Frosted Cinnamon Refrigerator Rolls

Provided by Linda George

2 pkgs active dry yeast
1/2 cup warm water
2 cups lukewarm milk
1/3 cup sugar
1/3 cup vegetable oil
3 tsp baking powder
2 tsp salt
1 egg
5 to 6 cups flour
4 tbs butter, softened
1/2 cup sugar
1 tbs + 1 tsp cinnamon

Dissolve yeast in warm water.  Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 2-3 cups of the flour.  Beat until smooth.  Mix in enough remaining flour to make dough easy to handle.  Turn onto well-floured surface.  Knead until smooth and elastic, 8-10 minutes.  Place in a greased bowl, and then turn greased side up.  Cover, and let rise until about double in size (approximately 1.5 hours)

Grease 2 13x9" pans.  Punch down dough, and divide into halves.  Roll one half into rectangle, about 15x10".  Spread with half the butter.  Mix 1/2 cup sugar and the cinnamon.  Sprinkle half over rolled out dough.  Roll up beginning at the wide side.  Pinch edge of dough into roll to seal.  Stretch dough to make even.  Cut roll into 15 slices.  Place slightly apart in one pan (3 rolls by 5 rolls).  Wrap pan with foil and refrigerate at least 12 hours, but no longer than 48 hours.  To bake immediately, do not wrap.  Let rise until double, about 30 minutes.  Bake as directed below.

Heat oven to 350 degrees.  Remove foil from pans.  Bake until golden brown (30 to 35 minutes).  Frost with powdered sugar frosting while still warm.

Powdered Sugar Frosting:

Mix 1 cup powdered sugar, 1 Tbs milk, and 1/2 tsp vanilla until smooth and of spreading consistency.  Frosts 1 pan of rolls.

Caramel Pecan Sticky Buns:

Omit frosting.  Before rolling dough into rectangle, heat 1 cup packed brown sugar and 1/2 cup butter until melted.  Remove from heat.  Stir in 2 Tbs light corn syrup.  Divide mixture between the two pans.  Sprinkle each pan with 1/2 cup pecan halves.  Roll dough, slice, put in pans and refrigerate.  Bake as directed.  Immediately invert pan on large tray.  Let pan remain over rolls 1 minute so caramel drizzles over rolls.

Pecan Pie Squares

Provided by Marie Scheurich

3 cups flour
1/2 cup + 2 tbs sugar
3/4 tsp salt
3/4 cup margarine or butter, softened

Heat oven to 350 degrees.  Grease a jelly roll pan the size of 15 1/2 x 10 1/2 x 1".  Beat flour, sugar, butter, and salt in a large bowl until crumbly.  Press firmly in pan.  Bake until light golden brown, about 20 minutes.  Prepare filling (below).  Pour over baked layer.  Spread evenly.  Bake until filling is set about 25 minutes.  Cool.  Cut into 1 1/2" squares.

Filling:

4 eggs, slightly beaten
1 1/2 cups sugar
1 1/2 cups Karo light or dark corn syrup
3 tsp butter or margarine, melted
1 1/2 tsp vanilla
2 1/2 cups chopped pecans

Mix all ingredients except pecans until well blended.  Stir in pecans.

Butterscotch Candy Log

Provided by Linda George

1 6 ounce package butterscotch morsels
1/3 cup sweetened condensed milk
1/2 tsp vanilla
1/3 cup chopped pecans
slightly beaten egg white
pecan halves

Melt butterscotch morsels in double boiler over hot, not boiling water.  Remove from heat.  Stir in condensed milk and vanilla.  Add chopped pecans and mix well.  Chill until firm enough to handle.  Form into 12" roll on wax paper.  Roll to shape evenly.  Unroll and mark surface lengthwise with the tines of a fork.  Brush with egg white.  Press pecan halves into roll to cover surface.  Wrap in waxed paper or plastic wrap.  Chill.  To serve cut in 1/2" slices with very sharp knife.  Makes about 2 dozen slices.

Apple Pecan Pie Filling

Provided by Eva Myers (1990)

4 1/2 pounds of apples, peeled, cored, and sliced
2 cups chopped pecans
1 cup raisins
2 tsp cinnamon
1/4 to 1/2 cup honey (depends on tartness of apples)
1/2 tsp cardamon (optional)
2 tsp grated orange peel (optional)
1/3 cup whole wheat pastry flour
2 tbs lemon juice

In a large bowl, mix all ingredients.  Pour into prepared pie shells, and bake in a 375 degree oven for 40 to 45 minutes.  Or, freeze in aluminum pie pans.  Filling will keep for 6 months in the freezer.  It can make 2 9" and 1 8" pie out of this recipe.

Texas Sheet Cake

Provided by Marie Scheurich (my mom)

Mix together 2 cups of sugar and 2 cups sifted flour

Bring to a boil 1 cup margarine, 4 tbsp cocoa, and 1 cup water.

Pour mixture over sugar and flour

Add and beat well 1/2 cup buttermilk, 1 tsp baking soda, 2 eggs, 1 tsp vanilla

Pour cake into greased jelly roll pan and bake at 400 degrees for 20 minutes.  While cake is still warm, pour on icing (below):

Icing:

Melt 3/4 stick margarine and 5 tbsp milk over low heat.  Add 3/4 box of 10x sugar (not quite 3 cups) and 4 tbsp cocoa.

Sprinkle cake with chopped walnuts or pecans