Cinnamon Roll / Orange Roll / Cranberry Roll Dough

3 eggs
½ c shortening
2 c milk
½ c sugar
2 tsp salt
2 Tblsp yeast
6-7 cups flour

Brown sugar, butter, cinnamon


Melt shortening, milk, sugar, salt together till quite warm.
Dissolve yeast in warm water.
Beat eggs, add milk sugar to eggs.
Add yeast to eggs and milk mixture, making sure not too hot.
Beat flour in 1 cup at a time.
Cover and let raise 30-40 minutes
Roll, quite thick - at least ½ inch thick.
Melted butter, with cinnamon and brown sugar.
Roll, pinch, slice with floss, put on greased (PAM) cookie sheet.
Raise again, another 15 minutes.
Bake at 400, 12-14 minutes.


Orange Roll Option
Zest (small zest) 2 large oranges. Separately, juice the same oranges (much easier to juice after zesting) Mix zest (should be about 2 tbsp, reserve a bit of zest for glaze, for color) with about 1/2-2/3 cup sugar (may add a small bit of the juice if desired). I butter the spread out roll dough, then spread the orange zest mix and roll just like cinnamon rolls. For glaze: Juice from oranges (should be about 3-4 tbsp), remaining zest, and 2 cups powdered sugar.

Cranberry Roll Option (Alan)
Boil equal parts water and sugar, I did 3/4 cup then add bag of cranberries (2 cups for more sweet filling and 3 for more tart), boil approx 5 minutes for cranberries to pop. Add zest and juice of 1 orange and then reduce heat to simmer for 15 minutes. Works good as a jam on toast or waffles as well.

Lemon Truffle Pie

*Ok Debbie, A year later here it goes.

1 Cup Sugar
2 Tablespoons cornstarch
2 Tablespoons flour
1 Cup water
2 Egg Yolks
1 Tablespoon butter
1/3 Cup lemon juice
1 1/2 Cups vanilla milk chips (preferably Nestle)
1 8 oz Package cream cheese softened

Combine sugar, cornstarch, and flour in heavy saucepan. With wire wisk, stir in water until smooth. Cook over medium heat until boiling, stirring constantly. Cook 2 minutes. Stir about 1/4 cup of cooked mixture into eggs yolks and blend. Return egg yolk mixture to sauce pan and cook 2 more minutes stirring constantly. Remove from heat and stir in butter and lemon juice.

Transfer 1/2 cup of cooked lemon filling to small bowl with the vanilla milk chips. Set rest of lemon filling aside. Microwave the chip mixture on low 1-2 minutes stirring occasionally, until chips are melted. Beat cream cheese and add vanilla chip/lemon filling mixture and beat well. Spread into baked and cooled pie crust. Spoon remaining lemon filling over the cream cheese layer. Refridgerate 4 hours to set. Top with whipped cream.

* this is how the recipe is written, I like the lemon so much I sometimes make just a little more than called for. It is really good on its own as well served with whipped cream.

Request: Kamala's lemon pie

I would love the recipe for the lemon truffle pie Kamala made for Thanksgiving :)

Alan's Apple Crisp

Prep Time: 25 minutes

Bake Time: 45 minutes

Ingredients:

Crust

1 yellow cake mix package

2 cups white/all-purpose flour

1 1/3 cups melted butter

2-4 Tbspn cold water

Cinnamon Sugar Mixture

2 cups granulated sugar

1 cup powdered sugar

½ cup brown sugar

3 Tbspn cinnamon

1 Tbspn pure vanilla

1 Tbspn flour

½ tspn nutmeg

5 large red-gala apples (or apples of your choice)

With pastry tool, mix cake mix, flour and melted butter until doughy. With hands, kneed dough adding cold water until reaching desired consistency. Form dough in to small snowballs and grate dough into pan with cheese grater. Using extra grated dough, form a lightly-packed wall of crust around the pan.

Wash and peel apples. With slice-grater, take apples and slice-grate apples into a bowl. Rinse and thoroughly drain. If desired, sprinkle pure lemon juice on top of apples to prevent browning. Place layer of sliced apples into prepared crust until almost even with crust walls. Sprinkle layer of cinnamon-sugar on top of apples (9 inch by 9 inch pan shouldn’t call for full mixture, but this is what I always use. Remaining sugar mixture can be saved in zip-lock bag for next time or for Bob's cinnamon rolls.). Grate dough on top of apples and cinnamon-sugar to create top crust of roughly ¼ inch thickness.

Preheat oven to 375 and bake for 40-45 minutes.