I post these recipes here to share with friends, family, and also for myself. (Sometimes you don’t want to risk misplacing a good recipe!) FYI, My original website crashed in 9/2017. It might take me a while to get all of the recipes back online.


Basic Roll Dough: this makes a lot! You may want to cut the recipe in half.

This recipe is a lit­tle softer and sweeter than most. In other words, it’s really good.

7 cups flour (may use up to 1/2 cup less if desired)

2 pack­age active dry yeast (I actu­ally use bulk yeast, and my mea­sure­ment ends up being just a lit­tle bit more than this. No wor­ries though. Two packs will fluff up nicely enough.)

3 cups milk

2/3 cup sugar

1/2 cup shortening

2 tea­spoon salt

2 eggs

In mix­ing bowl, com­bine 3 cups flour and yeast. Mix. In sauce pan, com­bine milk, sugar, short­en­ing, and salt. Heat over medium heat until short­en­ing almost melts, stir­ring fre­quently to pre­vent scorch­ing. Add milk mix­ture to flour and yeast and mix imme­di­ately. Add eggs. Mix. Grad­u­ally add remain­ing flour and knead into soft ball. I use an elec­tric mixer with a bread hook. No work. So easy. By the way, you can’t really knead dough too much. The more you knead, the softer the bread. After knead­ing is done, place dough in greased/sprayed bowl. Spray top of dough with cook­ing spray. Cover loosely with plas­tic wrap and let rise until dou­ble in size. Punch down. If desired (for softer rolls) let rise again. Punch down and let dough rest 10 min. Roll out as desired. See instruc­tions below for a few ideas. Place pre­pared rolls onto greased/sprayed bak­ing sheet(s) or in greased/sprayed bak­ing pan(s). Spray rolls with cook­ing spray and cover loosely with plas­tic wrap. Let rise 30 min­utes or until dou­ble in size. Care­fully remove wrap. Bake at 350 for 10 — 15 min­utes or until golden brown. Remove from heat. But­ter tops and enjoy. Store left­over rolls in fridge in air­tight container.

To make cin­na­mon rolls, on a floured sur­face, roll out dough into a rec­tan­gu­lar shape 1/2 inch thick. But­ter gen­er­ously. Sprin­kle with cin­na­mon and sugar in desired amounts. Add chopped wal­nuts and/or raisins if desired. Roll dough length­wise. Using string/thread, cut rolls into desired width by plac­ing string/thread under dough, bring it over the top, cross and pull. The dough should cut smoothly and cleanly. Remove any way­ward wal­nuts. Place on greased bak­ing sheet and bake at 350 for 10 min or until golden brown. Glaze and enjoy.

Glaze: 3 cups pow­dered sugar, 2 table­spoons whip­ping cream or milk (add more milk for a runny tex­ture), 1 tea­spoon vanilla, 1/2 cup but­ter. Mix, then whip until smooth and fluffy. Frost cin­na­mon rolls imme­di­ately when they come out of the oven.

To make soft wheat bread, sub­sti­tute 1/3 — 1/2 flour in recipe as wheat flour. Makes 2 — 4 loaves depend­ing upon size of pan.

To make rolls in the shape of crois­sants, on a floured sur­face, roll dough out into cir­cu­lar sec­tions as if mak­ing a pizza. Slice into cross­wise sec­tions like a pizza. Roll each tri­an­gle piece from the large end to the small end. Shape and place on bak­ing sheet leav­ing space for dough to rise between each roll. Spray with cook­ing spray and cover loosely with plas­tic wrap. Let rise 30 min or until dou­ble in size. Remove wrap and bake as in recipe above.

To make pizza crust, make dough as in recipe above. After the dough has risen once, roll dough out in corn­meal — thin. Place dough on pizza pan. Add sauce and top­pings. Bake in hot oven 12 — 15 min­utes or until done.

Because this dough is sweet, it also makes the best scones, or fry bread, AKA Navajo Tacos. For the best fla­vor use olive oil. Fill wok 1/3 — 1/2 full of olive oil. Heat olive oil in wok to 400. Shape scones or fry bread into 1/2 inch thick pat­ties. Slip dough into hot oil being care­ful not to splash. My wok holds between three and four pieces at a time. (As dough cooks shape next set of pat­ties.) Cook until golden brown on one side. Using tongs, flip and cook the other side. Using tongs, remove cooked bread and place on glass plat­ter lined with paper tow­els. Con­tinue shap­ing and fry­ing pat­ties until dough is gone. As you fry the bread, use paper tow­els between the lay­ers of bread on the plate so that any excess oil will be absorbed. For scones, serve with honey. For fry bread, AKA Navajo Tacos, serve with hot chili, shred­ded cheese, sour cream, and tomatoes.

Since most recipes on this site are my own recipes, some­times my instruc­tions can be con­fus­ing. Sorry about that. If there is any­thing that doesn’t make sense, feel free to email me for clar­i­fi­ca­tion. Also, all mea­sure­ments in my kitchen are akin to olden day mea­sur­ing. I use my hand to mea­sure tea­spoons and table­spoons. I heap things some­times when I want a lit­tle dif­fer­ent tex­ture. In other words, feel free to change things up and make these recipes your own.

