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.

Chisue, if you like Malt o Meal, have you baked their Malt o Meal muffins? They are a favorite here. And it is time again for Glenda's bran muffins. You mix a big batch and bake one or two or a panful at a time. The batter lasts for 6 weeks. I bought some of the individual silicone muffin cups and use them for just a few at breakfast. They are easy to clean up. 6 Weeks Refrigerator Bran Muffins 5 c flour 5 tsp baking soda 2 tsp salt 2 tsp ground allspice 1 15 oz box of raisin bran cereal 3 c sugar 4 eggs (I used 6) 1 c vegetable oil 1 qt buttermilk 2 tsp vanilla Directions�" Using the LARGEST bowl you have, combine the first 4 ingredients. Add the bran cereal and sugar and mix. In a mixing bowl, beat the eggs, add the oil, buttermilk and vanilla to the eggs and blend. Pour the egg mixture over the flour mixture and stir well. Transfer the batter to a large plastic container that has a tight lid and store in the refrigerator till ready to use. This batter will keep 6 weeks. Date the container the day you mix the batter. When you are ready to bake the muffins, do NOT stir the batter. Try to fill the muffin cup in one scoop. Fill cups a scant þ full. Bake at 350 (original directions were for 375) for 20 minutes for regular sized muffins. I donâÂÂt seem to find 15 oz boxes of rasin bran cereal these days, so I buy the larger boxes and guesstimate. My son and his girlfriend prefer the recipe without rasins, so they use plain bran flakes.

Thank you, everyone!! Colleen, I'd love that recipe. It isn't surprising, I guess, that the kids were eating chocolate chip and several of the "elders", by which I mean even older than me, were dunking those cinnamon snaps in coffee. It's kind of a classic, I think, whereas the kids go straight for the "sweet". Writersblock, I haven't had beef processed yet, so I had extra empty freezer room for cookies! Timing was good, because in a couple of weeks the freezers will be full again. Peppi, I also had the job of cooking pasta. I cooked some ahead and refrigerated it, then just gave it a "dunk" for a minute in boiling water to heat it up. The sauce was kept warm in electric roasters and I cooked pasta throughout the event, so it was only when the servers were low and the fresh pasta wasn't quite done that we used the stuff I cooked ahead. Add some fresh hot sauce and the pasta was heated nicely. I had my "dream team" serving, three of the local police officers. One served the spaghetti and each of the other two had sauce, one with meat and one without. Parmesan cheese in shakers at the end of the line and the cookies and drinks were in one corner, the salad in another, so we didn't have people lining up at a single station, they were spread out and "serve yourself" so while some people were getting coffee or cookies, others were having salad while others were getting pasta and garlic bread. There was a bake sale and a silent auction simultaneously in different rooms of the church. It actually worked pretty well, I was pleasantly surprised. All the food was donated, so the sauce came in big containers from two local restaurants, already prepared. We just added meat to half and heated it in the roasters, but we had to brown the ground beef first, which doesn't really take long and we also did that ahead so it was ready to heat. LindaC, I didn't measure it all in pounds, but I used 4 pounds of butter, 19 cups of flour, 9 cups of oatmeal, 7 cups of white sugar and 9 1/2 cups of brown sugar, plus chocolate and butterscotch chips and various "other" condiments. I'll post the recipes on separate threads, so they're easier to find. Without figuring in my time, just the ingredients alone plus the electricity to bake them, I figure they cost about 6 cents per cookie and I'll never be able to buy one of those $3 cookies at a bakery again without thinking about that. (sigh) Mustangs, it's only about 40 dozen, so if you baked a dozen a year for the past 40 years, you've made it. (grin) I'm sure, somehow, that BeauLily has talked you into baking several dozen at least! Nothing hurts today except the muscle that runs up the back of my left leg. I know for sure I didn't "work my butt off" because it kind of hurts so I know it's still there, LOL. Annie

I'm not sure it's so easy to make soft oatmeal cookies that are also thin. When I make oatmeal cookies and flatten them before baking so they're thin, they get very crispy, which is what I prefer. All I can think of is underbaking, which would likely mean some trial and error. I use a 1.5" inch cookie scoop. Oatmeal Cookies 2-2 1/2 doz. 1/2 cup shortening (5 Tbs butter/ 3 Tbs oil) 1 cup sugar 1/4 tsp. salt 1 egg 1/2 tsp. baking soda 1 cup flour 1 1/4 cups rolled oats cinnamon nutmeg 1/3-1/2 cup walnuts 1/3 - 1/2 cup raisins Oven 350F Cream shortening with sugar, add egg and beat until light & fluffy. Beat in spices and salt. Stir in flour and soda until completely mixed, then add oats, raisins and walnuts and mix well. Drop Tbs 2 inches apart on parchment lined baking sheet, flatten with a fork. Bake 10-12 minutes, until lightly browned. Cookies will crisp up as they cool.