Pumpkin Muffins (Marcia Christiansen) (We always had these on Christmas and Thanksgiving mornings) 1 C flour ½ C sugar 2 t Bk. Pdr. ½ t cinnamon ½ t nutmeg ¼ t salt ¼ C butter or margarine 1 egg – beaten ½ C canned pumpkin ½ C evaporated milk ½ C raisins Sift dry ingredients together. Cut in butter until resembles corn meal. Combine beaten egg with pumpkin and milk. Add raisins. Add egg mixture to dry ingredients, just to mix. Fill greased muffin tins or cupcake paper cups 2/3 full for large muffins. Sprinkle each with ¼ t sugar. Bake at 400 for 20-25 min. Best Ever Cinnamon Rolls (Sandy Czech) The best part about this recipe is that the dough can be mixed and the rolls filled and shaped the night before. So Christmas morning, it is so easy to take them out and bake. I think waiting for the rolls to come out of the oven is the hardest part! 4 1//2 to 5 cups flour 1 Tbsp yeast 1 cup milk 1/3 cup butter 1/3 cup sugar ½ tsp. salt 3 eggs ¼ Cup butter ¾ cup packed brown sugar 1 Tbsp cinnamon ¾ cup raisins 2/3 cup chopped pecans (optional) Powdered Sugar Glaze 1 ½ cups powdered sugar ½ cup (1 stick) butter 1 tsp vanilla 1-3 Tbsp milk (just enough to make it spreadable In a larger mixer bowl combine 2 ¼ cups of flour and the yeast. Combine milk, 1/3 Cup butter, 1/3 cup sugar and salt in a 4 cup glass measuring cup. Heat 1 minute in microwave. Add to flour mixture. Add eggs and beat on low speed for 30 seconds, scraping the sides of bowl. Beat mixture on high speed for 3 minutes. With mixer on low, add as much of the remaining 2 ¼ to 2 ¾ cups flour as you can to the mixture. Knead dough in mixer about 5 minutes. Shape dough into a ball and place in a large greased bowl, turning once. Cover and let rise in a warm place until double in size. (About 1 hour). Punch down dough and let rest, covered, for 10 minutes. Roll the dough on a lightly floured surface into a 12 inch square. Melt ¼ cup of butter and brush it over the surface of the dough. Sprinkle the brown sugar over the dough, then sprinkle the cinnamon over the brown sugar. Next add the raisins and pecans. Roll the dough jelly-roll style, pinching the edge to seal. Slice the roll into 8 or 12 pieces. Arrange dough pieces, cut side up in lightly greased baking pan. (I use a large, round 12 inch cake pan)

Cover dough loosely with plastic wrap leaving room for rolls to rise. Refrigerate dough for 2 to 24 hours. When ready to bake, uncover and let stand at room temperature for 30 minutes. (Or if you can’t wait, don’t chill the dough. Instead, cover loosely and let the dough rise in a warm place until nearly double, about 45 minutes). Heat oven to 375 degrees and bake about 25 to 30 minutes on the center over rack. Rolls should be a light brown, then remove from oven and let cool slightly. Mix Powdered Sugar Glaze and frost warm rolls. Enjoy! Coconut Bread (Kathleen P. Skinner) This coconut bread is the best and favorite of those I've given you. I make it every year as a tradition for sure. 4 eggs 2 cups sugar 1 cup oil 2 tsp coconut flavoring 3 cups flour 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp baking powder 1 cup buttermilk 1 cup coconut 1 cup chopped nuts (optional) Cream eggs, sugar, oil, and flavorings. Add dry ingredients slowly, and alternately with buttermilk. Fold in coconut and nuts. Pour into 2 greased, and floured loaf pans. Bake at 325 degrees for 60 minutes. (35-40 minutes for half size loaves.) Glaze 1 cup sugar 1/2 cup water 2 tsp butter 1 tsp coconut flavoring Heat to boiling. Pour over loaves. Leave on for 4 hours in pans. Loosen edges and bottom before pouring to allow glaze to absorb. Lion House Cookbook YES, YOU CAN MAKE HOT ROLLS (original recipe by Helen White, but now made often by Marty Anger) 1 cube butter ½ cup sugar ½ cup water 1 tsp salt Place in bowl and microwave for 2 minutes or until butter is melted. Remove from heat and add ½ cup cold water. (This is to bring temp. down.) While the above is heating and cooling Mix together: 2 pkgs. Yeast 1 Tbl. Sugar ¼ cup warm water Mix yeast and sugar in ward water. When butter/sugar mixture is no longer hot, but still warm, Add 3 eggs, beating in one at a time, Then add the yeast mixture, which has come to foam. Add 4 ½ cups sifted flour (one cup at a time) and beat thoroughly. The dough will be soft. DO NOT ADD MORE FLOUR. Cover with saran wrap or a towel on the counter for an hour, stir down and then refrigerate overnight. When ready to roll out, divide dough into three parts and roll each into a circle. Cut each circle into 12 parts like a pizza slice and roll up crescent roll style. Place on sprayed jell roll pan and cover with a light cloth.

Continue until all three sections are used. Let rise for 2 to 3 hours and bake at 375 until lightly browned. Makes 36 rolls

Apple T-Rings (Maria Adams) ½ cup warm milk (can use instant) ½ cup sugar ½ cup water 1 ½ t salt ¼ cup butter 2 pkg yeast (2 Tbl) 2 eggs 4 ½ cups flour or more if needed

Mix water sugar and yeast and let stand for 5 minutes. Mix in the rest of the ingredients until well blended about 7 minutes in mixer. Let rise until double about 1 hour. Roll into 14x7 in oblong. Butter dough and place filling on top Filling: 1 ½ c finely chopped apples 1 c sugar ½ c chopped pecans or walnuts 2t cinnamon (mix all filling and pour over dough) Roll up like cinnamon rolls and seal together like a ring. Cut 2/3 through every few inches and lay on its side. Cover and let rise 1 hour. Bake at 350 for 20 to 25 min until golden brown. Frost with basic glaze, (1 ½ c flour 5 T milk and 1 t vanilla and a dash salt) while warm. Place ½ candied cherry in spots on top and ¼ green candied cherry next to red cherry(as leaves).

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