Youngs Family Recipes

For tomorrow morning Ingredients: 18 Rhodes white rolls 1 3-oz butterscotch non-instant pudding mix 1/2 cup brown sugar 1/2 cup melted butter cinnamon nuts (optional) Directions: Grease a bundt pan or a 9x13 pan.  Cut the rolls in half to make 36 and place in the bundt pan. (If they are too frozen to cut, sometimes I microwave them for about 10 seconds.) Sprinkle on pudding mix.  Melt brown sugar and butter together and pour over top of rolls.  Sprinkle with cinnamon and nuts (if desired).  Cover with plastic wrap and let rise over night.  Bake at 350 degrees for 20-25 minutes or until golden brown.  Immediately turn rolls upside down on foil or a serving plate to catch all the cinnamon and butterscotch sauce.  ENJOY!

I never buy pancake mixes, because this is much better. Ingredients : 1 cup flour 1 tsp baking powder 1/2 tsp salt 1 TBS sugar 1 cup milk 1 egg, lightly beaten 1/4 cup oil or melted butter (it tastes better with butter and the pancakes get a bit crispier)  Directions : 1. Combine dry ingredients in a mixing bowl. 2. In another bowl, mix milk, egg, and oil.  Add to flour mixture and stir just until blended.  (It is normal for some small clumps to remain in batter.  In my experience, the batter is usually pretty thin.) 3. Preheat griddle or skillet to medium-high heat and grease with oil. 4. Pour approximately 1/4 cup batter onto hot griddle for each pancake. 5. Flip pancake over when bubbles form and edges are set.  Flip only once and do not flatten pancake while cooking. 6. Cook until golden brown.  Serve with syrup, jam, or whatever topping your heart desires. Makes 6 (5") pancakes This usually makes the perfect amount of pancakes for...