Kristine Ritter's Ultimate Pull-apart Coffee Cake

This recipe is an easy, breezy one but wonderful for guests or holidays when on a time crunch. It is wonderful and everyone loves it!! Kristine got it from a Paula Deen publication and I have personally used it several times since she gave it to me last Fall. This is much like a "monkey bread" Thanks, Kristine!!

1. 16-18 unbaked frozen dinner rolls, such as Rhodes
2. 1- 3 oz. pkg. REGULAR(not instant) butterscotch pudding mix
3. 1/2 cup brown sugar, packed
4. 1/2 cup chopped pecans
5. 1/2 cup(1 stick) butter, melted

The night before, place frozen rolls in a well-greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle pecans over sugar. Pour melted butter over all. BE SURE melted butter is not hot. Cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, 8-10 hours. Preheat oven to 350 degrees. Uncover rolls and bake for 30 minutes. Remove from oven and cool for 5 minutes. Invert pan onto serving platter, remove pan. Serve by pulling apart with forks. Makes 6 servings or more.

Delicious Pumpkin cinnamon rolls

Wow!! These are wonderful and I just found them in the October/November "Taste of Home". Have already served them a couple of times and will make them for Thanksgiving and Christmas too. this recipe makes enough for a crowd. Hope you enjoy them and your family too!!!

1. 2 Tablespoons active dry yeast


2. 1/2 cup warm water (not hot)


3. 4 Organic Eggs


4. 1 cup shortening


5. 1 cup canned pumpkin


6. 1 cup warm milk


7. 1/2 cup sugar


8. 1/2 cup packed brown sugar


9. 1/3 cup instant vanilla pudding mix


10. 1/3 cup instant butterscotch pudding mix


11. 1 teaspoon salt


12. 7 to 8 cups unbleached flour (I use King Arthur or Pillsbury)

FILLING:

1. 3/4 cup butter, melted


2. 1 cup packed brown sugar


3. 2 teaspoons cinnamon

ICING:

1. 3 Tablespoons water


2. 2 Tablespoons butter, softened


3. 1 teaspoon ground cinnamon

In a large mixing bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Place ina greased bowl, turning once to grease top. Cover and let rise ina warm place until doubled, about 1 hour.

Punch dough down, divide in half. roll each portion into a 12x18 inch rectangle, brush with softened butter. Combine the brown sugar and cinnamon, sprinkle over dough within 1/2 inch of the edges.

Roll-up jellyroll style, starting with long side, pinch seams to seal. Cut each rectangle into 12 slices. Put cut side down in 2 GREASED 13 inx 9 in. baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 350 degrees for 25-28 minutesor until golden brown. In a small mixing bowl, combine the water, butter and cinnamon. Add powdered sugar and vanilla, beat until smooth. Spread over rolls. Serve warm. Yield 2 dozen

Potato Refrigerstor Rolls

I love these rolls!! They were in a little cookbook called"Knit One, Cook Two", that was put out by my mother and sister's knitting group, many years ago. This recipe was from a friend of theirs, Shigeno Hentschel. The dough will keep several days in the refrigerator, and you can bake up little at a time for your family, or you can lightly bake them and freeze them. this is such a versatile dinner roll and wonderful for the holidays. Yummy!!!

• Potatoes(enough to make 1 cup mashed , saving water



• 1 package yeast



• 1 1/2 cups water from cooking potatoes



• 2/3 cup butter(use only) SOFTENED



• 2/3 cup sugar



• 1 1/2 teaspoons salt



• 1 cup mashed potatoes from above, UN-SEASONED



• 2 eggs



• app. 7 cups flour(I use King Arthur or Pillsbury, unbleached)

Have 1/2 cup potato water at 110 to 115 degrees. Add yeast and set aside. Preheat oven to 425 degrees.

Cream butter, sugar, and salt in a large bowl. Add mashed potatoes to butter mixture. Beat eggs and add to yeast mixture. Beat egg-yeast mixture into pota mixture, in large bowl. Add remaining 1 cup potato water. Add flour until dough no longer sticks to bowl. Knead until smooth. Let rise in a warm place until double in bulk(about 2 hours).

Punch down and make up what is needed into rolls. Round rest of dough in bowl and butter top. When taken from refrigerator, let rise(warm up) before making up.

Form rolls( I roll my out into a corcle, cut in wedges and roll up crescent style, make sure you tuck the points under). Place on cookie sheets( I let mine rise 15 minutes or so) and bake 15-18 minutes, or lightly browned. if baked and frozen, brown in oven when ready to serve. Makes 4 dozen