Cinnamon Rolls

6tbs shortening
6 cups hot water
 6 tbs of sugar
6 cups of flour plus extra for kneading
pinch of salt
4 1/2 tsp yeast

Cinnamon and sugar

Confectioner's Sugar

Grease 9 x 13 pan (will make two batches. I usually make one and make the other into a loaf) 
Preheat oven to 350

Dissolve shortening in the 6 cups of hot water. Set aside. Water should be around 130 degrees. 

In a separate bowl, mix 6 cups of flour, 6 tbs sugar, pinch of salt,  4 1/2 tsps of yeast together. 

Pour hot liquid over mixture, stirring until mixed. Add additional flour until pulls away from sides of bowl. Pour onto a floured surface, kneading for at least 10 minutes. 

Form into a round ball.  Cover with greased waxed paper or parchment paper and a towel. Let rise for 10 mins. 

At this point I divide the ball in half. I set one half aside for a loaf of bread.  It will make 2 batches or one batch of buns and one loaf of bread. 

Take the ball and Roll out the half into a long rectangle.  Melt butter. Brush butter onto dough. Liberally sprinkle sugar and cinnamon on dough. Begin to roll long side being sure to brush butter and sprinkle sugar as you roll. 

Place buns, edges touching, in 9 x 13 pan.  Let rise for 20 mins. 

Bake for 20 minutes or until cooked through. 

Mix Confectioner's sugar with a splash of milk. Mix until desired consistency. Spread on each bun. 


Pumpkin Oat Chocolate Chip Cookies

1 c. butter
1 cup brown sugar
1/2 c. white sugar
1 egg
1 tsp vanilla extract
1 1/4  c. pumpkin puree
1 1/2 c. choc chips
2 1/2 c. all purpose flour
1 1/2 c. quick oats
1 tsp baking soda
1/4 tsp gr cinnamon

Preheat oven to 350.
Combine flour, oats, baking soda and cinnamon in a bowl set aside. 
In mixer with paddle attachment mix together, butter, sugars and vanilla. 
Add pumpkin puree. 
Mix well. 
Slowly add dry ingredients just until mixed scraping sides. 
Add chocolate chips. 
Place by rounded spoonful on baking sheet. 
Bake for 10-11 minutes or until you say oops there's something in the oven! 
Best served with large amounts of coffee.


Raspberry Turnovers

Puffed Pastry Sheets
Raspberry preserves (or see filling recipe)
1 egg
Turbinado sugar

Let pastry sheets thaw a bit. Roll out one sheet a few times on a lightly floured surface. Cut into squares. Grease cookie sheet.

Fill each square with a spoonful of Preserves (recipe below). Place the preserves diagonal on center. Fold corner to corner, Seal with the edges of a fork. Brush with egg. Top with Raw sugar.

Raspberry Filling:
In a heavy saucepan place some butter heat slowly. Pour in a few Tablespoons of water. Then pour rinsed raspberries in. Add maple syrup, brown sugar or white sugar to taste. Stir continually until liquid. Add 3 Tablespoons of cornstarch to the mixture. Stir well.  Use for Turnovers, as a topping on ice cream or over pound cake. Also wonderful with whipped cream.