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Recipe - Apple Roll
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1/3 cup - milk
1 tbsp - sugar
1/2 tsp - salt
4 tsp - baking powder
1 - egg
3 tbsp - shortening
2 cups - flour
4 to 6 - apples (chopped)
Syrup:
1 tbsp - flour
1/2 tsp - salt
1 tbsp - butter
1 1/2 cups - sugar
1 cup - boiling water
Make a soft dough. Roll, then spread with some oleo. Sprinkle with cinnamon, brown sugar and apples. Roll up, slice and put into loaf pan. Pour cooked syrup over it. Bake at 400° for 45 minutes. Serve warm with milk or ice cream.
Submitted by... LeAnna Troyer
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Recipe - Biscuits
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2 cups - flour
1/2 tsp - salt
1/2 tsp - cream of tartar
4 tsp - baking powder
2 tsp - sugar
1/2 cup - shortening
2/3 cup - milk
Mix together first five ingredients. Cut in shortening, then add milk. Roll out 3/4" thick, and cut with round cutter. (These can be put on top of creamed chicken and vegetables).
Submitted by... Lois Miller
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Recipe - Biscuits Supreme
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2 cups - flour
2 tsp - sugar
1/2 tsp - salt
4 tsp - baking powder
1/2 tsp - cream of tartar
1/2 cup - shortening
2/3 cup - milk
Sift dry ingredients together, cut in solid shortening until mixture resembles coarse meal. Make a well in center: add liquid and stir until dough follows a fork around the bowl. Turn out on a floured board and knead lightly; only a few strokes. Roll or pat out to 1/2" to 3/4" thickness. Cut, bake on ungreased pan at 425°. 12-15 minutes.
Submitted by... Steve Yoder
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Recipe - Butterscotch Rolls
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2 loaves - frozen bread dough
1 box - instant butterscotch pudding
1 stick - oleo
1 cup - brown sugar
1 tsp - vanilla
1/2 cup - milk
Cut bread dough and put in pan. Put the rest of the ingredients together and heat until oleo is melted and bubbling. Pour syrup over top of bread dough. Refrigerate overnight. Bake 20 minutes or until done.
Submitted by... LeAnna Troyer
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Recipe - Cheese Garlic Biscuits
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2 cups - bisquick mix
2/3 cup - milk
1/2 cup - cheese (shredded)
1/4 cup - butter
1/4 tsp - garlic powder
Preheat oven to 450°. Mix bisquick, milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonful onto ungreased cookie sheet. Bake 8-10 minutes until golden brown. Mix butter and garlic powder. Brush over warm biscuits before removing from cookie sheet. Serve warm. Yield: 8-10 biscuits.
Submitted by... Betty Beachy
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Recipe - Christmas Morning Rolls
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24 - frozen dinner rolls
3 sm - boxes butterscotch pudding
3/4 cup - brown sugar
1/2 cup - butter
1/2 cup - walnuts
3/4 tsp - cinnamon
Put frozen rolls in a 9x13 pan the night before. Sprinkle pudding dry mix over rolls. Melt butter and rest of ingredients in pan and pour over over the rolls. Cover and let rise over night. Bake uncovered at 350° for 30 minutes. Let stand for a few minutes and put on serving plate upside down. Gooey and yummy!
Submitted by... Miriam Beechy, Strasburg, OH
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Recipe - Cinnamon Crescents
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2 1/2 cups - flour
1 tsp - baking powder
1 cup - cold butter or margarine
1/2 cup - milk
1 - egg (beaten)
1 cup - sugar
4 tsp - cinnamon
Combine flour and baking powder, cut in butter until crumbly. Stir in milk and egg. Divide into three portions; shape each portion into a ball. Combine sugar and cinnamon; sprinkle a third over a pastry board. Roll on ball into a 12" circle and cut into 12 wedges. Roll up from wide edge. Repeat with remaining dough and cinnamon sugar. Place rolls with point side down on a lightly greased baking sheet. Bake at 350° for 16-18 minutes or until lightly browned, do not overbake.
