Dissolve yeast in warm water.
Mix with remaining ingredients.
Let rise one hour.
Roll 1/2 inch thin.
Spread with butter, brown sugar, and cinnamon.
Roll up and cut 1 inch thick. (Easiest way is to wrap a piece of dental floss around the roll, and pull on the ends of the floss.)
Place in a buttered pan.
Let rise until double in size.
Bake 350\u00b0 for 15 minutes.
This makes a lot.
One half recipe fits into a 9x12 pan and a pie plate.
Preheat oven to 350 degrees.
In large bowl, beat sugar and oil. Add eggs and beat well.
Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
Place batter in greased 9x13 pan; bake for 45 minutes.
FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
Cream together butter or shortening, sugar and egg.
Sift together flour, baking powder, cinnamon, ginger, salt and cloves. Combine hot water and molasses.
Add dry ingredients alternately with the liquid mixture a little at a time, beating after each addition.
Bake in a greased paper-lined 9 x 9-inch pan and bake at 350\u00b0 for 45 minutes.
Serves 16.
Serve with whipped cream or other whipped topping.
argarine and add sugar and cinnamon.
Roll up as jelly
Make sure butter is at room temperature. If not, microwave for 20 seconds, taking it out to check it every 5 seconds. You want it to be soft, not melted.
Using the back of a spoon, mash the butter until it's smooth and creamy.
Add the cinnamon, white sugar and brown sugar to the butter. Make sure the brown sugar is not in clumps when you add it to the butter.
Mix well, until everything is combined. Serve chilled or at room temperature on bread or toast.
br>Sprinkle with brown sugar, cinnamon and raisins, if desired, to
hite and brown sugar, and cinnamon together. Sprinkle it over the
Dissolve yeast in water for 3 minutes.
Add cake mix, 1 cup flour, eggs, oil and salt.
Beat until bubbly.
Add balance of flour to make soft dough.
Knead lightly.
Let rise until double. Roll out about 1/4-inch thick (it's easier if dough is divided in half).
Spread with margarine, sugar and cinnamon.
Raisins may be added, too.
Roll as jelly roll and cut.
Raise until double. Bake at 350\u00b0 for 20 to 25 minutes.
Ice while warm.
Makes about 24 that stay soft and are wonderful served warm.
f sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on
Sift dry ingrediants in one bowl.
separate one of the eggs. add the yolk and the rest of the wet ingredients together and whisk.
beat the egg white in a clean bowl until peaks form.
Add the wet into the dry, mixing until just combined. fold in the egg white.
Pour into a preheated greased waffle iron, and I cook mine for 3-4 minutes with my waffle iron. This recipe yeilds 16 small square waffles for me (using just under 1/3 cup of batter per waffle).
These freeze well.
little whipped cream (recipe follows) or cinnamon on top.
***WHIPPED
f brown sugar. Sprinkle on cinnamon* as desired. If you like
tir together the brown sugar, cinnamon and nuts. Pour half of
ukewarm.
Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with
baking powder, salt, sugar and cinnamon.
Beat the egg yolks
he flours, salt, baking powder, cinnamon, and nutmeg, Stir in the
rocessor or blender.
Preheat waffle iron.
Separate eggs.
Open the canned cinnamon rolls as directed.
spray your waffle iron with nonstick cooking spray.
place 4 of the pre-cut cinnamon rolls in the waffle iron and close the top.
remove the waffles and place on plate to serve, top with sliced bananas or any fruit, and enjoy.
prinkle with brown sugar and cinnamon.
Roll up dough starting
For cinnamon peach compote:
Combine peaches,