Cinnamon Buns

4 Eggs
1/2 C Sugar
1/2 C Oil
1 t Salt
2 C Milk – Scalded
Yeast – 1/2 Cup warm water, 2 t sugar, 1 T yeast or 1 package of yeast.
8 Cups of Flour – or more if needed

ICING
4oz of cream cheese
1/3 cup butter
2 C icing sugar
1 t vanilla


First I scald the milk.  While that is cooling I put the 1/2 Cup of warm water in a 2 – 3 Cup glass bowl and mix in the 2 tsp. of sugar.  Then I sprinkle the yeast on top.  While that is rising I mix the 4 eggs, 1/2 Cup sugar, oil and salt in my Kitchen Aid mixer.  When the milk is cooled but still warm I add that the mixture.  When the yeast has risen (only takes about ten minutes) I add that and mix it up.  Then I add the Flour.  When it is all mixed I put it all into a large greased bowl.  Grease the top of the dough and put saran wrap on top.  Let it rise in a warm place.  When it is risen I cut it in half and roll each half – one at a time and spread butter and then sprinkle brown sugar and cinnamon.  Roll up and slice.  In the bottom of my pans I put melted butter, corn syrup and brown sugar to make it nice and gooey.  When they are all in the pans, let them rise again and then bake at 375 degrees for 15 to 20 minutes depending on your oven.  These are time consuming but not difficult to make.  Make sure you have several hours to do them. Can be cooled, frozen, and reheated.

NOTES: I let the dough rise an hour and a half, and then once the buns were made I let them rise at least another hour. They got nice and big! Make sure to make them in a pan with high sides, so the filling doesn't bubble over.

White Cheese Chicken Lasagna

9 lasagna noodles
1/2 C butter
1 onion, chopped
1 clove garlic, minced
1/2 C all-purpose flour
1 t salt
2 C chicken broth
1 1/2 C milk
4 C shredded mozzarella cheese, divided
1 C grated Parmesan cheese, divided
1 t dried basil
1 t dried oregano
1/2 t ground black pepper
2 C ricotta cheese
2 C cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 T chopped fresh parsley
1/4 C grated Parmesan cheese for topping
  
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.   

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside. 

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese. 

Bake 35 to 40 minutes in the preheated oven.