• Preheat the oven to 350 degrees F. Spray a mini muffin tin with nonstick spray.
• Whisk 3 tablespoons of the sugar, the flour, baking powder, baking soda and salt together in a medium bowl.
• In another bowl, whisk the buttermilk, vanilla, orange zest, 2 tablespoons of the melted butter and the egg until just combined.
• Add the wet ingredients to the dry ingredients and whisk until just combined.
• Fill a madeline tin with batter, or use a mini muffin tray and bake until a toothpick inserted into the center comes out with a few moist crumbs, 10 to 12 minutes.
• Cool slightly and then remove from the pan.
• Pour the remaining 1 stick melted butter in a small bowl and, in a separate medium bowl, mix together the remaining 1 cup sugar and the cinnamon.
• Brush the tops with the melted butter and roll in the cinnamon sugar. Serve warm.

BASIC CRUMB RECIPE:

• Preheat oven to 350 degrees.
• Place crumbs in mixing bowl and add sugar and oleo.
• Blend well. Press crumb mixture on bottom and up sides of 9 or 10 inch springform pan.
• Bake for 10 minutes.

New York Cheesecake:

• Prepare cheesecake batter while crust is baking. Once you remove the crust, set the oven temperature to 400 degrees.
• In a large non-metal mixing bowl place the 2 lbs. of cream cheese.
• Microwave for 2 minutes on high. Add sugar and beat until smooth.
• Add vanilla, cornstarch, and beaten eggs. Beat until thoroughly mixed.
• Stir in sour cream until mixture is well blended.
• Pour mixture into prepared crust and bake for 40 minutes.
• Let cake cool in oven or on counter top before refrigerating.

Make the Crust

• Combine graham cracker crumbs, margarine and sugar. Press in the bottom of a 13 x 9 x 2 ungreased pan. Refrigerate
• Filling: Cream together cream cheese, powdered sugar, and vanilla.
• Add Cool Whip. Spread on crust and refrigerate until set, about an hour.

Topping

• Spread on blueberry pie fill; chill until ready to serve (one hour)

• Place 1 cup plus 2 tablespoons of margarine in a large mixing bowl. Sift in the flour. Cut in margarine with 2 knives or pastry blender until mixture resembles coarse crumbs. Whisk cold water and egg together in a bowl. Whisk in lemon juice. Stir into flour mixture until dough is moistened. Turn dough out onto a lightly floured surface and knead briefly until it is smooth.
• Roll the dough into a long log. Divide dough into 9 equal parts, roll each part into a small ball and chill for at least 1 hour, or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Dust a large piece of parchment with flour. Take one of the dough balls, dust with flour, and place on prepared baking sheet. Roll into a thin and rough 8-inch circle. Prick with a fork all over. Transfer dough circle and the parchment paper onto a baking sheet.
• Bake in the preheated oven until golden brown, about 10 to 15 minutes. Repeat with the remaining balls of dough.
• Once pastry circles are baked, remove each one from oven. Place a large plate on top and cut around the plate with a sharp knife, so all the dough circles are the exact same size. Save the trimmings for later.
• Place 3/4 cups plus 2 tablespoons butter in a large bowl; beat with an electric mixer until smooth and creamy. Beat in the condensed milk until smooth.
• To assemble the cake, place one pastry circle on a serving plate and cover with 1 tablespoon of the butter filling. Sprinkle with walnuts and cover with the next pastry circle. Repeat till all of the pastry circles have been used, spreading filling on the top of the final pastry circle, but no walnuts.
• Crush the reserved trimmings into crumbs. Sprinkle evenly to cover the top and sides of the cake.
• For best results, chill Napoleon Torte in the fridge for 8 hours before serving

• This is for a LARGE cake pan - cut in half for small
• Mix ingredients one at a time until well blended. Bake at 350 for about 1 hour or until done.
• Frost with your favorite flavor.

