1/2 cup butter
1 cup corn syrup
1 cup white sugar
1/4 cup brown sugar
5 tablespoons cocoa powder
1 tsp. vanilla
10 cups of puffed wheat cereal
Combine butter, corn syrup, sugars and cocoa powder in a heavy saucepan. Bring to a boil. Remove from heat and add vanilla. Pour over puffed wheat. Mix well and press into a greased 9″ x 13″ pan. Wet hands work better than greased hands to handle the stickiness so just moisten them with a bit of water.
From Mennonite Girls Can Cook
1 cup milk
4 tablespoons butter, cut into chunks
3 1/4 – 3 1/2 cups all-purpose flour, divided
1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)
1/4 cup white sugar
1/2 teaspoon salt
1 cup brown sugar, packed
1 1/2 tablespoons ground cinnamon
1/2 cup butter, softened
1 1/2 cups powdered sugar
2 tablespoons melted butter
1/2 teaspoons vanilla
1-2 tablespoons milk
To make dough, place milk and butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl, whisk together 2 cups flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture in the mixing bowl of an electric mixer along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. Switch to the dough hook or a wooden spoon and add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.
To make the filling, make sure the butter is softened well (place in the microwave for a short time if necessary). Mix butter with brown sugar and cinnamon.
To make the rolls, roll out dough in the shape of a rectangle about 12 x 14 inches. Spread brown sugar mixture over the surface (it will be slightly thick so you might have to “crumble” it) and use your fingers or the back of a spoon to gently spread it around. Roll up the dough rectangle from the longer side of the rectangle and pinch the edges closed. Score the roll into 12 equal pieces with a knife and then cut into rolls using a piece of dental floss.
Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the meantime, preheat oven to 350 degrees F. When the rolls have finished rising, bake for 15-20 minutes or until light golden brown. The centres of the roll should be set and no longer doughy. If desired, spread with icing while still warm. Makes 12 rolls.
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