Cinnabon Rolls

1/2 cup warm water

2 TBS dry yeast

2 TBS sugar

1 small package instant vanilla pudding

1/2 cup butter, melted

2 eggs, beaten

1 tsp salt

6-8 cups flour

Combine water, yeast and sugar. Stir until dissolved. Set aside. In a large bowl, mix pudding mix according to package instructions. Add 1/2 cup butter, eggs and salt. Mix well, then add yeast mixture. Blend. Gradually add flour and knead until smooth. Place in a very large greased bowl. Cover and let rise until doubled. Punch down and let rise again. Roll onto lightly floured surface and roll to 34" by 21".

1 cup butter, softened

2 cups brown sugar

4 tsp cinnamon

Spread butter on dough and sprinkle brown sugar and cinnamon on top. Roll up very tightly and cut a notch every 2 inches. Cut with thread or floss. Place on a greased pan 2" apart. Cover and let rise until double again. Bake at 350 for 15-20 minutes. Take them out when they start to brown. Frost warm rolls with cream cheese frosting or butter cream frosting.

Vanilla Sour Cream Pound Cake

3 cups granulated sugar
1 cup butter
6 eggs, separated
2 teaspoons vanilla
1 cup sour cream
3 cups all-purpose flour, sift before measuring
1/4 teaspoon baking soda
1/4 teaspoon salt

Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla and sour cream. Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1 1/2 hours or until cake tests done.

Snickerdoodles

1/2 Cup Butter
1 cup Sugar
1/4 tsp baking soda
1/4 tsp cream of tarter
1 egg
1/2 tsp vanilla
1 1/2 Cups flour
2 Tbl sugar
1 tsp Cinnamon.

Heat oven to 375, mix together butter, sugar, baking soda, cream of tarter, egg, vanilla and flour. Mix well.

Roll dough into a ball, dip into the sugar and cinnamon mixture. Bake for 10 minutes.