Caramel Pineapple Pecan Rolls

3/8 cup plus 1/2 teaspoon sugar, divided
3 tablespoons butter
1 teaspoon salt
3/4 cup milk, scalded
3 cups flour, divided
1 (1/4-ounce) envelope active dry yeast
1/4 cup warm water
1 egg plus 1 egg yolk, beaten
3/4 cup packed brown sugar, divided
1/2 cup chopped pecans, divided
1 teaspoon cinnamon
3 tablespoon light corn syrup
1 (8 1/4-ounce) can crushed pineapple in syrup, well-drained
6 tablespoons melted butter, divided

In a large mixing bowl, combine the 3/8 cup (1/4 cup plus 2 tablespoons) sugar, the 3 tablespoons of butter, salt and hot milk. Stir to melt the butter, then stir in 2 cups of the flour.

Soften the yeast in the warm water along with the remaining 1/2 teaspoon of sugar. (If the yeast isn't foaming slightly after 5 minutes, it isn't working; start again with fresh yeast.)

Stir the yeast into the flour mixture, along with the beaten egg and egg yolk, and gradually add enough of the remaining flour to form a soft dough. Knead on a floured surface until it is smooth and elastic. Wash and grease the bowl and put the dough in it, turning the dough to grease it on all sides. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, butter a 9-by-13-inch pan. Combine 1/4 cup of the brown sugar, 1/4 cup of the pecans and the cinnamon; set aside. Combine the remaining brown sugar, pecans, corn syrup, drained pineapple and 4 tablespoons of the melted butter. Spread this mixture in the bottom of the prepared pan.

When the dough has risen, roll it out on a floured surface to make an 18-by-12-inch rectangle. Brush with the remaining 2 tablespoons of melted butter and sprinkle evenly with the set-aside mixture of brown sugar, pecans and cinnamon. Starting with the 18-inch side, roll up to form an 18-inch-long cylinder. Cut into 1-inch slices; place them flat in the prepared pan. Cover the pan and let the rolls rise in a warm place until they have doubled, about 45 minutes.

Preheat the oven to 350 degrees. Bake the rolls about 25 minutes, cool 1 minute then invert onto a wire rack over waxed paper. Allow to stand 1 minute before lifting pan away. Spread any topping remaining in the pan onto any bare spots on the rolls. Serve warm.

Yield:18 rolls.

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Honey Tea Bread

1 tsp. active dry yeast
1 1/4 cups warm water
4 cups flour
1 tsp. salt
1/2 tsp. cinnamon
Dash of ground cardamom
Dash of ground nutmeg
1/4 cup vegetable oil
1 egg
1/4 cup sugar
1/2 cup honey

Sprinkle yeast over 1/4 cup of the warm water and set aside. In a large bowl, mix flour, salt, spices, oil and egg. Dissolve sugar in remaining one cup warm water and stir into the flour mixture to produce a soft dough. Mix and knead briefly in bowl. Add yeast mixture and knead into dough.

Place dough in a large, oiled bowl, turning over to coat with oil. Cover with plastic wrap and let rise at room temperature until doubled in bulk, about three hours. Punch down dough, cover and let rise until doubled, about two hours.

Place dough on a cutting board and cut into four even pieces of dough. Roll each piece of dough into a loaf shape about 8 inches long and 5 inches wide. Place on two lightly oiled baking sheets and bake at 300 degrees for 25 minutes. Remove from oven and brush with honey while still hot.

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Oatmeal Biscuits

For a special warm-weather luncheon, serve these orange-and-cinnamon-flavored biscuits along with your favorite chicken or tuna salad.
Prep: 15 min.
Cooking: 10 min.
.

2 cups all-purpose flour
1 cup oat flour*
1 cup rolled oats
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. ground cinnamon
2/3 cup butter
1 cup milk
1/2 cup maple syrup
1 Tbsp. finely shredded orange peel

Grease a very large cookie sheet; set aside.
In a large bowl, combine the all-purpose flour, oat flour, rolled oats, cream of tartar, baking soda, and cinnamon. Using a pastry blender or two knives, cut in the butter until mixture resembles coarse crumbs. Combine the milk, maple syrup, and orange peel. Add to the flour mixture all at once; stir just until moistened.

