CINNAMON ROLLS: Water plus 1 egg to Equal 1 ¼ cups Bread Flour 4 ¼ cups Sugar ½ cup Salt 2 tsp. Nonfat Dry Milk 2 Tbsp. Oil 1/3 cup Yeast 2 ½ tsp. Place ingredients in bread maker pan in order listed. Select dough cycle and press start. When dough cycle is complete, remove dough from pan and place in lightly greased bowl; covered, until doubled in size. Place on lightly floured bread board and roll into a 16 x 24 inch rectangle. Spread with ½ cup softened butter. Can also sprinkle 1/3 cup chopped walnuts and 1/3 cup raisins if desired. Roll up jelly roll style and cut into 1 inch pieces. Place on two cookies sheets lined with parchment about ½ inch apart. Let stand in warm place for about an hour or until doubled in size. Bake in 350 degree oven for 20‐25 minutes. Mix together glaze: 2/3 cup powdered sugar, ¼ cup milk, 1 Tbsp melted butter, 1 tsp vanilla and drizzle over top of warm rolls. CINNAMON BREAD: 2 pkgs. active dry yeast 6 cups of flour, (or more if needed) 1 cup sugar 1 tsp salt 1 cup butter, softened 1 ½ cups of milk 4 eggs 4 tsp ground cinnamon 6 Tbsp butter, melted In a large mixer bowl combine yeast, 2 cups of flour, ½ cup sugar and salt. Heat ½ cup butter with milk until warm (125 degrees). With mixer at low speed. Add milk mixture to dry ingredients, scrape bowl and beat at high speed for 3 min. Add eggs then remaining flour to make stiff dough. On a lightly floured surface, knead until smooth and elastic. Place in a greased bowl turn dough to coat surface cover and let rise in a warm place, free from drafts, until doubled about 60 min. Punch down dough, knead lightly, divide into thirds, cover and let rest 10 min. Combine remaining sugar and cinnamon. Roll out and spread with soft butter and sprinkle cinnamon and sugar. Let rise, bake 325 degrees for 35‐45 minutes. OATMEAL PEANUT BUTTER SCOTCHIES: 1 cup white sugar 1 cup brown sugar ½ cup butter 1 ½ cups peanut butter 4 ½ cups rolled oats 2 tsp. vanilla extract 3 whole eggs 2 tsp. baking soda 1 bag of butterscotch chips Cream butter, peanut butter, and sugars. Add eggs and vanilla. Stir in oats, soda and butterscotch chips until combined. Drop by spoonful on a greased cookie sheet or use parchment paper. Bake 350 degrees for 12 minutes (brown on bottom and some browning on top). Cool on cookies sheet 5 minutes before removing to cooling rack. Makes 72 cookies. OREO COOKIES‐ Brianna Bown: 1 box devil’s food cake mix 1 cube soft margarine 2 eggs Stir together until mixed well. Cook at 350 degrees for 7 min. Cool completely, frost with vanilla frosting. ROLO COOKIES‐ Jessica Jennings: 3 cups flour ¾ cup cocoa 1 tsp. baking soda (Mix these ingredients in a bowl) 1 cup sugar 1 cup brown sugar 1 cup butter 2 tsp vanilla 2 eggs (Mix these ingredients in a different bowl) Combine flour mixture and wet mixture, mix together, wrap just enough cookie dough around 1 Rolo, roll in sugar and bake at 375 degreeds for 8‐10 minutes. (1 bag of rolo’s needed) CHOCOLATE MINT COOKIES: 2 cups sugar 2 cups flour 1 cup butter 1 tsp. baking soda 2 eggs ½ tsp. salt 2 tsp. vanilla 1 2/3 cups mint chips Cream butter and sugar together. Add eggs and vanilla. Beat until fluffy. In separate bowl, mix flour, baking soda, and salt. Add to butter mixture gradually, mix well. Mix in mint chips. Drop by teaspoon onto ungreased cookie sheet. Bake at 350 degrees for 8‐9 min. Cool for several minutes on pan, then remove to cool on rack. SUGAR