THE NIGHT BEFORE:

Mix all dough ingredients in the bowl of a stand mixer with the dough hook for approximately 3-5 minutes on low speed until the dough forms a smooth, soft ball and pulls away from the bowl. Cover and allow to sit in a warm spot overnight, about 8-12 hours, until doubling in size.

THE NEXT DAY:

Remove dough from bowl. On a lightly floured surface, stretch and roll out dough to an approximately 11" by 17" rectangle.

Mix filling ingredients together. Spread softened butter over the rolled-out dough and sprinkle the cinnamon-sugar filling on top. Tightly roll the dough and pinch shut along the edge. Cut into 12 pieces and place in a greased 9 x 13-inch pan. Cover and let the rolls rise in a warm spot for another 1-2 hours until puffy. I often place mine in the oven with no heat on.

Bake at 350 degrees for 25-30 minutes until lightly browned. Mix cream cheese frosting ingredients together and frost the rolls before eating. This recipe makes lots of frosting so I usually have leftover frosting for a small cake or bars. Enjoy!
 

CINNAMON ROLL DOUGH:

1 ¼ c. milk, room temperature  

¼ c. butter, melted

1 egg

½ c. sugar

1 c. active sourdough starter

4 ⅔ c. all-purpose flour

CINNAMON-SUGAR FILLING:

1 c. brown sugar

1 ½ Tbsp. cinnamon

½ c. butter, softened

CREAM CHEESE FROSTING:

1 – 8 oz. package cream cheese, softened

½ c. butter, softened

2 tsp. vanilla

4 – 5 c. powdered sugar

Splash of whipping cream or milk, as needed

The NIGHT BEFORE you want to eat these biscuits, add flour, milk, sourdough starter and melted butter to a large glass bowl. Mix well and cover with a tea towel overnight to ferment for approximately 8-12 hours.

The NEXT MORNING, add flour, salt, baking powder, sugar and baking soda to your fermented wet ingredients. Mix well until fully combined. On a clean, well-floured work surface roll out dough and cut with an overturned drinking glass or make drop biscuits.  

Place on greased baking sheet. Bake at 400 degrees for 15-17 minutes, until golden brown.  Repeat the process until all biscuits are baked. Serve them up fresh with chili and use leftovers for a delicious biscuits and gravy breakfast.

Follow the same instructions for Sourdough Biscuits above, but add approximately:

1-2 tsp. garlic powder

1-2 tsp. parsley

1/2 c. - 1 c. shredded cheese

2-4 Tbsp. butter, melted

pinch of salt

I often make about a dozen plain biscuits and then add the cheddar bay ingredients to the last half of the dough. It's great to get 2 types of biscuits from one batch. Add more or less of the Cheddar Bay ingredients to taste and based on how big a batch of biscuits you're making.  Once the biscuits are out of the oven brush the tops with melted butter and more parsley and/or a pinch of salt.

NIGHT BEFORE:

2 c. all-purpose flour

2 c. milk

¼ c. melted butter (allow to cool before adding)

1 c. sourdough starter*

(*Get sourdough starter from a friend or look online to make your own. I think it's easiest to get a strong starter from someone who already bakes sourdough).

NEXT MORNING:

2 ½ c. all-purpose flour

2 tsp. salt

1 Tbsp. baking powder

½ Tbsp. sugar

1 tsp. baking soda

Preheat oven to 350 degrees. Grease two 8x4 loaf pans. In a stand mixer, cream butter and sugars together until light and fluffy. Add in eggs and beat until mixed. Next, add vanilla, cinnamon and sour cream. Mix in flour, baking soda, and salt. Mash bananas in a bowl and stir in until combined. Pour batter evenly into two loaf pans.

In a small bowl, combine cinnamon streusel ingredients. Cut cold butter into the flour, cinnamon, brown sugar with a pastry cutter until coarse crumbs are created. Sprinkle streusel evenly over the batter in both pans and gently pat down. Bake 35-40 minutes, until toothpick comes out clean.

½ cup butter, softened

2 Tbsp brown sugar

1 cup sugar

2 eggs

1 ½ tsp vanilla extract

1 tsp ground cinnamon

2 Tbsp sour cream (or Greek yogurt)  

2 cups flour

1 tsp baking soda

½ tsp salt

3-4 medium or large brown bananas, mashed

Cinnamon Streusel Topping

1 tsp cinnamon

½ cup flour

½ cup brown sugar

3 Tbsp butter, cold

Blend together softened cream cheese and Oreos, adding one stack of cookies at a time until thoroughly mixed and combined. Use a cookie dough scoop to drop balls on a lined cookie sheet and place in freezer to allow balls to stiffen before dipping.

Melt almond bark and dip each ball until fully covered. Top with sprinkles and allow to set. Keep frozen.

8 oz. cream cheese, softened

1 full pkg Mint Oreo cookies

20 oz. chocolate flavored almond bark

festive sprinkles

Preheat oven to 350 degrees. Grease and flour two standard-sized loaf pans. Beat together oil, eggs, sugar, and vanilla in a stand mixer. Add flour, cinnamon, baking soda, baking powder, and salt and mix until combined. The batter will be thick. Add zucchini and beat once more until incorporated.

In a small bowl, combine the topping ingredients. Pour half the batter into the prepared pans and sprinkle with half of the cinnamon sugar mixture. Cover with the remaining batter and sprinkle the remaining cinnamon and sugar mixture on top of each loaf.

Bake at 350 degrees for 45-50 minutes. Allow to cool before slicing.

1 c. vegetable oil

3 eggs

1 ¾ c.  sugar

1 tsp vanilla

3 c. flour

2 tsp cinnamon

½ tsp allspice

1 tsp baking soda

½ tsp baking powder

1 tsp salt

2 c. shredded zucchini

Topping

½ c. granulated sugar

1 tsp cinnamon

Brown sausage and hamburger in skillet. Drain grease. Add minced garlic, chopped onion and pepper. Cook until soft then add all cooked ingredients to your crockpot. Sear cubed steak for 2-3 minutes. Add steak and all canned items, water and seasoning.

Your crockpot will be full! Stir it carefully together. Cook on high for several hours until the steak is tender and all the flavors are mixed .Serve with warm cornbread.

1 pkg hot Jimmy Dean sausage

1 lb hamburger

1 lb round steak

1 green pepper, chopped (I use orange or red)

1 onion, chopped

1 pkg petite whole mushrooms

2-3 cloves garlic

1 large can whole tomatoes

1 large can diced tomatoes

1 small can tomato paste with 3-4 cans of water

2 cans kidney beans with juice

1 can chili beans with juice

1 pkg of your favorite chili seasoning (I use Watkins)