One-Rise Caramel Rolls

Topping
1 cup firmlly packed brown sugar
1 cup whipping cream (do not substitute)

Rolls
3 1/2 cups flour
1/4 cup sugar
1 t salt
1 pkg active dry yeast
1 cup water
2 T margarine or butter
1 egg

Filling
1/2 cup sugar
2 t cinnamon
1/2 cup margarine or butter, softened

In ungreased 13 x 9 in pan, combine brown sugar and whipping cream. Set aside. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, 1/4 cup sugar, salt and yeast; blend well. In small saucepan, heat water and 2 tablespoons margarine until very warm (120 to 130). Add warm liquid and egg to flour misture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining flour to form a stiff dough. On floured surface, kneed 2 to 3 minutes. Press or roll dough to form 15 x 7 inch rectangle.

In small bowl, combine filling ingredients; spread over dough. Starting at longer side, roll up tightly; seal edges. Cut into 15 rolls. Place rolls cut-side-down in prepared pan. Cover; let rise in warm place (80 to 85 degrees F.) until light and doubled in size, 35 to 45 minutes. Heat oven to 400. Bake 20 to 25 minutes ur until golden brown. Allow rolls to cool in pan 10 - 15 minutes. Invert onto serving platter or foil. 15 rolls.

Sauterne Stuffed Mushrooms

This recipe can be made ahead, refrigerated and then baked whne ready to serve.

1 lb medium to large fresh mushrooms (about 15 to 20)
1/2 c margarine or butter, melted
1/4 cup finely chopped green onions
1/4 cup sauterne white wine
1 cup herb seasoned croutons, crushed

Heat oven to 350. Brush or wipe mushrooms with damp cloth. Remove stems from mushrooms; finely chop. Set aside. Dip mushroom caps in melted margarine; place crown-side-down in shallow baking pan.

In small skillet, saute chopped mushrooms and onions in remaining margarine. Remove from heat; add wine and croutons. Toss lightly. Spoon mixture into mushroom caps. Bake at 350 for 10 to 15 minutes or until hot. Garnish as desired. 15 - 20 mushrooms.

Country Apple Coffee Cake

2 T margarine or butter, softened
1 1/2 cups chopped, peeled, apples
10 oz can Hungry Jack Refrigerated Flaky Biscuits
1/3 c firmly packed brown sgar
1/4 c firmly packed brown sugar
1/4 t cinnamon
1/3 c light corn syrup
1 1/2 t whiskey, if desired

Glaze
1/3 cup powdered sugar
1/4 t vanilla
1 to 2 t milk

Heat oven to 350. Using 1 T margarine, generously grease bottom and sider of 9-inch round cake pan or 8 inch square pan. Spread 1 cup of the apples in prepared pan. Separate dough into 10 biscuits; cut each into 4 pieces. Arrange biscuit pieces point-side-up over apples. Top with remaining apples. In small bowl, combine remaining 1 T margarine, brown sugar, cinnamon, corn syrup, whiskey and egg; beat 2 to 3 minutes until sugar is partially dissolved. Stir in pecans; spoon over biscuit pieces.

Bake at 350 for 35 to 45 minutes or until deep golden brown. Cool 5 minutes. In small bowl, blend all glaze ingredients until smooth; drizzzle over warm coffee cake. Store in refrigerator. 6 to 8 servings

Hot Italian Sandwiches

Sauce
8 oz tomato sauce
1/4 t basil leaves
18 - 1/4 t crusyhed red pepper
1/8 t garlic powder

Sandwich
1 lb. ground Italian pork sausage (or turkey sausage)
1 medium onion, thinly sliced
8 slices French bread, cut diagonally, 3/4 inch thick
6 oz mozzarella cheese, sliced
2 T margarine or butter, softened

In small saucepan, combine sauce ingredients. Bring to a boil; simmer 15 minutes, stirring occasionally. Shape pork sausage into 4 large thin oval patties, about 4 1/2 inches long. In large skillet, fry over medium heat about 10 minutes or until done, turning frequently. In same skillet, cook onion until tender; set aside. Remove all grease and drippings from skillet.

To assemble sandwiches, top each of 4 slices of bread with 1/4 of the cheese slices, 1 sausage patty and 1/4 of the onion. Cover with remaining slices of bread. Spread margarine on outside of each sandwich. Place sandwiches in skillet over medium heat. Grill sandwiches on both sides until bread begins to brown and sandwich is hot. Serve each sandwich with about 1/4 c sauce for dipping. 4 sandwiches.

Iced-Spiced Ginger Bars

Bar
2 cups flour
1 cup sugar
1 t baking soda
1 t cinnamon
1 t ginger
1 t cloves
1/8 t salt
1 cup hot coffee
1/2 cup margarine or butter, softened
1/2 cup shortening
1/2 cup molasses
2 eggs

Frosting
1/3 cup margarine or butter
3 cups powdered sugar
1/2 t vanilla
3 - 4 T water

Heat oven to 350. Grease 15 x 10 inch jelly roll pan or 13 x 9 inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, blend all bar ingredients at low speed until moistened; beat 2 minutes at medium speed. Pour into prepared pan. Bake at 350 for 20 to 30 minutes or until top springs back when touched lightly in center. Cool.

In medium saucepan over low heat, cook 1/3 cup margarine until light golden brown, stirring constantly. Add remaining frosting ingredients; blend until smooth. Spread over bars. 36 bars.

Peanut Butter Fingers

Bar
1 cup flour
1 cup rolled oats
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 t baking soda
1/4 t salt
1/2 c margarine or butter, softened
1/3 c peanut butter
1/2 t vanilla
1 egg

Frosting and Glaze
6 oz pkg (1 cup) semi-sweet chocolate chips
1/2 c powdered sugar
2 T peanut butter
3 - 5 t milk

Heat oven to 350. Grease 13 x 9 inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all bar ingredients; blend at low speed until mixture forms a soft dough. Press in bottom of prepared pan.

Bake at 350 for 15 to 20 minutes or until golden brown. Sprinkle immediately with chocolate chips. Let stand 5 minutes; spread evenly to cover. In small bowl, combine remainng glaze ingredients; drizzle over chocolate frosting. Cool completely; cut into bars. 36 bars.

Chocolate Chip Cookies

This recipe is for the real thing - Toll House Cookies (You can make this recipe with a little less sugar - cut the white sugar and brown sugar down to 1/2 cup eadch and use only 1/2 package of chocolate chips)

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.