Cinnamon Ribbon Bread

2 ¾ cup flour

1 ½ tsp. baking powder

½ tsp. salt

¾ cup margarine

1 ¼ cups sugar, divided 3 eggs

1 ½ tsp. vanilla

1 cup sour cream

2 tsp. cinnamon  

½ cup chopped pecans

Directions:  Combine flour, baking powder, and salt in a small bowl until well 

blended.  In a large bowl, beat margarine and one cup sugar until creamy and light.  

Beat in eggs, one at a time, and vanilla until well blended.  Beat in flour mixture and 

sour cream, alternately, beginning and ending with the dry ingredients.

In a small bowl, combine ¼ cup sugar and the cinnamon.

Spoon 1/3 of the batter into a greased and floured 9” x 5” loaf pan.  Sprinkle with 1/3 

of the cinnamon mixture.  Repeat twice more with remaining batter and cinnamon 

mixture.  Sprinkle the top of the bread with pecans, pressing them in slightly.

Bake at 350 degrees for 50-55 minutes.  Cool bread 10 minutes on wire rack then 

remove from pan.  Cool completely before serving.

Comment:

Tiny Caramel Sticky Buns

4 ½ to 5 ½ cups unsifted flour

½ cup sugar    2 tsp. salt

2 pkg. dry yeast    ¾ cup milk

½ cup water    ½ cup margarine

1 egg – room temp

1 cup coarsely chopped pecans, some halved pecans

½ cup packed brown sugar    Melted margarine

Caramel Topping:

1 ½ cup packed brown sugar

3/4 cup light corn syrup

¾ cup softened margarine

Directions:  In a large bowl thoroughly mix 1½ cup flour, sugar, salt and un-

dissolved dry yeast.  Combine milk, water and margarine in saucepan.   Heat over 

low heat until liquids are warm (margarine does not need to melt).  Gradually add 

dry ingredients and beat for two minutes at medium speed, scraping bowl as needed.  

Add egg and ½ cup flour or enough flour to make a thick batter.  Beat at high speed 

for two minutes, scraping bowl occasionally.  Stir in enough additional flour to make 

a soft dough.

Turn out dough onto lightly-floured board.   Knead about 10 minutes.  Place in a 

greased bowl, turning to grease top.  Cover.  Let rise in warm place until doubled – 

about one hour.  

Spray Pam in three 9” round cake pans.  Sprinkle pecans, including halves, into cake 

pans.   Prepare caramel topping and divide among three pans.  

Punch down dough and turn out onto a lightly-floured board.  Divide dough into 

three equal parts.  Roll each piece of dough into a rectangle.  Brush with melted 

margarine, sprinkling with brown sugar and some coarsely chopped pecans.  Roll 

each up from long side.  Seal edges.  Cut into 1” slices.  Place slices cut side up in 

prepared pans.   Cover and let rise in warm place until doubled – one hour.

Bake at 350 degrees for 20-25 minutes.  Cool in pans for 5 minutes then flip out onto 

plate.   Do not wait too long to flip out of pan or caramel will harden in the cake pan.

Comment:  The Romer’s favorite pecan rolls.

Lemon Ricotta Waffles

1 ½ cups flour 2 tsp. baking powder

½ tsp. baking soda ½ tsp. salt

3 T. sugar 1 T. fresh lemon zest

1/3 cup unsalted butter 2 large eggs

1 tsp. vanilla 3 T. lemon juice

½ cup Ricotta cheese ¾ cup water or milk

2 tsp. poppy seeds (optional)

Directions:  In a medium bowl, which together flour, baking powder, baking soda, 

and salt.  Set aside.  

In a small bowl, rub together granulated sugar and lemon zest until the sugar is 

scented with lemon.  Add the lemon sugar to the bowl with the dry ingredients.

In a large bowl, whisk together melted butter, eggs, vanilla, lemon juice, ricotta and 

water/milk.  Add the wet ingredients all at once to the dry ingredients and stir to 

combine.  Add poppy seeds if desired.  Try not to over mix the batter.  Okay to have 

Heat waffle iron.  Dollop batter into the waffle iron and cook until golden brown.  

Serve immediately.

Comment:  Small batch.  Usually double the recipe.

French Toast

4-6 pieces bread  3 eggs

½ cup milk 1 tsp. vanilla

Touch cinnamon powdered sugar

Maple syrup

Directions:  Spray flat griddle with cooking spray.  Place the griddle over medium 

heat.

In a mixing bowl, combine the eggs, milk, vanilla, and cinnamon.  Stir together with 

a wire whisk.  Dip each piece of bread in the bowl and be sure to coat both sides with 

the batter.   Place the bread on the griddle.  Cook for about 3 minutes for the first 

side and 2 minutes for the second.  Each side will be golden brown when ready.  Top 

with powdered sugar and maple syrup. 

Comment:  This is Michael’s recipe!  The better the bread, the better the toast.

Zucchini Bread

3 eggs ~beaten

1 cup oil

2 cups sugar

2 cups zucchini, unpeeled & grated

2 cups flour

3 tsp. cinnamon ingredient

1 tsp. Baking powder

1 tsp. salt

2 tsp. baking soda

2 tsp. vanilla

1 cup chopped nuts (optional) 

Directions:  Mix together eggs, oil, sugar and zucchini.  Then add flour, baking 

powder, cinnamon, salt, baking soda, vanilla and nuts.  Bake in 2 greased loaf pans 

at 350 degrees for 35 minutes.  

Comment:  Very moist.