raisin-studded cinn-spins smothered in an apple cream cheese glaze

Honestly, I would rather have the real thing.

Real thing meaning, if I were to make cinnamon rolls, I would, without hesitation, prepare the dough myself. I would allow time for it to raise, knead the flour substance with my tough girl hands, and then, sprinkle and spin these bad boys into the best roll a bakery has ever had to offer.

But come on, sometimes you do not have time for that (my Mammy would be so disappointed). Instead, I devised a plan for anyone who's time-crunched, but still wants something similar to the real thing--in 25 minutes or less.

Cinn-Spins
Makes 20 mini-rolls

1 Pillsbury crescent roll tube
4 tablespoons of butter, or margarine, softened
2 teaspoons of cinnamon
4 teaspoons of granulated sugar
4 tablespoons of raisins

Unroll the crescents onto a greased baking sheet. Do not divide into the crescent triangles, but instead, keep the dough in four rectangles. Pinch the perforations together between the triangles to seal.

Spread a tablespoon of butter onto each square. In small bowl, combine cinnamon and sugar. Sprinkle evenly over each square and then, plop each with raisins. Starting with the smaller end of the rectangle, roll up entirely and pinch edges to seal.

Slice each roll int0 five or six mini-rolls. Place the cut end down onto a slightly greased pie pan.

Bake for 16-20 minutes, until golden brown. Cool for about 10 minutes before glazing.

Apple Cream Cheese Glaze

2 tablespoons of apple juice
2 tablespoons of natural unsweetened applesauce
1/2 cup of powdered sugar
4 oz. cream cheese

Bring apple juice, applesauce and 1/2 cup of sugar to boil. Let cool. Combine apple-sugar mix with cream cheese until smooth. Plop about a teaspoon of the glaze on top of each spin.

my favorite silver fox's layered strawberry surprise

Being that I am the go-to baker in the family, more so, the appointed baker of my immediate relations, requests for baked goods for family celebrations and picnics are regularly penciled in my planner. However, they also are an exciting source that upping my creative cake-baking juices.

My grandmother, for her July birthday, requested a "white" cake. Now, this is coming from the lady who taught me how to craft the best red velvet cake in the world (no lie) and also, allowed me to sample the best of PA Dutch cooking for my so-far-lived life--a white cake just seemed too ordinary. But, you can't deny a simple request from a elder and, my simple spin on a white cake resulted in delectable layers of vanilla sponge smothered with cream cheese frosting and the season's best, syrupy strawberries.

And, not to brag, but I think she ate more than just one humorous sweet slice.

Silver Fox Strawberry Surprise
One Two-Layer Cake

Ingredients
2 1/4 cups sifted flour
1 1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup veggie shortening
1 teaspoon vanilla extract
1 cup milk (or soy)
2/3 cups unbeaten egg whites (about 4 eggs)
fresh strawberries (about 2 1/2 cups sliced)

Sift all dry ingredients together. Add 1/2 cup shortening, 2/3 cup milk and vanilla, and beat for two minutes. Add remaining 1/3 cup of milk and egg whites, and beat for another two minutes. Bake in two round layer pans, 8 inch x 1 1/2 inch, at 350 degrees for 30-35 minutes. Cool cake completely before assembling.

Cream Cheese Frosting

4 oz. cream cheese
1/2 stick margarine (1/4 cup)
1/2 teaspoon vanilla
1 1/2 cup powdered sugar

Mix above ingredients until creamy; do not melt the margarine. Once cake is at room temperature, spread generously on the top of each round. Add an overall-covering of strawberries on each layer of icing. Then, plop one layer on top of the other, and chill for about 15 minutes to set the frosting.