Homemade Crescent Rolls

Recipe from Little Birdie Secrets
Ingredients:

• 2 c. warm water, 110-115°
• 2 Tbsp. rapid rise yeast (aka bread machine yeast)
• 1/2 c. oil
• 1/2 c. powdered milk
• 1/2 c. sugar
• 2 eggs
• 2 tsp. salt
• 5-6 c. bread flour
• Softened butter

Directions:

1. Pour water in a bowl and sprinkle yeast over the top.
2. Allow to soften about 5 minutes.
3. Add remaining ingredients and mix well. Dough will be a little sticky, but if it's really sticky add a little more flour.
4. Allow to rise in bowl for 45 minutes.
5. Punch down and allow to rise for another 45 minutes.
6. Break into two equal pieces.
7. On a floured surface, roll out each chunk into a large circle.
8. Spread softened butter (not melted) onto entire circle.
9. Cut into wedges with pizza cutter. (I do 12 for smaller rolls, or 8 for larger.)
10. Starting with wide end of triangles, roll up like a crescent roll.
11. Place on cookie sheets with pointed end tucked underneath (so it doesn’t pop open during baking) and bake at 400° for 10-14 minutes, or until just golden on top.

I used 5 1/2 cups of flour. Also, leftover rolls warm up well in the oven.

Pumpkin Cream Cupcakes

Ingredients:

• 1 pkg (2 layer size) spice cake mix
• 1 pkg (3.4 oz) Vanilla flavored instant pudding
• 1 cup canned pumpkin
• 1 pkg (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1 egg
  

Directions:

1. Heat oven to 350*
2. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin, mix well. Spoon into 24 paper lined cups. (**I got 30 cupcakes from this batter**)
3. Beat cream cheese with mixer until creamy. Blend in sugar and egg, spoon over batter. Swirl gently with small spoon.
4. Bake 18-21 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes, remove to wire racks. Cool completely
5. Keep refrigerated.
   

Pilgrim Hat Cookies

Ingredients:

• 1 cup vanilla frosting
• 7 drops yellow food coloring
• 32 miniature peanut butter cups
• 1 package (11-1/2 ounces) fudge-striped cookies
• 32 pieces orange mini Chiclets gum

Directions:

1. In a small shallow bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups.
2. Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole on the bottom of cookie, forming the hatband and crown. Add a buckle of Chiclets gum. Repeat with remaining cups and cookies. Yield: 32 cookies.