Here’s more than enough deserts to keep your taste buds happy, start­ing with my family’s favorite.


Blue­berry Muffins:

Yields 24 muffins

Pre­heat oven to 400

In mix­ing bowl mix/sift together:
3 1/2 cups flour
1/2 cup sugar
5 tea­spoons bak­ing pow­der
1 1/2 tea­spoons salt

After mix­ing dry ingre­di­ents, set aside. In another bowl com­bine:
2 beaten eggs
1 1/2 cups milk
2/3 cup olive oil. May sub­sti­tute veg. oil, or melted shortening

All at once, add wet ingre­di­ents to dry ingre­di­ents. Stir until moist­ened. Do not over mix.

Add 2 cups fresh or frozen and thawed, well drained blue­ber­ries. Fold in gently.

Bake at 400 in greased muf­fin tins for 20 min­utes or until tops are golden brown.

Serve warm. Refrig­er­ate to keep fresh.


Per­fect Pie Crust

I got this recipe from a professional pie chef. She said that this recipe was passed down from the pioneers who settled the Boise, Idaho area. It’s easy to make (yeah, … I seriously said that!) and delicious.

Enough for 1 small  (2 crust) pie. This is the 8 inch dis­pos­able tin size. Dou­ble the recipe for larger pies.
1 rounded cup of flour
1/2 tsp salt
1/2 cup but­ter fla­vored Crisco
Mix together with fin­gers until fine crumbs form. (Do not knead)
Add 1/4 cup water all at once. Form dough.

To make a pie shell, place dough on the BACK side of tin (Upside down), poke all over with fork, bake on BOTTOM shelf of oven at 375 for 10–12 min­utes. It will sep­a­rate from the tin when done. Give a lit­tle shake to see if the pie crust moves. If it does, it’s done. Let cool. Remove crust from bot­tom of pan and set inside tin. Since the crust was baked on the out­side of the tin, the crust will be the per­fect size after cook­ing because it shrinks.

A 2 crust pie (filled) is baked on the BOTTOM shelf of oven at 375 fro 1 hour. Add 20 — 25 min­utes for frozen pie. Before bak­ing 2 crust pie, frozen or fresh, dot top with milk and sprin­kle with sugar.


Cream Pie Filling:

5 cups milk
2 eggs
1 cup sugar
1/2 cup corn starch
1 small pack­age cook and serve pud­ding (Vanilla, Choco­late, But­ter­scotch)
1 tsp vanilla
1 tsp lemon extract if mak­ing vanilla
Beat all ingre­di­ents together. Cook over medium high heat, stir­ring con­stantly. Remove from heat when thick. Place plas­tic wrap directly on pud­ding and cool com­pletely. Place in baked pie shell. Top with cream.


Apple Pie Fill­ing (enough for 3 pies)

1 large can sliced apples in water (#10 can)
Bring to a boil and thicken with the fol­low­ing ingre­di­ents that have been mixed together.
6 cups sugar
7/8 cup clear gel (or sub­sti­tute with 7/8 cup corn starch)
1 tsp apple pie spice
Stir until thick and remove from heat.



This will take a lit­tle time, but boy is it worth it! I make this every Thanksgiving and Christmas. Yum!

1 ten inch pas­try shell: (Home­made is obvi­ously the best. And with the easy pie crust recipe above, why not? Make the crust. You’ll be glad that you did.)
4 egg yolks: Save the egg whites if you wish to make Meringue for pies. If not, dis­card. I pre­fer whip cream.
1 cup sugar
1/2 cup corn­starch
4 1/2 cups milk
1 1/2 tea­spoon vanilla
1 cup milk choco­late morsels
Save egg whites if you wish to make meringue for pie

Pre­pare and bake pie shell. Set aside.
In medium bowl, beat egg yolks; set aside. In a heavy saucepan com­bine sugar and corn starch. Mix well. Whisk in milk. Cook and whisk over medium-high heat for 16–19 min­utes or until slightly thick­ened. Whisk 1/4 of mix­ture into yolks. Whisk yolk mix­ture into saucepan. Cook and whisk at medium-low for 5–6 min­utes or until thick­ened. Remove from heat and add vanilla. Stir in choco­late until it melts. Pour into pas­try. Cover the pud­ding only imme­di­ately with plas­tic wrap to pre­vent a pud­ding skin from form­ing. Serve warm or chilled with whip cream or see the direc­tions for meringue.

If you wish to top with meringue
4 egg whites
1/2 tea­spoon cream of tar­tar
1/2 cup sugar

Pre­heat oven to 350 degrees. In mix­ing bowl com­bine egg whites and cream of tar­tar. Beat 15–30 sec­onds until foamy. Grad­u­ally add sugar, beat­ing at medium speed for 1 1÷2−2 min­utes. Turn mixer on high and beat for another 1 1÷2−2 min­utes. Spread evenly over warm pie — seal to pas­try. Bake 15 min­utes until meringue is golden brown. Turn off oven. Cool pie in oven with door ajar for 2 hours. Cool on a rack at room temp. away from drafts for 3 hours. Serve.