Make the Dough:

• Heat the soymilk, ½ cup sugar, salt, and 1 stick (8 tablespoons) margarine in a small saucepan over low to medium heat, until the margarine is just melted.
• Remove soymilk mixture from heat and stir in vanilla. Set aside to cool until warm to the touch.
• While soymilk mixture is cooling, place the warm water (see note) and 1 tablespoon sugar in a 1-cup liquid measuring cup (don’t forget the sugar!). Sprinkle in yeast while stirring, then set aside for 10 minutes. The yeast should rise to the ¾ cup mark; if it doesn’t, either your yeast was dead or your water was not the right temperature, and you’ll have to try again.
• In a standing mixture with the whisk attachment, combine margarine mixture with the yeast and beat at medium speed for 2 minutes.
• Beat at low speed while adding 2 ½ cups flour. Mix for about 2 more minutes.
• Change to regular mixing attachment and add 1 ½ to 2 cups more flour – you don’t want to add so much that the dough is not still a little wet and sticky. Beat for 1 more minute.
• Remove dough from mixing bowl and place on lightly floured surface. Knead for about 2 minutes with your hands.
• Prepare large mixing bowl by spraying with cooking spray or rubbing with oil (I use coconut oil spray).
• Form dough into a ball and place dough in prepared bowl. Roll the dough around so it gets coated with oil (to keep it from sticking to the bowl while rising). Cover with plastic wrap and set in a warm place until it has doubled in size, about 1 ½ to 2 hours (I set it near the fireplace). (If does not, you will have to start again, or accept that your cinnamon rolls will still taste yummy but will be smaller and a denser/tougher consistency.)
• Once risen, punch in the center so that the dough deflates. Take dough out of bowl and place on a lightly floured surface. Let rest for 10 minutes.

Make filling and assemble rolls:

• Lightly grease a 9x13 inch baking pan.
• Combine brown sugar, sugar, and cinnamon in a bowl.
• Roll dough into a roughly 20x13 inch rectangle.
• Melt margarine and brush evenly over the dough.
• Spread sugar/cinnamon mixture over dough evenly.
• With the long end of the dough facing you, slowly roll the doll up evenly and as tightly as you can.
• With the seam of the roll down, use a sharp knife to cut the log in half, and then cut each half into halves.
• Cut each piece into three pieces, so that you have a total of 12 rolls, each about 1 ½ inches thick.
• Place the rolls, cut side down, in the prepared pan. Cover with plastic wrap and place in a warm place (again, I use the fireplace) until they have risen and expanded, about 1 hour.
• (If you are not planning to freeze the rolls, at this point you can skip to the baking step. Otherwise, continue to next section.)

Freeze Rolls

• After the rolls have risen, place the pan (still wrapped in plastic) in the freezer.
• After 1 hour, remove the rolls and put into large Ziploc bags.

Thaw Rolls

• The night before serving, transfer the rolls to a greased 9x13 inch baking pan and place in the fridge, covered in plastic.plastic.

Bake Rolls:

• Preheat oven to 375 degrees.
• Bake, uncovered, for 20 minutes. Meanwhile, make glaze by mixing powdered sugar and water until smooth.
• Let rolls cool for about 10 minutes before glazing. Drizzle glaze over warm rolls.
• Serve immediately or store in an airtight container at room temperature for up to 2 days.

• Cream butter, sugar and egg until smooth.
• Mix all dry ingredients.
• Add molasses to butter mixture, then add dry ingredients. Mix well.
• Form into walnut sized balls and roll them in granulated sugar.
• Place on un-greased cookie sheet.
• Bake at 350 for 8-10 minutes. Do not over bake.

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice.
• Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour.
• On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass.
• Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.
• Bake for 12 to 15 minutes in the preheated oven, or until lightly browned.
• Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

• Mix all together in a large bowl. Transfer all to geased stainless steel bowl. If you don't have a steamer, cover bowl with waxed paper or aluminum foil and secure.
• In a large cooking pot invert a dish and place on bottom of pot. Place bowl with pudding on top of dish. Fill pot with water halfway up pudding bowl. Heat and steam until pudding is cooked.

Rum Sauce:

• In a saucepan, scald milk over medium heat.
• In separate bowl, mix together sugar, butter, flour, water, beaten egg, and rum extract.
• Add to scalded milk and cook over medium heat until thickened.