Chocolatey Velvet Ice Cream

4 c. whipping cream
1 14 oz can sweetened condensed milk
1 16 oz can chocolate syrup (1 1/2 c.)
2/3 c. coarsely chopped nuts (walnuts, cashews, pecans, or almonds)

In large mixing bowl combine whipping cream, milk and syrup. Beat with an electric mixer until soft peaks form (tips curl). Fold in nuts. Transfer mixture to a 13x9x2 pan. Freeze about 8 hours or until firm.

If desired top each serving with whipped cream, sprinkles, and a maraschino cherry. Makes 2 quarts. (16 servings)

K. Butler

Quick Home Teacher Fudge

2-12 oz pkg chocolate chips (you choose flavor-- semi-sweet, mint, white, etc.)
1 14 oz can sweetened condensed milk
1 tsp. vanilla

Stir all together in microwave glass bowl. Heat in microwave on high for 3 minutes. Remove and stir until all melted. Pour into glass pie pan. Cool and enjoy!

K. Butler

EASY ROLLS - (Cinnamon, Crescent, pull-a parts, 100% wheat)

(If you are wanting to make these 100% whole wheat just use 100 % whole wheat flour and MUST ADD- 2 TAB Dough Enhancer and 3TAB Gluton in #2 mixture step. Also Mix 2 minutes longer in #3 step)

#1 Mixture =Yeast mixture:

• ½ cup of very warm water
• 1 tea. Sugar—dissolve in water
• 2 TAB quick yeast -sprinkle yeast on top of water

let set and bubble as you mix #2 mixture

#2 Mixture

• 2 c. scalded milk—let cool down to a good warm
• 1 cube real butter
• ½ c sugar
• 2 tea. Salt
• 2 large eggs
• 3 c flour
• 2 TAB dough Enhancer=for lighter dough.(if Don’t have it will be heavier dough)

Mix all together.

When all incorporated, then gently add the Yeast mixture.

Now add #3 mixture

• 4 ½ cups of flour

Mix/Beat for approx. 10 additional minutes. This allow time for gluton to activate

Notes:.

• This is an egg batter-dough. It will be stickier than regular yeast dough. DO NOT ADD MORE FLOUR! just dust, ONLY IF YOU NEED TO, as you handle dough
• Lightly dust counter…pour out dough onto the flour. Lightly dust dough.
• Gently kneed as you arrange dough for what you are going to make…
• Cinnamon rolls= rectangle shape - roll out to -approx ½ inch thick.
• -Butter the rectangle shaped dough, -to outer edges
• W/brown sugar, white sugar -ratio 2 to 1 = 2/3c BS & 1/3c WS, & 1 TAB cinnamon,1c Chocolate chips or Raisins Heavy Sprinkle to outer edge
• Heavy dust/Sprinkle this sugar &cinnamon mixture on top of buttered rectangle dough. then on top of cinnamon- Chocolate chips or Raisins
• Roll up from long side-gently press into sugar mixture as you roll. Use dental floss to slice a cinnamon roll- slide floss under the roll-bring ends up, cross over and pull. Approx 1 to 1.5 in thick.
• KEEP ROOLS UNIFORM IN DEBTH SIZE= for more even cooking.
• cooks best on parchment paper pinch the bottom –dough to dough – so juices stay in the roll. Easy to remove and serve.
• Frost when completely cool. Recommend cream cheese frosting= less sweet.
• Crescent = circle cut like a pizza and roll up starting with the wide end.
• Pull Aparts= roll into small balls drop into greased cup cake pans. Top with cinnamon or orange topping.

Bake in preheated oven 350’ oven, 20 minutes –or until golden brown. Cool & ENJOY

Cabbage Salad

1 Large Head of Cabbage

6 green onions

1 pkg of ramen noodles

2 Tbsp. sesame seeds

1/2 cup of toasted silvered almonds

Dressing

1/2 cup oil

1 tsp. accent

2 Tbsp wine vinegar

1 tsp salt

flavor packet from noodles

1/2 tsp. pepper

Serves 12+

*Grate cabbage

*slice green onions

*break up noodles

*add almonds and sesame seeds

*shake dressing in covered container

*pour over salad right before serving

S. Swenson

Congo Bars

2/3 C. Oil

2 1/4 C. Brown Sugar

3 Eggs

1 tsp. vanilla

2 2/3 C. Flour

1 tsp. Salt

3 tsp. baking powder

1 C. Chocolate Chips

mix: oil, brown sugar, eggs, & vanilla

Add: Flour, salt, baking powder, & chips

Bake 15 mins @ 350 degrees

on sheet pan

S. Swenson

5 Flavor Pound Cake

2 sticks margarine
1/2 c. crisco
3 c. sugar
5 eggs
3 c. flour
1/2 t. baking powder
1 c. milk
1 t. each- vanilla, rum, butter, lemon, coconut flavoring

Cream butter, crisco, & sugar. Add eggs one at a time, beating after each egg. Add baking powder to flour. Mix flour & milk with creamed mixture, beating well. Add flavorings.
Bake at 350 for 1 hour 15 min. Test for doneness. May take longer. Bake in tube (Angel food pan) or bunt pan.

J. Jenson

Chocolate Zucchinni Cake

1/2 c. margarine
1/4 c. oil
1 3/4 c. sugar
2 c. zucchini (grated) ( I used about 1 cup)
1 tsp. vanilla
1/2 c. sour cream
2 eggs
2 1/2 c. flour
4 Tbsp. cocoa
1/2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder

Mix and pour in 9x13 pan. Bake at 350 for 40-45 min. Topping: 3/4 c. brown sugar & 1/2 c. chocolate chips