12 Hour Butterhorns

This is Rae Paynes's recipe:

1 small cake Yeast
1 cup milk
1 cube margarine or butter
1/2 cup and 1 tbsp sugar
3 eggs
3/4 tsp salt
4 cups flour

Crumble yeast into bowl and sprinkle with 1 tbsp sugar. Scald milk and add margarine. When margarine is melted, add 1/2 cup sugar. Beat eggs with salt. Add to cooled milk mixture and pour into liquefied yeast. Stir in flour. Cover and let rise 5 to 6 hours. Stir down dough and divide into 2 pieces. Roll out each piece into a circle. Cut each circle into 16 pie shaped pieces. Roll up and place on baking sheet. Let rise 5 to 6 hours. Bake at 375 degrees for approximately 10 minutes.

Cinnamon Cake

24 rolls
1 package butterscotch pudding
1 cup brown sugar
1 package(1.5 oz) chopped pecans
2 tsp cinnamon

Put rolls in bundt pan. Spring butterscotch pudding on rolls. Combine melted butter and brown sugar in a small bowl. Pour over rolls. Sprinkle pecans and cinnamon on rolls. Let rise overnight or 8 hours. Preheat oven to 350 degrees. Bake about 30 minutes until golden brown.

Chicken Pillows

This is Di Ann Crews's recipe:

1/2 cup and 2 tbsp melted butter
1 (8 oz) softened cream cheese
1 cup peas
2 stalks diced celery
1 tbsp diced onion
1 (4 oz) can mushrooms
2 cups cooked and cubed chicken
3/4 cup seasoned crouton crumbs
16-32 Rhodes rolls

Combine 2 tbsp melted butter with cream cheese. Add peas, celery, onions, and mushrooms to mixture. Add chicken and mix well. Roll out rolls. Add 1 heaping tbsp of mixture to each roll. May fold roll in half, pinching the edges of the two together. Brush roll with melted butter and coat in crouton crumbs. Bake at 375 degrees for 20 minutes. Serve with gravy.

Refrigerator Roll

This is Elaine's recipe:

1 cup Shortening
1 cup Boiling water
3/4 cup Sugar
2 tsp Salt
7 1/2 cups Flour
1 cup Cold water
4 Beaten eggs
2 cups yeast dissolved in 1/2 cup warm water

Whip shortening and boiling water, until mixture is one. Add sugar, salt, cold water, eggs, and yeast. Stir and add flour. Cover with damp cloth and set in refrigerator at least 1 hour. When ready to shape, place on floured board. Roll dough and cut rolls and place on greased baking sheet. Let rise to double, 2 hours or more. Bake 8 to 10 minutes at 400 degrees.

Orange Twists

8 Texas rolls or 1 loaf frozen bread dough
3 tbsp Butter, softened
1 tsp Cinnamon
Grated peel of 1 Orange
2 tbsp Orange Juice, concentrated
1/3 cup Sugar

Orange Glaze:
1 cup Powdered Sugar
2 tbsp Orange Juice, concentrated
1 tbsp Butter

Thaw dough into a ball until warm and bubbly. Roll dough into a 15 by 15 inch square. Spread with softened butter and grated orange peel. Combine orange juice concentrated, sugar, and Cinnamon. Spread over entire square, leaving no margin. Fold dough in half. Using pizza cutter, cut 3/4 inch strips. Twist each strip several times and place on greased cookie sheet. Allow strips to rise for 20 minutes. Bake at 350 degrees for 15 to 20 minutes or until lightly brown. Frost with orange glaze. Makes 15 twists.

Caramel Rolls

1 1/2 cup Pecan Pieces
1 cup Brown Sugar
1 cup Butter, melted
20 frozen Dinner Rolls
1 (3.75 oz) Package of Instant Butterscotch Pudding Mix

Spread pecans on bottom of a 9 by 13 inch pan. Combine brown sugar and pudding mix, and sprinkle over pudding mix. Pour butter over sugar mixture and place rolls on top. Let rise overnight. Bake at 375 degrees for 20-30 minutes. Turn out onto serving platter.

Dinner Rolls

This is Lael Wall's recipe:

2 tbsp Dry Yeast
2 cup Warm Water
1/2 cup Sugar
1/3 cup Melted Brother
2 1/2 tsp Salt
2/3 cup Nonfat Dry Milk
5- 6 cups Flour
1 Egg

Combine dry ingredients. Add water, butter, and egg. Mix seven minutes in bread maker. Put into oiled bowl. Let raise until doubled. Divide dough in half and roll out. Let raise till doubled again. Use dental floss to cut bread into rolls. Cook at 375 degrees for 9 to 10 minutes. Can use this dough to make cinnamon rolls and breadsticks.

Cinnamon Rolls

This is my grandmother Cleone's recipe:

2 cups Milk
3 tbsp Yeast
2 eggs
2 tsp Salt
5 cups Flour
1/2 cup Oil or melted Butter

Scald the milk. Soften the yeast and let stand. Beat the eggs. Add eggs, salt, oil, and flour to milk. Mix with spoon until blended. Dough will be light and sticky. Let raise twice. Punch down between raising and roll out on floured board, half at a time. Spread with melted butter and sprinkle with white sugar and cinnamon. Let raise. Bake at 350 degrees until light brown.

Cream Puffs

Shrimp Cream Puffd:

This is my grandmother Norma's recipe:

4 large eggs
1 cup flour
1 cup water
1/2 cup butter
1 tsp sugar
1/8 tsp salt

Preheat oven to 425 degrees. Add water, butter, sugar, and salt to a sauce pan and heat on medium until butter is melted. Bring to rolling boil. Add flour all once. Beat with wooden spoon. Stir over medium heat until it cleans pan. Place in large mixing bowl. Beat 1 minute and add eggs all at once. Beat on medium speed 4 minutes. Roll into ball, 1/2 tsp on ungreased cookie sheet and bake 20 minutes. Take out and let cool completely before taking them off the sheet. If they are not cooled, they will fall.

Filling:

1 can Shrimp
1 (8 oz.) Cream Cheese
1 (3 oz.) Cream Cheese
1 tbsp Finely chopped Green Onion
1/2 cup Finely chopped Celery
1/4 cup Evaporated milk
1 Tbsp Lemon Juice
1/2 tsp Worcestershire Sauce

Mix all together and cut cream puffs in half, adding filling to each one. Refrigerate.