Cinnamon Roll Pancakes

For Pancakes: 

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 Tablespoon canola oil
• 1 large egg, lightly beaten 

• (OR use a boxed pancake batter) 

• Cinnamon Filling:
• 1/2 cup butter, melted
• 3/4 cup packed brown sugar
• 1 Tablespoon ground cinnamon 

• Cream Cheese Glaze:
• 4 Tablespoons butter
• 2 ounces cream cheese
• 1 1/4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (You want this to rest and ‘set up’ while your preparing the other ingredients. Its best if it gets a little thicker, you dont want it liquidy)
2. Prepare Pancake batter: In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine)
3. OR If using a boxed mix, prepare according to package directions.
4. Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.

Pineapple Sunset Layer Cake

• 1 package yellow cake mix
• 1 can (11 ounces) mandarin oranges, drained
• 1 can (20 ounces) unsweetened crushed pineapple, drained
• 1 package (3.4 ounces) instant vanilla pudding mix
• 12 oz Cool Whip

Instructions

Prepare cake batter according to the directions on the box. Beat in oranges until blended. Pour into two greased and floured 9-in. round baking pans.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes and then transfer from the pans to wire racks to cool completely.

Combine the drained pineapple and dry vanilla pudding mix. Fold in the Cool Whip. Spread some of the frosting on the top of one layer. Then put the other layer of cake on top of that. Spread the remaining frosting on the top and sides of the cake. Garnish with mandarin oranges, if desired.

Store in the refrigerator!

Homemade Flat Bread

1 package of active dry yeast
1 teaspoon of sugar
2 cups of all-purpose flour (may need about half a cup more)
1 teaspoon of sea salt
1 cup of water
a little olive oil

Preheat oven to 450 degrees F.

Mix yeast, sugar, flour, and salt.  Add in water.

Knead dough into ball with hands until smooth and not sticky.  This is where more flour may be needed.

Place dough in a slightly oiled bowl and cover with light towel for one hour.  (I put a towel on mine and put the bowl in my van for an hour).

Once the dough has doubled, punch it down and knead it again.  Separate the dough into two equal pieces.  Rub some olive oil onto two pans: pizza or cookie sheets.  (I used one regular size pizza pan and one small cookie sheet.) Then pat and roll the dough out onto two pans.  Lightly brush a little olive oil over the rolled dough.  Spread with toppings and bake in preheated oven for 10 to 15 minutes. 

Lemon Pound Cake

3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
3 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
6 Tbsp lemon juice
1 lemon, zested

Preheat oven to 350F

Spray or butter and flour 2 loaf pans or one large Bundt pan.

Sift flour, baking powder and salt into medium bowl.  Set aside.

Using an electric mixer, cream together butter, shortening and sugar.  Add eggs one at a time, beating until well blended after each one.

Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.

Pour batter into prepared pans.  Bake cakes until tester inserted into center comes out clean, about 55 minutes.  Cool cakes in pans for 15 minutes.  Turn cakes out onto racks and cool completely.

No-Bake Mini Pumpkin Cheesecakes

Ingredients

For the crust

• 1 sleeve graham crackers (about 9 crackers)
• ½ stick (4 tablespoons) butter, melted
• 2 tablespoons sugar
• 2 tablespoons brown sugar

For the filling

• 1 8-ounce package cream cheese, softened to room temperature
• 1 15-ounce can pumpkin puree
• 3 teaspoons pumpkin pie spice
• 1 1-ounce package sugar free cheesecake-flavored instant pudding mix (or 1/3 of a non-sugar free instant pudding may be used)
• 1 14-ounce can sweetened condensed milk
• 1 12-ounce container frozen whipped topping, plus extra for garnish if desired

Instructions

1. Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined.
2. Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
3. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
4. Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
5. Add the sweetened condensed milk and mix again until well combined.
6. Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.
7. Allow the mixture to sit in the refrigerator for about an hour to firm up.
8. Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
9. Garnish with additional whipped topping if desired.

S'mores Hershey's Kiss Cookies Recipe:

(Makes approx. 3 dozen cookies)

Ingredients:
1 cup graham cracker crumbs
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
20 large marshmallows, cut in half
About 40 chocolate kisses

Directions:
Preheat the oven to 350 degrees F.  In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt.  Set aside. In another bowl, beat the butter and sugars together until creamy and smooth.  Add in the egg and vanilla extract and mix until combined.  Slowly add the dry ingredients and mix until just combined.  Drop rounded tablespoons of dough onto a baking sheet, 1-2" apart.  Bake for 6-8 minutes or until edges are just getting golden brown.  Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie.  Let cool completely.  Once all cookies are cooled down, preheat broiler.  Place cookies back on baking sheets and broil for 1-2 minutes, keeping a close eye on them so they don't burn.  Once marshmallows are golden brown, remove from the broiler and place a chocolate kiss on top of each cookie.

Summer Torte

Summer Torte by Marion Burros

1 stick butter, softened (I always use unsalted)
3/4 cup sugar
1 cup flour; sifted
1 teaspoon baking powder
2 eggs
Pinch of salt

NOTE: I added 2 teaspoons vanilla Extract
Fruit of choice; sliced into wedges (I used about 7 plums. Peaches, nectarines, strawberries all work great and in combination)
I used Red Currants.
Cinnamon sugar for top

Preheat oven to 350. Cream butter and add sugar. Beat well. Add eggs and beat. Mix together flour, baking powder and salt. Add to batter. Mix. Spoon globs to greased 9 or 10 inch springform. Use a knife to spread batter to cover entire pan. Arrange fruit on top. Sprinkle with cinnamon sugar (amount depends on the sweetness of the fruit).
Bake for 45 min.