We sold our house a few years ago and when we went to the closing we met the couple that bought our house. They said that they had looked at many homes but had to narrow their search and remembered our house because they said it smelled good. I knew not to do the cookies, bread, or candles because everyone knows that trick and you really can't get prepare sometimes before a showing so I had the Glade Hawaiian Breeze plug-ins in a couple of rooms. It has a nice scent that is not offending. I am in agreement with others that the most important thing to remember is to have a very, very, clean and organized home.

ci lantro: Sorry I haven't been Posting much, plus I've been away to AC, NJ. Below is the Recipe for the Cinnamon Bunns and Dough. rosewitch: Far as I know Cinnamon Bunns are mainly an East Coast name. Anything West of N.Y. , N.J. and Pa. they are called Sticky Bunns. *********************************** Lous Cinnamon Buns ------ SS Pan ,9 ½ in by 12 in by 2 ½ in deep Or Pyrex baking dish 3/4 stick of butter and 1 tablesp. Of Vegetable oil Pancake syrup , Brown Sugar and a little granulated sugar Cinnamon and Raisins Melt the butter in the pan and let it cool ( put it in the refrig. a few minutes) Level it across the pan and back into the refrig to harden. Take it out and Sprinkle very little oil and move it around with the back of a spoon. Dribble some pancake syrup all around the pan , then a little gran. Sugar Then lay in some brown sugar . Dont be chincey , leave some lumps. Last sprinkle ( good bit ) of Cinnamon and Raisins. You can also add some walnuts, If you want to. If you dont want to , dont do it but dont blame me , if you didnt Do and wish you had done , etc. Take half + of the recipe of the Braided Bread dough and roll it out to about 3/16 in thick ( 3 pennies ) You can do the dough in 2 pieces if it is easier. Try to roll them out to at least 16 in long. x 12 in. Sprinkle some pancake syrup, Sugar and cinnamon on the dough , then some raisins. Roll the dough up loosely, Making a 12 in. long Roll and cut into 1 in. pieces. Mark the roll ,at half way and half again before cutting., into 8 pieces. Do the same to the other piece of dough Place these pieces in the pan that you prepared , leaving spaces in between , because the dough will grow. Push them around with your fingers, to fill the pan evenly. When the dough is doubled , bake in a 320 degree oven , on a shelf near the top, for about 25 to 35 minutes or golden brown. You can Baste , with an egg milk mix, while baking. When it is removed from the oven , place a piece of aluminum foil over it and a large cutting board or cookie tin and then flip it over and remove the pan. If some of the goodies stay in the pan take them out right away and patch the Buns while the goo is still hot. WARNING !!!! Get away from them until they cool. !!!!!!!! You will burn your lips Now you can see if you used enough brown sugar and gooey stuff. ************************************************* Everyone has their own way to do this, which is better. But! I like to cook and bake using easier ways, long as the end results are the same. I've used this recipe since I got out of the Army, a very long time ago and converted it from Army Baking (Large amounts )to Home Baking. It wasn't easy going from 4 Quarts to 4 cups , etc. But I worked it out. I got the results that I wanted and I'm passing it on to everyone . Here is the recipe: ************************* Lous - - - Braided, Plaited Bread or Dough for Cinnamon Buns , Bagels, Etc. ************************* 2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk 1 1/3 cup of Sugar 3 large eggs- beaten (save ½ egg w. a little milk for basting ) 1 tablesp.+ of Vanilla - - ½ cup + of oil - - 1/2 teasp. Salt 2 packs of Fleischmans Active dry yeast AP Flour - 3 cups to start ( probably about 6 total ) enough to knead into a soft ball that doesnt stick to your hands. I now substitute a cup of WW Flour. Makes a nice texture and tender. Stir the yeast in a 1/3 cup of warm water w. 1/2 spoon of sugar, to test it for raising. In a large mixing bowl, or (KA mixer) place the warm milk ( not hot ) add the sugar ,vanilla , salt & eggs Beat until the sugar is dissolved and add the Yeast and mix well. Add 1 cup of WW flour and 3 cups of AP flour and mix with mixer a few minutes. Add flour until you make a " soft " Ball of dough that doesnt stick to your hands. Dont make it too stiff , try to keep it a "soft dough." On the Work Top, Sprinkle some flour under the ball and Knead it until smooth. Place it in a large bowl, Rub some oil on top. Cover with a damp towel and place in a warm spot ( until double.) I usually turn my oven on for a few minutes to warm and shut it. Place a pan of hot water on the bottom shelf. Then place the dough bowl in the oven to rise. When ( doubled ) deflate and put it out of the bowl onto a floured worktop. Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ). Divide each piece into 3. Roll each of these 3 pieces into the shape of a sweet potato ( about 12 in long ). With the basting ( egg ) mixture and wet the tips of the 3 pieces and stick them together at one end . Then spread the other end the shape of an arrow While keeping the stuck ends down and away from you , twist each piece clockwise about 8 times and lay them down so you can Platt or Braid them and stick the other ends together There are other ways to Braid ( 6 Strands ) but I take the fast easy way to do things. Place the 2 shaped loaves on lightly oiled cookie tins, or in loaf pans. Preheat the oven to 400 deg. Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising. When doubled in size (about 20 min.) place in the oven , top shelf and bake until slightly tan. Baste them with the egg mix and rotate them back into the oven and ( Turn temperature down to 325 deg.) Baste again when they are a dark tan. Cook till a rich brown, mahogany color. Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!! This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape. The most time is in the waiting for the dough to rise and for the bread to cool . But it do look great !!! & Professional This dough can also be used for Cinnamon Buns . I use it for Bagels too. I like the Subtle , sweet taste.

