Mom's Melt in Your Mouth Crescent Rolls

Crescent Rolls

I can't believe this one's not on here already. It has to be in my top five most made recipes. Thanksgiving and Christmas, these babies are the star of the table.

2 1/4 t yeast
1/4 c warm water

Mix and set aside.

1 c warm milk
1/2 c brown sugar
1/2 c oil
2 eggs, well beaten

Mix together, then add:

4 c flour
1 t salt
1/2 t baking soda

Beat together until light. Cover and let stand at least two hours, or overnight. Can be left overnight in the refrigerator so it doesn't get too yeasty tasting.

The dough will look like this when it is fully risen. Poke a hole with one finger. The dough should not bounce back at all.

 When you pull it from the side of the bowl it should be bubbly and soft, but not stick to the side.

 When well risen, add enough flour to make the dough easy to handle, if it isn't already (1/4 to 1/2 cup). Divide into three parts, roll each into a circle and cut into 12 wedges. Spread melted butter on each wedge. Roll up, starting on the large end of the wedge and place on greased cookie sheets, one inch apart. Let rise at least 30 minutes. Bake at 350 for 10-12 minutes, or until golden brown. Eat at least one while it is piping hot.

ANZAC Biscuits (Cookies)

A new Kiwi neighbor brought these over the other day in celebration of April 25th, ANZAC (Australia New Zealand Army Corps) Day, Australia and New Zealand's version of Memorial day. They were delicious.

ANZAC Biscuits
1 cup flour
1 cup sugar
1 cup oats
1 cup coconut
4 oz butter
1 tablespoon treacle (golden syrup) (I read that corn syrup could be used)
2-4 tablespoons boiling water
1 teaspoon baking soda

Grease cookie sheets (biscuit tray!) and preheat oven to 350 degrees.
Combine flour, sugar, oats and coconut. Melt together butter and golden syrup. Combine boiling water and baking soda and add to butter mixture. Mix butter mixture with water and baking soda mixture and add dry ingredients. Add extra hot water if dough is too dry.

Drop teaspoons of mixture onto tray, allowing room for spreading.

Bake for 10 to 15 minutes or until golden. Allow to cool on tray for a few minutes before transferring to cooling racks.