OhioMom : I told Kathleen last week, that You don't have to give up food for Lent. It is just the sacrificing, for the things you like to do. When I glanced, I thought you were giving up love, til I reread. Now that's a sacrifice, although I guess for some of us it would'nt be. Makes it a lot easier for Lent though. I don't worry it to much, because I'm always Sacrificing myself here. Testing recipes,to be sure they are safe. I don't know how many times, I put my life in Jeopardy, doing this for you women. Lee: All kinds of things come into my mind. Really, I have a lot of cake mixes and wanted to use some of them up. It would have been easier, just to bake a Yellow Cake but that isn't very creative. I'm glad I did, because I came up with something good and it's easy. Kathleen: Someday, I'm going to sing " Danny Boy " to you. I'm the best, Italian, Irish, Tenor in North America. End wieth aein Iiierish Brooogue, ie'll ave ye !!! When I rolled the Dough into a Log, I had a lot left over. So, I took pieces from it, to fill in the larger spaces, as can be seen, in the Photo. Just stuff them in. I let it rise a little and the Rolls all filled in solid, before I Bake them. I may try dried fruit next time, or just use Raisins and Nuts. Because it was a little soft under the Apples. Was I nice enough !!!! LOU

Thanks for the heads up Mom........but think i'll keep it our little secret and not tell DH . Otherwise I'll have to make them for sure and it's suppose to be in the low 80's!

Low fat stickey buns?? Bwahaha!! I guess you could just use my regular recipe and omit the butter.....perhaps add a little more sugar. But I have a better idea....just make them as the recipe says and eat half as many! 2C Scalded Milk, cooled to warm temperature 3T Shortening or Butter, Melted ý C Sugar 1 t salt 2 eggs, beaten 2 pkgs yeast (or 1T bulk yeast) 1/3 warm water 4-5 cups flour Dissolve the yeast in the warm water (about 105 degrees) with a teaspoon of the sugar, wait until it foams. While waiting for the yeast to foam, mix the milk, butter, remaining sugar and salt. After the yeast foams, add the yeast mixture to it, and the two beaten eggs to the mixture. Either by hand or in a stand mixer, blend in flour a cup at a time until the dough is soft and fairly sticky. Turn onto a floured board and knead just until the dough is no longer sticky, but is smooth and satiny. Let rise until doubled, punch down, knead a little, then shape into rolls. Bake at 350 until golden. May brush with egg wash or butter and sprinkle with sesame seeds. Also good rolled in butter and cinnamon sugar. Dough is a good base dough for a variety of sweet breads like cinnamon rolls or brioche. For sticky buns: Have about 1/2 a pound of soft butter handy before you begin For sticky buns, let the dough rest about 20 minutes, divide into 3 pieces and roll or pat out 1/3 into a rectangle abut 1/3 of an inch thick...spread thickly with soft butter, and sprinkle generously with brown sugar and cinnamon...some add pecans here and raisins but my family prefers them without. Roll up the dough starting with the long side and seal the edges. Take one of the pans and spread thickly with butter (do you sense a trend here??), cover with brown sugar and drizzle with honey in a zig zag pattern using about 1 1/2 tablespoons. You can use syrup if you choose...the object is to keep the bottom of the buns sticky after baking. Cut your dough roll into 1 1/4 inch pieces (about 12 pieces) and set into the prepared pan, cut side up. Cover with Saran and proceed with the other pieces of dough in like manner. Preheat oven to 350....remove saran and bake rolls (bake the first pan first as it should have risen by now) for 20 to 25 minutes until nicely browned.... Turn out onto serving plate as soon as you remove from the oven. I like to leave those pans of rolls that I won't be using immediately in the pans, cool about 20 minutes, wrap very well with foil and freeze. When ready to use them, place in a 300 oven (still frozen) for about 45 minutes. Place in the middle of the oven so they don't scorch on the bottom. Turn out on to a serving plate and they are almost as good as the first time.

I made LindaC's cinnamon buns/rolls last week and while I was happy with the end results, I messed up a bit and knew I could do better. Basically, last week I made the dough in my KA which I do not recommend as it tends to over mix the dough, bringing out the stickiness and making one think it needs more flour. This time I mixed it with a wooden spoon to start, and then kneaded it on my counter top adding flour as necessary. After I made the dough, I remembered Lou's plea for photos and a tutorial. So here it is, unfortunately minus the mixing of the dough. But the recipe I used was very easy for the dough. Basically proof the yeast and start dumping in the other ingredients. I used LindaC's recipe as a base and added 1 and 1/4 cups brown sugar mixed with a generous tbs of cinnamon for the filling. I spread about 1/3 cup soft butter before I put down the brown sugar mix. The icing is a combo of almost equal parts cream cheese, butter and a cup or more of powdered sugar and a splash of vanilla. Next a rise of about 1.5 hours: Punched down: Rolled out like buttah: Spread with softened butter: Add brown sugar mixed with cinnamon: Start rolling up on the long side: finished roll: Sliced, in a greased pan, then let rise 30 min: Out of the oven: Iced: