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Memorable cinnamon rolls

By ELLEN FOLKMAN
Published May 9, 2007

Susan Beardsley wanted a 35-year-old recipe from the Gold Medal flour package. The cinnamon roll recipe she requested is fondly remembered by a number of readers. Patty Byard makes them for friends and bake sales. Marilyn Gilbert prepares them Christmas Eve.

Donald Lorentz wanted a recipe for cottage cheese cheesecake. Marilyn Murphy calls hers a cheese torte that could closely resemble a pie, and JoAnne Caisse shares a cherry-topped cheesecake.

Baked goods:

Overnight Cinnamon Rolls

For: Susan Beardsley of Fort Worth, Texas

From: Patty Byard of Clearwater, Marilyn Gilbert of New Port Richey and Keith Winsch of New Port Richey

2 packages active dry yeast

1/2 cup warm water (105 to 115 degrees)

2 cups lukewarm milk (scalded then cooled)

1/3 cup sugar

1/3 cup vegetable oil or shortening

3 teaspoons baking powder

2 teaspoons salt

1 egg

6 1/2 to 7 1/2 cups Gold Medal all-purpose flour

4 tablespoons butter or margarine, softened

1/2 cup sugar

1 tablespoon plus 1 teaspoon ground cinnamon

Powdered Sugar Frosting (recipe follows)

- Dissolve yeast in warm water in large bowl. Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 2 to 3 cups of the flour. Beat until smooth. Mix in enough flour to make dough easy to handle. Turn dough onto well-floured surface and knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl. Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched.)

- Grease two rectangular 9- by 13-inch pans. Punch down dough; divide into halves. Roll one half into a rectangle, 12 by 10 inches. Spread with 2 tablespoons margarine. Mix 1/2 cup sugar and the cinnamon and sprinkle half the mixture over rectangle. Roll up, beginning at 12-inch side. Pinch edge of dough into roll to seal. Stretch roll to make even.

- Cut roll into twelve 1-inch slices. Place slightly apart in one pan. Wrap tightly with heavy-duty aluminum foil. Repeat with remaining dough. Refrigerate at least 12 hours but no longer than 48 hours. (To bake immediately, do not wrap. Let rise in a warm place until double, about 30 minutes.)

- Heat oven to 350 degrees. Bake uncovered until golden, 30 to 35 minutes. Ice with Powdered Sugar Frosting while warm.

Powdered Sugar Frosting Mix 1 cup powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla until smooth and of spreading consistency.

Dessert:

Cheese Torte

For: Donald Lorentz of Holiday

From: Marilyn Murphy of St. Petersburg

1 cup sugar

2 tablespoons flour

Pinch salt

1 cup evaporated milk

4 eggs

1/2 teaspoon vanilla

2 pounds cottage cheese

Crust:

2 cups graham cracker crumbs

1/2 cup melted butter

1 teaspoon cinnamon

- Prepare crust first in 13- by 9-inch pan. Mix graham cracker crumbs and cinnamon. Add butter and pat mixture on bottom and up sides a little.

- For the filling, mix sugar, flour and salt. Add evaporated milk. Beat eggs, one at a time, into mixture. Add vanilla and cottage cheese. Pour into crust. Bake at 300 degrees for 1 hour to 1 hour 15 minutes.

Cherry-topped Cheesecake

For: Donald Lorentz of Holiday

From: JoAnne Caisse of Apollo Beach

1 1/4 cup graham cracker crumbs

2 tablespoons sugar

1/3 cup softened margarine

3 eggs, well beaten

3/4 cup plus 5 tablespoons sugar

1/2 teaspoon salt

1 pound creamed cottage cheese

1/3 cup heavy cream

1/2 cup cherry preserves

- Mix together crumbs, 2 tablespoons sugar and margarine. Press on bottom and sides of a shallow, buttered 1 1/2-quart baking dish.

- Mix together eggs, 3/4 cup plus 5 tablespoons sugar, salt, cottage cheese and cream until well blended. Pour into dish. Bake at 300 degrees for 1 hour. Cool. Spread with preserves.

Crustless Cheesecake

For: Donald Lorentz of Holiday

From: Doris Stoeffler of St. Petersburg and Flo Cootz of Dunedin

1 pound cottage cheese

1 pound cream cheese

1 1/2 cups sugar

4 eggs

2 tablespoons lemon juice

1 teaspoon vanilla

3 tablespoons flour

3 tablespoons cornstarch

3/4 pound butter, melted

1 pint sour cream

- Cream the cream cheese in a bowl until light and fluffy. Rub the cottage cheese through a fine sieve into a bowl, then add to the cream cheese. Beat in the sugar gradually. Add the beaten eggs, lemon juice and vanilla. Beat into the cheese mixture. Add the melted butter and finally the sour cream. Mix well. Pour into a greased 9-inch springform pan and bake 1 hour at 325 degrees until cake is set in the center. Turn off the oven, leaving cake to rest in the oven for 2 hours. Remove from oven and let come to room temperature. Chill thoroughly in the refrigerator before removing the springform sides of the pan.

Makes 12 or more servings.

Recipe request:

Audrey Jackson would like the recipe for the citrus herb vinaigrette served on the house salad at Bonefish Grill.

Send requests to You Asked for It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731, or e-mail them to youaskedforit@knology.net. Please put "Recipe request" in the subject line. Include your name, city and phone.

[Last modified May 8, 2007, 19:54:44]