Oreo Truf­fles: Easy

2 sleeves of Oreos: crushed
1 eight oz pack­age cream cheese
Choco­late to cover: Melt in dou­ble boiler.

Smash oreos. Mix with cream cheese. Roll into balls. Dip in choco­late to cover. Set on wax paper until dry. Wrap indi­vid­u­ally. SHARE WITH FRIENDS!


Snicker Doo­dles

1/2 cup but­ter
1/2 cup short­en­ing
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
2 tea­spoons cream of tarter
1 tea­spoon bak­ing soda
1/4 tea­spoon salt

2 Table­spoons sugar mixed with 2 Table­spoons cinnamon

Heat oven to 400 degrees. Cream together but­ter, short­en­ing, sugar, and eggs. In Sep­a­rate con­tainer, com­bine flour, cream of tarter and salt. Blend well. Add to creamed mix­ture. Mix well.

Form dough into balls and roll in sugar and cin­na­mon mix­ture. Place on greased cookie sheet. Bake for 8–10 min.

Let sit one minute. Remove from cookie sheet and place on rack to cool.


Annette’s Famous Lemon Cookies

Boy are they easy. Boy are they GOOD!

1 pack­age dry lemon cake mix
1 stick but­ter
1 egg
1/2 finely chopped almonds (some of it should turn to pow­der)
1 pack­age white choco­late chips
Pow­dered sugar to garnish

Mix cake mix, but­ter, egg. Add chopped almonds and  pow­der. Mix well. Add chips. Bake 350 for 10–12 min. Let stand 1–2 min. Cool on rack. Gar­nish with a sprin­kling of pow­dered sugar.

Note: Bat­ter will be thick. These cook­ies are pretty hard on an elec­tric mixer. You’re gonna die when you taste them. They are so stink­ing good.


Rice Krsipie Marshmallows:

This is dif­fer­ent than what you are think­ing, and REALLY good!

1 pound pack­age Large Marsh­mal­lows
1 pound pack­age carmels (54 carmels)
1 can sweet­ened con­densed milk
1 cup but­ter
1 15 oz box Rice Krispies

Melt but­ter, milk and carmels in a dou­ble boiler. Put 1 marsh­mal­low on a fork. dip it into the carmel mix­ture. Roll imme­di­ately in Rice Krispies. Put the fin­ished prod­uct on wax paper to cool. Keep the carmel warm enough to coat each marshmallow.

Note: If the carmel mix­ture is too warm, the marsh­mal­lows will start to melt! This recipe will make enough for a whole bag of marsh­mal­lows. Trust me, these are GOOD. And I don’t eve like marshmallows.


Aunt Jan’s Lay­ered Straw­berry Cake

1 white cake mix
1 pack­age Jun­ket Dan­ish Dessert
3 boxes fresh straw­ber­ries. Slice (Can use rasp­ber­ries)
8 oz cream cheese: soft
2 cups pow­dered sugar
1/2 pint whip­ping cream: Whip

Make the cake mix accord­ing to the direc­tions on the box. Place half of the bat­ter in a 9×13 pan. Bake. Let cool. (You can use the other half of the bat­ter to make cup­cakes or throw it out.)

Pre­pare Jun­ket Dan­ish Dessert accord­ing to direc­tions as cake cools. Fold in strawberries.

Fill­ing: Whip cream. Fold in sugar and cream cheese. Layer on top of cold cake.

Driz­zle straw­berry top­ping over fill­ing. Serve


World’s Best Choco­late Chip Cookies

This is a big batch. You might want to cut it in half.

1 pound but­ter
1 1/2 cup brown sugar
1 cup white sugar
Cream together
Add 2 eggs and 2 tea­spoons vanilla
Grad­u­ally add 4 1/2 to 5 cups flour pre­mixed with 1 tea­spoon bak­ing soda.
Add desired amounts of milk choco­late chips and/or vanilla chips. Also add wal­nuts or pecans if desired. (The nuts are my favorite part. Yummy!)

Drop by table­spoon­fuls onto greased cookie sheet. Cook at 350 degrees for 10 min.


Home­made Caramels/Licorices Caramels

1 cup but­ter
2 cups sugar
14 oz can sweet­ened con­densed milk
1 cup light corn syrup
1/8 tea­spoon salt
1 tea­spoon vanilla extract

Melt But­ter: Add sugar, milk, syrup, and salt. Cook and stir to 244 degrees; firm ball. Add col­or­ing. Pour into but­tered foil lined pan, cool. Peel off foil. Cut into 1 inch squares. Wrap in wax paper.


Blonde Brownie

3/4 cup melted but­ter
3 eggs
2 1/2 tea­spoons bak­ing pow­der
1 pound (2 1/4 cup) brown sugar
2 3/4 cup flour
1 pack­age (12 oz) but­ter­scotch chips
1 cup chopped pecans (optional)
2 tea­spoons vanilla

Mix together and pour into a greased, floured 9 x 13 pan. Bake at 350 degrees for 30 to 35 min­utes. You may wish to cut off the edges when serving.