Not W-S but good.... HOT CINNAMON PULL-APART BREAD 1 loaf frozen bread, thawed 1/2 c. butter 1 c. sugar 1 tbsp. cinnamon 1/2 tsp. nutmeg Cut bread dough into 3 inch diamond shape with a cutter. Dip pieces of dough one by one into melted butter and layer into a greased 10 inch ring mold or tube cake pan. Mix sugar, cinnamon, and nutmeg for cinnamon filling. Sprinkle with 1/3 of the cinnamon filling. Makes 3 layers ending with a sprinkling of cinnamon filling. Don't fill pan to full or dough will pop off. Bake at 400 degrees for 35 minutes. Let cool 5 minutes. Serve warm. PULL APART BREAD 20 Rhodes frozen dinner rolls 1 sm. pkg. butter pecan instant pudding 1/2 c. butter, melted 1/2 c. brown sugar, melted Place rolls in ungreased bundt pan and sprinkle pudding over top. Pour butter and sugar mixture over top. Let rise 6 1/2 hours. Bake at 350 degrees for about 20 minutes. Cool in pan 20 minutes or it will fall apart. BUTTERSCOTCH COFFEE CAKE PULL APART 24 frozen bread rolls (frozen food section, 12 balls per pkg.) 1 pkg. butterscotch pudding (not instant) 1 stick butter 3/4 c. brown sugar 3/4 tsp. cinnamon The night before: Arrange frozen rolls in greased tube pan. Sprinkle dry pudding over rolls. Melt butter, add brown sugar and cinnamon. Cook until bubbly, pour over rolls and cover tightly with foil, leave on counter overnight. Morning: Uncover and bake in 350 degree oven for 30 minutes. Let stand 5 minutes. Carefully turn out on serving plate, pull apart, eat and enjoy. NOTE: Chopped nuts may be added to melted butter mixture. MY FAVORITE CINNAMON PULL-APARTS 1/2 c. white sugar 1 tbsp. cinnamon 1/2 c. brown sugar 1/2 c. (1 stick) butter 3/4 c. vanilla ice cream 1 loaf frozen bread dough, thawed Combine white sugar and cinnamon. Pull apart bread dough and roll into 1 inch balls. Roll balls in cinnamon-sugar and place in bread pan. Bring to a boil: brown sugar, butter and ice cream. Pour over bread dough and let stand 30 minutes. Bake in 350 degree oven for 30 minutes, until golden brown. PULL-APART COFFEE CAKE 2 loaves frozen white bread 1 c. melted butter 1 1/2 c. sugar 2 tsp. cinnamon 1 c. chopped pecans Thaw bread. Melt butter in small container. Combine sugar, cinnamon in small bowl and set aside. When loaves are thawed, shape dough into small balls (like walnut), roll in melted butter, coat with sugar and cinnamon mixture then roll in chopped nuts. Place the balls (not too close together) in tube pan. Fill 1/2 full with balls. Cover and let rise in warm place for 1 hour. Bake at 350 degrees for 30 or 40 minutes. To serve, pull balls apart. May be wrapped in foil to heat. EASY CARAMEL ROLLS OR PULL APARTS 2 loaves frozen bread dough (thawed) 1/2 c. butter 1 c. brown sugar 1 lg. box vanilla pudding (not instant) 2 to 3 tbsp. milk Cinnamon to taste Grease bottom of 9 x 13 pan. Tear pieces off one of the bread loaves and place into pan. Mix all other ingredients together and pour mixture over bread in pan. Sprinkle with cinnamon. Tear second loaf of bread into pieces and place on top of rest. Sprinkle with cinnamon. Let rise 2 to 3 hours. Bake at 350 degrees for 30 minutes. Remove from oven. Invert pan onto serving plate. OVERNIGHT PULL - APART ROLLS Hot roll mix or frozen bread dough 1 stick butter 1 pkg. butterscotch pudding mix (dry) 1/2 c. brown sugar 1/2 c. nuts (if desired) Cinnamon and sugar mixture Night before: Prepare hot roll mix or thawed dough into 1 inch balls. Melt 1/2 stick butter and roll balls in it, then in cinnamon-sugar mixture. Place in greased bundt pan in layers. Top with pudding mix, brown sugar, and nuts. Pour remaining butter (melted) over this. Cover with plastic wrap and refrigerate overnight. Note: Remove rolls from refrigerator 10-15 minutes before baking. Bake in a 350 degree oven approximately 30 minutes. PECAN PULL APARTS 1 loaf frozen bread dough 1 pkg. reg. (not instant) butterscotch pudding 1/2 c. brown sugar 3/4 c. chopped pecans Dash cinnamon 1 stick (1/4 lb.) butter, melted The night before serving rolls, partially defrost bread dough and break into small pieces. Lay pieces flat in bottom of greased pan. Cover with dry pudding mix, brown sugar, pecans, cinnamon and butter. Cover pan and let set at room temperature overnight. Next morning preheat oven to 350 degrees. Uncover pan and bake 20 minutes or until done. BUTTERSCOTCH PULL APARTS 1 c. brown sugar 1 sm. pkg. vanilla pudding 1 tsp. nutmeg 1/2 stick butter 3/4 c. nuts 1 sm. pkg. butterscotch pudding 1 tsp. cinnamon 2 tbsp. cream 2 loaves frozen bread Thaw bread. Mix dry ingredients and set aside half of ingredients. Melt butter and add 1/2 of dry ingredients. Spread in dripper pan. Sprinkle nuts over mixture. Cut bread in small pieces and roll in dry mixture; place over mixture in pan. Pour any remaining dry mixture over all. Let rise. Bake at 375 degrees for 1/2 hour. Turn pan over after taking out of oven. Serve while warm. CARAMEL - PECAN PULL - APART ROLLS 2 frozen loaves of bread, thawed 1 stick butter (or butter) melted 1/2 c. brown sugar 1 tbsp. milk 1 (3 oz.) pkg. butterscotch pudding & pie filling (not instant) 1/2 c. chopped pecans Mix butter, brown sugar, pudding, milk and nuts together. Spread over bottom of 9 x 13 inch pan. Cut each loaf into 10-12 pieces and arrange in pan over caramel mixture. Raise until double, about 2 hours. Bake at 350 degrees about 30 minutes. Remove from pan while warm Optional: Can use 2 dozen frozen rolls instead of loaves. Can prepare the night before and let raise in refrigerator overnight. Bake in the morning. Can make half a recipe in 9 x 9 inch pan using 1 dozen frozen rolls. CARAMEL PULL-APARTS 2 loaves Rhodes frozen bread dough 1 c. brown sugar 1/2 c. butter 2 tbsp. milk 1/2 tsp. cinnamon 1 pkg. vanilla pudding (non-instant) Thaw frozen bread, then cut into pieces. Scatter bread pieces into greased 9x13 inch pan. Cook butter, brown sugar, milk, cinnamon and pudding; bring to boil. Pour mixture over bread pieces. Let set in refrigerator overnight, then bake at 375 degrees for 30-35 minutes. Serve warm or cool. STICKY PULL APART ROLLS 1 (4 oz.) pkg. regular butterscotch pudding 1 c. chopped nuts 1/2 c. brown sugar 1/4 c. butter, softened 1 tsp. cinnamon 2 (16 oz.) bread dough, thawed In mixing bowl combine pudding mix, walnuts, sugar and butter and cinnamon. Mix until crumbly. Cut each loaf lengthwise then into 8 pieces (each loaf 16 pieces each). Sprinkle 3/4 mixture in greased 13 x 9 pan place pieces of dough in pan. Sprinkle remaining mix cover and let rise until doubled (about 1 hour). Bake at 350 degree oven for 20 to 40 minutes. Turn out of pan immediately.