Submitted by... Rosanna Beachy
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Recipe - Cinnamon Knots
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2 pkg (1/4oz each) - active dry yeast
1/2 cup - warm water (110°-115°)
1/2 cup - warm milk (110°-115°)
1/2 cup - butter or margarine (softened)
1/2 cup - sugar
2 - eggs (beaten)
1 tsp - salt
4 1/2 to 5 cups - all purpose flour
Topping:
2 cups - sugar
2 tbsp - ground cinnamon
3/4 cup - butter or margarine (melted)
In a large mixing bowl, dissolve yeast in water. Let stand for 5 minutes. Add milk, butter, sugar, salt and eggs. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic. about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down; divide into three portions. Cover two with plastic wrap. Shape one portion into 12 balls. Roll each ball into an 8" rope. Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar. Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, approx 30 minutes. Bake at 375° for 12-14 minutes or until golden brown. Yield: 3 doz.
Submitted by... Marcus & Charity Hershberger
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Recipe - Cinnamon Rolls
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3 lbs - raised donut mix from walnt creek cheese
2 tbsp - yeast
3 cups - water (more if need)
Cinnamon Mixture:
1 1/2 tbsp - cinnamon
1 stick - butter (melted
1 cup - sugar
Combine yeast and water, let set for 10 minutes. Add water/yeast mixture to donut mix and knead. Once kneaded allow to rise until double; then punch down once and allow to rise again until double. Roll out onto floured counter top. Top dough with melted butter then sprinkle cinnamon/sugar mixture on top of butter. Roll dough up and cut into pieces. Place in 9x13 pans and allow to rise. Bake at 300° for 30 minutes.
Caramel Frosting:
1 stick - butter
1 cup - brown sugar
pinch of salt
1/4 cup - milk
2 1/2 cup powdered sugar
1 tbsp - vanilla
Make this recipe 1 1/2 times. Melt 1 stick butter; blend in 1 cup brown sugar and salt. Cook this on low heat for 2 minutes, stirring constantly. Add 1/4 cup milk. Remove from heat and add 2 1/2 cups powdered sugar and vanilla.
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Recipe - Cinnamon Rolls
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3 cups - milk (scalded)
1/2 cups - margarine
3 pkg - yeast (dissolved in warm water)
10 3/4 cups - flour or enough to make a nice dough
1 1/2 cups - sugar
6 - eggs
I use a few cups Thesco. Which helps then rise better and keep them soft longer.
Melt margarine in hot milk. Add sugar and eggs, beat. Cover and let set in warm place until dough is bouble in size. Roll out and sprinkle with brown sugar and cinnamon. Roll up and slice.
Submitted by... Alma Yoder
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Recipe - Cinnamon Rolls
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1 cup - warm water
2 pkg - yeast
2/3 cup - shortening (melted)
1 tsp - salt
6 cups - bread flour
2 tsp - sugar
4 - eggs (beaten)
2/3 cup - sugar
1 cup - mashed potatoes
Mix 2 tsp sugar, water and yeast. Let stand. Mix together the rest of the ingredients and add to first mixture. Roll out dough. Spread with butter, brown sugar and cinnamon. Roll up and cut. Let rise. Bake at 350° until golden brown. Frost when cool. Very good.
Submitted by... Marianna Coblentz
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Recipe - Cinnamon Rolls
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Soften:
1 pkg - yeast
1 cup - warm milk
Add:
1/4 cup - sugar
1 cup - flour
When bubbly add:
1 tsp - salt
1/4 cup - butter (melted)
2 - eggs (beaten)
1 1/2 cups - flour
Just stir until mixed and let rise, then roll out and spread with 1/4 cup brown sugar and 1 tsp cinnamon. Bake at 425° for 8 to 10 minutes.
Submitted by... Laura Miller
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Recipe - Cinnamon Twists
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1 pkg - active dry yeast
3/4 cup - warm water (110°-115°), (dissolved)
4 to 4 1/2 cups - all purpose flour
1/4 cup - sugar
1 1/2 tsp - salt
1/2 cup - warm milk (110°-115°)
1/4 cup - butter or margarine (softened)
1 - egg
Filling:
1/4 cup - butter or margarine
1/2 cup - brown sugar
4 tsp - ground cinnamon
In a large mixing bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed for 2 minutes. Stir enough remaining flour to form a soft dough. Turn onto a floured board: knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until double, about 1 hour. Punch down. Roll into a 16x12 rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16x4 strips. Cut each strip into sixteen 4x1 pieces. Twist and place on greased baking sheets. Cover and let rise until doubled about 30 minutes. Bake at 350° for 15 minutes or until golden. Yield: 4 doz.