If the sink AFTER taking them out of the oven, I believe it's much more likely that you have under baked rather than over proofed. I have over proofed many times, when I was shaping rolls faster than my ovens could bake them, and the only time the center fell was when I rushed the rolls in the oven and didn't allow them to really get done. another possibility could be not allowing them to rise enough before baking and you got your oven spring only on the outside of the roll, or perhaps you had refrigerated your dough and it did not warm up enough to rise properly...or maybe you're baking your rolls by the color and not by the time in the oven, and they are getting too brown before the center is done and they drop when you take them out. Whatever....if they drop after taking them out....they were not baked long enough.

Love a mustard sauce on pork. The last pork gravy I made was shallot, apple, leek, capers and pickled mustard seed. (I'll pull up and post the pickle recipe...I need to make some more tomorrow) Fridge pickles. I leapt up and made a quick batch last night. The Persian cukes in the crisper were still good....they often get slimy in a few days. A few hundred bloggers all have the same recipe. Most just copy each other over and over, lol. ( and give their life story along with recipes, : ) I like NY deli half sours. Some can be a bit acrid. Might be the left on stem ends or the skins or the variety. End of the growing season pickles are much different than the early season. NYC picklers only offer fresh fermented pickles once a year. One spear is usually enough for me. Fresh non-fermented I could eat the whole jar. Try a test batch. You can taste in an hour, after two hours and again the next day. If I have a half jar left after 24hours, I top off with a bit of fresh water. Dilutes the vinegar a bit and great on sandwiches and salads all week. Often I don't make a dressing. Just pickles, splash of evoo, lemon and feta or crumbled blue, goat cheese, etc. Basic recipe, 1/2 cup vinegar, 1/2 cup water, bay leaf, whole black peppercorns, mustard seed, fresh or dried dill, celery seed, pepper flakes, clove of garlic smashed. Pinch of sweet, pinch of salt. *I use ac vinegar, maple syrup or honey. Lots of variations. Use what you have, less or more. We hate sweet so I often don't use it. Here is one of many, (zip through the life story to the recipe) I just picked link random but the method is similar. PICKLES Baby Persian cukes work great and any other root veg like beets, radish, onion, carrot. (peel carrots)