SIMPLE CINNAMON ROLLS

2 1/4 c baking mix (ie: Bisquick or Jiffy)
2/3 c. whole or 2% milk
1/4 c sugar
1 1/2 tsp cinnamon
6 TBLS melted butter

Beat baking mix and milk with a fork until stiff.  Knead in bowl til smooth.  Roll out to large rectangle and spread half of the butter over, then sprinkle with cinnamon and sugar.  Roll up tightly.

Cut into 1/2 inch slices and place on greased cookie sheet.  Brush on remaining butter and sprinkle extra cin/sugar on top.  Bake 10 min. or til golden at 450*.

Glaze while warm if desired:
1/2 c boiling water mixed with 1 c sifted powdered sugar.

I make these every Christmas morning.  I double the batch, making 6 large rolls and 12 small rolls, baking them in large and regular muffin tins.

Cindy-2010

Red Raspberry Cake and Icing

1 White cake mix
3 TBLS Flour
1 Small Pkg. raspberry Jell-o
1 cup cooking oil
½ cup cold water
4 eggs
10-ounce pkg. frozen red raspberries
(Divided)
Mix dry ingredients. Add oil, water and
eggs. Don’t over beat. Stir in one-half
package of the frozen raspberries to
batter. Bake at 350 or until golden. For
best results use 3- to 8- inch cake pans.
Icing ingredients:
1 stick butter
1 pound (3 ¾ cups) powdered sugar
½ of 10-ounce package red
raspberries thawed.
Mix together until able to be spread.
After making 3 cakes in a row this past October,
I was glad to find such a delicious cake recipe!
Kari 2005