LC46, I'm about 40 miles inland from Lake Michigan and 50 miles North of Grand Rapids, so I'm right in the agricultural belt. The county next door is the "asparagus capitol of the world", good years I can buy it out of the field for 50 cents a pound. 15 miles away is a u pick orchard where I pick strawberries and cherries for $1 a pound. 5 miles from the blueberry patch, those were 70 cents a pound this year. I also have a farm market within 5 miles that grows everything they sell, and they sell everything from potatoes and squash to 40 varieties of heirloom apples. Oh, and Elery's house is 45 minutes from Ann Arbor! Come any time... Annie

RR, I love my life too. It's busy and crazy and full and sometimes I'm tired, but I love it all. Even that snow out the kitchen window. Tell Maggie to eat an extra cookie for me, but don't tell her that I let Makayla have COFFEE in that Christmas mug by her elbow. Well, about a cup of milk with lots of sugar and a little bit of coffee, but still, it was coffee, and so very "grown up". Bud just wanted milk with his cookies, he's such a brother! Those cookies were SUPPOSED to be checkerboards, LOL, but they were a little.....um......misshapen. (grin) Cathy, we let Makayla pass out presents at the family Christmas party too, she even got to wear my elf hat that plays "We are Santa's Elves". The kids got $50 worth of fun out of that $5 hat! Pat, I like peanut butter on Ritz crackers, I'm not so sure about adding chocolate, I'll have to try that. Ann, playing with the kids is one of life's greatest pleasures for me, they don't expect me to act like a grownup! Annie Annie

Here is the recipe I used, Ellen. It came from Taste of Home and I used King Arthur Flour Baking Mix, not the flour, but the biscuit/baking kind of mix. Gluten Free Apple Pie Donuts Taste of Home 2 cups gluten-free biscuit/baking mix 3/4 cup sugar 1 package (1/4 ounce) quick-rise yeast 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon apple pie spice 1/4 teaspoon ground cinnamon 1/8 teaspoon baking soda 1/2 cup warm water (110° to 115°) 6 tablespoons butter, melted 1/4 cup unsweetened applesauce, room temperature 1 tablespoon vanilla extract GLAZE: 1 cup apple cider or juice 1 tablespoon butter, softened 2/3 to 3/4 cup confectioners' sugar Directions 1. In a large bowl, mix the first eight ingredients. In another bowl, whisk the water, butter, applesauce and vanilla until blended. Add to the dry ingredients; stir until blended. Cover and let rest for 10 minutes. 2. Cut a small hole in the corner of a food-safe plastic bag; fill with batter. Pipe into a 6-cavity doughnut pan coated with cooking spray, filling cavities three-fourths full. 3. Bake at 325° for 11-14 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Repeat with remaining batter. 4. For glaze, in a small saucepan, bring apple cider to a boil; cook until liquid is reduced to 3 tablespoons. Transfer to a small bowl; stir in butter until melted. Stir in enough confectioners' sugar to reach glaze consistency. Dip each doughnut halfway, allowing excess to drip off. Place on wire rack; let stand until set. Yield: 10 doughnuts. Annie