1 C. butter (no substitutes)
2 C. flour
1 egg yolk
1/2 C. sour cream
1/2 C. apricot preserves
1/2 C. flaked coconut
1/4 C. pecans, finely chopped

Cut butter into flour, coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours. Divide dough into fourths. On a sugared surface, roll each into 10″ circle. Turn dough over to sugar top. Combine preserves, coconut and pecans. Spread over circle. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at wide end. Sprinkle with sugar. Place points down 1″ apart on ungreased sheet. Bake at 350° for 15 to 17 minutes, until lightly brown. Immediately remove to wire racks to cool.

Makes 48.

Combine dry ingredients. Add egg and enough milk to thin to desired consistency. Add melted margarine. Pour onto hot griddle. Serves 4.

NOTE: If you have extra batter, make it into pancakes and serve as a snack with jam or other spread.

Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120° to 130°). Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into two 8 1/2 x 4 1/2″ pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover, let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool.

BREAD:
1/2 C. oleo (margarine), softened
1 C. sugar
2 eggs
2 T. milk
1 tsp. vanilla
2 C. flour
1 tsp. soda
1/2 tsp. salt
2 C. chopped apples

TOPPING:
2 T. butter
3 T. sugar
3 T. flour
1 tsp. cinnamon

1. Preheat oven to 350 degrees. Grease loaf pan.
2. Cream oleo, sugar, and eggs. Mix in milk and vanilla.
3. In a separate bowl, combine flour, soda, and salt.
4. Gradually add flour mixture to egg mixture. Mix in apples.
5. Put bread dough in pan.
6. Mix topping ingredients and place on top of bread dough before baking.
7. Bake for 50-60 minutes or until toothpick tests clean.

This can be modified to be a little more healthy – at home I use half whole wheat flour and 2/3 to 3/4 cup sugar.

1 lb. sausage, browned
1 pkg. crescent rolls
1 1/2 C. frozen, loose hash browns
1 C. Cheddar cheese
1 C. Swiss cheese, shredded
5 eggs
1/4 C. milk
2 T. Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper

Divide rolls into triangles. Place on pizza pan. Press edges together. Push up along sides of pan. Sprinkle meat, hash browns and cheese. Beat together eggs, milk, salt and pepper. Pour over pizza. Sprinkle with Parmesan cheese. Bake at 350º for 25 minutes.

NOTE: Can use mozzarella cheese in place of Swiss cheese.

1. Combine ham and onions; place about 1/3 cup down the center of each tortilla.
2. Top with 2 tablespoons cheese.
3. Roll up and place seam-side down in a greased 13x9x2″ baking dish.
4. In a bowl, combine flour, milk, eggs and salt, if desired, until smooth. Pour over tortillas, cover and refrigerate for 8 hours or overnight.
5. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350º for 25 minutes.
6. Uncover; bake for 10 minutes.
7. Sprinkle with remaining cheese; bake 3 minutes longer, or until the cheese is melted.
8. Let stand for 10 minutes before serving.

2 C. sour cream
2 pkgs, yeast
1/2 C. warm water
1/4 C. butter
1/3 C. sugar
2 tsp. salt
2 eggs
About 6 C. flour
Fruit filling of your choice (can use can of prepared pie filling)

FROSTING:
2 C. powdered sugar
2 T. water

1. Heat sour cream over low heat until lukewarm.
2. Dissolve yeast in warm water. Stir in sour cream, butter, sugar, salt, eggs and 2 cups flour. Beat until smooth.
3. Mix in enough flour to make dough easy to handle.
4. Turn dough onto board, knead until smooth, about 10 minutes.
5. Place in greased bowl, turn greased-side up.
6. Cover and let rise until double, about 1 hour.
7. Heat oven to 375º.
8. Punch down dough; divide into 3 parts.
9. Roll each into a 15×6″ rectangle. Place rectangle on a greased baking sheet. With scissors, make 2″ cuts at 1/5″ intervals along both long sides of rectangle.
10. Spread fruit filling down center of rectangle.
11. Crisscross strips, stretch dough into candy cane shape (approximately 22″).
12. Bake 15 to 20 minutes.
13. While warm, brush candy cane with butter and drizzle with icing.
14. Decorate with green and red maraschino cherries as holly and berries.

Spread nuts in bottom of a greased 9×13″ pan. Arrange rolls, sprinkle dry pudding mix over rolls. Cook butter and remaining ingredients over low heat until sugar dissolves and mixture bubbles. Pour over rolls. Cover tightly with foil and let stand in warm area overnight. Next morning, bake at 350° for 30 minutes. Let stand a few minutes and then invert carefully onto serving dish.

Bring the above to a boil. Remove from heat. Pour into 9×13″ pan. Sprinkle with nuts. Layer frozen cinnamon rolls on top. Let raise overnight. Bake 20 minutes at 375°. Turn out upside-down on cookie sheet.

1/2 C. margarine
2 eggs
1 C. sugar
1 tsp. vanilla
2 C. flour

CRUMBLE TOGETHER:
1 C. brown sugar
3 tsp. cinnamon
1 tsp. soda
1 tsp. baking powder
1/4 tsp. salt
1 C. sour cream
1 C. apples, peeled and diced
4 T. margarine

Cream the margarine, eggs, sugar and vanilla. Combine the flour, soda, baking powder and salt. Add slowly to the creamed mixture. Add the sour cream and fold in the peeled, diced apples. Pour into a greased 9×13″ pan. Sprinkle the crumbled mixture over top of cake. Can refrigerate overnight. Bake at 350º for 30 to 35 minutes.