Occasionally, I publish recipes of some yummy food I've cooked for my family. Usually, it's just a link to a recipe that I found online and then (mostly) followed. Sometimes, it's something that I make, like one of my most popular posts Peppermint Extract.

This page will be a place to collect those recipes ... and for my children, also, who said they'd like a Mom's Cookbook someday. Is there any greater compliment than that? Especially considering that my kids don't seem to be very big fans of my cooking, especially at the dinner table ... unless it's cinnamon rolls.

Mom's Cinnamon Rolls

I use a standard white bread recipe for my dough. Sometimes, I add a bit extra sugar to the dough, but not usually, as it has enough sugar from the filling and the frosting.

1 c warm water
2 tblsp yeast
2 tblsp sugar
1 tsp salt
Flour - enough to form a workable dough (stiff enough that it doesn't stick to your fingers when you knead it)

Proof yeast with water and sugar. Add salt and flour. Pour dough onto floured surface and knead for five to ten minutes.

Roll or pat into, roughly, a square about 10" across.

1/4 c sugar
1 to 2 tblsp cinnamon
Evenly sprinkle about 1/4 cup of sugar (more or less to taste) on the dough. Be careful to spread to the edges.
Evenly sprinkle 1 to 2 tblsp cinnamon on the dough. Be careful to spread to the edges. Roll dough like a jelly roll. Cut jelly roll into 1" rolls. There will be approximately one dozen.

Bake at 425° until rolls are lightly browned.

1/2 c butter
1/2 c sugar (powdered works best)

Cream butter and sugar together. Top fresh-from-the-oven rolls with the frosting.

Serve immediately. In my house, they're served immediately whether I want them to be or not : ).


Chicken Fingers Batter

1 1/2 c flour
1 tsp baking soda
1/2 tsp cream of tartar (or 1/2 tsp baking soda and 1/2 tsp of baking powder)
4 tbls corn starch
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1 1/2 c hot water

Add dry ingredients to a bowl and mix well. Whisk in water until smooth. Batter chicken and fry in hot oil until brown on both sides. Or deep fat fry. The same batter can be used for frying fish, also.

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