Magleby's Rolls

1 cup Parmesan cheese (shredded in a jar type)
2 T parsley flakes
¾ cup butter melted
1 t garlic salt
18 frozen Rhodes rolls, regular dinner size

Mix butter and salt together. Combine cheese and parsley. Drop rolls one at a time into butter, then into cheese mixture. Place on greased cookie sheet spaced apart so they do not touch. Let rise 3 – 4 hours (less if you place in a warm oven) Bake at 350 for 12- 15 minutes. (should be light golden brown) Makes 1 10 x 15 baking sheet.

Submitted by Janice Robinson

Macaroons

From Amanda Jensen (Dec 2006)

2 2/3 cups firmly packed coconut
2/3 cup sugar
1/4 cup flour
4 egg whites (beat till soft peaks form, with sugar)
1 t vanilla
1/8 t almond extract (or use more for stronger flavor)

Preheat oven to 325°F. Beat egg whites and sugar and extracts till stiff. Stir in flour and coconut. Form into balls, or just spoon (about 2 T size) on to parchment paper or foil lined or sprayed cookie sheets. Bake until they are slightly browned on the outside. Baking time varies with size of cookie, but about 15 – 20 minutes. Watch them the first time.

Can also dip 1/2 in melted chocolate

Broccoli Salad with dressing

Dressing: (for 2 bunches of broccoli)

1/3 cup canola oil
1/3 cup plus 1-2 T. rice wine vinegar
1/4 cup sugar
1 t. celery seed
1/2 t. salt dash garlic powder
1 t. onion powder (optional)

Shake above ingredients till mixed well and pour over 1 large bunch chopped broccoli, and 1 lb. mushrooms, cut in large pieces. chopped green onions and red pepper are optional.
Marinate for one hour.

The original recipe called for 1 cup oil and 1/2 cup vinegar and 1 cup sugar but I like it lighter.

Submitted by Janice Robinson

Pumpkin Dessert Squares

This tastes great! I first tasted this recipe at Williams-Sonoma; it was fantastic and easy to make!

1 box yellow cake mix
1/2 cup melted butter
3 large eggs
1 jar Muirhead Pumpkin Pecan Butter
1/8 cup milk
1 Tbs flour
1/4 cup sugar
1/4 cup butter
1 tsp Cinnamon

Preheat the oven to 350 degrees and lightly grease a 9x13 pan.

Reserve 1 cup of the yellow cake mix. Mix the remaining cake mix with ½ cup melted butter and 1 egg. Press into the bottom of the prepared sheet pan.

Mix 1 jar of the Muirhead Pumpkin Pecan Butter with 2 large eggs and 1/8 cup milk. Pour over the cake mixture in the pan.

Mix the reserved cup of the cake mixture with 1 T flour, ¼ cup sugar, ¼ cup butter and 1 t cinnamon. Mix with a pastry blender until butter is pea-sized and mixture clumps together. Crumble over the top of the pumpkin mixture. Bake in a preheated oven for 35-40 minutes or until golden.

Coconut Bundt Cake

This is the recipe for the cake served at the birthday celebration for James in October 2007

3 cups cake flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1 1/4 cups canned unsweetened coconut milk
2 cups (packed) sweetened flaked coconut (about 7 ounces)
(Many readers suggest adding 1 ½ - 2 t. baking powder to make it not so heavy. I added 2 t.)

1 3/4 cups powdered sugar
Additional sweetened flaked coconut (optional)

Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.

Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.

Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.

Submitted by Janice Robinson