MAMA'S YEAST ROLLS

4- 41/2 c all purpose flour
3 Tbsp Sugar
1 tsp salt
2 Pkg active dry yeast
1 1/2 C Warm water
1 C Oil , Reserve 1/2 C. for bowl

Mix all ingredients except oil in large bowl, then pour in water and begin to work together, using hands mix well into a big ball. In seperate large bowl pour 1/2 c oil. Place bread ball in this bowl and turn till coated in oil. Place damp towel over this and let rise  for about an hour or until doubled in size, Remove and knead about 5 or so min. Have large cookie sheet greased and ready. Pinch of rolls and place on cookie sheet. when done. bake at 350 till golden.

Chocolate Chip Cheese Ball

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened

3/4 cup confectioners' sugar

2 tablespoons brown sugar

1/4 teaspoon vanilla extract

3/4 cup miniature semisweet chocolate chips

3/4 cup finely chopped pecans

Directions

1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
3. Roll the cheese ball in finely chopped pecans before serving.

Earthquake Cookies

1 (18.25 ounce) package devil's food cake mix

2 eggs

1/2 cup shortening

3/4 cup confectioners' sugar

1 tablespoon water

Directions

1. Mix cake mix, eggs, shortening, and water in medium size bowl; mix with a spoon. Chill for 1 hour.
2. Shape dough into balls, roll in powdered sugar. Place on cookie sheet and bake at 375 degrees F (190 degrees C) for 8-10 minutes; or until brown.

Kentucky Butter Cake

3 cups unbleached all-purpose flour

2 cups white sugar

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1 cup butter

2 teaspoons vanilla extract

4 eggs

 

3/4 cup white sugar

1/3 cup butter

3 tablespoons water

2 teaspoons vanilla extract

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
3. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
4. To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

German Chocolate Cake

1 1/2 cups cake flour

1 cup white sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup butter, softened

3/8 cup buttermilk

1 teaspoon vanilla extract

4 (1 ounce) squares German sweet chocolate

2 eggs

3/8 cup buttermilk

2/3 cup flaked coconut

1/2 cup packed brown sugar

2 tablespoons cream

1/4 cup chopped pecans

1/4 cup butter, softened

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square cake pan. Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together.
2. Cream 1/3 cup of the butter or margarine. Stir in 3/8 cup buttermilk and 1 teaspoon vanilla. Blend in the flour mixture and beat with an electric mixer on medium speed for 2 minutes. Add the melted and cooled German sweet chocolate, eggs, and the remaining 3/8 cup buttermilk. Continue to beat at medium speed for another minute more. Pour batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool in pan for 15 minutes then frost.
4. To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/4 cup butter or margarine. Mix until of a spreadable consistency. Spread over top of baked cake. Broil 3 inches from heat until browned (about 3 minutes). Serve cake warm or cold.