Ingredients

* PASTRY:
* 1 cup milk
* 1/4 cup butter
* 2 (.25 ounce) packages active dry yeast
* 2/3 cup warm water (110 degrees F/45 degrees C)
* 1/2 cup white sugar
* 2 eggs
* 1 1/2 teaspoons salt
* 1/2 teaspoon freshly grated nutmeg
* 5 1/2 cups all-purpose flour

* FILLING:
* 1 cup packed brown sugar
* 1 tablespoon ground cinnamon
* 2/3 cup chopped pecans
* 1/2 cup all-purpose flour
* 1/2 cup raisins
* 1/2 cup melted butter

* FROSTING:
* 1 cup confectioners’ sugar
* 1 tablespoon water

Directions

1. Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
2. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
4. Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
5. To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
6. Roll dough halves out into large rectangles (approximately 10×16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
7. Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners’ sugar blended with 1 to 2 tablespoons of water.

INGREDIENTS:

• 2 cups sugar
• 2 cups flour
• 2 tsp. baking soda
• 1 (20 oz.) can crushed pineapple (do not drain)
• 2 eggs
• 1 tsp. vanilla
• 1/2 cup pecans, chopped
• cream cheese frosting

DIRECTIONS:

1. Combine sugar, flour, baking soda, pineapple, eggs, vanilla, and pecans. 
2. Mix well.
3. Pour into a 9 x 13 ungreased pan (can spray with Pam if preferred).
4. Bake at 350 degrees for 30-40 minutes.
5. Frost with cream cheese frosting.

This is a fast and easy recipe.  It’s great to make with kids too and everybody loves it!

INGREDIENTS:

1 box regular graham crackers

2 small packages instant french vanilla pudding

3 cups cold milk

(1) 8 oz. cool whip

1 can chocolate fudge frosting

DIRECTIONS:

1. Mix together milk and pudding.  Beat with mixer or wire whisk until it starts to thicken (about 2-3 minutes). 
2. Fold in cool whip.
3. Place a layer of whole graham crackers in bottom of 9 x 13 pan.  You may have to break some to fit.
4. Spread 1/2 of the pudding mixture over crackers.
5. Place another layer of graham crackers over the pudding.
6. Spread the rest of the pudding on top of crackers.
7. Place another layer of graham crackers on top of pudding.
8. Heat the frosting in microwave just to soften (about 20 – 30 seconds).
9. Spread over the last layer of crackers and refrigerate overnight.