Submitted by... Rosie Beachy
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Recipe - Cinnamon Twists
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Bring to a boil in large saucepan:
1 cup - sour cream
Remove from heat. Stir in until well blended:
2 tbsp - shortening
3 tbsp - sugar
1/8 tsp - soda
1 tsp - salt
Cool to lukewarm and add:
1 lg - egg (beaten)
1 - cake compressed (crumbled yeast)
Stir until dissolved. Mix in with spoon:
3 cups - gold medal flour (sifted)
Turn out on lightly floured board. Knead lightly a few seconds to form a smooth ball. Cover with damp cloth, let stand 5 minutes to tighten up. Roll dough 1/4" thick until rectangle (6"x24"). Spread surface with 2 tbsp soft butter. Sprinkle 1/2 of dough with 1/3 cup brown sugar and 1 tsp cinnamon. Bring unsugared half of dough over sugared half pressing top surface to seal in filling. Cut with sharp knife into 24 (1") strips. Twist each one and place on greased baking sheets approximately 2" apart. Cover with damp cloth and let rise at 85° until very light - approx. 1 hour and 15 minutes. Bake 12-15 minutes at 375°. Spread tops with icing.
Submitted by... Karen Mullet
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Recipe - Cream Cheese Pastries
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1/2 lb - butter (softened)
1 pkg - cream cheese (softened)
2 cups - flour
1/2 tsp - salt
1 qt - pie filling (of your choice)
glaze (powdered sugar & water)
Mix together butter, cream cheese, flour, and salt. Chill 1 hour. Roll out 1/4" thick; cut into 4" squares. Spoon 1 tsp filling in center; bring together 2 corners. Use toothpicks to keep corners together while baking. Bake at 375° for 30 minutes or until light brown. Spoon glaze on top. Keep in loosely covered container to keep from getting soggy.
Submitted by... Karen Miller
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Recipe - Cream Sticks
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2 pkg - yeast
1 cup - milk
2/3 cup - sugar
1 tsp - salt
1 cup - warm water
1/2 cup - shortening
2 - eggs (beaten)
6 to 7 cups - flour
Dissolve the yeast in water. Scald and cool the milk. Cream the shortening, sugar, eggs and salt. Mix all together till its a soft dough. Cover and let rise in a warm place. Roll out and cut in strips. Let rise again then deep fry in oil.
Cream Stick Filling:
Cook together 3 tsp flour and 1 cup milk. Set aside and cool. Put 1 cup Crisco and 1 cup sugar together and beat real well. Then add your flour and milk mixtures. Beat well. Add 1 tsp. vanilla and 2 1/2 cups powdered sugar. The more you beat the better it is.
Submitted by... Wilma Miller
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Recipe - Doughnuts
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5 lbs - flour
2 tbsp - salt
1 cup - sugar
1 1/4 cup - oil
1 1/2 tsp - baking powder
1 qt - milk
4 tbsp - mashed potatoes
2 cups - water
3 tbsp - yeast
Mix dry ingredients together. Scald milk and cool, then add beaten eggs. Add to dry ingredients. Mix well. Let rise until doubles. Roll dough out on floured surface to 1/2" thickness. Cut with doughnut cutter, then let rise until nearly doubled. Deep fat fry. Glaze while hot. Makes 60 doughnuts.
Glaze:
1 pkg - knox gelatin (softened in 1/2 cup cold water and dissolved in 1/2 cup hot water)
1 tsp - vanilla
1 tbsp - butter or oleo
2 1/2 lbs - powdered sugar
If glaze mixture thickens add hot water.
