Cinnamon Twists

Yeast batter breads can be tricky to work with. The secret here is to generously flour the board and your hands while working with them. And don't worry too much if they look funky. Taste is what really counts.

Cinnamon Twists

1 1/4 c. hot tap water
2 T. powdered milk
1/3 c. butter
1/2 c. sugar
2 T. yeast
1 1/2 t. salt
2 eggs
5 c. flour

Filling:
1/2 c. melted butter
1/2 c. sugar
2 T. cinnamon

Mix water, powdered milk, butter, sugar, and yeast in large bowl. Let sit for 3-5 minutes, until yeast starts to bubble. Add in salt, eggs, and flour. Beat by hand just until mixed. Don't knead. It should be a sticky, goody mess. Cover it and set it aside to rise until double, about 1 hour.
On a generously floured board, roll out the dough into a large rectangle. Spread the dough gently with the melted butter, sprinkle with sugar and cinnamon. Fold the top long edge in about 1/3 of the way. Fold the bottom long edge up to cover it. Cut into strips. Twist each strip one and half times. Set on a greased cookie sheet to rise. Repeat with all the strips.
Cover and let rise for 30-45 minutes, until doubled.
Bake at 350°F for about 20 minutes.

If you search online for cinnamon twists, you'll get the idea of what these are supposed to look like.

One-Egg Cake

In case you're running low, this is a basic cake recipe that can handle substitutions.

One-Egg Cake 

2 c. flour
1 1/2 c. sugar
2 1/2 t. baking powder
1 t. salt
1/3 c. shortening or butter
1 c. milk
1 t. vanilla
1 egg

Dump everything into the mixer bowl. Beat on low for 30 seconds to combine, then scrape down the sides. Beat on high for 2 minutes.

Pour into a greased 9x13 pan. Bake at 350°F for 30-35 minutes.

Prune Cake, aka Anti-Constipation Cake

This is a very tasty cake with an ulterior motive - it's great at keeping things moving. Don't make it if you're running low on tp, though.

Prune Cake

3/4 c. oil
3 eggs
1 1/2 c. sugar
1 t. baking soda
1 t. salt
2 t. cinnamon OR 2 t. pumpkin pie spice
1/2 c. milk
1/2 c. sour cream OR plain yogurt
1 t. vanilla
2 c. flour
1 c. chopped prunes, as small as you can get them, scissors work the best

Syrup:
1/2 c. butter
1/4 c. sour cream
1/4 c. milk
1 t. corn syrup OR maple syrup (NOT pancake syrup) OR honey
1 c. sugar
1 t. vanilla OR rum flavoring

Beat oil, eggs, and sugar in a big bowl. Add in baking soda, salt, spices, milk, sour cream, and vanilla. Stir well. Add in flour and prunes and stir to combine.
Grease and flour a bundt pan. Do this well or the cake will stick! Pour the batter into the pan. Bake at 325°F for 55-65 minutes, until a toothpick comes out clean.
While it's baking, make the syrup. Mix all syrup ingredients in a small saucepan. Cook and stir over medium heat until mixture barely starts to boil. Remove from heat and set aside.
Once the cake comes out of the oven, leave it in the pan. Jab it with a toothpick, then pour half of the syrup over the top. Let it sit and soak in for at least an hour. Then repeat with the other half of the syrup. Let sit for another hour.
Place a large plate over the top of the bundt pan. Flip it over and let it sit until the cake slides out onto the plate.
Store cake in the refrigerator. And remember that a little of this cake goes a long way.

Sugar Cookies

This is the best recipe I have ever used for sugar cookies. Once you add the flour, handle it as little as possible for the most tender cookies.

Sugar Cookies

1 c. butter, softened NOT melted
2 c. sugar
1 t. vanilla
1 t. almond extract OPTIONAL
3 eggs
1/2 t. salt
4 c. flour

Cream butter and sugar until very light and fluffy, at least 5 minutes. Add vanilla, almond extract, eggs, and salt. Beat well, another 2-3 minutes.

Very gently and by hand, stir in the flour to make a soft dough. Roll out and cut out shapes. Thicker dough results in softer cookies, thinner dough will make crispier cookies.  Place on greased cookie sheet.
OR scoop out by tablespoonfuls onto a greased cookie sheet. Dip the bottom of a glass into sugar, then use to flatten the dough balls.

Bake at 400°F for 6-10 minutes, depending on thickness and how done you like your cookies.