Cinnamon Swirl Loaf

1 pkg. dry yeast 2 cups scalded milk

½ cup sugar ½ cup shortening

2 tsp. salt 7 ½ - 8 cups sifted flour

2 eggs ¾ cup sugar

1 ½ T. cinnamon Soft butter

Directions:  Pour scalded milk over ½ cup sugar, the shortening, and the salt; stir to 

dissolve sugar.  Cool to lukewarm.  Add 3 cups flour; mix well.   Stir in yeast and 

eggs; beat well.  Add enough of the remaining flour to make a soft dough.  Turn out 

on lightly floured surface.  Cover and let rise 10 minutes.  Knead until smooth and 

elastic (8-10 minutes).  Place in lightly greased bowl, turning once to grease surface.  

Cover and let rise in warm place until double (1 ½ -2 hours).

Punch down and let rise again until almost double (about 1 hour).  Punch down and 

divide dough in half to form 15” x 7” rectangles, about ½” thick.  Mix ¾ cup sugar 

and the cinnamon.  Reserve 2 T. of sugar mixture.  Sprinkle about 2 T. water over 

each rectangle, sprinkle with sugar mixture; smooth with spatula.

Roll up each dough rectangle as for jelly roll, beginning with the narrow side.  Seal 

long edge.  Place sealed edge down in two, greased 9 ½” x 5” x 3” loaf pans.  Let 

rise until almost double (45-60 minutes).  Just before baking, brush loaves with soft 

butter and sprinkle with remaining cinnamon-sugar.

Bake at 375 degrees for 35-40 minutes.  If crust browns too fast, cover with 

aluminum foil the last 5-10 minutes of baking.  Turn out of pan and cool on racks.  

Makes two loaves.

Comment:  

Funnel Cakes

2 eggs, beaten

1½ cups milk

2 cups sifted flour

1 tsp. baking powder

½ tsp. salt

Vegetable oil for deep frying

Powdered sugar Maple syrup

Directions:  Mix eggs and milk.  Mix dry ingredients, and add to milk mixture.  

Batter should be the consistency to flow easily through a funnel.  Add more milk to 

thin or add more flour to thicken.

Heat oil to 375 degrees.  Cover funnel bottom with finger.  Pour 1/3 cup batter into 

funnel.  Release finger over oil and move funnel in spiral motion to rings of batter 

form.  Fry to golden brown.   Serve warm or cold with powdered sugar or syrup. 

Comment:

Cinnamon Ribbon Bread

2 ¾ cup flour

1 ½ tsp. baking powder

½ tsp. salt

¾ cup margarine

1 ¼ cups sugar, divided 3 eggs

1 ½ tsp. vanilla

1 cup sour cream

2 tsp. cinnamon  

½ cup chopped pecans

Directions:  Combine flour, baking powder, and salt in a small bowl until well 

blended.  In a large bowl, beat margarine and one cup sugar until creamy and light.  

Beat in eggs, one at a time, and vanilla until well blended.  Beat in flour mixture and 

sour cream, alternately, beginning and ending with the dry ingredients.

In a small bowl, combine ¼ cup sugar and the cinnamon.

Spoon 1/3 of the batter into a greased and floured 9” x 5” loaf pan.  Sprinkle with 1/3 

of the cinnamon mixture.  Repeat twice more with remaining batter and cinnamon 

mixture.  Sprinkle the top of the bread with pecans, pressing them in slightly.

Bake at 350 degrees for 50-55 minutes.  Cool bread 10 minutes on wire rack then 

remove from pan.  Cool completely before serving.

Comment:

Tiny Caramel Sticky Buns

4 ½ to 5 ½ cups unsifted flour

½ cup sugar    2 tsp. salt

2 pkg. dry yeast    ¾ cup milk

½ cup water    ½ cup margarine

1 egg – room temp

1 cup coarsely chopped pecans, some halved pecans

½ cup packed brown sugar    Melted margarine

Caramel Topping:

1 ½ cup packed brown sugar

3/4 cup light corn syrup

¾ cup softened margarine

Directions:  In a large bowl thoroughly mix 1½ cup flour, sugar, salt and un-

dissolved dry yeast.  Combine milk, water and margarine in saucepan.   Heat over 

low heat until liquids are warm (margarine does not need to melt).  Gradually add 

dry ingredients and beat for two minutes at medium speed, scraping bowl as needed.  

Add egg and ½ cup flour or enough flour to make a thick batter.  Beat at high speed 

for two minutes, scraping bowl occasionally.  Stir in enough additional flour to make 

a soft dough.

Turn out dough onto lightly-floured board.   Knead about 10 minutes.  Place in a 

greased bowl, turning to grease top.  Cover.  Let rise in warm place until doubled – 

about one hour.  

Spray Pam in three 9” round cake pans.  Sprinkle pecans, including halves, into cake 

pans.   Prepare caramel topping and divide among three pans.  

Punch down dough and turn out onto a lightly-floured board.  Divide dough into 

three equal parts.  Roll each piece of dough into a rectangle.  Brush with melted 

margarine, sprinkling with brown sugar and some coarsely chopped pecans.  Roll 

each up from long side.  Seal edges.  Cut into 1” slices.  Place slices cut side up in 

prepared pans.   Cover and let rise in warm place until doubled – one hour.

Bake at 350 degrees for 20-25 minutes.  Cool in pans for 5 minutes then flip out onto 

plate.   Do not wait too long to flip out of pan or caramel will harden in the cake pan.

Comment:  The Romer’s favorite pecan rolls.

Lemon Ricotta Waffles

1 ½ cups flour 2 tsp. baking powder

½ tsp. baking soda ½ tsp. salt

3 T. sugar 1 T. fresh lemon zest

1/3 cup unsalted butter 2 large eggs

1 tsp. vanilla 3 T. lemon juice

½ cup Ricotta cheese ¾ cup water or milk

2 tsp. poppy seeds (optional)

Directions:  In a medium bowl, which together flour, baking powder, baking soda, 

and salt.  Set aside.  

In a small bowl, rub together granulated sugar and lemon zest until the sugar is 

scented with lemon.  Add the lemon sugar to the bowl with the dry ingredients.

In a large bowl, whisk together melted butter, eggs, vanilla, lemon juice, ricotta and 

water/milk.  Add the wet ingredients all at once to the dry ingredients and stir to 

combine.  Add poppy seeds if desired.  Try not to over mix the batter.  Okay to have 

Heat waffle iron.  Dollop batter into the waffle iron and cook until golden brown.  

Serve immediately.

Comment:  Small batch.  Usually double the recipe.