Chinese Cheesecake (Peggy)

Ingredients
Canola oil, for frying
8 tablespoons cream cheese
3 tablespoons ricotta cheese
2 1/2 tablespoons powdered sugar (1 1/2 for mix, 1 tablespoon for garnish)
1 egg
3 tablespoons milk
10 thick egg roll skins
1 cup raspberries, fresh preferred
1 tablespoon ground cinnamon
Directions
Heat 1-inch of canola oil in large saute pan, to 325 degrees F.

In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended.

Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture.

Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed.

Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes.

Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired.

Pumpkin Cheese Cake (Carolyn)

Apple Dumplings (Keri)

2 c. flour
2 tsp. baking pwd.
1/2 c. shortening
1/2 tsp. salt
1 Tbsp. sugar
1/2 c. milk (or a little more)
3 - 5 peeled and grated apples

Mix everything but apples together to make dough. Roll dough into rectangle and spread apples over top.
Sprinkle with sugar and cinnamon. Roll and cut like cinnamon. (Makes about 12)
Put rolls in a 9x13 pan and cover with sauce. Bake at 350 for about 1 hour.
Sauce:
1 1/2 c. sugar
2 c. water
1/2 c. margarine
Bring to boil then pour over rolls and bake.

Cool slightly then serve with whip cream or ice cream.

Apple Enchiladas (Donna)

1 (21 oz) can apple pie filling
6 (8inch) flour tortillas
Ground cinnamon
½ cup butter
1 cup brown sugar
½ cup water

Preheat oven to 350 , Grease a 2 quart baking dish
Spoon about one heaping quarter cup of pie filling
Evenly down the center of each tortilla, Sprinkle
With cinnamon; roll up, tucking in edges; and place
Seam down in dish.

In a medium saucepan, combine butter, brown
Sugar and water, Bring to a boil, stirring constantly:
Reduce heat and simmer 3 minutes.
Pour over Enchiladas and let stand 30 minutes.

Bake 20 minutes, or until golden

Cream Puff Cake (Laura S)

1 cup water
1 cup flour
1 cube butter
4 eggs

Preheat oven to 400. Heat water and butter to rolling boil. Stir in flour overlow heat for 1 minute. Remove from heat and wait until cool to touch. Beat in eggs one at a time until smooth. Spread on cookie sheet. Cook 35 minutes. Let crust cool. Top with 1 small chocolate and 1 small vanilla pudding made and mixed together. Top with cool whip. Drizzle chocolate syrup on top or grate a chocolate bar of choice.

Cinnamon Rolls (Christy)

Waiting for recipe

Frozen Refrigerator Rolls (Joycelyn)

This makes a big batch so freeze them like Rhodes Rolls and pull them out when you need them. You can make any shape roll you desire.

4 cups warm milk add 1 cube margarine
6 eggs in a mixing bowl beat with 1 cup sugar 2 tsp. salt add milk and margarine
Dissolve 2 tbs. yeast in 1/2 cup warm water and add to mixture
Add enough flour to make a soft dough.

Let dough double in size on counter then shape and cook OR let sit in the refrigerator over night then shape and cook the next day.ORForm into balls and place on greased cookie sheet and freeze. After frozen place in a freezer bag to store until ready to use.

There are a couple options to thaw. Place them on a greased pan that you want to bake them in then cover with plastic wrap sprayed with nonstick spray so the wrap doesn’t stick to the rolls. They can sit covered over night in the fridge. Bring out and let rise half hour to 1 hour or until doubled.

For Cinnamon Rolls:
You can also roll the dough into a rectangle spread with margarine brown sugar and cinnamon and roll it up, then cut into slices and flash freeze (or freeze them individually before putting them together in a bag to freeze in the freezer) on greased cookie sheets.

For Monkey Bread or Sticky Buns:






Break pieces of dough into 1 inch balls and flash freeze.





Place 72 one inch frozen dough balls in a bunt pan. Mix together the following:
1 small pkg pudding mix vanilla OR butterscotch flavor (not instant)
1/2 cup melted butter or margarine
1 cup brown sugar
4 Tablespoons cream

Pour caramel mixture over frozen dough. Let rise over night and bake in the morning or make in the morning and cook in the evening.

(Optional--mix 1 1/2 cup chopped nuts of your choice in with the 1 1/2 inch balls of dough before adding sauce)

Bake at 350 for 20-25 minutes. Remove from oven and invert onto a plate so warm caramel runs down sides. Enjoy!