COOKIES: 1 cup shortening 1 cup sour cream 2 cups sugar ½ tsp. Soda 3 eggs 5 tsp. baking powder 1 tsp vanilla 1 tsp. salt 506 cups flour Cream shortening and sugar. Add eggs, sour cream and vanilla. Sift and measure flour and dry ingredients. Mix well with creamed mixture. Roll out, cut out shapes. Bake on well‐greased cookie sheet in 350 degree oven for 8‐10 minutes. Cool and frost. COCONUT BERRY COOKIES: 1 cup butter 1 cup granulated sugar 2 egg yolks 2 tsp. vanilla 2 cups flour ¼ tsp. salt 2 egg whites Shredded coconut Jam Cream butter, sugar, egg yolks, and vanilla. Mix flour and salt. Stir into creamed mixture. Chill dough. Roll dough into small balls. Dip balls into beaten egg whites and roll in coconut. Place on baking sheet and press finger into center of each. Place a small amount of jam in the center of each cookie center. Bake at 350 degrees for 10‐13 minutes or until golden brown. OATMEAL TOFFEE PECAN COOKIES‐ Carly Payne: 1 cup butter ½ tsp. salt 1 cup brown sugar 2 ½ cups rolled oats(not quick‐cooking variety) 1 cup sugar ½ cup toffee bits 2 eggs ¾ cup chopped pecans 1 tsp. vanilla 2 ½ cups flour Combine butter and sugars, beating until creamy. Add eggs and vanilla, beating until mixture is light in color and texture. Add combined flour, soda, and salt. Mix until these are well incorporated. Add oats, toffee bits, and pecans. Stir together just until well combined. Place 1‐inch balls of dough on ungreased baking sheet. Press each down lightly with the bottom of a glass. Bake at 350 degrees about 12 minutes. CHOCOLATE CHIP CREAM CHEESE COOKIES: 2 ¼ cup all‐purpose flour 1 tsp. vanilla 1 tsp. baking soda 2 large eggs 1 tsp. salt 1 ¾ cup milk chocolate cihps 1 cup butter, softened ¾ cup granulated sugar ¾ cup packed brown sugar Preheat oven: 375 degrees Combine ½ cup granulated sugar, 1 egg and 1 package (8 ounce) cream cheese, softened into a bowl and mix until creamy. Then refrigerate. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time. Gradually beat in flour mixture. Stir in chocolate chips. Roll cookie dough into balls. Place on cookie sheet and make an indention in the dough. They will look like little bird nests. Fill middle of nest with cream cheese filling. Bake about 15 minutes. PUMPKIN COOKIES: ½ cup margarine or shortening 1 tsp. cinnamon 1 cup sugar 1 tsp. soda 2 eggs ¼ cloves 1 ¾ cups flour ½ tsp. salt ½ tsp. nutmeg ¾ cup pumpkin ¼ tsp. ginger ¾ cup chocolate chips Cream together margarine (or shortening), sugar, and eggs. In separate bowl, mix together flour, nutmeg, ginger, cinnamon, soda, cloves, and salt. Add the sugar mixture and pumpkin. Mix well. Fold in chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet and bake 15 minutes at 350 degrees PEANUT BUTTER CHOCOLATE CHIP COOKIES: Cream Together: Whisk together: ½ cup sugar 1 ¾ cups flour ½ cup brown sugar 1 tsp. baking soda ½ cup peanut butter ½ tsp. salt 1 egg 1 cup chocolate chips 1 tsp. vanilla ½ cup shortening Add dry ingredients to creamed ingredients. Add 2‐4 Tbsp. milk. Roll into 1 inch balls, place on ungreased cookie sheet. Bake 9‐10 minutes at 375 degrees. LUSCIOUS LIME BAR COOKIES: Crust: 1 cup soft butter ‐ Dash of salt ½ cup powdered sugar 2 cups flour Combine all ingredients and mix well. Press mixture into a 13x9 pan. Bake at 350 degrees for 15 minutes, until nicely browned. Filling: 4 beaten eggs 2 cups sugar ¼ cup flour 6 Tbsp. lime juice Combine flour and