• 4 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 3 teaspoons baking powder
• 2 packages yeast
• 1/4 cup sugar
• 1/2 cup warm water
• 1 3/4 cup buttermilk
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1 teaspoon salt
• 2 Tablespoons cinnamon
• 1/2 cup sugar
• 1 stick butter
• 6 Tablespoons milk
• 1 teaspoon vanilla
• 1 package powdered sugar
• 1 cup chopped pecans
Place yeast and 1/4 cup sugar and warm water in a bowl, and mix until it is well dissolved.
Let rise for about 30 minutes.
Mix flour, soda, and powder together.
Warm buttermilk, oil, salt, and sugar together.
Once it is lukewarm, add yeast mixture, then add to flour mixture.
Mix well, then place on a well floured surface and knead for about five minutes.
Roll out dough in a large circle, add margarine to dough, then cinnamon and sugar.
Roll up and cut about 1/2 inch roll and place in an oiled pan. Let rise for about 20 minutes.
Once risen put in a preheated 350 degrees F oven and bake for 25-30 minutes. Mix icing together in a stove top pan.
Once it is melted, add powdered sugar and pecans and top cinnamon rolls. Number of servings: 20
1 cup flour
1 teaspoon baking powder
1 Tablespoon sugar
1/2 teaspoon cinnamon
2 lbs. Ricotta
1 Tablespoon vanilla
1 1/2 cup sugar
1/2 cup chopped nuts
1/2 cup chocolate chips
1/2 cup citron (optional)
Blend first 4 ingredients and add 1 Tablespoon of butter.
Blend with your fingertips as you would a pie crust.
Add 2 Tablespoons cold water and 2 Tablespoons of vinegar. This makes a hard dough. Chill 1 hour.
Roll dough to 1/2 inch and cut into 4x5-inch rectangles. Roll dough around tubes, 1 inch diameter.
Fry at 360 degrees until brown. Drain; cool.
Beat Ricotta, vanilla, sugar until smooth, then add chocolate chips and citron. Chill.
Fill crusts at both ends with filling, then sprinkle ends with chopped nuts and dust with powdered sugar. Makes 12 cannolis.
3 (8 oz.) pkgs. Philadelphia cream cheese
1 cup sugar
1 1/2 teaspoon vanilla
Cream cheese should be room temperature.
Gradually mix each cheese package in mixer and add eggs one at a time, then add sugar and vanilla.
Pour into 2 inch foil cups (almost to top) which have been placed in cupcake tins and bake in a 300 degree oven for 30 to 40 minutes. Do not let edges get brown.
When they are removed from oven, they will drop in center. This is ok.
Leave oven turned on and make topping by combining 1/4 cup sugar 1/2 teaspoon vanilla.
Put 1 teaspoon of topping on each foil cup and top with maraschino cherries (which have been drained on paper towels), jelly or nuts.
Put back into oven for 5 minutes. Makes 30.
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