Resurrection Rolls

A good Easter recipe tradition. We made these for the first time this year, and they were a big hit!

1 can Pillsbury Crescent Rolls
8 large marshmallows
Melted butter
Cinnamon and Sugar mixed together

Give each child one rectangle section of dough. This will represent the cloth wrapped around Jesus' body. Give each child one large marshmallow. This represents Christ's body. Let each child roll their marshmallow in the melted butter. Then, dip the marshmallow into the cinnamon sugar mixture. This represents the oils and spices that prepared Christ's body for burial. Have each child place the marshmallow on their section of dough and carefully wrap it. Make sure all edges are pinched tight! Place the rolls in the oven. Tape the door shut and place a guard - stuffed animal or child. The oven represents the tomb. Bake the rolls, following the directions on the package. Open the tomb/oven. Only the cloths remain! Christ's body is no longer there! Read accompanying passages from Scripture, such as John 19: 38-42 and John 20.

Sesquicentennial Cinnamon Rolls

I got this recipe from my old RS president. She got it from a stake meeting in Oregon years ago. It is the most amazing cinnamon roll recipe ever! Plus, really easy since you do it in sections and start the day before. This recipe has also won local recognition for one of the best cinnamon roll recipes here in Boise. I have started to make this recipe twice a year at General Conference time as a tradition in our home.

(start the day before you want to eat them)

Starting at 8am, combine:
1 Tbl yeast
1 qt warm water
1 c sugar

At noon, add:
1 c. oil
1 c. sugar
6 beaten eggs
1 Tbl salt
Mix in enough flour (abt 12 cups) to make a soft dough.

Let rise.

At night:
Divide dough in fourths and roll out into rectangle. Spread with filling:
1 1/2 c. butter (enough for all 4 batches)
sugar and cinnamon
Roll up and slice into cinnamon rolls, and put on cookie sheet.

Let rise on cookie sheet overnight, leaving 1 inch space in-between rolls. Make sure there is no draft in the kitchen. (If there is room in the oven you can put them there).

Next morning: Bake at 350 degrees for 15 to 20 minutes. Drizzle with powdered sugar glaze or with white frosting. Makes about 4 dozen, or 4 cookies large cookie sheets full.

NOTE: This recipe makes a TON of cinnamon rolls. Four large cookie sheets full. So you might want to half the recipe.

Granola

This is my version of homemade granola.

5 c. oats
1/2 c. wheat germ
1/2 c. milled flax seed
1/2 c. coconut
1 c. sunflower seeds
1/2 c. sesame seeds
1 1/2 c. nuts (almonds, walnuts, etc. whatever you want!)
1 tsp cinnamon
3/4 c. water
3/4 c. oil
3/4 c. brown sugar
1/4 c. honey
1/4 c. molasses
3/4 tsp salt
1 1/2 tsp. vanilla
1 tsp mapleine

Preheat oven to 300 degrees. In a large bowl, combine oats, wheat germ, flax seed, coconut, sunflower seeds, sesame seeds, cinnamon, nuts, Blend well. In a small saucepan over low heat, combine water, brown sugar, oil, honey molasses, salt, vanilla, and mapleine. Heat and stir until sugar and honey are dissolved. Do not boil. Pour syrup mixture over dry mixture, and mix up well. Cover large cookie sheet with the granola mixture. Cook for 30-35 minutes for soft granola, longer for crunchy granola. Cool completely before putting into an air-tight container. Sometimes I end up cooking it for about 45 minutes if I am in the mood for really crunchy.