Cinnamon Bread

1 cup milk
3/4 cup water
1/3 cup butter or margarine
6 1/2 - 7 1/2 cups flour
6 Tbls. sugar
1 Tbls. salt
1 package yeast
3 eggs at room temperature
1/2 cup sugar
2 tsp. cinnamon
2 Tbls. butter or margarine melted
1 egg white


Combine milk, water and 1/3 cup butter in a small sauce pan. Heat over low heat until liquids are very warm, butter does not need to melt. Place 4 cups flour in a bowl with 6 tablespoons sugar, salt and yeast. Mix well. Add eggs and warm liquids, mix and knead. Knead in remaining flour. Place in a well greased bowl and roll around to grease top. Let rest covered until dough doubles in size. Punch dough down and divide in half. Shape halves into loaves and place in well greased pans, let rise until doubled in size. Bake at 375 degrees for 35 minutes. Remove from pans and brush all surfaces well with shortening or cooking oil. Enjoy!

Peanut Butter Fudge

1/2 cup peanut butter
1 1/2 cup marshmallow cream
1 1/2 sticks butter, softened
2/3 cup evaporated milk
1 tsp. vanilla
3 cups sugar

Combine butter, sugar and milk. Heat on high. Boil for 3 minutes while stirring. Remove from heat, add remaining ingredients. Mix together and pour in pan. Let cool and set completely. Cut into desired sized squares. Enjoy!

Homemade Chicken 'N Dumplings

1 4 lb. whole chicken

Cook chicken in 3 quarts water till tender. Save water. Cool and pick meat off bone. Set aside.

Add to water above: add 4 Tbls. flour and mix well to thicken. Bring to boil when ready to make dumplings.

In mixing bowl: mix together 2 cups self-rising flour, 2 Tbls. shortening, 1 tsp. salt, 1 cup buttermilk and 1 egg. Mix till thick. Roll out onto flat floured surface and cut into small strips. Drop into boiling broth and cook for 8 to 10 minutes. Add chicken.

Enjoy!

Cylinda's Best Brownies

Brownie ingredients:

1 1/2 cups flour
2 cups sugar
1/2 cup cocoa
4 eggs
1 cup chopped nuts
1 tsp. vanilla
2 sticks butter, softened

Mix above ingredients with spoon until well mixed. Pour into a 9 x 13 greased pan. Bake at 350 degrees for 23 to 26 minutes. Cool and Frost.

Frosting ingredients:

1/3 cup butter, softened
2 cups powdered sugar
1/3 cup cocoa
1 1/2 tsp. vanilla
About 2 Tbls. milk

Mix butter and cocoa in medium bowl. Stir in powdered sugar. Beat in vanilla an milk until smooth and of spreading consistency.

Enjoy!

Margarita Pie

1 9-inch graham cracker crust
1 10 oz. can sweetened condensed milk
1/4 cup fresh lime juice
1 oz. tequila
1 oz. triple sec
2 cups whipped topping
Slices of fresh limes for garnish

Combine sweetened condensed milk, lime juice, tequila and triple sec. Fold in whipped topping and spread into the graham cracker crust. Freeze for several hours before serving. Serve with fresh lime slices and more whipped topping. Enjoy!

Scrumptious Carrot Cake

2 cups sugar
1 1/2 cups vegetable oil
2 cups cake flour
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
4 eggs
2 1/2 cups grated carrots
1 cup chopped walnuts

Combine above ingredients (except walnuts) and mix with blender. Then add walnuts and fold them into the mix. Grease and flour a 13x9 inch pan or 2 9 inch round cake pans. Pour mix into baking pan. Preheat oven to 359 degrees and bake for 45 minutes.

Icing

2 lbs. powdered sugar (about 4 cups)
2 sticks of butter, room temperature
16 oz. cream cheese, softened
4 tsp. vanilla


Combine above ingredients and mix with blender. Spread on cooled cake. Cake is best when served cold. Keep refrigerated. Enjoy!

Fabulous Pineapple Cake

1 box of yellow cake mix
1 large or 2 small boxes of instant vanilla pudding
2 large cans of crushed pineapple
1 large or 2 small tubs of cool whip

Drain 1 can of pineapple (saving juice in a measuring cup). Add water to saved juice to equal amount of water needed for cake mix. Mix cake together as directed on box , using pineapple juice. Blend in drained pineapple. Bake as directed. Cool completely.

Drain other can of pineapple, discarding juice. Mix together cool whip, vanilla pudding and the drained crushed pineapple. Spread over cooled cake. Refrigerate for at least 2 hours before serving. Refrigerate any leftover cake. Enjoy!

Stuffed Peppers

Here's to all my friends that have asked for this recipe. I refuse to email it any more.

Cylinda's Stuffed Peppers

4 to 6 green peppers 1 cup rice
1 lb. sausage 1 lb. hamburger
2 eggs 3/4 cup chopped onion
1/2 tsp. crushed garlic 1 tsp. basil
1 tsp. crushed red pepper 1/2 tsp. oregano
1 tsp. Italian seasoning 1/4 tsp. salt
12 oz. tomato paste 1 (about 32 oz) can crushed tomatoes
1/2 cup red wine vinegar 1/2 cup brown sugar
2 tsp. dried onion 1/2 tsp. oregano
1 tsp. basil

Cut peppers in half and clean out.
Cook rice according to package directions.

Mix sausage, hamburger, eggs, chopped onion, crushed garlic, and seasonings. Cook till done.
Cool rice completely, then mix 1 1/2 to 2 cups into meat mixture.

Mix tomato paste and crushed tomatoes in a separate bowl. Add vinegar, brown sugar, dried onion, 1/2 tsp oregano and 1 tsp. Italian seasoning. Mix thoroughly.

Put meat mixture into cut green pepper halves and place in pan. Spoon tomato sauce mixture over. Place aluminum foil over pan.

Bake 1 1/2 hours at 350 degrees. Take foil off for last 15 to 2o minutes of baking.

Enjoy!