Another Restaurant Flop

Oh for some good ole home cooked food. Tomorrow! Today was another flop. No one makes muffulettas like New Orleans Central Market. So we will stick to Just Plain Cooking :

Easy Cinnamon Rolls (Memaw's)

Set oven at 375 degrees F.

3 cups self-rising flour

4 1/2 tablespoons shortening

1 cup milk

1/2 cup butter or oleo ( margarine)

1/2 cup sugar

1/2 cup brown sugar

1 tablespoon cinnamon

3/4 cup pecans

3/4 cup raisins

Cut shortening into flour until it resembles coarse crumbs. Add milk and blend with fork until dough leaves sides of bowl. Turn out on lightly floured surface and knead 4 to 6 strokes. Roll into 14" x 20" rectangle.

Spread butter over dough, leaving a narrow margin on all sides. Combine sugar, brown sugar, and cinnamon and sprinkle over buttered dough. Add nuts and raisins.

Beginning at long end of dough, roll up into jelly roll fashion. Pinch ends and seal edges. Cut roll into 1 inch slices. Place slices cut side down in greased 9" x 13" x 2" pan.

Bake at 375 degrees F for 20-25 minutes. Remove from oven and cool.

To glaze: Combine 1 1/4 cups confectioners sugar and 3 tablespoons milk. Drizzle over rolls. Makes about 20 rolls.

Sticky Bun Breakfast Ring (Hannah's on All Things Delicious Blogspot)

http://all-things-delicious.blogspot.com/2011/03/sticky-bun-breakfast-ring.html

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits

3 Tbsp. butter or margarine, melted

1/2 C. pancake syrup

1/3 C. packed brown sugar

1/2 tsp. cinnamon

1/4 C. chopped pecans, opt.

1/4 C. chopped almonds, opt.

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).

Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top.

Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.

Use the smaller biscuits or one tube of the grands, as stated in the recipe list above.

Top with remaining syrup and sugar mixtures.

Bake at 375 degrees for approximately 20 minutes or until golden brown.

Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

Look at that!

SOOOOOOOOOO GOOD!!!!!!

You really need to try these soon!! Enjoy!

(I definitely will, Hannah. Thanks for the recipe and great photos.)