Quiver's Cinnamon rolls

Dough:
1 T. Dry Yeast
1 Cup warm milk
1/3 C. white sugar
1/2 C. melted butter
1 tsp. salt
2 eggs
4 C. flour
Dissolve yeast in warm milk. Add the rest of the ingredients and mix well. Knead into a ball. Let rise until double in size. When ready, roll out to about 1/4 inch thick. Spread with filling.

Filling:
1/4 C. butter, softened
1 C. brown sugar
3 T. cinnamon

Spread butter on dough evenly. Sprinkle sugar and cinnamon over dough evenly. Roll dough up. Slice roll into 1 inch slices. Place on a greased pan. Let rise again until doubled. bake 10 min. at 400 degrees.

Icing:
1/2 C. butter, softened
1 1/2 C. powdered sugar
1 oz. cream cheese
2 T. whipping cream
1 tsp. vanilla extract
pinch of salt

Beat until fluffy. When rolls are hot, spread lots of icing on them.

Pumpkin Pie Fudge

1 cup heavy whipping cream
3 cups white sugar
3 TBSP light corn syrup
1//2 cup canned pumpkin
1 tsp salt
2 tsp pumpkin pie spice
1 TBSP vanilla
1 TBSP butter
1/2 cup chopped pecans
1 small jar marshmallow cream

Bring whipping cream, sugar, cornsyrup, pumpkin and salt to a boil over med-hi heat. Quit stirring and boil over med-low heat to soft ball stage (234 on candy thermometer). Remove from heat and let cool 5 minutes. Add butter, vanilla, marshmallow and nuts. Beat with a hand mixer until it gets thick and loses some of its gloss. Pour into a buttered 7"square pan and let cool. Best stuff you ever had.

Heavenly Cranberry Bars

1 ½ cups packed light brown sugar
1 cup unsalted butter, melted and cooled
2 eggs
2 teaspoons vanilla
2 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 ¾ cups white chocolate chips
1 ½ cups dried cranberries, coarsely chopped
1 cup toasted chopped pecans
¼ cup grated orange zest

White Chocolate Frosting
8 ounces cream cheese, at room temperature
1 cup powdered sugar
½ cup unsalted butter
3 Tablespoons grated orange zest, divided
2 teaspoons vanilla extract
1/3 cup dried cranberries, coarsely chopped
6 ounces high quality white chocolate, coarsely chopped

Preheat the oven to 350̊F. Lightly butter an 11- by 15-inch jelly roll pan or rimmed baking sheet. Whisk together the brown sugar, butter, eggs and vanilla in a large bowl until smooth. Whisk in the flour, baking powder, and salt until well blended, then stir in the white chocolate chips, cranberries, pecans, and orange zest. Spread the mixture evenly in the prepared pan (it will be quite stiff) and bake until golden brown, about 20 to 22 minutes. Set aside on a wire rack to cool.

For the frosting, cream together the cream cheese, powdered sugar, butter, 1 tablespoon of the orange zest, and vanilla with an electric mixer at medium speed until smooth and fluffy. Spread the mixture over the cooled base. Stir together the remaining 2 tablespoons orange zest with the dried cranberries in a small bowl and sprinkle the mixture over the frosting. Melt the white chocolate in a small heatproof bowl set over a pan of simmering water, stirring until smooth. Drizzle the white chocolate over the bars and let sit until the chocolate is set. Cut the bars into 3-inch squares and then diagonally into triangles.

Makes 48 bars.

Chocolate Marshmallow Bars

3/4 cup butter
1 ½ cups sugar
3 eggs
1 tsp vanilla
1 1/3 cups flour
½ tsp baking powder
½ tsp salt
3 tbsp cocoa
½ cup chopped nuts, optional
4 cups mini marshmallows



Topping:
1 1/3 cups chocolate chips
3 tbsp butter
1 cup peanut butter
2 cups crisp rice cereal

Cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, slat and cocoa; add to creamed mixture. Stir in nuts. Spread in a greased jelly roll pan, Bake at 350 for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool. For topping, combine choco chips, butter, and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Spread over bars. Chill. Cut. Yields about 3 dozen.

Cornbread Salad

1 (1 1/2 qt.) pan cooked corn bread
2 C. mayonnaise or salad dressing or 1 cup mayo and 1 cup plain yogurt
2 celery stalks, chopped
1 large green pepper, chopped
1 jar chopped pimientos
3/4 C. chopped green onions
3/4 C. chopped pecans
2 large tomatoes, diced

Crumble cornbread into bowl. Add remaining ingredients and stir. Place in refrigerator to chill. (About 2 1/2 hours is best.) Yields 8 to 10 servings.