Crescent/Cinammon/Orange Rolls

Crescent Rolls

Dissolve:         2 pkg. or Tbsp dry yeast

                        ½ cup warm water

Mix together:  2 eggs

                        ½ cup sugar

Add:                ½ cup melted margarine

                        ¾ cup warm milk

                        1 cup flour

                        1 teaspoon salt

Mix well.

Add yeast mixture and 3 ½ cup more flour.  Let dough rise once (about an hour).  Punch down, place in refrigerator until ready to use. 

*Divide dough in half.  Roll in circle, brush with margarine, cut in wedges, roll from outer edge.  Let raise ½ to 1 hour.

Bake 350 for 8-10 minutes.

Cinnamon Rolls

Follow recipe above until *.

*Roll all dough in rectangle.  Brush with margarine.  Sprinkle with cinnamon sugar and about ½ cup brown sugar.  Roll up dough lengthwise.  Slice 16 circles, and place on greased cookie sheet.  Let raise ½ to 1 hour.  Bake 350 for 8-10 minutes.  Ice with vanilla frosting from a can.

 

Orange Rolls

Follow recipe above until *.

Orange filling:

            ¼ cup margarine

            ½ cup sugar

            2 grated orange rinds

Melt together and fix as for cinnamon rolls.

 

Poppyseed Dressing

1/4 cup white vinager

1/4 cup oil (used olive oil)

1/4 cup sugar

3/4 teaspoon salt

2 tablespoons mustard

 

mix all together

 

add

 

3/4 tablespoon poppyseeds

 

mix together and serve!

Grasshopper Brownies

Brownies:
2 boxes brownie mix

Mint Frosting:
4 cups powdered sugar
1 cup soft butter
2 Tbsp. water
1 1/2 tsp. peppermint extract
4 drops green food coloring

Chocolate Topping:
12 ounces semisweet chocolate chips
3/4 cup butter

1) To make the Brownies follow the recipe for "cake-like" brownies. Or if their isn't one, add 3 more eggs. Pour into a large, greased cookie sheet, bake and let cool completely

2) To make the mint frosting, combine powdered sugar, butter, water, peppermint extract and food coloring. Mix. Spread over cooled brownies and refrigerate until hard on top.

3) To make chocolate topping microwave chocolate chips and butter for 2 minutes. Stir until all chocolate chips are melted and the mixture is smooth. Add 1-2 tsp. peppermint extract. As soon as this mixture thickens and is no longer hot, spread over mint topping on brownies. Put back into the refrigerator until hard.

4) Enjoy! This batch feeds a lot by the way.