>My kids love waking up to caramel rolls when they visit my parents. And, on the weekends, I’ll throw a batch together for a special morning treat.
This is an easy recipe – you just need to remember to get it ready the night before, so they’re ready to pop in the oven the next morning.
Package of frozen cinnamon roll dough (I usually use Rhode’s)
Caramel topping for rolls
2 cups brown sugar
1 1/2 – 2 cups heavy whipping cream
(Mix and spread in bottom of large jelly roll pan)
Place frozen dough on topping and leave lightly covered overnight. Rolls will rise by morning.
Bake at 350 degrees for approximately 30 minutes, or until golden brown.
Remove from oven and let cool for about 20 minutes, then turn pan upside down and let rolls fall onto a cookie sheet or other surface to serve them.
>We always have plenty of bananas around our house. Once the peels get brown spots, the bananas are usually a little too ripe for me to eat, but perfect for a few good loaves of banana bread. I like a recipe from my grandma Irene’s cookbook titled – “Washington Lutheran Church, Rural Northwood, North Dakota.” She had this recipe marked (among many others), but I’ve continued to use this one, as it hasn’t failed me. Anything from rural North Dakota is a winner in my opinion, but I am a fellow North Dakotan myself. I like to top my loaves with pecans, as they become nutty and toasted while baking. You can also mix them in the batter or add other things like chocolate chips – or not. My kids prefer the plain jane version – no additions whatsoever.
(recipe of Mrs. Jerry Mandt from the 1982 Washington Lutheran Church, Northwood, ND cookbook)
1 cup sugar
1/2 cup buttermilk
1/2 c butter (room temperature)
1 tsp. baking soda
1 1/2 c. flour
3 bananas, mashed
Any add-ins as desired – i.e. pecans, chocolate chips
(I top batter with pecans before baking)
Batter can be divided among two smaller loaf pans or one larger loaf pan.
Mix ingredients well and bake in 350 degree oven for 1 hour or until done. Enjoy.