Cooking with Susie Q

With Easter here, many of you will have a busy morning with the children and Easter Services. Here are a couple of recipes that may be prepared the night before and make your morning a little less hectic. They can also be kept in the refrigerator for a couple of days until you’re ready for them. They’re great for the times when friends and family stop by for a visit and a cup of coffee. Everyone will be so impressed that you have this on hand ready to bake or ready to eat! Have a wonderful holiday and enjoy your family.

Directions:  Preheat oven to 350 degrees F. Grease a 9 by 13 inch baking pan. In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan. Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling. Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

  Directions:  In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the cake mix and 3 cups of the flour; stir to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.     Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes. Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 10×16 inch rectangle. spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon. Starting from one of the long sides, roll up the rectangle and cut into 1 inch wide rolls.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9 by 13 inch baking pan. Pour the melted butter into a small bowl and mix the white sugar and pecans in another small bowl. Dip the top of each roll in the melted butter, then in the sugar and pecan mixture, then place the topped rolls snugly into the prepared pan.     Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes. Bake at 375 degrees F (190 degrees C) for 20 minutes, or until rolls are golden.
See you next week. I’m looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@hotmail.com.