Rinda's - Cinnamon Roll - Bread

2 Tbsp dry yeast (or 2 packages or 2 yeast cakes)
½ c lukewarm water
½ c sugar
½ c butter
3 tsp salt
2 c scalded milk
2 beaten eggs
8 c flour, more or less

Softened butter
Cinnamon sugar

In a small bowl, dissolve about 3 tsp of sugar in the warm water. Sprinkle dry yeast into the water and let stand until dissolved and bubbly.
In the meantime, add butter, salt and the rest of the sugar to the hot milk. Stir until melted/dissolved, and allow to cool to lukewarm.

Stir flour before measuring, then place 4 cups of flour in a large mixing bowl. Pour in yeast mixture and milk mixture and stir. Add beaten eggs and beat at medium speed until smooth. Add remaining flour, one cup at a time until mixture makes soft dough. Change to dough hook. Dough is ready if it is relatively smooth and barely sticky, and pops back if you poke it with a finger.

Place in large, well-greased bowl, cover, and let rise until double, approx one hour. Punch down dough, then divide into three equal pieces. Roll out into a 10 x 15 rectangle. Liberally coat with softened butter, and then very liberally sprinkle with cinnamon sugar. Use more than you think is enough. Starting from a short end, roll up dough and place edge down in to a greased bread pan.

Allow to rise until double, then bake for about 25 minutes on 350. Brush butter on top, then remove from pan and cool.

This is compliments of our Bishop's wife, Rinda.

Spanish Rice

½ onion, chopped
1 bell pepper
Garlic clove
1 c. long grain rice
1 can diced tomatoes w/ juice
1 t. chili powder
¼ t. cumin
½ t. salt
1 ½ c. beef broth
1 can black beans

Sauté onion, pepper and garlic clove together in some EVOO.
When it’s tender add the remaining ingredients boil and then simmer until the rice is tender. I usually wait to add the black beans at the very end just so they heat through because they’re already cooked. But either way works fine. And you may need to add more water if your rice doesn’t get as tender as you want it before the liquid is gone.

Pumpkin Pie Cake

This is the perfect cross between a yummy pumpkin pie and a yummy yellow cake. My friend Carrie made this for me just last week, and I've already made it once - going on twice. It's SO yummy! And until I can get her to join the recipe blog, I'll be posting for her.

Crust
1 package yellow cake mix (reserve 1 cup out for topping)
1 egg
1 stick butter or margarine, melted

After reserving out 1 cup of the cake mix, combine remaining cake mix with egg and melted butter. Press into a 9 x 13 pan.

Filling
1 ½ c. pumpkin (unseasoned, solid pack)
¾ c. sugar
½ tsp. salt
1 tsp cinnamon
¼ tsp. ground cloves
½ tsp. ginger
1—12 oz. can evaporated milk
2 eggs

Mix together well and pour over crust.

Topping
1 c. reserved cake mix
½ c. sugar
1 tsp. cinnamon
3 T. butter
Chopped nuts (optional)

Mix dry ingredients together. Cut in margarine. Crumble over the filling.

Bake at 350 for 1 hour (good served warm OR cold!)