Sweet White Rolls

Mix together:

2 cups warm water
2 Tbsp dry yeast
1 cup sugar

Let sit while you gather:

1 cup melted butter
2 eggs
2 tsp salt
1 tsp baking powder

Mix into yeast mixture and add:

7-8 cups flour

Mix and need until smooth.  Let rise until doubled in bulk.  Shape as desired, let rise again until doubled.  Bake at 350 until golden on top, about 20 minutes.

Fruit Cinnamon Rolls

Actual Cinnamon Rolls

2 1/4 tsp yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 tsp salt
1 egg
3 1/2 to 4 cups all purpose flour (or whole wheat if you want to be healthy)

Heat oven to 350 F.  In a small bowl, dissolve yeast in warm water and set aside.  In a large bowl mix milk, sugar, melted butter, salt and egg.  Add 2 cups of flour and mix until smooth.  Add the yeast mixture.  Mix in remaining flour until dough is easy to handle.  Knead dough on lightly floured surface for 5-10 minutes.  Place in a well greased bowl, cover and let rise until doubled in size.  Usually 1- 1/2 hours.

When doubled in size, punch down dough.  Roll out on a floured surface into a 15-9 inch rectangle.  Spread filling in dough.  Beginning at the 15 inch side, roll up dough and pinch edge together to seal. Cut into 12-15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar.  Place cinnamon roll slices close together in the pan and let rise until dough is doubled,  about 45 minutes.  Bake for a bout 30 minutes or until nicely browned.

Spread frosting over slightly cooled rolls.

Filling: (Cinnamon)
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 Tbsp ground cinnamon
3/4 cups raisins, walnuts or pecans (optional)

Spread melted butter all over dough.  Mix sugar and cinnamon and sprinkle over buttered dough.  Sprinkle with walnuts, pecans or raisins if desired.

Filling: (Fruit)
1 pint blueberries (or equivalent of any fruit apples with caramel on top is a favorite too)
3 Tbsp sugar
2 tsp cornstarch
2-3 tsp lemon juice
3/4 cup water

In a small sauce pan combine 1 pint of blueberries, sugar and cornstarch.  Stir in lemon juice and water.  Turn heat to medium and cook, stirring often, until mixture begins to thicken slightly.  Remove from heat and allow to cool.

Buttercream Frosting:
1/2 cup shortening
1/2 cup butter
1 tsp vanilla
4 cups powdered sugar
2 Tbsp milk

Combine and beat on high

Lemony Meatballs and Garlicky Linguini

1 Ib lean ground beef
12 oz Italian sausage
2/3 cups bread crumbs
1/2 cup chopped flat leaf parsley
2 Tbsp lemon rind
1 tsp kosher salt
1/2 tsp pepper
3/4  tsp oregano
1 Large egg, lightly beaten
3 Tbsp olive oil
6 cups marinara sauce

Combine ground beef and sausage in a large bowl.  Add breadcrumbs, nuts, parsley and lemon rind; sprinkle with salt, pepper and oregano.  Add egg and gently mix just until combined.  Divide mixture and roll into 36 meatballs.  Heat oil in a Dutch oven or over medium-high heat; add meatballs and sauté 6-8 minutes, turning to brown on all sides.  Add marinara Sauce and bring to a boil.  Reduce heat, cover and simmer 15-20 minutes or until meatballs are no longer pink in center, serve over linguini

Garlicky Linguine
12 oz linguine
1/4 cup olive oil
3 cloves garlic minced
3/4 tsp salt
1/4 tsp crushed red pepper
1 1/2 cups freshly grated Parm cheese
1 cup torn fresh basil

Cook pasta according to package directions; drain and return to pot.  meanwhile heat oil in a large skilled over medium heat; add garlic, and cook 1 minute or until fragrant.  Stir garlic oil into pasta; sprinkle with salt and red pepper and cook 2-3 minutes or until hot, tossing to coat, sprinkle pasta with cheese and basil.