Ingredients

DOUGH
• 1 cup milk
• 1 envelope active dry yeast
• 1/4 cup warm water
• 3-1/2 T sugar
• 2 large eggs
• 1/2 stick (1/4 cup) butter (the real stuff is best!), melted
• 4-1/2 to 5 cups all-purpose flour
• 1/2 teaspoon salt
CINNAMON FILLING
• 1 stick (1/2 cup) butter, softened
• 1/4 cup granulated sugar
• 1 cup light-brown sugar, packed
• 1-1/2 Tablespoons cinnamon
• 1 cup chopped (coarse) pecans
GLAZE
• 2 cups confectioners' sugar
• 2-3 Tablespoons milk

Instructions

1. In a small saucepan, heat milk until it begins to boil. Remove from heat and let stand until it cools to room temperature
2. In a large bowl, sprinkle yeast over warm water. Add 1 Tablespoon of sugar and let stand until foamy- approximately 5 minutes. Beat in eggs, butter, and remaining sugar. Beat in the cooled milk
3. Begin adding the salt and 4 cups of flour until it forms a soft dough. Turn dough out onto a floured surface and knead until smooth (about 10 minutes), adding the remaining flour as necessary to keep it from getting too sticky
4. Place dough ball into a large greased bowl and cover with plastic wrap. Set bowl in a warm area until dough doubles in size (about 1-1/2 hours)
5. Prepare two 9" baking pans with nonstick cooking spray. Line the bottoms with waxed paper and coat with spray
For the filling...
6. In a medium sized bowl, mix brown sugar, granulated sugar, cinnamon, and butter together
7. After the dough has risen, punch the dough down and roll out onto a lightly floured surface to an 18 x 12 inch rectangle.
8. Spread the filling mixture over the dough and sprinkle with the chopped pecans
9. Using the long side, begin rolling the dough in a jelly-roll fashion and pinch the seam to close
10. Cut the roll crosswise into 12 pieces approximately 1-1/2 inches thick. Place 6 pieces into each prepared baking pan
11. If baking immediately, cover with plastic wrap and set in a warm area until the buns double in size (approximately 45 minutes). If baking the next day, just cover tightly with plastic wrap and refrigerate
12. Pre-heat oven to 350 degrees
13. Remove plastic wrap and bake rolls until bubbly and golden brown (about 30-40 minutes)
14. Transfer buns to a wire rack to cool for 10 minutes
For the glaze
15. Add 1 Tablespoon of the milk to the confectioners' sugar, gradually adding more milk as necessary to make a smooth glaze
16. Drizzle glaze over the rolls and ENJOY!

Ingredients

FOR CHICKEN:
• 1/2 whole fryer chicken (or an amount equivalent if using chicken breasts or thighs)
• 1 can chicken broth OR 3-4 chicken bouillon cubes
FOR NOODLES:
• 2 eggs- slightly beaten
• 1 cup water
• 2 cups all purpose flour
• 1-1/2 teaspoon baking powder
• 1 teaspoon salt (again, I use popcorn salt for ALL my recipes)
• 1/2 stick of softened butter
FOR "SAUCE":
• 1 can cream of chicken OR cream of celery soup
• 1/2 cup milk
• 1 Tablespoon flour OR cornstarch
• 1-2 Tablespoons chicken base

Instructions

1. Remove any skin from chicken and place in a large pot
2. Add chicken broth (OR bouillon cubes) and enough water to cover the chicken
3. Bring to boil, then cover and simmer until tender (approximately 1 hour)
In the meantime...
4. Combine flour, salt and baking powder in a large bowl
5. Cut in softened butter
6. Mix in eggs and enough water to achieve a doughy (but not real sticky) consistency (add more water if too crumbly, or more flour if too moist)
7. Turn dough out onto a clean, dry, floured surface and knead for about 5 minutes- adding small amounts of flour, if necessary
8. Cover dough and let it set
Continue with the chicken...
9. When chicken is done, place colander in another large pot (or bowl) to catch the broth from the cooked chicken. Allow chicken to cool in the colander and return chicken broth to a soft boil, then reduce heat to simmer
Continue with the dough...
10. Begin rolling out the dough onto a floured surface (or use your pasta roller if you have one!) until about 1/8" thick
11. Use a pizza cutter (or knife) to cut the dough into strips or rectangles until all dough is used, and drop into the broth- you may have to add a little more water to just cover the noodles. Make sure you stir after each addition of noodles to keep them from sticking together.
12. Cook noodles until done, but not over-done. Remove from heat and drain about 3/4 of the liquid from the pan- reserve about 2 cups of the drained liquid to add back, if needed.
13. Shred or tear chicken into bite sized pieces and add to noodles
Add the finishing touches!
14. Mix 1 Tablespoon flour OR cornstarch to the can of creamed soup and pour over chicken and noodles
15. Add 1/2 cup of milk and 1-2 tablespoons chicken base (more or less depending on your taste preference) and mix thoroughly
16. If needed, slowly begin to add the reserved liquid a little at a time until you have a thick and creamy consistency
17. Simmer until warmed through
18. Serve immediately, or place in a small crockpot on lowest setting.

Notes

Ingredients

• 12 cucumbers
• 6 onions
• 1/2 cup canning/pickling salt
• 3-1/2 to 4 cups sugar
• 1 teaspoon ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• 1 Tablespoon cornstarch
• 2 teaspoons celery seed
• 4 cups white vinegar

Instructions

1. Wash and slice cucumbers to your desired thickness
2. Wash and thinly slice onions
3. In a large container, combine cucumbers, onions, and canning/pickling salt
4. Cover with crushed ice and mix well; cover with a towel and let stand for 2-3 hours
5. When cucumbers are "ready", drain the saltwater, then rinse and drain again
6. In a Dutch oven combine remaining ingredients, bring to boil, and let boil for 1 minute
7. Carefully add the cucumber and onions, return to a boil to heat all ingredients thoroughly, then remove from heat
8. Ladle hot mixture into hot sterilized pint jars, leaving 1/2 inch headspace.
9. Remove air bubbles, wipe rims, and cover with sterilized lids and rings
10. Process for 15 minutes (or as directed for your specific geographic location) in a boiling water canner
11. Let sit untouched in a cool area for 24 hours

Notes