Stir thoroughly the first three ingredients and 1/2 tsp. salt. Combine egg, milk and oil; add all at once to dry ingredients. Stir just till well mixed. Combine dates, orange peel and juice; stir into batter just till blended. Spread evenly in greased 9 inch square pan. Mix remaining ingredients; sprinkle over batter. Bake at 375 degrees for 25 to 30 minutes.

Makes: 1 9"x13" pan (24 rolls)
~Double this to make 2 pans (48 rolls)

In a large mixer bowl combine 2 cups flour and yeast. Heat milk, sugar, margarine and salt until warm (115-120 degrees). I do this in the microwave. Add to dry mixture; add eggs. Beat at low speed with mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in enough flour to make a moderately stiff dough. Knead until smooth 8 to 10 minutes. Place in greased bowl, turning once (to coat other side). Cover; let rise until doubled. Punch down, cover, let rest 10 minutes.

After dough has rested for the 10 minutes pinch off walnut size pieces and roll out between your palms- 3 to 4 inches long, to make the 24 or 48 rolls. While they are resting, melt 1/2 cup margarine over low heat and mix the 2 1/2 cups sugar with the desired amount of cinnamon, about 1-2 tbsp. Mix well. Roll dough in melted butter, then roll in cinnamon- sugar mixture; tie in a knot and place in 9x 13 buttered pan. When done sprinkle remainder of sugar over top, as well as melted butter. Drizzle white corn syrup (Karo) over top, cover and let rise until doubled. Bake at 375 degrees for about 15-20 minutes. Invert on cooling rack to cool.

Heat oven to 450 degrees. In a large bowl, combine flour, baking powder and salt. Using a fork or pastry blender, cut shortening into flour until consistency of coarse meal. Add milk; stir with fork until mixture leaves sides of bowl and forms a soft, moist dough. On floured surface, toss lightly until no longer sticky. Roll out 1/2 inch thick; cut with a 2 inch floured round cutter. Place on ungreased cookie sheet. Bake for 8-12 minutes or until light golden brown.

Yield: 2 servings

Heat the coals or grill. Spread teriyaki sauce over the mushrooms and marinate while the coals are getting ready. (I use a cast iron griddle skillet on the stove on Med-high heat) Grill the mushrooms about 6 inches from the heat until tender (about 4-5 minutes a side). (or straight on the cast iron skillet) Add the cheese on top and continue to grill briefly to melt cheese.

Assemble burgers by placing the lettuce leaf and tomato on the bottom bun then top with the cheese-topped mushroom. Spread the top bun lightly with half of the garlic mayonnaise and place on top of the mushroom (the lettuce keeps the bottom bun from getting soggy from some of the mushroom juice).

Bring the cream cheese to room temperature, then take a piece of wax paper and put your cream cheese on it. Dump about 1/2 your bag of powder sugar on top. Keeping it within the confines of the wax paper (makes less of a mess). Mix it all with your hands. Mix and mix and mix until you can feel that you need more powder sugar. Mix enough powder sugar in until it is of a stiff consistency. But not too stiff. You want it stiff enough so that when you work with it in the molds it won't lose it's shape.

When it seems to have to correct consistency then add your flavor to taste and color to your liking. (Mint works great with green) You then take a small ball of mint mixture in your hand and roll it around in the granulated sugar. Then you press it into the rubber mold. Then just flip it over and press it out of the mold. The key is to always roll it in sugar before going into the mold and then it won't stick.

Now you have a completed mint ready to eat! Let dry for 24 hours then just lay them on a tray as we did or put them in a tin or plastic container, putting wax paper in between the layers. Then just freeze them until you eat them. The point is to get a bunch of friends together and have a lot of fun! The more the merrier.

~These can be frozen for several months
~You can read about my day making mints with the Hutterites on my blog. Making Wedding Mints with Friends

From: Glorious Grub Cookbook By. Joan Stewart