Ecco Cinnamon Rolls

Adapted From Amy Jo

3 T. active dry YEAST

1 cup warm water

3/4 cup warm milk

1/2 cup Buttermilk

3 T. butter, softened

1 1/4 tsp. salt

5 1/2 - 6 cups all-purpose flour

Filling:

1/4 cup butter, melted

1 cup packed brown Sugar

4 tsp. ecco powder (optional)

2 tsp. ground cinnamon

Icing:

2 T. butter, softened

1-2 T. milk

2 tsp. ecco powder (optional)

1 1/2 cups confectioners sugar

1/2 tsp. vanilla extract

In a large bowl, dissolve yeast in warm water. Add the warm milk, buttermilk, sugar, butter, salt and 4 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn on to a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough; turn onto a floured surface. Roll into a rectangle; brush with butter.

Combine the brown sugar, ecco and cinnamon; sprinkle over the dough to within 1/2 in of edges. Roll up jelly-roll style starting with a long side; pinch seam to seal. Cut into 12 slices (i do 1 inch thick & have more than 12. Place rolls, cut side down in a greased baking pan (big one) Cover and let rise until doubled, about 30 minutes. Bake at 350 for 20-25 minutes or until golden brown (i try not to over-bake - gooey is best!). Place pan on a wire rack.

In a small bowl, beat the icing ingredients until smooth. Spread over rolls. Serve warm!

Easy Cheesecake

From Mom C

1 recipe graham cracker crust

2-8 oz bars cream cheese, softened

2-14 oz cans sweeteded condensed milk

2/3 C. lemon juice (I use a little less)

2 Tbsp. vanilla

Make crust, by crushing crackers finely. Add some sugar, and enough melted butter to coat all the crumbs and make them sticky. Press in to the bottom of a 9x13 pan. Rest of ingreds: Mix well. Spoon top of graham cracker crust. Chil and serve.

Creme Puffs

From Aunt Maureen

Melt 1/2 c. butter in 1 c. boiling water. Add 1 c. flour and 1/2 tsp. salt all at once. Stir vigorously. Cook until mixture forms a ball that doesn't separate. Remove from heat, cool slightly. Add eggs one at a time to a total of 4 eggs, beating smooth. Drop by heaping tablespoons 3 inches apart (they grow!) on greased sheet. Bake at 450 for 15 min. then lower the temperature to 325 for 25 min. Remove from oven. Split open & cool. Fill with pudding and frost with chocolate syrup.

Cranberry Muffin Dessert

From Karene Hansen

Muffins:

2 c. flour
1/2 t. salt
2 t. baking powder
1 c. sugar
2 T. melted butter
1 c. milk
2 c. whole raw or frozen cranberries

Sift together dry ingredients. Add butter and milk and stir to combine. Fold in the cranberries. Bake in prepared muffin tins at 375 for 15 to 20 minutes.

Butter sauce:

Melt 1/2 c. butter in sauce pan. Gradually add 1 c. sugar. Cook 1 minute until thick. Then stir in 2/3 c. cream or evaporated milk and heat through. Pour over warm muffins and serve.

Almond Joy Cake

From Mom C

1 pkg. chocolate cake mix (with pudding)

1 large can evaporated milk

2 1/2 cups sugar

26 large marshmallows

1-14 oz pkg. coconut

1/2 cup margarine

1-12 oz. pkg. chocolate chips

1-3 1/2 oz pkg. slivered almonds

Bake cake in 9x13. In saucepan, mix 1 cup evaporated milk, 1 cup sugar, marshmallows and coconut. Heat until mallows melted. Pour over hot cake. In saucepan, melt margarine. Add 1 1/2 cup sugar, 1/2 cup evap milk. Bring to boil. Add chocolate chips. Stir until melted. Add almonds. Pour mixture over cake.

Rice Crispie Treat Ice Cream Cake

From Deena Christensen
Make rice crispie treat as directed. Put 1/2 in bottom of 9x13, the ice cream layer, then top.

Or, put treat in cupcake tins leaving hole to put the ice cream. Sprinkle with cake decor pieces.

Buster Bars

Deena Christensen
1 8 oz pkg. Oreo Cookies
1/3 c. Butter melted
Crush cookies; add butter. Press into 9x13.
1/2 gal vanilla (or chocolate or mint) ice cream, softened...cut and place on top of crust.
1 c. salted peanuts...on top of ice cream.

Chocolate Topping:
1/2 c. butter
2 c. pwd sugar
1 tsp. vanilla
1 1/2 c. evap milk
2/3 c. chocolate chips, semi-sweet

Combine in saucepan and boil for 8 boil for 8 min stirring constantly. Cool. May spread over ice cream mixture and freeze. Or serve with square as serve.

Jello Cake

1 pkg White Cake. Prepare.
Make holes in cake with fork all over.
Make Jello with 2 cups hot water.
Pour jello into holes over top of cake.
Chill in fridge & serve with whipped cream.
Optional berries on top.

Million $ Cake

1 pkg German chocolate cake mix. Prepare as directed in 9x13.

1 14 oz can sweet & condensed milk
1/2-1-12 oz. bottle Caramel/butterscotch topping
When cake done and hot, poke it with holes with the end of a wooden spoon. Pour sw cond milk, the caramel topping. Cool in fridge. Spread on cake.

1 pt Cool Whip. Spread on cake.

3 Skor or Heath Bars, chopped. Top. Chill in Refrigerator till serve.

Strawberry Angel Food Delight

1 angel food cake cut into 3 layers
Mix:
Cool Whip
1 6 oz strawberry yogurt
1/2 of 1 pt. strawberries cut up
Red food coloring

Spread 1/3 of topping between layers and on top of cake. Top with remainng strawberries. Before serving sprinkle with pwd sugar. Serves 12.

