2020 Home for the Holidays

2020 Home for the Holidays LINCOLN DAILY NEWS November 25, 2020 Page 35 1 cup buttermilk mixed with 1 tsp baking soda 4 ½ cups flour 1 tsp baking powder Juice and grated rind of large orange (good skin) ½ cup nuts or raisins, optional (Frosting) 1/3 cup margarine, softened 1 tsp vanilla 1 lb confectioners sugar Juice and grated rind of orange Preheat oven to 350°. Grease a cookie sheet. Cream sugar, margarine, and eggs. Sift together flour, baking powder and salt; add to creamed mixture alternately with the buttermilk-soda, starting and ending with dry ingredients. Add orange juice and rind. Mix until smooth. Drop by tsp on cookie sheet and bake for 12 minutes. Bake for 12 minutes. Cream margarine and vanilla. Gradually add confectioners sugar, beating thoroughly after each addition. Mix in rind and add 3 – 4 TBSP orange juice gradually beating until frosting is of spreading consistency. Caryn Quarton Collins and her husband, Steve, had dear friends when their children were little. Since no one in the other family cooked much, the Collins family invited them over for several years around Christmas time. They always served breakfast for supper and on the menu each year were “Mom’s Cinnamon Rolls.” Collins did not share the entire recipe but shared the difference from conventional cinnamon roll recipes. Mom’s Cinnamon Rolls The filling was brown sugar, cinnamon, and butter. After the rolls were rolled out, cut in slices, and put in the pan, they were allowed to rise. Bake for 15 minutes at 350° Icing: In a large pan, combine 2 cups sugar and 1 2/3 cups cream of Half and Half. Bring to a boil while stirring to dissolve sugar. Remove from heat and stir in ¼ tsp. baking soda. Remove Continued n