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The Ultimate Cinnamon Roll with Vanilla Frosting

Recipe courtesy of


1-1/2 packages (about 3-1/4 teaspoons) dry yeast

1/4 cup warm water

1/2 cup shortening

1/3 cup sugar

1-1/2 teaspoon salt

1 cup milk

1 egg

4 to 5 cups sifted flour

melted butter

brown sugar


raisins (optional)

Vanilla Frosting

2 cups powdered sugar

1 tablespoon butter, melted

1 teaspoon vanilla

2 to 4 tablespoons milk or cream


Add the warm water to the yeast and soak 10 minutes.

Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour, adding one at a time and beating after each addition.

Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.

Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer generously with brown sugar. Sprinkle on cinnamon as desired. If you like raisins, layer on the raisins. Roll up jelly roll fashion.

Using scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and the other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously . . . about another hour.

Bake at 350 degrees for about 15 – 20 minutes. If rolls get too brown, cover with a piece of tin foil until the end of baking. Do not over bake the rolls.

Remove immediately from the pan by inverting onto a plate and then tip over onto another plate to right the rolls.

For the Frosting:

In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able-to-stir consistency.

Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.



I love strawberries and I love blueberries. Serving them this way makes for an easy, tasty, and pretty presentation.

The blueberries are simply rinsed and stemmed. The strawberries are rinsed, topped and cut in half.

Layer in yogurt, whipped cream, or vanilla ice cream and voila!

To add more pizzazz, drizzle in one or both of these sauces.

Easy Blueberry Sauce

Recipe courtesy of


3/4 cup unsweetened apple juice

4 teaspoons honey

1 tablespoon cornstarch

1/2 teaspoon grated fresh ginger or 1/8 teaspoon ground ginger (optional)

2 cups blueberries or 1 package (12 ounces) frozen dry-pack blueberries, thawed

1 teaspoon lime or lemon juice


In a small saucepan, stir together the apple juice, honey, cornstarch, and, if desired, ginger until the cornstarch dissolves.

Add the blueberries, then bring to a simmer over moderate heat; cook, stirring, for 2 minutes.

Remove from the heat and stir in the lime juice.


Easy Strawberry Sauce

Recipe courtesy of


16 ounces strawberries, fresh or frozen (unsweetened, thawed)

1 teaspoon lemon juice

2 tablespoons maple syrup


Puree strawberries to a chunky puree. Heat them in a small saucepan over a low flame, until they are just warm. Stir in lemon juice and maple syrup.

Yield: 4 servings (serving size about 1/3 cup)

Happy 4th!

1. Petal Collection

Method 1: Collect the petals when the flower is fully open but before the petals turn brown. Lay each petal on a screen  and place the screen where the petals will get plenty of ventilation yet out of direct sunlight. Stir the petals occasionally so that they dry evenly. Note, the petals must be crispy-dry or they may mold.  This method may take a few weeks to complete.


Method 2: Before the petals turn brown, tie the stems together and hang the entire bouquet upside down to dry. Place the bouquet in a dark ventilated dry place so it does not mildew. It may take a few weeks to a month for the roses to become dry and brittle. Gently pluck off the petals for your project or use the flowers intact.

2. Fixative

For each quart of petals you use, add 1 tablespoon fixative. Fixatives absorb and retain fragrance and without adequate fixative, the potpourri will go flat pretty quickly. Dry lavender, oak moss, sandalwood and orris root are all good choices to use as fixative. Orris root can be found in drug stores and sandalwood or dried lavender can be found in many herb shops. These items may also be found in craft or hobby shops.

3. Enhancing

Cinnamon, cloves, nutmeg, dried citrus peel and vanilla beans are all complementary to the scent of rose petals.  Add some of these items along with a few drops of rose scented essential oil to enhance the look, texture, and aroma of your potpourri.
4. Setting

Seal your potpourri in a jar and shake it lightly to blend. Allow the potpourri set for 10 days so that the scents blend and settle. Shake lightly every other day in order to distribute the scent throughout the mixture.

5. Finale

When it’s ready, make small sachets by placing a small handful of the potpourri in a lace or linen handkerchief or other delicate fabric and tie the four corners with a satin bow or ribbon. Or layer the potpourri in a glass container, a ceramic jar, a basket, or a fancy dish.

Hint: Placing the potpourri near a heat source causes the perfume to expand in the warm air and fill the room with fragrance.

Cream Sauce

Recipe courtesy Paula Deen


  • 2 cups heavy cream
  • 1/4 cup Irish cream liqueur
  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • Water, to dissolve cornstarch
  • 1 teaspoon vanilla extract


Heat heavy cream, Irish cream liqueur and sugar. Mix cornstarch with about 1 tablespoon of water. Stir into the cream mixture and heat until thickened. Add vanilla. Serve over bread pudding.

Cook’s Note: You can make this up to 3 days in advance.