Pancakes

Source: AllRecipes

Some mornings I just whisk all the ingredients together at once and then cook the batter. It seemed to work just fine! Other mornings, I'll add a cup of oatmeal and a little extra milk for a heartier pancake. This recipe works great with variations!

Ingredients

 1 1/2 cups all-purpose flour
 3 1/2 teaspoons baking powder
 1 teaspoon salt
 1 tablespoon white sugar
 1 1/4 cups milk
1 egg
A couple dashes of cinnamon (to taste)
3 tablespoons butter, melted

Directions

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Makes 6 pancakes 

Dinner Rolls

Source: BetterHomesAndGardens

Ingredients

4 1/4 - 4 3/4 cups all-purpose flour
1 package active dry yeast (or 1 2/3 t. instant yeast)
1 cup milk
1/3 cup sugar
1/3 cup butter or shortening
3/4 teaspoon salt
2 beaten eggs

Directions

1. In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour). 

 

3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, depending on what shape of roll you wish to make, lightly grease baking sheets or muffin cups.

4. Shape the dough into desired rolls and place on prepared baking sheets or in muffin cups. Cover and let rise in a warm place until nearly double in size (about 30 minutes). 

5. Bake in a 375 F / 190 C oven for 12 to 15 minutes or until golden. Immediately remove rolls from pans. Cool on wire racks. Makes 24 to 36 rolls.

Apple Crisp

Source: AllRecipes

Filling

10 c. all-purpose apples, peeled, cored and sliced (8 medium sized apples)
If you have a can of canned apples, it works well to mix that in as part of your filling. 1 c. white sugar
1 T. all-purpose flour
1 t. ground cinnamon
1/2 c. water

Crumble Topping

1 c. quick-cooking oats (instant oatmeal works as well)
1 c. all-purpose flour
1 c. packed brown sugar
1/4 t. baking powder
1/4 t. baking soda
1/2 c. butter, melted

Directions

Preheat oven to 350 F / 175 C.

Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. 

Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together.

  

Crumble evenly over the apple mixture. Bake for about 45 minutes, or until apples are soft.

Sugar Cookies

Source: Melanie Swauger

Ingredients

3 cups sugar
11/2 cups room temperature butter
2 eggs 

1 cup buttermilk (or add 3 t. lemon juice to 1 c. milk and let stand for 5 minutes)
2 tsp. baking soda
2 tsp. vanilla 

8 cups flour (reserve some for rolling out the cookies)

Directions

Cream crisco, sugar, and eggs until fluffy. Mix in other ingredients and gradually add the 7 - 7 1/2 c. of flour. 

Cover and chill dough 1 hour. Roll out 1/4 inch thick (the thicker the better). Punch out shapes with cookie cutter, or circles with a floured glass. Bake at 400F / 205C for 15-20 min or until golden brown

Cinnamon Rolls

Recipe Source: ValleyRidgeRecipes

Roll Ingredients

1 T. salt
3 eggs
10 1/2 c. flour
3 1/2 c. warm water
1 3/4 c. sugar
1/2 c. oil
6 T. yeast (4 1/2 Saf-Instant)

Filling (I do this to taste. You want complete coverage of butter and the cinnamon sugar mixture. So depending on how big you roll out the dough, these measurements may vary.)

1/2 c. melted butter
1/4 c. cinnamon
2 c. sugar

Directions

Mix in a very large bowl and let sit for 15 minutes: 

3 1/2 c. warm water
3/4 c. sugar
1/2 c. oil
6 T. yeast (4 1/2 Saf-Instant)  

Then add: 

1 T. salt
3 eggs
10 1/2 c. flour

You may need to add a little additional flour to firm up the consistency. Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard, dump out dough. Divide in half. Roll one half out into rectangle. (It's best if you use your hands, not a rolling pin.) Spread with melted butter and then with cinnamon-sugar mixture. Roll up tightly, but not too tightly. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400 F / 205 C.

Frosting

2 T. butter
2 dashes salt
3-4 t. vanilla
6 c. powdered sugar
milk

Orange Rolls: Add orange concentrate to regular frosting

Chocolate Rolls: Add baking cocoa and a few drops of water to regular frosting

Cream Cheese Rolls: Add cream cheese to regular frosting