Chocolate Cinnamon Rolls

1 C milk, scalded
1 C water, cold
1 T sugar
2 pckgs. yeast
1/2 C cocoa
6 T shortening
1 t butter flavoring
1/2 C sugar
3 eggs
7 C flour

Filling Ingredients

1 C sugar
1 C brown sugar
1/4 C cocoa
1 C pecans, finely chopped
2 T cinnamon
1 stick butter, melted

Icing Ingredients

2 C powdered sugar
3 T cocoa
1 t vanilla
enough milk to make thin glaze

Mix milk, water, 1 T sugar and yeast. Set aside til foamy. Cream shortening, butter flavoring, cocoa and 1/2 C sugar. Add eggs and beat well. Stir in yeast mixture, alternating with 4 cups flour. Add remaining flour til you have a soft dough. Knead with dough hook or by hand til smooth. Let rise til doubled. Divide in half. Roll each half into a large rectangle. Mix together all filling ingredients except butter. Spread each dough half with melted butter and sprinkle with half of filling. Roll up into long rolls. Slice each roll into 12 pieces. Place in pans and let rise again til rolls are very large and fill the pan. Bake at 375 until light brown. Drizzle with icing while warm.

The Friendship Cake/Bread Starter

2/3 cup sugar
2/3 cup milk
2/3 cup flour

Mix in plastic or glass container with tight lid. Cover, store at
room temperature for 17 days, stirring once a day.

After that, leave undisturbed for 1 day. Stir again daily for 3 days.
Add 1 cup each of sugar,milk,and flour, then stir the next 4 days.
Add another cup of each sugar, milk and flour. Mix well.

Give 1 cup each to 2 friends, use 1 cup to make a cake or use as base
for another batch of starter.

Cream Cheese Mints

1 3-oz pkg cream cheese at room temperature.
4 drops food coloring
(mint - green, lemon - yellow, strawberry - pink)
1 tsp flavoring extract as above
1 T milk

Stir the above together until well mixed then add 1 lb confectioner's sugar

Mix all the sugar into the cream cheese mixture, kneading it with your hands.
When completely mixed, roll into a large sausage. Break off small amounts and
roll into balls, about 1" diameter.

Place balls on waxed paper, and press flat with fork dipped in confectioner's
sugar. Let dry until tops are just dry, then flip and dry out underside.
Store in airtight container so they don't dry out any further.

Yields 80-90 mints.

- Marcia

Brie En Croate

1 ea Brie round
1 ea Pastry dough
1 ea Egg
2 T Milk

Completely enclose cheese in pastry. Make egg
wash of egg and milk. Put brie on baking sheet with seam side of dough
down. Brush with egg wash.

Cut garnish of leaves, flowers, etc., from
scraps of pastry and decorate top of Brie.
Bake at 350F about 30 minutes or until golden brown.

Soda Pop Jelly

3/4 cup carbonated beverage(cola or root beer is best)
3 cups sugar
3/4 cup water
1/2 bottle liquid fruit pectin

Combine sugar, beverage, and water. Mix. Heat rapidly to boiling. Add pectin at once. Stir constantly before and boiling. Heat to a full rolling boil. Boil hard 1/2min. Remove from fire and skim. Pour into jars and seal.

Scallop and Smoked Salmon Pasta

2 teaspoons olive oil
3 cloves garlic, minced
1 1/2 cups 2% milk
2 tablespoons cornstarch
1/4 cup shredded fat-free mozzarella cheese (1 ounce)
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper
pinch saffron threads, crushed
4 ounces bay scallops
1/3 cup sliced green onions
1 tablespoon capers, drained
2 ounces smoked salmon (lox style), cut into strips
8 ounces spinach fettuccine or other pasta, cooked and drained

Heat oil in a medium saucepan over medium heat. Add garlic and cook for 30 seconds. Stir together milk and cornstarch; add to garlic. Cook and stir over medium-low heat until thickened and bubbly. Add mozzarella cheese, Parmesan cheese, pepper and saffron; stir till cheeses are melted and smooth.

Add scallops, green onions and capers. Cook for 3 to 5 minutes, stirring often, until scallops are done. Stir in salmon. Serve over hot cooked fettuccine or pasta.

Yield: 4 servings.

Caramel Cream Brownies

1 Cup Butter
4 Squares unsweetened Chocolate
2 Cups Sugar
4 Eggs
1 Cup Flour
1 tsp Vanilla
1/2 tsp salt
1 TB margerine
1 Cup Nuts (optional)
26 pieces Caramel Cream Candies
1/4 Cup Evaporated Milk

Combine Chocholate and butter and melt over low heat. Cool slightly.
Beat eggs, sugar and salt for 5 minutes or until smooth.
Add two mixtures together and add flour.
Pour 1/2 of mix into pan and bake 10 minutes at 350 degrees.
Melt caramel candies, margerine and milk together.
Spread 1/2 over cooked brownie. Then pour remaining uncooked brownie
Over caramel mixture and swirl in remaining brownie.

Bake 10 more minutes at 350 degrees.

Home Made Ice Cream Cake

2 (600 ml) cartons cream
2 (400 g) cans sweetened condensed milk
250 g peppermint crisp candy bars (or confectionary of your choice)
contrasting food coloring

Line a square cake tin of desired size with plastic wrap.
Beat 1 carton of cream with 1 tin of condensed milk until the consistency of whipped cream.
Spread evenly into the tin and place in the freezer.
M,eanwhile beat the other carton of cream and condensed milk to the same consistency.
Add crushed peppermint crisps or desired confectionary.
Colour with food colouring until desired colour is reached.
Carefully spread over previous mix.
Press more plastic wrap gently onto top of mix (this stops it from going "icy").
Freeze over night until firm
To serve, remove from tin by turning up on desired serving dish, decorate as desired.

- §u§AnA