For each biscuit, drop 1/4 cup dough onto prepared cookie sheet, dropping biscuits 2 inches apart. Bake in a 400 degree F. oven for 10 to 12 minutes or until a toothpick comes out clean and bottoms are golden brown. Serve warm. Makes 16 biscuits.

*Test Kitchen Tip: If you can't find oat flour at your supermarket, place 1-1/2 cups rolled oats in a blender container or food processor bowl. Cover and blend or process until finely ground. Measure 1 cup.

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Sourdough Starter

2 cups all-purpose flour
2 1/4 teaspoons FLEISCHMANN'S Bread Machine Yeast
or 1 package Active Dry or RapidRise Yeast
2 cups lukewarm water (105° to 115°F)
.
In a 2-quart or larger container, (don't use metal) combine all-purpose
flour and yeast. Gradually add water to dry ingredients and beat until
smooth. Cover loosely; let stand in a warm place until bubbly and sour
smelling, about 2 to 4 days. Transfer to a 2-quart or larger plastic
container with tight-fitting lid. Refrigerate until ready to use.

To keep starter alive: Once a week stir in 1 tablespoon all-purpose flour
and 1 tablespoon lukewarm water (105° to 115°F). Beat until smooth. Cover
loosely and let stand until bubbly, 12 to 24 hours. Cover tightly;
refrigerate until ready to use.

To replenish starter: For each 3/4 cup [1 1/4 cups] of starter used, add 2/3
cup [1 cup] all-purpose flour and 2/3 cup [1 cup] lukewarm water (105° to
115°F). Beat until smooth. Cover loosely and let stand until bubbly, 12 to
24 hours. Use or cover tightly and refrigerate until ready to use.
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Taco Ring

Ingredients:
1 lb. ground beef
1 pckg. spicy( or mild) taco seasoning
2 pckgs. croissants
2 cups shredded cheese
1 jar salsa
sour cream

Preparation:
Brown and drain beef, add taco seasoning. open croissants-but do not tear along dotted edges!! separate carefully still , not tearing at edges. They should be in two's. Place doughy croissants in a circle (works great on pizza pan). Place 1 tsp. of ground beef in the center of each croissant. fold top so that it is touching bottom. Bake for about 20 min. at 350. Add cheese, salsa and sour cream. It can be served with tomatoes, peppers, ect....

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Cinnamon Rolls

Dough:
2 pkgs. active dry yeast
1/2 cup warm water (105 to 115 degrees)
1/3 cup sugar
1/2 teaspoon sugar
4-5 cups all-purpose flour, divided
1 teaspoon salt
1 cup milk, scalded and cooled to 110 degrees
1/3 cup vegetable oil
2 eggs, room temperature

Filling:
1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 tablespoons cinnamon

Icing:
1 cup confectioners' sugar
2-3 tablespoons warm milk
1 teaspoon vanilla

For dough, dissolve yeast in water with 1/2 teaspoon sugar. Let
stand 5 minutes. In mixing bowl, combine 3 cups flour, 1/3 cup
sugar and salt. At low speed, gradually beat in milk, oil, eggs,
and yeast mixture; beat until well blended. Beat in additional
flour until dough pulls away from sides of bowl.

On floured surface, knead dough until smooth and elastic,
8-10 minutes. Place in greased bowl, turning to grease top. Cover
and let rise in warm, draft-free area until doubled in bulk,
about 1 hour.

For filling, beat all ingredients together until smooth.
Set aside. Grease 2 (9-inch) round cake pans. On lightly floured
surface, roll dough into an 18 X 10 inch rectangle. Spread with
filling. Roll tightly from long side. Cut into 14 (1 1/4-inch)
slices. Place 1 roll cut side up in center of each pan. Arrange
remaining rolls in a circle of 6 around center roll. Cover and
let rise until doubled in bulk, 30 to 40 minutes.

Preheat oven to 350 degrees. Bake 25 to 30 minutes, until golden
brown. Cool in pans 10 minutes. Invert onto wire racks, then invert
again to cool. For icing, whisk all ingredients until smooth.
Drizzle over cooled rolls.

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