I forgot to say to butter the dough! LOL Sorry Jasdip. I dug out the recipe.I think this is one of the first cookbooks I ever had. Its a little church cook book, with member recipes and I bet 30 years old! Here is the recipe Quick Caramel Rolls 2 loaves frozen bread dough (thaw well, if it rises a little bit it will be ok) Topping: 1/2 cup white sugar 1/2 cup brown sugar (packed) 3/4 cup plus 3 tablespoons thick cream soft butter brown sugar cinnamon Let dough thaw. Roll out one loaf at a time and spread with butter, sprinkle with brown sugar and cinnamon. Roll up like a jelly roll, cut, and put in greased pan. Let rise until rolls touch each other. Cover rolls with topping. Bake at 350 degree for approx 15-20 minutes. **I just pour the caramel in the bottom of the pan and put rolls on top and let rise, bake, then invert on to another pan**

This is on my MAKE list! Eggs benedict casserole 6 English muffins 10-12 ounces Canadian bacon (2 packages, or use diced ham) 8 large eggs 2 cups reduced-fat milk (or whole milk) 1 teaspoon onion powder cooking spray 1/2 teaspoon paprika easy hollandaise sauce- (I just use package) Directions Cut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder. Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture. Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving. To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving. Makes 10 servings. NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes

Coconut Bread Prep Time: 10 Minutes Ready In: 55 Minutes Cook Time: 45 Minutes Servings: 12 Ingredients: 2 cups white sugar 1 cup vegetable oil 4 eggs 2 teaspoons coconut extract 3 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 cup buttermilk 1 cup shredded coconut Directions: 1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 9x5 inch loaf pans. 2. In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut. 3. Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean. Glaze: 1 cup of sugar 1/2 cup water 2 Tbsp. Butter 1 tsp. coconut flavoring For Glaze, combine sugar, water and butter; bring to a boil. Add coconut flavoring. Pour hot glaze over top of loaves while still they are still warm. Let sit in pans 4 hours before removing. Also the oven temp should be 325 degrees. This recipe does make 2 regular loaf pans(bake for 1 hour and 15 minutes) or 3 small loaf pans (bake 55 to 60 minutes) and a bundt pan will hold this recipe. Sue

I saw this on Cooks Country and it looks delicious! Skillet Peach Cobbler Serves 6 to 8 Four pounds of frozen sliced peaches can be substituted for fresh; there is no need to defrost them. Start step 2 when the peaches are almost done. 4 tablespoons unsalted butter 5 pounds peaches , peeled and cut into 1/2-inch wedges 6 tablespoons sugar 1/8 teaspoon salt 1 tablespoon lemon juice 1 1/2 teaspoons cornstarch Topping 1 1/2 cups all-purpose flour , plus extra for work surface 6 tablespoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoons salt 3/4 cup buttermilk 4 tablespoons unsalted butter , melted and cooled 1 teaspoon ground cinnamon 1. For the filling: Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in large oven-safe nonstick skillet over medium-high heat. Add two-thirds of peaches, sugar, and salt and cook, covered, until peaches release their juices, about 5 minutes. Remove lid and simmer until all liquid has evaporated and peaches begin to caramelize, 15 to 20 minutes. Add remaining peaches and cook until heated through, about 5 minutes. Whisk lemon juice and cornstarch in small bowl, then stir into peach mixture. Cover skillet and set aside off heat. 2. For the topping: Meanwhile, whisk flour, 5 tablespoons sugar, baking powder, baking soda, and salt in medium bowl. Stir in buttermilk and butter until dough forms. Turn dough out onto lightly floured work surface and knead briefly until smooth, about 30 seconds. 3. Combine remaining sugar and cinnamon. Break dough into rough 1-inch pieces and space them about 1/2 inch apart on top of hot peach mixture. Sprinkle with cinnamon sugar and bake until topping is golden brown and filling is thickened, 18 to 22 minutes. Let cool on wire rack for 10 minutes. Serve. (Although best eaten the day it is made to maintain the texture of the cobbles, leftovers may be refrigerated for up to 1 day. Individual portions may be removed from skillet and reheated in microwave.)