2 : c Vanilla Wafers; crushed
1 : c Confectioners sugar sifted
1 : c Nuts; chopped
2 : tb Cocoa
2 : tb Corn Syrup; light
1/4 : c Rum or Bourbon
1 : c Oil
2 : c Sugar
4 : Eggs; beaten
4 : tb Cocoa
1 : ts Salt
2 : c Flour
2 : ts Vanilla
1/2 : c Pecans; chopped
1 : c Chocolate chips
1 : cn Salmon; (5 oz)
2 : c Soft bread crumbs
2/3 : c Olive; sliced
1/3 : c Onion; minced
1/4 : c Milk
2 : Eggs
2 : tb Parsley; fresh, minced
1 : tb Lemon juice
1/4 : ts Dill weed
1 : ds Pepper
1 : c Butter, softened
1/2 : c Packed brown sugar
1/2 : c Granulated sugar
1 : Egg
1 : ts Vanilla
2 : 1/3 c All-purpose flour
1/2 : ts Baking soda
1/2 : ts Salt
1 : /4 c Toasted unblanched almonds,
-chopped : -chopped
1 : c Sourdough Starter
2/3 : c Milk
2 : tb Butter
2 : tb Sugar (natural)
1 : tb Salt
3 : c Bread Flour
1 : /2 ts Yeast
1 : pk Imported vegetable soup mix
1 : pk Frozen chopped spinach;
-thawed; : -thawed; well-drained
1 : /2 c Sour cream
1 : c Mayonnaise
1 : cn Water chestnuts; chopped
-fine : -fine
3 : c Canned undrained tomatoes;
-cut : -cut into chunks
1/2 : c Minced celery
1/2 : ts Dried oregano
1/4 : ts Dried basil
1 : tb Minced onion flakes
1/2 : ts Salt
2 : ts Margarine
2 : ts Sugar
1 : ds Pepper
1 : /2 c Powdered Sugar; sifted
1 : c Butter Or Margarine; soften
1 : ts Vanilla Extract
1/2 : ts Almond Extract
1 : Egg
2 : 1/ c Flour
1 : ts Baking Soda
1 : ts Cream Of Tartar
2 : tb Sun-dried tomatoes; finely
-chopped : -chopped
2 : tb Balsamic/red vinegar
1 : ts Dijon mustard
1 : Garlic clove; minced
1/2 : c Tahini
1/3 : c Lemon juice
1/4 : c Extra-virgin olive oil
1/4 : c Water
1 : Garlic clove, minced
1/2 : ts Ground cumin
1/4 : ts Hot pepper sauce
1/4 : ts Salt
1 : tb Vegetable oil
2 : lg Yellow onions; chopped
4 : Cloves (large) -or-
8 : Cloves (small) garlic;
-chopped : -chopped
1 : lg Eggplant; about to
-1/2 : pounds; peeled and
-minced : -minced
1 : lb Mushrooms; minced
1 : lb Lean ground turkey breast
1 : cn (32-oz) tomato sauce
2 : tb Chili powder
2 : tb Ground cumin
4 : ts Paprika
1 : ts Cayenne pepper
Salt : Salt and pepper to taste
1 : lb Cooked kidney or pinto beans
0: "The best part about making this recipe is that the dough can be mixed and the rolls filled and shaped the night before
1: When you awake in the morning, just bake
2: Waiting for the rolls to come out of the oven is the hardest part" In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast
3: In a small saucepan heat the milk, the 1/3 cup butter, the 1/3 cup sugar, and salt just till warm (120 degrees to 130 degrees) and butter is almost melted, stirring constantly
4: Add to flour mixture
5: Add eggs
6: Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly
7: Beat on high speed for 3 minutes
8: Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can
9: Turn dough out onto a lightly floured surface
10: Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total)
11: Shape into a ball
12: Place in a greased bowl, turning once
13: Cover; let rise in a warm place till double (about 1 hour)
14: For filling, combine brown sugar, the 1/4 cup flour, and cinnamon
15: Cut in remaining butter till crumbly; set aside
16: Punch dough down
17: Turn onto a lightly floured surface
18: Cover and let rest for 10 minutes
19: Roll the dough into a 12" square
20: Sprinkle filling over dough square; top with raisins and pecans
21: Roll up jelly-roll style; pinch edges to seal
22: Slice roll into eight 1 1/2" pieces
23: Arrange dough pieces, cut side up, in a greased 12" deep-dish pizza pan or a 13x9x2" baking pan
24: Cover dough loosely with clear plastic wrap, leaving room for rolls to rise
25: Refrigerate rolls 2 to 24 hours
26: Uncover and let stand at room temperature for 30 minutes (Or, for immediate baking, don't chill dough
27: Instead, cover loosely; let dough rise in a warm place till nearly double, about 45 minutes)
28: Break any surface bubbles with a greased toothpick
29: Brush dough with half-and-half or light cream
30: Bake in a 375 degree oven for 25 to 30 minutes or till light brown
31: If necessary to prevent overbrowning, cover rolls loosely with foil the last 5 to 10 minutes of baking
32: Remove rolls from oven
33: Brush again with half-and-half or light cream
34: Cool for 1 minute
35: Carefully invert cinnamon rolls onto a wire rack
36: Cool slightly
37: Invert again onto a serving platter
38: Drizzle with Powdered Sugar Glaze
39: Serve warm
40: Makes 8 rolls
41: VARIATION: Apple Cinnamon Rolls: Prepare rolls as directed, except substitute 1 cup finely chopped apple for the raisins in the filling
42: POWDERED SUGAR GLAZE: In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 tsp
43: corn syrup, 1/2 tsp
44: vanilla, and enough half-and-half or light cream (1 to 2 Tbsp
45: ) to make of drizzling consistency
46: From: Better Homes and Gardens Magazine, October 1991
47: Posted by: Debbie Carlson - Cooking Echo Makes: 8 rolls