Cinnamon buns with Icing

     Follow the same directions as above,     but just spray the pan, don't use syrup.    If  you want to use nuts, then you can add    them with the butter, sugar and    cinnamon. You will use icing on the top. We have used grocery store icing, or you can make your own.

 1 cup of powdered sugar

2 -4 tsp of water

1 or 2 drops of vanilla.

Mix until you get the consistency you like.

Here are some of the places we will be Summer 2009.

Summerville's FlowerTown Festival   April 3, 4 & 5.

Charlestowne's Landing Founder's Day  April 11

Boone Hall Plantation  Strawberry Festival  April 18 & 19

We hope to see you out there!

Here are some of our recipes including our mixes. Below are just a few recipes we suggest.

Carolyne’s  Cranberry Bread

Step 1.

1 Pkg. Charleston's Biscuit Mix

1 1/3 Cup Sugar

¾ Cup Chopped Nuts (Pecan preferred)

1 Tb. Grated Orange Peel

1 Cup Finely Chopped Fresh Cranberries

 (use a chopper or blender, measure whole berries-then chop)

Mix above ingredients together in a large bowl.

 Step2.

1 ½ Cup Orange Juice

1 Beaten egg

Blend together and add to dry ingredients.

Blend just to moisten and place into 2 loaf pans and bake for 50-55 minutes at 350 degrees.

Sticky Cinnamon Buns- with or without nuts

 Using Charleston's Dinner Roll Mix

 Mix 1 cup of Water with yeast packet in Charleston's Dinner Roll Mix. Add the package of Charleston's Dinner Roll Mix to this. Mix or blend until all is mix up. (I use a bread machine to mix or a mixer)

Let set for 15 mins.

Roll out on floured surface, making a rectangle, spread butter or margarine on the top, sprinkle 1/4 cup of white sugar with ¼ tsp cinnamon. Starting with wide end, roll to opposite end. Using a knife cut approx. 1 inch sections. Take a 9x13 pan, pour pancake syrup on the bottom, just to cover the pan. ( you can also sprinkle pecans on top of the syrup), lay your sections with the coil down in the syrup in the pan. Rise for 25 mins. in a warm oven, ( not over 100 degrees).

 Once they are the double in size, bake at 350, for 12-15 mins. Flip the pan onto a plate, so that the caramel is flowing over the rolls.