Two 9 or 10-inch round metal cake pans may be used instead of one 13 x 9-inch, you will need to divide the syrup mixture between the two pans placing 6 buns in each pan, chopped walnuts or pecans may be replaced for the raisins, for the best results these must be baked in a metal pan

Yield 12 sweet rolls

Ingredients:

1 prepared sweet dough recipe (dough must fully prepared then punched down)

SYRUP:

1 cup dark corn syrup

1/2 cup honey

1/2 cup dark brown sugar (can use a mix of dark and light brown sugar)

1/3 cup butter

FILLING:

1/2 cup brown sugar

1/2 cup white sugar

2-4 teaspoons cinnamon

1/8 teaspoon ground ginger

1/2 cup soft butter (can use a little more)

1-1/2 cup raisins (can use less)

Instructions:——————————————–

The sweet dough must be fully prepared then punched down before starting this recipe.

Grease one 13 x 9-inch metal baking pan.

In a small bowl combine 1/2 cup each white and brown sugar, 2-4 teaspoons cinnamon and ginger powder; set aside.

For the syrup; combine all syrup ingredients in a saucepan mixing over low heat with a wooden spoon until butter is melted and the sugar granules have dissolved completely.

Pour HALF of the sugar mixture into the bottom of the baking dish spreading out with a spoon to cover evenly (set aside the remaining half to drizzle on top of the buns later).

After the dough is punch down remove from the bowl onto a lightly floured surface.

Roll out into a 12 x 8 rectangle (does not have to measure exactly).

Spread 1/2 cup soft butter over the top of the dough, then sprinkle the sugar/cinnamon mixture evenly over the butter.

Scatter the raisins over the top.

Roll up jelly-roll style starting at the long side, then pinch dough together along the top to seal.

Using a serrated knife slice the roll into 12 even slices.

Place the slices cut side down on top of the syrup (3 slices across the pan and 4 down).

Drizzle the remaining syrup over the top of each slice of dough.

Cover with a clean tea towel and allow to rice for 35-50 minutes or until doubled in size (the rising time will depend on the temperature of your kitchen it may take well over an hour to rise).

Bake in a preheated 375 degree F oven for about 25 minutes or until golden brown.

There is only a subtle banana flavor in these mini loaves it is added to the batter more for texture than flavor, these bake out lovely with a nice high point on top

Yield 3 small loaves

INGREDIENTS:

1/2 cup butter, room temperature

3/4 cup sugar (for a less sweeter taste reduce to 2/3 cup, I prefer sweet so I use 3/4 cup)

2 large eggs

1-1/2 teaspoons vanilla

2 medium ripe bananas, mashed

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 to 1-1/2 cups fresh or frozen unthawed blueberries

INSTRUCTIONS:—————————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease three mini loaf pans.

In a medium mixing bowl cream butter with sugar for 2 minutes.

Add in eggs and vanilla; continue beating until light and fluffy (about 3 minutes).

Mix in banana until blended.

In a small bowl combine the flour with baking powder, baking soda and salt; add to the creamed mix and mix until just blended (do not over mix).

Mix in blueberries.

Divide batter evenly between the loaf pans.

Bake for 35 minutes or until cakes test done.

Taken from my “Favorite Cakes” folder….this will also make three 9-inch layer cakes with baking time reduced

Servings 12

Ingredients:

1 (18.25 ounce) package devil’s food cake mix (a German chocolate cake mix also works well)

1 (3.9 ounce) package instant chocolate pudding mix

2 cups sour cream

1 cup melted butter

5 eggs

1 teaspoon vanilla

1 cup mini chocolate chips

Instructions:

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Generously grease a 12-cup bundt cake pan.

In a large bowl stir together all ingredients except the chocolate chips; beat on low speed until blended.

Scrape the sides of the bowl then increase the speed to medium and continue beating for 4 minutes (not less that 4 minutes).

Mix in the chocolate chips.

Pour into bundt pan.

Bake for 55-60 minutes or until cake test done.

Let cool in pan for 10 minutes then turn onto a wire rack to cool completely

I have given this away many times as gifts,  it has been tested by me first so I can tell you this makes a really great brownie!… you will need one 1-quart glass jar with a tight-fitting lid, colored ribbon to decorate and a tag to attach to the jar

Yield (one 1-quart jar/2 dozen brownies)

Ingredients:

1-2/3 cup white sugar

3/4 cup baking cocoa (use a good quality baking cocoa)

1-1/3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup semi-sweet chocolate baking chips

3/4 cup chopped nuts (optional)

Instructions for layering in the jar:

Layer ingredients in order listed (starting with the sugar in the bottom of the jar and ending up with the nuts on top).

Seal with lid then decorate with ribbon or as desired.

