Mom's Cinnamon Rolls

Ingredients:

3 TBS dry yeast
1 cup warm water
1 heaping tsp sugar
1/2 cup sugar
1 cup powdered milk
10-11 cups flour
1 TBS salt
3 cups warm water
4 eggs
1 cup oil
Brown sugar
At least 2 cubes butter


Directions:

Dissolve yeast and tsp of sugar in 1 cup warm water. Allow it to stand until yeast is bubbly. If using a hand mixer, sift 6 cups flour and salt into a large bowl. Blend in a blender the 3 cups of water and the powdered milk. Make a well in the center of the flour and pour in the milk, yeast mix, eggs and oil. Mix until smooth and well mixed. Slowly add remaining flour until it has the right consistency (smooth, some bounce, but still sticky). Be careful not to add too much flour. Allow dough to rise (covered) one hour or until doubled.

In a 9x13 pan melt 1/2 cube of butter and add a couple of handfuls of brown sugar (3/4 - 1 cup). Mix together so you have a brown sugar paste on the bottom of the pan.

Divide dough into thirds. Roll one section of dough into a large rectangle on an oiled surface. Spread softened butter, brown sugar, and a little cinnamon evenly across dough, spreading with a knife. Roll up dough lengthwise to make a long roll; pinch to seal. Cut 1 1/2 to 2'' slices and set in prepared pan, leaving a little room to raise (about 3 across and 4 down). Press rolls down firmly and let raise 1 to 1 1/2 hours.

Bake at 375º for 15-20 minutes or until very brown on top. Immediately turn the pan upside down on tin foil to cool. Repeat the process with the other 2 thirds of dough and 2 pans. May also add pecans in pan and dough.

Source: Mom

Mom's Crescent Rolls

Ingredients:

3 TBS dry yeast
1 cup warm water
1 heaping tsp sugar
1/2 cup sugar
1 cup powdered milk
10-11 cups flour
1 TBS salt
3 cups warm water
4 eggs
1 cup oil

Directions:

Dissolve yeast and tsp of sugar in 1 cup warm water. Allow it to stand until yeast is bubbly. If using a hand mixer, sift 6 cups flour and salt into a large bowl. Blend in a blender the 3 cups of water and the powdered milk. Make a well in center of flour and pour in the milk, yeast mix, eggs, and oil. Mix until smooth and well mixed.

Slowly add remaining flour until right consistency - smooth, some bounce but still a little sticky. You can also put it all in a Bosch. Be careful to never add too much flour. Allow dough to rise one hour or until doubled, and cover with a towel.

Turn out onto oiled counter. Kneed once or twice. Roll into a circle and use pizza-cutter to cut across diameter, making triangles. Roll into crescents. Dip or brush with melted butter and place on a greased cookie sheet. Allow to rise until almost double in size.

Bake at 375º for about 10-15 minutes. (Can also freeze after placing on a cookie sheet. To cook, place frozen rolls on the cookie sheet and lite rise/thaw for 3 hours and then cook.)

Source: Mom

Coleslaw

Ingredients:

(About)
1 cup Mayonnaise
1/2 cup apple cider vinegar
1/2 cup sugar
bag of slaw
grated red apples
poppy seeds

Directions:

Thrown together by taste.

Source: Jaylyn Allen

Sweet Potato Souffle

Ingredients:

3 cups cooked and mashed sweet potatoes
3/4 cup white sugar
1/3 cup butter, softened
2 1/3 eggs
1 tsp. vanilla extract
1/2 cup milk

Topping:

1/3 cup all-purpose flour
1 cup packed brown sugar
1 cup chopped pecans
1/3 cup melted butter
Directions:

Preheat oven to 350º. Combine the mashed sweet potatoes with the white sugar, softened butter, beaten eggs, vanilla and milk. Spoon into a 2-quart oven proof baking dish. Combine the flour, brown sugar, chopped pecans and melted butter. Sprinkle over the top of the sweet potatoes. Bake for 30-35 minutes.

Source: Allrecipes