sugar, mix in beaten eggs and lime juice. Pour onto slightly cooled crust. Bake at 350 degrees for 25 minutes, or until set. Cool and sprinkle with powdered sugar. Makes 3 dozen 1 ½ inch cookies. ENGLISH BUTTER TARTS: Servings‐ 12 Preparation time‐ 1:30 Categories‐ pies and pastry Filling: 1 ¾ cups brown sugar 1 tsp. vanilla 2 Tbsp. heavy cream 2 eggs ¼ cup walnuts, chopped ¼ cup raisins ¼ cup sweetened coconut flakes pie crust For the filling mix together the eggs, sugar, vanilla and cream in a mixer. Stir in the coconut. Roll out pie crust and cut into circles. Place in tart tins. Place a few nuts and a few raisins in the bottom of each tart. Fill each to about 2/3 full with filling. Bake at 450 degrees for 10‐12 minutes. WHITE CHOCOLATE PARTY MIX‐ Morgan Judd: 1 10 oz. pkg mini pretzels 5 cups cheerios 5 cups corn chex 2 cups salted peanuts 1 pound M&M’s 2 pkgs (12 oz) vanilla chips 3 Tbsp. Vegetable oil In a large bowl, combine pretzels, cereals, M&M’s and Peanuts; set aside. In a microwaveable bowl heat chips and oil on high for 1 minute intervals until smooth. Pour over cereal mixture and mix well. Spread onto baking sheet to cool. PRONTO PEANUT BUTTER FUDGE: 1/3 cup margarine ½ cup white corn syrup ¾ cup peanut butter ½ tsp. salt 1 tsp. vanilla 4 cups powdered sugar In a one gallon zip‐lock bag, mix all ingredients together, adding the powdered sugar (gradually) last. Knead it until it is well blended and smooth. Roll into logs and slice or roll it into small bite sized balls. You may also flatten it into a cake pan and cut into squares. Makes about 2 lbs fudge. LION HOUSE APPLE PIE: Pastry for 2 crust pie 4 to 5 cups tart apples, peeled and sliced ¼ to ½ cup water ¾ to 1 cup sugar 1 to 2 T. flour ½ to 1 t. cinnamon 1/8 t. salt 1 T. lemon juice 2 T. butter Simmer apples in water until they wilt and begin to be transparent. (This is a partial cooking). Combine sugar, flour, cinnamon, and salt. Mix. Spread half of mixture over pastry‐lined pie pan. Lift apples from cooking liquid into crust. Add ¼ cup cooking liquid sprinkle with remaining sugar mixture. Sprinkle pie filling with lemon juice and dot with better. Roll fir and seal with top crust. Bake 425 for 30‐40 minutes. VIENNESE BROWNIES‐ Katelynn Judd: 1 8 oz. cream cheese ½ cup margarine 1/3 cup sugar 2 eggs 1 egg 1 cup sugar ¼ tsp. almond extract ¾ cup flour 21 oz. squares unsweetened chocolate ½ tsp. baking powder Thinly sliced almonds ½ tsp. salt Combine softened cream cheese, 1/3 cup sugar, 1 egg and almond extract; set aside. Melt unsweetened chocolate and margarine; stir 1 cup sugar and cool. Beat 2 eggs; add sugar‐chocolate mixture. Add dry ingredients to chocolate batter and mix well into a greased 8x8 pan pour half of chocolate mixture then pour cheese mixture on top of that, then spread with remaining chocolate batter. Sprinkle with almonds generously. Bake at 350 degrees for 45 minutes or until tested done. BLUEBERRY MUFFINS‐ Kenyon Conlin: Makes 12 large muffins Oven temperature 400 degrees Ingredients: Preparation: 1 ¾ cups all‐purpose flour 1. Mix dry ingredients in a large bowl 1/3 cup sugar 2. Stir in berries 2 ½ tsp baking powder 3. Stir milk, egg and butter together in a small bowl ½ tsp salt 4. Fold liquids into dry ingredients until just 1 cup fresh or unthawed frozen berries batter will be lumpy. Do not overbeat ¾ cup milk 5. Spoon batter into 2/ 12 inch greased baking cups 1 egg 6. Bake at 