Submitted by... Milton J Miller
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Recipe - Easy Dinner Rolls
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1 cup - milk
2 tbsp - oleo or butter
Bring to a boil then pour over:
2 tbsp - white sugar
1 tsp - salt
Add:
1/4 cup - warm water
Let cool then add:
1 - egg (beaten)
1 tbsp - yeast
1 cup - bread flour
Let set until bubbly. Work in 2 1/2 cups flour. Let raise once then work out for dinner rolls. Perfer 1 cup whole wheat flour and not so much white flour. Do not make dough to stiff. Bake at 350° till slightly brown.
Submitted by... Linda Mast, Berlin, OH
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Recipe - Lemon Cheese Braid
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1 pkg (1/4 oz or 1 tbsp) - active dry yeast
3 tbsp - warm water (110° - 115°)
1/4 cup - sugar
1/3 cup - milk
1/4 cup - butter or margarine (melted)
2 - eggs
1/2 tsp - salt
3 - 31/2 cups - all purpose flour
Filling:
2 pkg (1 (8 oz.) & 1 (3 oz) cream cheese (softened)
1/2 cup - sugar
1 - egg
1 tsp - grated lemon peel
Icing;
1/2 cup - confectioner`s sugar
2 - 3 tsp - milk
1/4 tsp - vanilla extract
In a mixing bowl, dissolve yeast in warm water: let stand for 5 minutes. Add sugar, butter, eggs, salt and 2 cups flour; beat on low speed for 3 minutes. Stir in enough of the remaining flour to form a soft dough. Knead on a floured surface until smooth and elastic: about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubles, about 1 hour. Meanwhile beat filling ingredients in a mixing bowl until fluffy; set aside. Punch dough down. On a floured surface, roll into a 14"x12" rectangle. Place on a greased sheet. Spread filling down center third of rectangle. On each long side, cut 1" wide strips, 3" into center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise for 30 minutes. Bake at 375° for 25 - 30 minutes or until golden brown. Cool. Combine icing ingredients; drizzle over bread. Yield: 12 - 14 servings.
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Recipe - Maple Twist Rolls
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1 cup - warm water (mix with 2 tbsp yeast)
1 cup - scalded milk
1/2 cup - oleo (melted)
2/3 cup - sugar
2 - eggs (beaten)
1/2 tsp - nutmeg
6 to 7 cups - flour
Prepare yeast with water. In bowl, mix the sugar, milk, oleo, eggs, salt and nutmeg, plus 2 cups flour. Mix well, add to yeast mixture. Work in the rest of flour to a kneading dough. Let rise. This can be used as your regular rolls or roll out to fit in 9" square pans. Put in 2 layers with cinnamon and brown sugar. Cut in 4 strips and twist the dough. Let rise then bake at 350° for 20 minutes.
Icing:
4 tbsp - oleo
3 tbsp - brown sugar (heaping)
1/4 cup - milk
2 1/2 cups - powdered sugar
1/4 tsp - salt
1/2 tsp - maple flavoring
Melt oleo; add sugar and milk, bring to a simmer. Remove from heat and add this to your other ingredients, mixing well. Best if put on rolls when they are still a bit warm.
Submitted by... Josiah Troyer
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Recipe - Melt In Your Mouth Pecan Rolls
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1/2 cup - packed brown sugar
1/2 cup - butter or margarine (softened)
1/4 cup - corn syrup
1 tsp - ground cinnamon
2 tubes (8 oz) - crescent rolls (refrigerated)
2/3 cup - chopped pecans
1/4 cup - sugar
In a small bowl, combine brown sugar, butter and corn syrup. Spread in two greased 8" square baking pans; set aside. Unroll each tube of crescent roll dough into a rectangle; seal seams and perforations. Combine pecans, sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; seal edge. Cut each roll into 16 slices. Place cut side down in prepared pans. Bake at 375° for 13-17 minutes or until golden brown. Cool in pans for 1 minute before inverting onto serving plates. Yield: 32 rolls.
