Ninety-Minute Cinnamon Rolls

Ingredients

• 3/4 cup milk
• 1/4 cup butter
• 3 1/4 cups all-purpose flour
• 1 (.25 ounce) package instant yeast
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1/4 cup water
• 1 egg

• 1 cup brown sugar, packed
• 1 Tablespoon ground cinnamon
• 1/2 cup butter, softened
• 1/2 cup raisins or chopped nuts (optional)

• 1 recipe Glaze (optional)

Directions

1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
2. In a large mixing bowl, combine 2 1/4 cups flour, instant yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, and softened butter.
4. Roll out dough into a 12x12 inch square. Spread dough with butter/sugar mixture. Sprinkle with raisins or nuts, if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a lightly greased 13x9 inch baking pan. Cover and let rise until doubled, about 30 minutes.
5. Preheat oven to 375 degrees Fahrenheit. Bake cinnamon rolls in the preheated oven for 20 minutes, or until browned. Remove from baking pan. Spread glaze over rolls, if desired. Serve warm.

Egg-Free Ice Cream

Ingredients

• 1 cup whole milk 
• 3/4 cup granulated sugar 
• 2 cups heavy cream 
• 1 tablespoon pure vanilla extract 

Directions

1. In a medium bowl, use a hand mixer on low speed or a whisk to combine the milk and sugar until the sugar is dissolved. Stir in the heavy cream and the vanilla. Cover and refrigerate 1 to 2 hours, or overnight. 
2. Put mixture in a 1 1/2-quart ice-cream maker and mix according to the manufacturer's directions. The ice cream should have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

Rice Krispie Treats

Ingredients

• 1/4 cup butter
• 1 (10 oz., about 40) pkg. regular marshmallows or 3 cups miniature marshmallows
• 5 1/2 to 6 cups Kellogg's Rice Krispies cereal

Directions

1. In a large saucepan, melt butter over low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat.
2. Stir in the Kellogg's Rice Krispies cereal, coating them well with the melted marshmallow mixture.
3. Using a buttered or silicone spatula, press the mixture evenly into a 13x9x2 inch pan which has been buttered or sprayed with non-stick spray or lined with wax paper.
4. Let cool. Cut into 2-inch squares.

Snickerdoodles

Ingredients

• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Directions

1. Preheat oven to 375 degrees Fahrenheit.
2. Cream together the butter, 1 1/2 cups white sugar, eggs, and vanilla extract. Blend in the flour, cream of tartar, baking soda, and salt. Shape dough into 1-inch balls.
3. Mix the 2 tablespoons white sugar and cinnamon together in a small bowl. Roll balls of dough in mixture. Place 2 inches apart on parchment-lined baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.