Cinnamon Raisin Rolls

Whenever it snows or when the weather is particularly chilly I always feel the urge to make these cinnamon rolls. Sarah loves them with a glass of cold milk and I have them with hot tea. It really is an easy recipe to make.

1 package (1/4 oz. or 2 teaspoon) active dry yeast

1/3 cup sugar

1/4 cup warm water (110 - 115 degrees)

1 cup warm milk (110 - 115 degrees)

1/3 cup shortening

1/2 teaspoon salt

1 egg

4 cups all-purpose flour

Filling:

2 Tbsp. butter, melted

1/2 cup sugar

1/4 cup brown sugar

3/4 cup raisin

1 Tbsp. cinnamon

Glaze:

1 cup powdered sugar

2 -3 Tbsp. milk

1 teaspoon vanilla extract

1. In a large mixing bowl, dissolve yeast and 1/4 cup sugar in warm water. Add remaining sugar, warm milk, shortening, salt, egg and two cups flour, beat until smooth.

2. Add remaining flour to form a soft dough. Turn onto well floured surface and knead until smooth and elastic, about 6 - 8 minutes.

3. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

4. Punch down dough. Divide in half. Roll each portion into about a 12-inch x 8-inch rectangle.

5. To make filling: mix the two sugars, add the raisins and cinnamon and mix well.

6. Brush melted butter over the rectangle. Sprinkle half of the filling over the dough. Roll up tightly, starting at the long end. Slice into 1-inch rolls. Place in a large greased baking pan that will hold 12 - 15 rolls.

7. Repeat with the remaining dough. Let rolls rise in a warm place until doubled, about 30 - 40 minutes.

8. Bake at 350 degrees for 20 - 30 minutes or until lightly browned. I usually remove them on the early side because Sarah doesn't like them crusty ... she likes them a little on the doughy side.

9. When rolls are done, remove pan from oven. Make glaze by mixing powdered sugar, milk and vanilla. Set aside for 5 - 10 minutes for it to harden a little. While rolls are still hot, spread glaze on top with a spoon and serve immediately.

10. Makes 12 - 15 rolls. Store in tightly covered container and warm up in the microwave for a few seconds before serving the next day.

Chocolate Chip Pancakes

I have been making these pancakes for Sarah since she was old enough to eat "adult" food. Once when she was about two she ate four of these! Granted I make the pancakes small but I couldn't figure out how she could fit four pancakes into that tiny body. When she became a teenager, she asked for chocolate chips to be added and this is the way I make them now.

2 cups Jiffy mix or any kind of pancake mix

1/2 - 2/3 cups milk

1 teaspoon vanilla extract

1 Tbsp. vegetable oil

1/2 cup mini chocolate chips

1. Mix pancake mix, 1/2 cup milk, vanilla and vegetable oil together in a medium bowl. Use a whisk to get rid of any lumps. Add more milk if needed to get a smooth dropping consistency.

2. Add chocolate chips to the pancake batter and set aside.

3. Heat up a heavy saucepan or griddle over medium heat, add a couple tablespoons of vegetable oil and when it is hot enough, using a quarter cup measuring cup, drop pancake batter and spread out a little. Cook until lightly brown and flip over, cooking for a minute or two.

4. Serve with maple syrup, scrambled eggs and bacon.

Makes 8 pancakes. You can freeze what you do not use.

Cook only until lightly brown

We use a 1/4 measuring cup to make the small pancakes.