A Life Worth Living by Nancy Buxton

The Last

This is my last post for the year, my last recipe, my last word of encouragement for the year.  Sounds like the final good bye, don’t you think?  Oh I’ll be back next year but I am signing off for just a couple of weeks I need time.  Time to reflect, time to think, time to relax, time to spend reading.  I need time to have nothing “hanging over my head.”

We are leaving for Colorado tomorrow to say our final good bye to Bob’s brother.  It’s bittersweet, we are glad he no longer suffers but we will miss him.  We will meet our son at the Denver airport, it’s always good to see John but we can’t be totally happy because it is for a final goodbye.

My job, my job is to give tribute to the ones who made it possible for George to remain at home during this long illness.  I have it ready but can I read it?  IDK

I will say we have hope that we will see George again, soon and very soon.  We don’t deserve this hope but Jesus paid it all.

The Best Cinnamon Rolls You Will Ever Eat

1 quart whole milk, 1 cup vegetable oil, 1 cup sugar–heat this to 150 degrees or just before boiling and then let it cool for at least 45 minutes.

pour 2 tbls. yeast over this cooled mixture and let it set for 1 minute.

Add 8 cups all purpose flour and mix with a spoon until well mixed and let set covered for at least 1 hour.  Then add 1 more cup of flour, 1 tsp heaping baking powder, 1 tsp. scant baking soda, 1 tbls. salt and mix well.

At this point you can start rolling out the dough or you may put it in the refg. for up to 2 days.  Keep your eye on it if it starts to overflow out of the pan, just punch it down.

When ready to prepare rolls: Sprinkle rolling surface generously with flour.  Take half the dough and form a rough rectangle.  Then roll the dough thin, maintaining a general rectangular shape.  Drizzle 1/2 cup melted butter over the dough.  Now sprinkle 1 cup sugar over the butter followed by a generous sprinkling of cinnamon.

Start rolling the dough in a neat line, kep the roll relatively tight as you go.  Pinch the seam of the roll to seal it.  Spread 1 tbls. of butter in the bottome of the pan.  I use dental floss to cut the rolls, make them about 1 inch thick.

Bake 375 for 20 minutes more or less depending on your oven.

Here is the suggested frosting but make what ever you like.

1 bag powdered sugar, 2 tsp. Maple flavoring, 1/2 cup milk, 1/3 cups melted butter, 1/4 cup brewed coffee, 1/8 tsp. salt–mix until smooth and pour over rolls while still warm.

I thought this was way too sweet I will not put so much frosting on the rolls next time.

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