I bake sweet rolls or sticky pecan rolls for freezing in either a regular muffin tin or larger ones in jumbo muffin tins so they are in individual portions. To freeze, I wrap one roll in a foil pop-up sheet (I get a box of them a Sam's Club). This way they go from the freezer, thaw overnight on the counter, and get warmed up in the toaster oven. We nearly always have one roll each for breakfast every Saturday morning. If I freeze a pan of sweet rolls, I'll wrap either the entire pan amount, or in portions (4-rolls) in heavy-duty foil. They can be rewarmed in the foil like the individual rolls. Add frosting or glaze after they have been reheated. -Grainlady

Rusty. You wanted my recipe for cabbage rolls. This is the one that I use and like. CABBAGE ROLLS 1 large head of cabbage 2 cups rice 2 cups boiling water 1 tsp. salt 1 large onion (minced) 6 tbsp. butter 1 1/2 cups ground beef or pork salt and pepper 1 1/2 cups tomato juice 1/2 cup sour cream (optional) Remove cabbage core. Place cabbage in deep pot and poir bioling water into hollow core. Caver completely with boiling water. Let stand until leaves are soft and pliable. Drain off water. Take leaves apart one at a time. Cut off hard centre from leaves. Wash rice and add 2 cups boiling water. Add salt and partially cook. Saute onion in butter. Add meat and combine with rice. Season to taste. Cool. Place mixture in leaf or portion of leaf and roll up. Place in layers in a baking pan. Cover with tomato juice (and cream if used) Bake covered - 350 degrees for 2 hours. Hope you make and enjoy.........Grace

Thank you all! My cookies are Swedish, too, colleenoz! All the cookies I make for Christmas are either Swedish or Danish, handed down from my Danish grandmother (who married a Swede). Your recipe is probably just like mine. With equal amounts finely ground nuts and flour, they break apart in your mouth in a flurry of tender texture and flavor. For the first time ever, we had problems with the recipe, which is why they didn’t all get baked. We didn’t know whether to blame the new oven (which was a problem for pretty much everything) or a difference in the dough. I think maybe both. Instead of the normal 20 minutes at 350 to get slightly brown on the bottom, they took 40 minutes plus. Then, they shattered when trying to roll them in powdered sugar. I’m not good at analyzing a problem and knowing how to fix it. We used to buy the pecans pre-ground. The nut store we bought them at went out of business. We bought a 3 lb bag of whole pecans and ground them ourselves in the food processor. Last year went fine. This year the dough seemed too moist. We had a problem even forming the balls, then they shattered as I wrote above. I was in the process of adding more flour to compensate, and doing test bakes, when I decided it was time to pull the plug and stop baking. I think the pecans must have been very fresh, and were too moist. We ground them a couple of days ahead and I should have turned them and let them dry a bit, instead of covering the bowl. I noticed the ground pecans were moist, but I didn’t do anything with the knowledge. The pecan meal I used to buy pre-ground was much drier. Either that or leave out the 3 T of water the recipe calls for.

If you ever feel like making some, this is the recipe I use for raspberry curd. It comes from "Luscious Berry Desserts" by Lori Longbotham. Great book! Raspberry Curd Makes about 1 1/2 cups "A curd is like a custard made with butter rather than milk, and this one is creamy, sweet, rich and tangy from the berries and lemon. Use the berries of your choice here, depending on what you will be using it for. But for me, strawberries are too watery for good results and blueberries are too purple. I sometimes make a triple batch of this in a Dutch oven, A potato masher makes quick work of mashing the berries." 1 stick unsalted butter Two 1/2-pints ripe raspberries or one 12-ounce package frozen raspberries, thawed 5 large egg yolks, lightly beaten 3/4 cup sugar Pinch of salt 2 to 3 tsp. lemon juice Melt butter in large saucepan over medium heat. Add berries, egg yolks, sugar and salt and cook, mashing berries and stirring frequently at first and then constantly at the end, until thickened, about 10 minutes. Pour mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temp; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Chill, covered, until ready to use, or up to 1 month.