MY MOM'S NEVER FAIL ROLLS

½ butter or margarine
2 C warm water
2 package dry yeast
5 C. Flour (sifted)
½ C Sugar
2 t. salt
2 beaten eggs

Dissolve the sugar in the water, then sprinkle in the yeast. Wait until it’s activated. Add the softened butter, eggs and salt, mix gently. Slowly add the sifted flour until dough forms. Cover and let rise in refrigerator. Knead on floured board and cut into any kind of roll shape. (My mom used to use a glass to cut out circles, fold it in half and put in muffin tins. Then put a dab of butter in between each fold.) Let rise until doubled and bake at 350 for 15 minutes or until brown.

PUMPKIN CRUNCH (YUMMY FALL DESSERT!)

2 cups pumpkin puree
1 12 oz. can evaporated milk
4 eggs
1 ½ C. white sugar
2 t pumpkin pie spice
1 t salt
1 pkg. yellow cake mix
1 C. chopped pecans
½ C. margarine (or butter ? ) melted
1 8 oz container frozen whipped topping, thawed

Preheat oven to 350 degrees. Lightly grease 9x13 baking pan
Combine the pumpkin evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.
Mix the yellow cake mix with the melted butter and pecans. Sprinkle over the top of the pumpkin mixture.

Bake for 50-60 minutes or until the top is turning light brown.
Top cooled cake with whipped topping when ready to serve.

QUICK BREADSTICKS

1 T. yeast
1 ½ C. warm water
2 T. sugar
½ tsp. salt
3 C. flour
½ C. butter, melted
Garlic powder
Parmesan cheese (grated in the little package is best)

Mix first 5 ingredients with a spoon for 3 minutes. Let rest for 10 minutes. Pour about half of the melted butter onto a jelly roll pan and distribute to all corners. Spread dough out on the pan, working it evenly into all corners. Spread remaining butter on dough. Top with garlic powder and cheese. Cut into 1-inch strips with a pizza cutter. Let rise for 10-20 minutes. Bake at 375 degrees until golden brown.

STEVE'S SAUSAGE GRAVY & BISCUITS

½ lb. ground sausage
¼ C. butter
1/3 C. flour
3 ¼ milk
½ tsp. salt
½ tsp. pepper
1/8 tsp. Italian seasoning
Biscuits (can be refrigerator Pillsbury Grands, or you can make them from scratch)

Brown the sausage. Drain and reserve 1 T. of the drippings. Set aside. Add butter to reserved drippings. Melt butter over low heat. Add flour, whisking until smooth. Cook 1 minute, stirring constantly. While stirring, gradually add milk. Cook over medium heat, stirring constantly until thickened. Stir in seasonings and sausage. Cook over low heat for a few minutes until flavors blend. Serve over open biscuits.

HOT FUDGE PUDDING CAKE

1 ¼ Cup sugar, divided
1 C. Flour
7 T. cocoa, divided
2 tsp baking powder
¼ tsp . salt
½ c. milk
1/3 C. butter, melted
1 ½ tsp. vanilla
½ C. + 1 tsp. brown sugar
1 1/4 C. hot water

In a medium bowl, combine ¾ C sugar, the flour, 3 T. of the cocoa, the baking powder and salt. Blend in milk, butter and vanilla. Beat until smooth. Pour batter into a square baking dish. In a small bowl, combine remaining ½ C. sugar, brown sugar and 4 T. cocoa. Sprinkle cocoa mixture over cake batter. Pour hot water over the top. DO NOT STIR.

Bake at 350 degrees for 40 minutes or until center is almost set. Let stand 15 minutes. Spoon into dessert dishes. Top with ice cream and spoon fudge sauce over the ice cream. (Our favorite flavors of ice cream with this dessert are mint chocolate chip, cherry cordial, and peppermint.)