Easy Parmesan Knots Recipe (from Natalie Chamberlain)

 Easy Parmesan Knots Recipe

Ingredients

    1 (12 oz) pkg refrigerated buttermilk biscuits

    1/4 cup canola oil

    3 Tbsp grated Parmesan cheese

    1 tsp garlic powder

    1 tsp oregano

    1 tsp dried parsley flakes

Instructions

    Preheat oven to 400 degrees.

    Cut each biscuit into thirds

    Roll each piece into a 3-4 inch rope and tie into a knot, tuck ends under.

    Place 2 inches apart on a greased baking sheet.

    Bake for 8-10 minutes or until golden brown.

    In a large bowl combine the canola oil, Parmesan cheese, garlic powder, oregano, and parsley.

    Add the warm knots into the mixture and gently toss to coat.

Cinnamon Rolls (from Tammy Hulse)

 Cinnamon Rolls

From the kitchen of Tammy Hulse 

1 cup softened butter 

2 ½ cups warm water 

¾ cup sugar 

2 TB yeast 

2 ½ tsp salt 

4 eggs 

8 – 8 ½ cups flour 

Dissolve yeast in warm water. Add sugar, salt, margarine and eggs. Mix in flour,  blending well. Knead in mixer for 5 minutes. Put in a large bowl and place in fridge  overnight. Generously grease cookie sheet. On lightly floured surface, roll out ½ dough  to 20x12 inch rectangle. Spread with ¼ cup softened butter. In small bowl, combine ½  cup sugar and 2 tsp cinnamon; blend well. Sprinkle over dough. Starting with 20-inch  side, roll up jelly roll fashion; pinch edges firmly to seal seams. Cut into 1 inch slices.  Place cut side down in prepared pan. Cover, let rise in warm place until double. Bake  at 350 F for 20 minutes in warm place until double. Bake at 350 F for 20 minutes.  

Brown Sugar Glaze (for Cinnamon Rolls) 

1/3 cup butter 

¼ cup milk 

1 cup brown sugar 

3 cups powdered sugar 

5 oz canned milk 

Boil first 3 ingredients together for 3 minutes. Add powdered sugar and canned milk.  Spread icing on cinnamon rolls while hot. Sprinkle top with crushed walnuts if desired.

Alternative method:

Mix up the roll dough on Christmas Eve morning.  Place dough in large bowl with a lid and put in the garage.  (The garage is usually cold enough this time of year to be an extension of my fridge :) 

On Christmas Eve, roll out the cinnamon rolls and put on baking trays.  Cover with plastic wrap and towels and put back in garage.  This will keep it cold enough overnight so they will not rise too much. 

When the children wake up on Christmas morning, bring the rolls in from the garage and allow to warm up and rise for a couple of hours.  They are ready to bake after we enjoy our Christmas gift opening in the morning.   While the rolls are baking, I make the brown sugar glaze and pour it over the hot cinnamon rolls just as they are coming out of the oven.  This is a family favorite!

Gingerbread

 Gingerbread

Servings: Makes 1 9-inch square cake (about 16 servings)

Cook Time: 35 Minutes

Total Time: 50 Minutes

INGREDIENTS

1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

4 tablespoons unsalted butter, melted

2/3 cup packed dark brown sugar

2/3 cup mild-flavored molasses, such as Grandma's Original (not Robust or Blackstrap)

2/3 cup boiling water

1 large egg

INSTRUCTIONS

Preheat oven to 350°F. Grease a 9-in square pan with nonstick cooking spray with flour, such as Baker's Joy. (Alternatively, grease the pan with butter and lightly coat with flour.)

In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.

In a large bowl, whisk together the melted butter, brown sugar, molasses, and boiling water. When the mixture is luke warm, whisk in the egg.

Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool slightly, then cut into squares and serve. This cake is best served warm out of the oven or reheated.

By Jennifer Segal, inspired by Cooking with Memories by Laura Brody

Flat French Bread (from Cami Wardle)

This is the fastest, easiest, and yummiest bread recipe. We love making it on Sundays and using leftovers for French toast later in the week. 

FLAT FRENCH BREAD

Ingredients:

2 tablespoons yeast

2 cups warm water

1 tablespoon sugar

2 teaspoons salt

4 cups flour

1/3 cup melted butter

In mixing bowl, dissolve yeast in warm water. Let sit for a few minutes. Add sugar, salt and flour. Mix, with the dough hook, for 8 minutes on medium speed. Scrape sides of bowl, if necessary, midway. Let dough rest until double in bulk (about 45 to 60 minutes.) 

Grease a 9" x 13" glass pan with shortening. Preheat oven to 400 degrees. Throw dough out onto floured surface and form into a log. Place in glass pan and press flat to edges. Pour melted butter over dough, covering entire surface. Bake for 20 - 25 minutes. Let cool for a few minutes, then turn bread out onto cutting surface. Slice!

Pumpkin Patch from Michele Barker

1 large can pumpkin
6 eggs
1 1/2 tsp. cinnamon
3/4 tsp. salt
1/2 tsp. ground cloves
1 1/2 cups sugar
12-13 ounce canned milk

Sprinkle on top:
1 box yellow cake mix (dry) SPRINKLE DRY CAKE MIX evenly over the top
1 cube of butter (melted)

Preheat oven to 350 degrees.  Crack eggs into pumpkin and beat.  Add all other ingredients except topping and mix well.  Pour into greased 9" x 13" pan.  Sprinkle dry cake mix evenly over the top, then drizzle melted butter over cake mix.  Bake for 55-70 minutes.  Check for doneness using a toothpick or knife in the center.  Garnish with whipping cream.