Candice's Mini Fruit Tarts

1/3 c. cream cheese, softened
1/3 c. heavy whipping cream
2 Tbsp. sugar
1/2 tsp. vanilla
2 pkgs. Athens mini fillo shells (15 ct.)
Raspberry freezer jam
Fresh raspberries
Powdered sugar for dusting

Chill bowl and beaters in freezer for 5-10 minutes. Combine cream cheese, whipping cream, sugar and vanilla and beat on high until soft peaks form. Spoon or pipe filling into fillo shells. Top with a little freezer jam and a fresh raspberry. I like to make these an hour or two in advance, chill in the fridge and then dust them with powdered sugar just before serving.
*I have also made these using blackberries with seedless blackberry jam mixed with a little raspberry freezer jam. I imagine these would also be fantastic with strawberries or any other type of fruit you like.
**The mini fillo shells are from the freezer section at my local grocery store. They are already shaped and baked, just thaw and serve. SO easy!!

Candice's Sticky Bun Bites

12 Rhodes rolls, microwave thaw for 1 min. 15 sec. (turn halfway through), cut into 48 pieces
6 Tbsp. butter, melted
¾ c. brown sugar, unpacked
2 tsp. cinnamon

Melt butter, set aside. Combine brown sugar and cinnamon, set aside.
Prepare caramel sauce.

Caramel Sauce:
1 c. brown sugar, packed
½ c. butter
¼ c. Karo syrup
1 c. pecans, chopped (optional)
Bring sugar and butter to a boil. Immediately remove from heat and add Karo syrup. Pour into an ungreased 9x13 baking dish. Sprinkle on pecans. Set aside.

Dip each piece of roll dough in melted butter and roll in cinnamon/sugar mixture. Place in baking dish on top of caramel. Cover with plastic wrap and let rise in a warm place for 30 minutes. Remove plastic wrap and bake at 350 degrees for 20 minutes. Invert onto a serving platter and let sit for a minute to let the caramel sauce drip over rolls. Serve warm.

Homemade Doughnuts

From the I Do cookbook for the Bride & Groom

1 Tbsp yeast
1 Tbsp sugar
1/4 cup warm water
2 eggs, beaten
1/4 cup sugar
1/2 tsp salt
1/4 cup shortening
1 cup hot tap water
3 1/2 cups flour
Glaze

In small bowl, sprinkle yeast and 1 tablespoon sugar over 1/4 cup warm water. Let sit until dissolved, about 5 minutes.
In mixing bowl, combine eggs, sugar, salt, shortening, and hot tap water. Cool to lukewarm.
Add yeast mixture and 2 cups flour. Beat 1 minute. Gradually add remaining
1 1/2 cups flour and mix well. Dough will be sticky. Flour hand and scoop dough into greased bowl. Cover with clean kitchen towel and let rise until double in size, about 1 hour.
Place dough on floured surface. Sprinkle top lightly with flour and gently pat to 1/2 inch thick. Cut with doughnut cutter (dip in flour with each cut).
Place doughnuts on greased and floured cookie sheets. Cover and let rise until very light, about 1 hour.
In fryer or saucepan, heat oil to 350 degrees. Place each doughnut carefully in the oil and fry each side until brown. Drain on paper towels.
While still hot, dip in glaze of choice and set on rack. Allow to stand until glaze is dry.
Makes 1 dozen.

Glaze:
2 cups powdered sugar
1/3 cup milk
1 tsp vanilla exract

Combine ingredients and mix until smooth. Dip each side of doughnut.

Chocolate Glaze:
1/2 cup butter
1/4 cup whole milk
1 Tbsp light corn syrup
2 tsp vanilla extract
1 cup chocolate chips
1 1/2 cups powdered sugar

In saucepan, combine butter, milk, corn syrup and vanilla. Heat to melt butter. Add chocolate chips and whisk until melted. Turn off heat and add powdered sugar. Whisk until smooth. Keep warm. Dip top of warm doughnut in glaze.

Candice's Cinnamon Rolls

2 c. hot tap water
3/4 c. sugar
Stir to dissolve. Add:
4 tsp. yeast
Let sit to dissolve and begin to bubble. Add:
2 tsp. salt
1/4 c. butter, softened
6 c. flour
Knead until all of the flour is incorporated. Cover and let rise 1 hour.
Roll dough out on a floured board into a rectangle 15 in. by 10 in. Spread on:
1/4 c. butter, softened
1 c. brown sugar, loosely packed
sprinkle with cinnamon liberally
Starting on the long side, roll into a log. Slice into 12 rolls and place on a greased jelly roll pan. Let rise 30 minutes. Bake in a preheated 375 degree oven for 15-18 minutes or until lightly browned. After removing from the oven start making frosting.
Frosting
2 c. powdered sugar
1/4 c. butter, melted
1/2 tsp. vanilla
3-4 Tbsp. milk
Whisk together until smooth and spread over slightly cooled cinnamon rolls.