2 loaves frozen bread dough
1/2 cup butter or margarine
2 Tablespoons milk
Cinnamon to taste
1 cup brown sugar
1 small package vanilla pudding (not instant). Sometimes I use butterscoth pudding.
Chopped walnuts or pecans (optional) sprinkled on the bottom of the pan.
Thaw, but do not permit to rise, two loaves of frozen bread dough. Break loaves into a greased 9 x 13 pan. Melt butter and brown sugar in microwave, and add dry pudding to the mix. Stir in the milk and cinnamon. Pour mixture over broken bread pieces. Cover lightly and let rise overnight.
Bake 350 degrees for 30 minutes (actually less at the cottage because the oven is about 50 degrees too hot!).
Invert onto a cookie sheet so that the carmel will be on top.
Wilma Hart
7 ounces fresh Parmesan cheese, grated (1 3/4 cups)
1 1/4 tsp. Italian seasoning
6 tbsp. butter or margarine, melted
2 garlic cloves, pressed
2 cans (11 oz. each) refrigerated dinner rolls
Preheat oven to 375 degrees. Spray square baking dish with vegetable oil. Combine grated parmesan and Italian seasoning; mix well.
Melt butter on high 30 sec. Press garlic with garlic press into melted butter.
Separate dough into 16 rolls. Cut each roll into quarters. Dip rolls into butter mixture; toss in parmesan cheese mixture. Place coated pieces in single layer over bottom of dish.
Bake 25-30 minutes or until deep golden brown. Yields 16 servings.
Manda Hart
Taken from Pampered Chef
1 cup butter
2 cups sugar
2 eggs
4 cups flour
2 cups applesauce
2 tsp. soda
1/2 tsp. salt
3 tsp. cinnamon
2 tsp. allspice
1 tsp. cloves
1 cups nuts (optional)
Mix all together.
Bake at 400 degrees for about 15 minutes.
Keeps in the frig for six weeks.
This was a family favorite of the Jim Hart kids.
Wilma Hart
1 cup sugar
2 T. oil
1 egg
1 tsp. Vanilla
2 cups flour
½ tsp. Salt
1 tsp. baking powder
1 tsp. baking soda
¼ cup orange juice
1 small container yogurt or ¼ cup (strawberry is my favorite, but I have used others as well).
2 large bananas
Mix well . Pour into greased loaf bread pan. Bake at 325 degrees for about an hour.
Wilma Hart