Recipe tag instructions to attach to jar;

Preheat oven to 350 degrees F.  Grease a 13 x 9-inch baking pan.  Pour the brownie mixture in a large bowl; stir then add in 3/4 cup water, 3/4 cup melted butter or margaine, 2 eggs, 2 tablespoons water and 1-1/2 to 2 teaspoons vanilla; stir well.  Spoon into prepared baking pan.  Bake for 18 to 25 minutes or until a wooden toothpick inserted in the midle comes out slightly sticky.  Cool completely in the pan on a wire rack.  Makes 2 dozen brownies

You will also find this recipe on Recipezazz.com

To save some time the sauce mixture may be made a day in advance and rewarmed before using for the recipe, this is a family favorite  casserole that you are sure to enjoy, using homemade marinara sauce will only improve the flavor but a good-quality purchased sauce will work fine also also…

Notes from our test kitchen; the same amount of ziti pasta may be used in place of the penne and bulk Italian sausage meat may be replaced for the ground beef or use half each

Servings 8

Ingredients:

1 pound uncooked penne pasta

1-1/2 pounds ground beef (can reduce to 1 pound I prefer to use 1-1/2 pounds for a very meaty sauce)

1 medium onion, chopped

4 large garlic cloves, minced

1/2 teaspoon crushed red chili flakes (optional or adjust to heat level)

2 (26-ounce) jars marinara sauce

salt and fresh ground black pepper, to taste

6 slices provolone cheese (or use as much as you like)

1-1/2 cups sour cream

1-1/2 cups shredded mozzarella cheese (can use more or less)

1/3 cup freshly grated Parmesan cheese

Instructions:—————————————–

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking dish.

In a Dutch oven cook the ground beef with onion, garlic and chili flakes until no longer pink; drain fat leaving a small amount in the pot.

Continue to cook until the meat is just lightly browned (this may take about 12-15 minutes for the meat to brown).

Add in marinara sauce; bring to a simmer stirring then reduce heat to low and simmer partially covered for about 30 minutes stirring frequently and seasoning with salt and pepper about halfway through cooking time.

Meanwhile cook the pasta in a large pot of boiling water until just al dente (it is better to undercook the pasta slightly as it will cook more in the oven) drain and place in a bowl.

TO ASSEMBLE;

Place 1/2 of the cooked penne pasta into the bottom of the baking dish.

Place the provolone slices over pasta, then spread 1-1/2 cups sour cream over the cheese slices.

Dollup 1/2 of the meat sauce over the sour cream, then remaining  half of  the cooked penne pasta over the sour cream.

Sprinkle the shredded mozzarella cheese over the cooked pasta.

Top with  remaining 1/2 of the meat sauce (if desired you may sprinkle more mozzarella cheese on top of the meat sauce).

Sprinkle the  parmesan cheese over the meat sauce.

Layer as follows starting with 1/2 cooked penne in the bottom of the dish/ provolone cheese slices/ 1-1/2 cups sour cream/ 1/2 meat sauce/ remaining 1/2 cooked penne/ mozzarella cheese/ remaining 1/2 meat sauce, then Parmesan cheese on top.

Bake uncovered for about 25-30 minutes or until heated through.

A great way to use up the leftover mashed potatoes and ham from your holiday dinner but don’t wait for the after the holidays to make this soup this will also work well using dry smoked sausage  in place of the ham, for extra heat and flavor I most always add in a jalapeno pepper and/or crushed chili flakes,  this soup is a meal in itself so really all that is needed is a side salad and crusty bread

Servings 6

Ingredients:

1/4 cup butter (can use more)

1 tablespoon oil

1 medium onion, chopped

1 teaspoon dried thyme (rubbed between fingers to release the flavor)

1 teaspoon mild chili powder (or to taste, start with 1 teaspoon adding in more after the soup is cooked)

4 garlic cloves, minced

4 cups chicken both (may need more to thin soup)

2 cups chopped cooked ham

4 cups mashed potatoes (can use less)

1-1/4 cups shredded cheddar cheese

1/4 cup sour cream

1/4 to 1/3 cup light cream

seasoned salt or white salt and fresh ground black pepper, to taste

chopped green onion

freshly grated Parmesan cheese or shredded cheddar cheese

Instructions:——————————————

Heat butter with 1 tablespoon of oil in a large saucepan over medium-high heat.

Add in onion, thyme and chili powder (starting with 1 teaspoon chili powder) saute for about 3 minutes.

Add in the garlic; cook stirring for 2 minutes.

Add in the chicken broth and chopped ham, then add in the mashed potatoes with a wooden spoon mixing until no lumps remain; bring back to a light simmer over medium heat stirring constantly (if the soup is too thick add in more chick broth to thin).

Reduce heat to low and mix in the cheddar cheese until melted and heated through.

Season with salt and black pepper and add in more chili powder is desired.

Turn off the heat and mix in the sour cream and table cream until heated through (do not boil).

Ladle into bowls then sprinkle green onion and Parmesan cheese or cheddar cheese on top.

For a fat-free eggnog this is very good and you can drink it without any guilt!… this may easily be doubled

Servings 6-8

Ingredients:

1 (1-ounce) package sugar-free instant vanilla pudding mix

7 cups fat-free milk, divided (or use low-fat milk)

pinch nutmeg

2 teaspoons rum extract or vanilla

sugar substitute, to taste

1 cup fat-free evaporated milk

Instructions:————————————–

In a bowl combine pudding mix with 2 cups fat-free milk, small pinch of nutmeg, rum or vanilla extract and sugar substitute using as much as desired; mix on low speed of an electric mixure until thickened (adjusting the sugar substitute to taste).

Pour into a large container with a tight fitting lid.

Add in 3 cups of milk, cover tightly with a lid and shake vogorously.

Add in the evaporated milk with remaining 2 cups of milk and shake well again.

Refrigerate until ready to use (shaking or stirring once again before serving).

You will also find this recipe on Recipezazz.com