These Cinnamon Rolls are a General Conference tradition. They’re not as healthy as I like most things to be, but occasionally things are worth the indulgence and this is one of them.

Dough:

2 T. instant yeast
½ cup warm water
1 T. sugar
1 cup milk
1/3 cup sugar
1 tsp salt
3 1/2- 4 cups flour (half wheat)
¼ cup margarine, not butter

1. Dissolve dry yeast in warm water for 5 minutes. Stir in 1 tablespoon sugar.

2. Scald milk. Transfer milk to another bowl and add ¼ cup margarine (can be frozen) into bowl to melt.

3. Add sugar, eggs and salt to milk mixture and cool. Add to the dissolved yeast.

4. Stir in enough flour until dough leaves sides of bowl clean (if using a bread mixer). If making by hand, stir in flour for as long as your arm can stand in, then knead until dough reaches a bread-like consistency (not sticky).

5. Put in greased bowl. Cover. Let rise about ½ hour.

6. Punch down dough and roll into a rectangle. Spread with:

¼ cup soft butter

½ cup brown sugar

1 T. cinnamon

7. Roll up and slice with dental floss. Place in greased pans and cover with plastic wrap for about ½ hour. Bake at 350 for 15-20 minutes.

8. Remove from pans on wire racks and spread with frosting and sliced almonds if desired.

Frosting:
¼ cup soft butter
2 cups confectioner’s sugar
½ tsp vanilla
1-2 Tbsp. milk

This Granola is so good that I can’t keep even a double batch around for more than a few days. It makes the perfect snack any time of the day and disappears fast! Good thing it’s so easy to make.

This is a very basic recipe adapted from one my sister-in-law shared. It can be made in no time, and has room for lots of variations to suit your pantry and your tastes.

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If Whole Wheat Bagels sound like too much work, or if you need something to go with your Vegetarian meal in 10 minutes, then whole wheat biscuits are the answer. I love to whip up a batch of these to accompany any soup or other meal that needs completing. With just a few ingredients and a short baking time–they are must for the food storage cook. These also work well as a topping over pot pie in an 8 inch square baking dish.

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Homemade Bagels always seemed like just too much work, but I finally gave it a shot and with the help of my bread machine they were easy and delicious! They win the prize for being significantly more nutritious and less expensive than what I’d buy at the store–making them a food storage winner.

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Kind of a cross between a muffin and a cookie, these energy bars have become a family staple–they are quick, easy, satisfying and delicious.

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This delicious cornbread made the perfect side for our “Real Meal” gifts. When I make this for our family, I make this Whole Wheat and Honey Version

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