Some recipes

Apple Pie, you know the secret recipe that is not so secret anymore...

6-8 tart apples, sliced (6 cups)

1 cup sugar

2 Tbsp flour

2Tbsp butter

1tsp ground cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

1/2 tsp ginger

*Put all ingredients together in a big sauce pan or stock pot and cook until sauce is thick about 15-20 mins. Split apple pie filling between two pies! Bake at 400 deg, for 50 min or until done. It usually doesn't take them 50 mins to be done so check early! Enjoy!

Sticky Buns as I call them are a new favorite!

3 1/2-4 cups flour

1/3 cup sugar

1 tsp salt

2 packages regular or quick active dry yeast (4 1/2 tsp)

1 cup very warm milk (120-130 deg)

1/4 cup butter or margarine, softened

1 large egg

*Carmel Topping (below)

1 cup pecan halves, optional

**Filling (below)

2 Tbsp butter or stick margarine, softened

*Carmel Topping:

1 cup packed brown sugar

1/2 cup butter or stick margarine, softened

1/4 cup corn syrup

~Heat brown sugar and butter to boiling in 2 quart saucepan, stirring constantly; remove from heat. Stir in corn syrup.

**Filling:

1/2 cup chopped pecans or raisins, optional

1/4 cup granulated or packed brown sugar

1 tsp ground cinnamon

~Mix all ingredients

~1. Mix 2 cup of the flour, sugar, salt and yeast in large bowl. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl. Stir in enough remaining flour to make dough easy to handle.

2. Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Place dough in large bowl greased with shortening (I use butter), turning dough to grease all sides (oops, didn't do that, but they still turned out great). Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour and 30 minutes or until double. Dough is ready if indentation remains when touched.

3. Make *Carmel topping. Pour into ungreased rectangular pan 9X13". Sprinkle pecan if desired. Make **Filling.

4. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10" rectangle on lightly floured surface. Spread with 2 Tbsp butter; sprinkle with filling. Roll rectangle up tightly, beginning at 15 inch side. Pinch edge of dough into roll to seal (yeah that didn't work for me). Stretch and shape until even. Cut roll into fifteen 1-inch slices with dental floss or a sharp serrated knife (we used dental floss and it worked great and didn't come out tasting minty at all). Place slightly apart in pan. Cover loosely with plastic wrap and let rise in warm place about 30 mins or until doubled.

5. Heat oven to 350.

6. Bake 30-35 mins. Let stand 2-3 mins; immediately turn upside down onto heatproof tray or serving plate (leave pan on them during this, the will slide out). Let stand 1 min so Carmel can drizzle over rolls; remove pan. Serve warm!