Cinnamon Rolls

5 1/2 - 7 C. bread flour
1 t. salt
2 eggs
1/2 C. butter
1 1/2 C. water
3/4 C. sugar
2 T. yeast

Proof yeast. Make into a medium dough. Let rise. Roll into an 18 X 24 inch rectangle. Melt 1/2 a stick of butter and brush on dough. Sprinkle with cinnamon and sugar. Roll up into an 18" log. Cut into 12 rolls and place in a 9X13 pan.

Bake at 350 degrees for 20-35 minutes. Cinnamon rolls should be golden brown to medium brown on top.

Browned Butter Frosting:
4 C. powdered sugar
2 T. milk (plus a little extra)
2 t. vanilla
stick of butter

Melt a stick of butter on low heat. Stir occasionally until butter turns a golden brown. Put powdered sugar, milk, and vanilla in a medium bowl. Add browned butter and beat. Mix in additional milk until frosting reaches spreading consistency.

Blackberry Cobbler

Filling:
6 C. fresh blackberries (about 1 3/4 pounds)
1 C. sugar
1/4 C. flour
grated rind of one lemon

Topping:
2 C. flour
1 C. sugar
1 T. baking powder
1/8 t. salt
1 C. milk
1/2 C. butter (melted)

Gently stir the filling and put into a 2 qt. baking dish. Mix the flour, sugar, baking powder and salt. Add remaining ingredients and stir. Spoon topping over the top of the filling starting at the edges of the baking dish to seal the edges. Sprinkle top with 2 T. sugar and 1/4 t. nutmeg.

Bake @ 350 degrees for 50 min. or until topping is done.

Peanut Butter Cookies

These are the best peanut butter cookies ever! I don't like my cookies to get hard, the great thing about these is that they stay soft. They are good with creamy or crunchy peanut butter.

1 can sweetened condensed milk
3/4 cup peanut butter

Cream these together
Add:
2 Cups Bisquick
1 tsp. vanilla

Mix thoroughly. Roll into 1 inch balls and roll in sugar. Place on cookie sheet and flatten with a fork in a criss cross pattern. Bake at 375 for 6-8 minutes

Chocolate Sauce

4 oz. unsweetened baking chocolate
1/2 cup butter
1 can evaporated milk
3 cups sugar
1/2 tsp. salt

Melt chocolate and butter in a medium sized sauce pan on medium heat. Add evaporated milk, sugar and salt. Stir until all sugar is dissolved. Serve warm over ice cream. Also works well as a chocolate fondue dip.

Zucchini Bread

5 eggs
1 c. oil
1 T. lemon juice
2 t. vanilla
3 c. flour
1 1/2 c. sugar
2 T. cinnamon
2 t. baking powder
2 t. baking soda
1 t. salt
2 1/2 c. zucchini

Beat eggs until foamy. Slowly beat in oil then lemon juice and vanilla. Mix dry ingredients. Mix the zucchini into the dry ingredients. Mix the dry and wet ingredients together. Pour into two greased and floured 4 X 8 loaf pans.

Bake at 350 degrees for 60 minutes.

Martha Washington's Fan

Bread:
1 1/4 c. water
2 T. yeast
1/2 c. sugar
2 T. instant milk
6-7 c. bread flour
1 1/4 t. salt
2/3 c. butter
3 eggs

Filling:
1 c. coconut
1 c. chopped pecans
1/2 c. brown sugar
3 T. butter

Proof yeast in water, sugar, and instant milk. Make dough. Let dough rise until double. Make filling. Divide dough into 3 equal pieces. Roll dough into a 6 X 20 rectangle. Brush 2/3 of the length with melted butter. Put 1/3 of the filling on the buttered side. Fold the side that is not buttered over then fold the filling side over the unbuttered side so that the filling is layered. Put loaf on a greased cookie sheet. Use scissors and cut loaf at one inch spaces one inch from the end of the loaf. Separate and slightly twist the strips. Let rise.

Bake at 350 degrees for 20-25 minutes.

While bread is warm; put a browned butter frosting on top.

Coffee Cake

Bread:
1 1/4 c. water
1 T. yeast
2 t. sugar
3 c. bread flour
2 T. shortening
4 t. instant coffee
2 t. salt

Filling:
1/3 c. flour
3 T. butter
1/2 t. cinnamon
1/4 c. brown sugar
2 T. coconut
1/4 c. chopped pecans

Make bread dough and put into a greased 1 1/2 quart casserole dish. Brush top with melted butter. Mix filling and roll into 5/8 inch spheres. Push into bread. Let rise.

Bake at 375 degrees for 40 minutes. Remove to cool.

Glaze:
1 c. powdered sugar
1 1/2 t. instant coffee
1/8 t. cinnamon
1 T. butter
1 t. vanilla
water

Mix into a thin glaze. Drizzle over top of bread.

Mocha Chip Cheese Cake

2 1/4 c. gram cracker crumbs
2 c. (12 oz.) mini chocolate chips -divided-
2/3 c. butter -soft-
1 envelope unflavored gelatin
4 t. instant coffee
1/2 c. milk
16 oz. cream cheese
14 oz. can sweet and condensed milk
2 c. cool whip

CRUST:
Crush gram crackers and mix with 1 cup of chocolate chips and butter.

FILLING:
combine milk, coffee, and gelatin in a sauce pan. Do not heat yet. Let stand one minute. After letting milk mixture stand heat over low heat until gelatin is dissolved. Let cool. Beat cream cheese. Beat in sweet and condensed milk. Beat in gelatin mixture. Fold in 1 cup of chocolate chips. Fold in cool whip. Put in a 9 inch spring form pan and chill for at least 2 hours.