Rasberry Buttermilk Cake

Adapted from Gourmet, June 2009
You can just ignore the word “raspberry” up there and swap it up with any which berry you please, like blackberries or blueberries or bits of strawberries or all of the above. This is a good, basic go-to buttermilk cake (not unlike a lemon yogurt cake before it) — moist and ever-so-light — a great jumping off point for whatever you can dream up.
By the way, I was having a “moment” when I made this and for once, remembered to weigh my ingredients as I measured them, for all of you people out there that know weighing is way easier than dirtying a zillion cups and spoons. Now let’s just hope my scale is accurate.
Makes one thin 9-inch cake, which might serve eight people, if you can pry it from first two people’s grasp
1 cup (130 grams) all-purpose flour1/2 teaspoon (2 grams) baking powder1/2 teaspoon (2 grams) baking soda1/4 teaspoon salt1/2 stick (56 grams) unsalted butter, softened2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided1/2 teaspoon pure vanilla extract1/2 teaspoon finely grated lemon zest (optional)1 large (57 grams) egg1/2 cup well-shaken buttermilk1 cup fresh raspberries (about 5 oz)
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
[Baking time updated, shortened, after so many of you concurred that this cake bakes crazy quickly.]
Note: Directions like “scatter” always scare me. Where’s the science? Here’s what my neuroses taught us: the ones that were downward were almost all swallowed by the batter. The "o" ones stayed empty, like cups. Both were delicious.
Make your own buttermilk: No need to buy buttermilk especially for this or any recipe. Add one teaspoon tablespoon [updated, as an astute reader pointed out that the larger amount is more common] of vinegar or lemon juice to one cup of milk and let it sit until it clabbers, about 10 minutes. Voila, buttermilk!

Apple Pie

From Kathy Cappellucci
Bottom Crust:
1 ½ c. flour
1 tsp. salt
1 ½ tsp. sugar
½ c. oil
2 T. milk
(Blend well and press into pan.)
Filling:
4-6 c. sliced apples
½ c. sugar
½ tsp. cinnamon
2 T. flour
½ tsp. nutmeg
Topping:
½ c. flour
½ c. butter
½ c. sugar
(Blend well & drop in pieces over apples.)
Spray bottom of pan, bottom crust, filling, and topping. Seal in brown bag and bake @ 350 for 1 ½ hours.

Mint Dazzle (Peppermint Dessert)

3 c. vanilla wafers, crushed
6 TB butter, melted
¾ c. butter, softened
2 ½ c. sifted powdered sugar
4 eggs
Dash of salt
4 squares unsweetened chocolate, melted
½ tsp. vanilla
2/3 gallon peppermint ice cream

Mix wafers & butter. Line greased 9x13 with wafer mix & freeze (10-20 minutes). Cream butter & sugar. Add eggs & chocolate, salt & vanilla. Spread mixture on wafer crust. Freeze until hard. Soften ice cream & spread over chocolate. Freeze.

Cappellucci Cheesecake

11 grahm crackers
Crush mix and press into 9x13
8 oz. cream cheese (softened)
1 c. powdered sugar
3 T. milk
Combine with cool whip – spread on crust. Tops with cherries, strawberries, or blueberries.

Pumpkin Dessert Square

1 box yellow cake mix
1 jar pumpkin pecan butter (or pumpkin filling)
3 eggs
1 Tbsp. flour
¼ c. sugar
¾ c. butter
3 Tbsp. milk
1 tsp cinnamon

Reserve 1 cup of the cake mix and set aside. Mix remaining cake mix with ½ cup of melted butter and 1 egg. Press into the bottom of a 13x9 inch pan. Mix pumpkin butter with 2 large eggs and 3 tbsp of milk and pour over cake mixture. Mix to crumble reserved cake mix with 1 Tbsp of flour, ¼ cup of sugar, ¼ cup of soft butter and 1 tsp. of cinnamon and crumble over the top of the pumpkin layer. Bake 35-40 minutes at 350 or until golden. Cool and serve.

Danish Crepes

4 eggs
1 tsp. salt
¼ c. shortening or butter (melted)
1 c. water or milk
1 c. flour
1 tsp. sugar (OPTIONAL)

Combine all dry. Beat eggs and add to mix. Add liquid gradually. Cover & set for 1 hour.

Fill with:
- Sliced bananas, chopped walnuts, maple syrup
- Fresh fruit slices, yogurt or whipped cream or cream cheese

Rasberry Bread Pudding

Cream Mix:
1 ½ loaves aged white bread
1 qt. heavy cream
3 c. sugar
1 egg
1 tsp. vanilla

In a large bowl, combine cream, sugar, egg, and vanilla. Cut bread into 1 ½ inch cubes and add to cream mixture, coating bread well. Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb completely.

Fruit Filling
5 c. raspberries (frozen or fresh)
1 c. sugar
½ c. apple juice
Layer 9x13 inch dark baking dish ¾ full with bread mixture; pour fruit filling over bread mixture, spreading evenly. Top with remaining bread. Bake 40 minutes at 375. Serve warm. Top with Vanilla Sauce.

Vanilla Sauce:
1 1/3 c. butter
5 Tbsp. Flour
3 c. heavy cream
2 tsp. vanilla
1/3 c. sugar

Over medium heat, melt butter and add flour; stir 10 minutes until it has a nutty aroma – don not brown. Add salt, cream, and sugar and boil till mixture is thick; remove from heat, adding vanilla. Serve this wonderful sauce cold.