Copy Cat "Tall Grass Prairie" Cinnamon Buns

Buns:

5 cups warm water

1/2 cup brown sugar

9 tsp yeast

3/4 cup oil

1 tsp salt

3 eggs

5 1/2 cups whole wheat flour

8 cups white flour

In a large bowl, add water, yeast, and brown sugar and let sit for 10 minutes. Add oil, salt, and eggs and mix well. Add flour, a small amount at a time and mix into a smooth dough. Set aside and let rise for 1 hour. Divide into 2 pieces and roll each piece into a large dough rectangle.

Filling

2 cups brown sugar

1 tsp cloves

1 tsp ginger

2 Tbsp cinnamon

1 tbsp flour

margarine (for spreading)

Mix brown sugar and spices together and then blend in flour. Spread a thin layer of margarine onto your large dough rectangles and sprinkle half the filling mix on top of each rectangle. Roll up and cut into 1 or 2 inch pieces.

Glaze:

Mix together 1 1/2 cups brown sugar and 3/4 cup margarine. (Double this amount for ooey gooey buns) Spread glaze evenly on to your baking pan and then put cinnamon buns on top of the glaze to bake. Leave space in between for buns to rise slightly for a half hour or so. Bake at 350 degrees for 18-25 minutes. Remove from oven and immediately flip buns onto a pan of equal or larger size so that the glazed side is up. Serve warm for an extra treat.

**This recipe makes a HUGE batch!! You may want to cut the recipe in half or make the whole recipe and bless someone with the extras.**

Chocolate Ice Cream Divine

Devin requested this dessert a while back. I confirmed the recipe with his Mom and made it for the first time last week. (Although I must admit I've enjoyed this dessert at my in-laws before - so good!). The thing I like about it was that you can make it ahead and keep it in the freezer, so it makes a great dessert for company, because you can work ahead.
- Two cups crushed chocolate wafers (I used oreo crumbs)
- 1/2 cup margargine, melted
- 2 L vanilla ice cream, softened
- 1 cup chocolate chips
- 2/3 cup icing sugar
- 1/2 cup margarine
- 1 1/2 cups evaported milk
- 1 1/2 cups peanuts (I used chopped peanuts)

Combine crushed wafers and 1/2 cup melted margarine. Press evenly into a 9 x 13 pan; chill. Spread ice cream evenly over base; sprinkle with peanuts, pressing in gently. Freeze. Combine chipits, sugar, 1/2 cup margarine and evaporated milk in saucepan. Bring to a boil and simmer 8 minutes, stirring constantly. Cool. Spread over ice cream. Store in freezer. Divine!!
* Although the recipe doesn't call for chocolate sauce over top, it makes a big difference in flavor. Try it!

Homemade Ice Cream Toppings

Today I tried two recipes for homemade ice cream toppings. Yum!! I'm thinking these would make some nice gifts for teachers, neighbours and maybe even the bus driver!

Caramel Sauce

• 3/4 cup butter
• 1 1/2 cups firmly packed brown sugar
• 2 tbsp water
• 1/4 tsp salt
• 3/4 cup evaporated milk
• 1 tbsp vanilla

Combine butter, brown sugar, water and salt in a medium sauce pan over medium heat, stirring constantly. Bring to boil for 3-5 minutes depending on thickness desired. (The longer is boils, the thicker the sauce). Remove from heat and stir in evaporated milk and vanilla.

Sauce will be quite thin. Thickens to a nice, but pourable, consistency when cooled. If using right away, you may want to only put in half the evaporated milk to create a thicker sauce.

Hot Fudge Sauce

• 1 (14 oz) can sweetened condensed milk
• 1/4 cup butter
• 3 ounces of chocolate (whatever type you prefer - I used milk chocolate)

Put all ingredients in a heavy saucepan and cook over low heat until sauce is smooth and creamy. Let cool slightly and spoon into jar.

Candy Bar Cheesecake

• 2 cups chocolate wafer crumbs
• 1/3 cup butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 3 tablespoons heavy whipping cream
• 1-1/2 teaspoons vanilla extract
• 5 eggs, lightly beaten
• 3 Butterfinger candy bars (2.1 ounces each), frozen and chopped

TOPPING:

• 1 Butterfinger candy bar, frozen and chopped
• 2 tablespoons butterscotch ice cream topping

In a small bowl, combine the wafer crumbs and butter. Press onto the bottom and 1-1/2 inches up the sides of a greased 9-in. springform pan; set aside.

In a large mixing bowl, beat cream cheese and sugar til smooth. Beat in the cream and vanilla. Add eggs; beat on low speed just until combined. Stir in chopped candy bars. Pour into the crust. Place pan on a baking sheet. Bake at 325 for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate over night.

Remove sides of pan. Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping. Refrigerate leftovers.

Tiny Mini Kisses Peanut Blossoms

These don't last long around my house of peanut butter lovers.
- 1/2 cup softened margarine
- 3/4 cup creamy peanut butter
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 1 egg
- 3 tbsp milk
- 1 tsp vanilla
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- mini kisses

Cream margarine, sugars and peanut butter. Beat in 1 egg, milk and vanilla. Combine flour, baking soda and salt. Gradually blend into creamed mixture. Shape dough into 3/4 inch balls. Roll in granulated sugar. Place on ungreased cookie sheet. Bake at 350 for 5-6 minutes or just until set. Remove from oven and immediately press one mini kiss in centre of each cookie.

*Oops! I forgot to roll these in sugar. Oh well, they were still delicious!

Whipped Shortbread

A favorite around Christmas.
- 1 cup butter (not margarine)
- 1 1/2 cups flour
- 1/2 cup icing sugar
- 1/4 cup cornstarch

Whip butter with beaters until fluffy. Add sugar and cornstarch. Whip. Add flour 1/2 cup at a time. Roll dough into balls (will be very soft) and place on ungreased cookie sheet. Using a fork dipped in four, make cross marks if desired. Bake at 325 for 12-15 minutes.
* Colored sprinkles or crushed candy canes make a nice touch.
** Makes approximately 2 1/2 dozen cookies.

Gingerbread Boys

I got this recipe from my sister-in-law Jessica, who is the cookie baking queen, much to her nieces and nephews delight. My five year old's request:

• 1 box butterscotch pudding mix (not instant)



• 1/2 cup shortening



• 1/2 cup brown sugar



• 1 egg



• 1 1/2 cups flour



• 1 1/2 tsp ginger



• 1/2 tsp cinnamon



• 1/2 tsp baking soda

Cream shortening and sugar, add egg and mix well. Add dry pudding mix, flour and spices. Mix well. Roll dough 1/8 to 1/4 inch think and cut with cookie cutter. This dough is easy to work with. Bake on greased sheet at 350 for 10 minutes.* Cool and add icing.**

* I baked these for 7-8 minutes so they were still a little chewy
**It's best to add m & m's or whatever you're using to decorate, before you bake these.