1. First, preheat the oven to 325° F.

2. Then,m lightly grease a cookie sheet.

3. In a large bowl, combine coconut, sugar, flour, and salt.

4. Stir in egg whites and almond extract.

5. Drop dough from a teaspoon onto greased cookie sheet.

6. Press a cherry half into the cookie.

7. Bake for 20 minutes, until the edges of the cookie are brown.

8. Remove cookies and place them on a wire rack to cool.

1. Put cocktail wieners in a saucepan or crock pot.

2. Add currant jelly and mustard.

3. Heat on low, stirring occasionally.

4. Wieners are ready as soon as the sauce has mixed in and the wieners are hot.

5. Serve the cocktail wieners hot.

Notes:

1. This makes a lot of sauce, as the cocktail wieners will give off liquid, too. To double the recipe, just add another package of wieners.  

1. First, add ingredients to a bowl and mix them together.

2. Taste the mixture. If it is too hot for your liking, add a little more ketchup. If it is too mild, add more horseradish.

3. Make a note of any adjustment you made for the next time you make it.

4. Lastly, chill the Seafood Cocktail Sauce in the refrigerator for at least an hour.

1. First, in a medium saucepan, heat the milk until bubbles begin to form. Do not boil it.
2. Stir in sugar, butter, and salt.
3. Set aside and allow to cool to 100° F.
4. In a separate small bowl, add warm water and the yeast. Set aside for 5 minutes.
5. In a mixing bowl, beat the egg.
6. Next, stir in the milk mixture.
7. Then, stir in the water and yeast.
8. Slowly stir in 1/2 of the flour, stirring until there are no lumps.
9. Slowly pour in the remaining flour, again stirring until it is a smooth dough.
10. Lightly spray vegetable oil into a large bowl.
11. Place the dough in a bowl and lightly spray vegetable oil on top of the dough.
12. Cover the top of the bowl and allow the dough to double in size. This will take about 2 hours.
13. Punch or squeeze the dough to deflate it.
14. Place the dough onto a floured cutting board.
15. Divide the dough into 36 pieces.
16. Roll each dough piece into a ball.
17. Line a muffin tin with muffin cups.
18. Place three balls into each muffin cup.
19. Allow it to rise, until doubling in size again. This takes about an hour.
20. Preheat the oven to 400° F.
21.  Bake in the oven for 12 to 15 minutes until they are golden brown.
22. Serve the Clover Leaf Rolls warm with butter on the side.

1. First, scald milk.

2. Stir in shortening, 1/2 cup sugar, and salt.

3. Allow the mixture to cool to lukewarm.

4. Pour the water into a large bowl and sprinkle in the yeast. Mix until dissolved.

5. Then, stir in 3 cups of flour, eggs, and milk mixture.

6. Beat in a mixer on medium speed for 2 minutes.

7. Continue to add and mix in the remaining flour, a little at a time. Mix in with your hands when the dough gets too hard for the mixer.

8. Stop adding flour when the dough leaves the sides of the bowl.

9. Turn the dough onto a lightly floured board. Cover the dough and let it rest for 15 minutes.

10. Next, knead the dough until smooth.

11. Place the dough into a greased bowl and turn it to grease the entire dough.

12. Cover the dough and let it rise until it just about doubles in size.

13. Punch down the dough, cover it, and let it rise again until almost double in size.

14. Turn the dough back onto a board and divide it into 2 equal parts. Cover and let rest for 10-15 minutes.

15. Roll each half of the dough into a 12″ X 7″ rectangle.

16. Combine 1/2 cup sugar and cinnamon. Set aside 1 Tablespoon for topping.

17. Sprinkle the dough with the mixture.

18. Sprinkle 1 Tablespoon of water over each dough half.

19. Roll as a jelly roll, starting at the narrow edge.

20. Seal the long edge and tuck under ends.

21. Place the sealed edge down into two greased 9″ X 5″ X 3″ loaf pans.

22. Cover Cinnamon Twist Bread and let it rise until almost doubled.  

23. Lightly brush the tops of the loaves with soft or melted butter.

24. Sprinkle the remaining sugar and cinnamon mixture on top.

1. In the morning, fill a one-gallon sun tea jar with cold water.
2. Hang 8 – 10 tea bags on the lip of the jar.
3. Place the lid on the jar.
4. Set the sun tea jar in a spot outside to steep where it will receive as much sun as possible.
5. By late in the afternoon, the sun tea should be done. The longer it is in the sun and the hotter the weather affects the strength of the finished tea.
6. Cut the lemons into slices or wedges.
7. Allow it to cool a little indoors before pouring the tea into beverage glasses filled with ice.
8. Add sugar and lemons to individual glasses, if preferred.
9. Refrigerate leftover tea.

Optional Flavorings: If you chose to use them, add them when you bring the sun tea indoors. 

1. First, preheat the oven to 400° F.

2. Mix shortening, egg, and sugar thoroughly.

3. Stir in buttermilk and vanilla.

4. Sift together flour, baking soda, and 1/2 teaspoon salt.

5. Add dry ingredients, mixing well.

6. Chill the dough.

7. Drop dough onto a cookie sheet by the teaspoonful,  2 inches apart.

8. Mix 1/2 cup sugar and 1 teaspoon cinnamon.

9. Sprinkle onto cookies.

10. Bake the cinnamon jumbles in the oven for 8 to 10 minutes until set, but not brown.

• First, in a mixing bowl, dissolve yeast in warm water.
• Add shortening, salt, sugar, egg, cocoa, and 1 cup of flour.
• Beat for 2 minutes at medium speed, while scraping the sides of the bowl.
• Cover with a towel, and let rise to double in size, about 1 hour.
• Beat down. Turn dough onto a well-floured cheesecloth-covered board.
• Roll into a 12″ X 9″ rectangle.
• Spread butter on top of the dough.
• Sprinkle cinnamon on top of the dough.
• Roll the dough and pinch the edge.
• Cut the dough into 12 pieces.
• Place pieces of dough onto a greased 9″ baking dish.
• Let rise until doubled.
• Bake in the oven for 25 minutes at 375° F.
• Use a toothpick to test for doneness.
• Remove pan from oven.
• Make frosting with confectioner’s sugar and just enough milk to make it smooth and pasty.
• Immediately spread frosting on each bun while they are still hot.
• Sprinkle nuts on top.
• Serve the chocolate cinnamon buns warm.

Recipe Tip: Warm leftovers in the microwave for just a few seconds prior to serving.

2 packages of active dry yeast

1/2 cup warm water

2 1/2 teaspoons salt

2 cup butter or margarine

1/2 cup sugar

6 eggs, beaten

1 1/2 cups warm milk

8 cups flour

1 Tablespoon cinnamon

1 teaspoon nutmeg

2 Tablespoons confectioners sugar

1 egg

4 squares unsweetened chocolate

1 cup sugar

3/4 cup milk

1/4 cup butter

1/2 cup vegetable shortening

1 1/2 cups sugar

1 1/2 teaspoons vanilla

4 eggs

3 cups flour

1 1/2 tsp. baking soda

1/2 teaspoon salt.

1 cup milk