Refrigerator Rolls or Cinnamon Rolls by Heather Perkins

2 tbsp. Yeast
1/4 cup warm water
1/2 cup margarine
1/2 cup sugar
1 1/2 tsp. salt
1 cup scalded milk
2 eggs
4 1/2-5 cups flour

1. In a small bowl, dissolve yeast in warm water, set aside.
2. In large mixing bowl, cup up margarine, add sugar and salt.
3. Add hot milk, let margarine melt, then mix with a wisk.
4. Add 1 1/2 cups flour, mix with wisk.
5. Add eggs, mix.
6. Add yeast, mix.
7. Add the rest of the flour. Mix with a wooden spoon, dough will be wet and sticky.
8. Cover dough with a damp cloth and set in the refrigerator for 2-3 hours or overnight.
9. Once the dough is cold, you can work with it. Roll it and shape it into cinnamon rolls or dinner rolls.
10. Let the rolls rise until they double in size.
11. Bake at 375 degrees
Cinnamon rolls 12-15 minutes Dinner rolls 8-10 minutes, do not overcook.

Cinnamon Roll Frosting.............
1 lb. powdered sugar
1/4 cup margarine, cut up
1/4 cup hot tap water
1 tsp. vanilla

Mix together until smooth, put on top of the cinnamon rolls after they have cooled a little bit.


Another note on the cinnamon rolls..

Put on a well floured surface
Roll out dough to about 6 inches by 18 inches, about 1/3 inch thick
Spread butter, cinnamon, and sugar on top of the dough with a spoon
Roll into a jelly roll
Pinch the two ends closed so the sugar and cinnamon doesn't come out.
Cut with a sharp knife or you can also use a string
Place on a cookie sheet, place them in an array of 3 x 4.

Enjoy!!!

Easy to Make Chocolate Fudge

I would recommend this for someone who has never made fudge, but has wanted to try. The recipe is super easy and it is super tasty.

1 12 oz. package of semisweet chocolate pieces(Baking chocolate, not chocolate chips)
1 7 oz jar marshmallow creme
1 12 oz. can of evaporated milk
1/2 cup butter
4 cups sugar


Butter a 9 x 13 pan and set aside. Combine chocolate pieces and marshmallow creme, set aside for later.
In a HEAVY 4 quart saucepan combine milk, butter and sugar. Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil. Boil, stirring occasionally for 6 minutes.

Pour this mixture over your marshmallow and chocolate pieces mixture. Using a wooden spoon beat the mixture. It will get creamy and the chocolate will melt. Pour the fudge in a prepared pan and let it sit for several hours, preferably overnight.

Cut up into 1 inch squares, it makes a lot of fudge. It will also keep well in the refrigerator for several days so enjoy. This recipe make 117 pieces.

Enjoy!!!

For Rocky Road Fudge, you can add marshmallows and nuts.

Caramels

1 cup butter, no margarine
2 cups sugar
1 14 oz. can sweetened condensed milk
1 cup light corn syrup
1/4 tsp. salt
1 tsp. vanilla....after the mixture is up to 244 degrees

Line a 9 x 9 inch baking pan with tin foil, extend foil over the edges, butter the foil well and set aside.

In a HEAVY 3 quart saucepan, melt butter over low heat. After butter is completely melted, add sugar, condensed milk, corn syrup, salt and mix well. Carefully clip a candy thermometer over the side of your pan.

Cook over medium heat, stirring frequently, till the candy thermometer reaches 244 degrees. I really watch this. It usually takes about 15-20 minutes to get to this temperature. The mixture scorches easily so be careful not to have the stove up to high. The mixture should boil at a moderate, steady rate over the entire surface. Remove heat from saucepan and add the vanilla to the mixture. Stir it in to mix it.

Quickly pour the candy out without scraping into your butter foiled pan. Cool for several hours, preferably overnight. After it is firm, use the foil to lift the candy out of the pan and place onto a cutting board. Remove the tin foil. Discard. With a buttered SHARP knife, cut immediately into 1 inch squares.

Wrap individually into waxed paper. Makes 64 pieces of awesome caramel.