Submitted by... Karen Miller
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Recipe - Overnight Danish Bread
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5 cups - flour
1/2 tsp - salt
1 cup - butter
1/2 cup - sugar
1 cup - warm water
1 tbsp - yeast (heaping)
3 - eggs (beaten)
Mix flour, salt and butter like pie dough (fine crumbles). Mix water, yeast and eggs and let set until bubbly. Mix the yeast mixture with the dry ingredients, dough will be sticky. Place in bowl with cover and refrigerate 5 - 6 hours or overnight. Set bowl out; let warm to room temperature. Divide dough into quarters. Cut 1" slashes down both sides and braid the strips on top of filling. Let rise double. Bake at 350° for 20 - 25 minutes. Top with glaze.
Filling:
1 cup - soft butter (not melted)
1 cup - brown sugar
1 tbsp - cinnamon
2 cups - graham crackers (crushed)
nuts (optional)
Glaze:
1 1/2 cups - powdered sugar
1 tbsp - butter (melted)
2 tbsp - hot milk
1/2 tsp - vanilla
Submitted by... Jermiah Troyer
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Recipe - Pluckets
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1 (16 oz) - loaf frozen bread dough (partially thawed)
1/2 cup - chopped walnuts
1 (3 oz) box - butterscotch pudding (not instant)
1 cup - brown sugar
1 stick - margarine
1 tsp - cinnamon
1 tsp - vanilla
1/2 cup - milk
Grease a large bread pan. Sprinke nuts on bottom. In a medium saucepan combine pudding, sugar, margarine, cinnamon, vanilla and milk. Bring to a boil and boil for 3-5 minutes. Let cool then pour 1 cup of pudding mixture over nuts. Cut bread dough into cubes and place on top. Pour remaining pudding mixture over dough. Cover with wax paper and refrigerate overnight. Bake, uncovered at 350° for 30 minutes. Remove from oven and invert onto serving plate almost immediately.
Submitted by... Sharolyn Schlabach
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Recipe - Pumpkin Cinnamon Rolls
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2/3 cup - milk
4 tbsp - butter
1 cup - pumpkin
4 tbsp - sugar
1 tsp - salt
2 - eggs (beaten)
2 tbsp - yeast
4 cups - flour
2/3 cups - brown sugar
2 tsp - cinnamon
soft butter
Heat milk and butter just until warm and butter is almost melted. Add pumpkin, sugar and salt. Stir until well mixed. Then add the rest of the ingredients. Turn into greased bowl. Cover and let rise one hour. Punch dough down and roll out. Spread with soft butter, brown sugar and cinnamon. Roll up and slice. Let rise until double. Bake at 350° until lightly browned.
Caramel Frosting:
Heat 1/2 cup oleo until melted. Stir in 1 cup brown sugar and 4 tbsp milk. Cook for one minute. Cool mixture and add 1/2 tsp vanilla, dash of salt, and 1 1/2 cup powdered sugar. Drizzle over rolls while still warm
Submitted by... Jermiah Troyer
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Recipe - Pumpkin Cinnamon Rolls
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2/3 cup - milk
1/4 cup - butter
1 cup - cooked, mashed pumpkin
1/4 cup - sugar
1 tsp - salt
2 - eggs, beaten
2 tbsp - yeast
4 cups - flour
2/3 cup - brown sugar
3 tbsp - cinnamon
Heat milk and butter until butter is almost melted. In a mixing bowl, combine pumpkin, sugar, salt and milk. Beat well. Add beaten eggs, yeast and 1/2 cup of flour. Beat on low for 5 minutes. Add remaining flour and beat well. Dough will be soft. Put into greased bowl. Grease the top. Cover and let rise for 1 hour. Punch down and roll out on a floured surface. Combine sugar and cinnamon and sprinkle on the dough. Roll up and cut. Place into pan. Let rise for 30-40 minutes. Bake at 350° for 20-25 minutes. Yield: 10-12 servings.
Frosting:
1/2 cup - butter
1 cup - brown sugar
1 tbsp - milk
1/2 tbsp - vanilla
dash of salt
1 1/2 cup - powdered sugar, more may be needed
Cook butter, brown sugar and milk 1 minute. Cool until lukewarm. Add vanilla, salt and powdered sugar. Beat together and put on warm rolls.
Submitted by... Pumpkin Recipes, 10/04/2011
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