Mom's Cinnamon Rolls...they were worth publishing!

Thought I would post some of this effort here, for anyone interested in some great recipes. If you would like a copy of the whole recipe book, please e-mail me at marvinearlgray@gmail.com or leave a comment below. MARVALICIOUS: A TASTE OF HOME

GRAY KAUFMAN RADDATZ Family Favorites Recipe Book Christmas 2014 DEDICATION Dedicated to my mother, Marvelyn “Marvie” Gray, who loved to bake, cook, and bless others with her cuisine, especially with her cinnamon rolls. “Good for company” was inked on many a recipe in her hand. This short collection of tasty delights (yes, mostly sweets) come from her recipe collection and other friends and family members who similarly shared their talent in the kitchen and their favorite recipes with Julie and me. In the same spirit of sharing, we wanted to share these with you. Perhaps you’ll bless your family and others with them as well. Bon Appetit! ---Marvin Earl Gray, 12-13-14 COOKBOOK JOURNALING Let’s start with a few of my favorite comments by Mom on various recipes: “Delicious but Bill doesn’t like—take to potluck supper.” “OK but not exactly delicious.” “Delicious but the boys didn’t care for these.” “Looks very unappetizing—tastes fair.” “Something WRONG with this.” “Why not double recipe…make one to keep and one to give away.” Recipe Title: “Pie Crust—Even works for me!” with word “Doesn’t” inserted above “Even” On peppernuts, “Flavor improves after several days. Let friends help--much more fun!” On Shoo-Fly Pie recipe “Don’t make again.” Aunt Marvie’s Cinnamon Rolls Marvelyn Kaufman Gray McPherson KS Scald (bring to a boil) 3 1/3 c milk, 4 ½ tbs lard, and ¾ c sugar. Pour in large bowl and let set until lukewarm. Dissolve 2 packages yeast in milk mixture. Add 3 ¾ c flour and let rise about 45 minutes or less. Add 1 ½ tbs salt and 3 eggs. Stir well. Add 3 ¾ c flour and mix. Cover. Let rise in warm place about 45 min or until it doubles. Butter hands and shape into buns or doughnuts. For cinnamon rolls, roll out dough on well floured board. Smear with cream or butter. Sprinkle on cinnamon and about ½ c sugar. Roll up and cut across roll in slices. Place in greased pan or pan with brown sugar and cream. Can add nuts or raisins or cherry pie mix when rolling dough. For apricot rolls, skip the cinnamon and sugar mixture. Spread apricot or other fruit jam on dough and roll up as usual. Cherry pie filling also makes great rolls. Begin baking rolls as soon as they raise a little in a 350deg oven. Bake 16-20 minutes, depending on your oven. Do not OVERBAKE! Frost soon after removing from oven. Frosting: 2 or 3 tbs butter, 1 lb box of powdered sugar, 1 tsp vanilla. Milk, enough for desired spreading consistency—pour milk slowly in and stir so that you don’t get the frosting too thin. Hope this recipe helps you turn out delicious rolls every time!