
Dash of salt
1 Cup milk
Preheat oven to 350 degrees F.
Drain 1 can of peaches in heavy syrup.
Pour 1 tablespoon of vegetable oil in the bottom of a 8 X 8 cake pan. Using fingers, spread the oil to coat the pan and sides and bottom.
Mix sugar, flour, baking powder, and salt together until blended in medium bowl. Add 1 cup of milk, blend, then pour into prepared baking pan.
Lay drained fruit over top of batter being careful to distribute evenly.
Bake approximately 1 hour.

Corn Cob Jelly
By Debi Reed
Strip corn off of 12 ears of corn.
Boil cobs in 3 cups of water for 30 minutes.
Strain water, reserving liquid.
Add 1/4 C. of lemon juice.
Add 1 box pectin.
Bring to a boil.
Add 1-2 drops of red food coloring.
Add 3 C. sugar.
Bring to a boil, and continue boiling for 3-4 minutes.
Put in sterilized jars.
Wipe clean the rim of jars.
Put hot lids and rings on jars.
This jelly taste like apple jelly! My daughter's favorite!

Four Layer Chocolate Pie
By Julie Stone
1st Layer: Crust
1 stick margarine, melted
1 Cup flour
4 Tablespoons powdered sugar
1/2 Cup pecans, chopped
Mix and press in 9" x 11" oblong pan. Bake 10-15 minutes in a 350 degree oven. Cool completely.

2nd Layer:
8 oz,. Philadelphia cream cheese
1 Cup powdered sugar
1 Cup Cool Whip
Mix and spread over 1st layer.

3rd Layer:
2 or 3 4 ounce packages Instant chocolate pudding
4 Cups Milk
(If using 2 packages of pudding, only use 3 Cups of milk) Mix well and spread over 2nd layer. Cool and chill.

4th Layer:
Spread Cool Whip over the top of all three layers. Sprinkle with chopped pecans.
Chill in refrigerator.