400 for 20 minutes or until tops spring back 1/3 cup melted butter or margarine when touched lightly Best when served warm. If desired dip tops in granulated sugar before serving. BUTTERMILK BISCUTS: 2 cups all purpose flour ½ tsp. baking soda 1 Tbsp. baking powder 7 Tbsp. chilled solid vegetable shortening ¾ tsp salt 1 cup buttermilk 2 tsp sugar 1. Preheat oven to 425 degrees. In a large bowl, sift together flour, baking powder, salt and baking soda. Using a pastry blender or 2 knives, cut the shortening into the flour mixture until coarse crumbs form. 2. Add the buttermilk, tossing with a fork until a dough forms. 3. Turn dough out onto a lightly floured surface. Gather into a disk. Knead lightly a few times just until smooth. (the dough can be made up to 2 hours ahead, wrapped in plastic wrap, and refrigerated until ready to use). 4. Pat the dough to ¾ inch thick. (You could roll it out with a rolling pin, but it’s even better to just pat it and not beat it to death.) Using a biscuit cutter or a glass dipped in flour, cut out biscuits, 2 inches apart, on an ungreased baking sheet. Gather dough trimmings, pat to ¾ inch thick, and cut out more biscuits. 5. Bake the biscuits until golden, 12 to 15 minutes. Serve hot. Makes 12 biscuits. BUTTER ROLLS: Ingredients: 2 Tbsp. yeast 6 beaten eggs 2 cups luke‐warm water 1 ½ tsp. salt 1 cup butter or margarine 8‐10 cups flour ¾ cup sugar Mix yeast with 2 Tbsp. sugar and 2 cups water. Add melted butter, sugar, and eggs. Mix well then add flour and salt. Mix well. Let rise 2 hours. Stir down and either roll out or refrigerate overnight. Separate dough into 4 equal parts. Roll each into large circle. Brush will butter. Cut like pie into 12 pieces. Toll up starting with large end. Place on buttered cookie sheet making sure small end is tucked under. Let rise 1 to ½ hours (2 or 3 if refrigerated). Bake at 400 degrees for 10 minutes. Yield 4 dozen rolls. Increase sugar to 1 cup and add tsp. vanilla for sweet rolls. Used part O.J. and water. Add sugar and grated orange peel for orange rolls. Can be pinched off and flattened for sandwich or hamburger buns. LION HOUSE CHALLAH BRAID‐ Jamie Lou Burton: 1 Tbsp. dry yeast pinch of saffron (optional) 1 ½ cups water(110 to 115 degrees) 4 ½ to 5 cups flour ¼ cup sugar 1 egg yolk, beaten well ¼ cup vegetable oil ¼ tsp. water 1 tsp. salt sesame seeds 2 eggs, beaten well Place yeast and water in a large bowl. Stir slightly to dissolve. Add sugar, oil, salt, beaten eggs, saffron, and 2 ½ cups flour. Beat well. Add enough remaining flour to make a soft dough; knead until smooth. Place in a greased bowl. Cover and let rise until double in bulk (30‐40 minutes). Punch down dough and divide into 6 pieces. Roll each piece into a long rope, 18 to 20 inches long and 1 inch in diameter. Braid three of the ropes together. Repeat with the remaining 3 pieces of dough. Place on greased cookie sheet. Mix egg yolk with ¼ tsp. water and brush over braids. Sprinkle with sesame seeds. Cover and let rise 30 minutes. Bake at 375 degrees about 30 to 35 minutes. Makes 2 braids. BANANA BREAD: 2 cups all purpose flour 1 tsp. baking powder ½ tsp. baking soda ½ tsp salt 1 cup sugar ½ cup butter 1 egg 1 cup mash banana 5 Tbsp. milk 1. Cream sugar and butter. Add egg and banana. 2. Sift together dry ingredients, add to banana mixture, spread into greased and floured 9x5 loaf pan. 3. Bake at 350 until top is brown and cracked.