Source: Country Living
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3 (.25 ounce) packages active dry yeast
2 1/2 cups warm water
1 (14.5 ounce) box white cake mix
4 1/2 cups all-purpose flour
1/2 cup butter, softened
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 cup butter, melted
1/3 cup granulated sugar
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2 packages dry yeast
3/4 cup warm water
3/4 cup sour cream
3/4 cup buttermilk or dry buttermilk equivalent
1/2 cup vegetable oil
2 teaspoons salt
2 teaspoons baking powder
2 tablespoons granulated sugar
5 1/2 cups all-purpose flour
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1 package active dry yeast
2 teaspoons granulated sugar
1 3/4 cups warm water (110 degrees F)
1 teaspoon salt
6 cups sifted all-purpose flour
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Lemon Blossom Filling
8 ounces cream cheese, softened
1 (3 3/4 ounce) box lemon instant pudding mix
2 tablespoons water
2 teaspoons lemon juice
1 egg
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1 cup milk
1/3 cup granulated sugar
2 teaspoons salt
1/2 cup shortening
1/2 cup water
1 teaspoon granulated sugar
1/2 cup lukewarm water
1 envelope active dry yeast
5 cups flour
3/4 cup lightly packed brown sugar
3 tablespoons butter
3 tablespoons hot water
3/4 cup red and green maraschino cherries
1 cup seedless raisins
1/2 cup pecan halves or chopped walnuts
1/2 cup soft butter
3/4 cup lightly packed brown sugar
1 tablespoon cinnamon
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1 cup milk
1/4 cup water
1/4 cup butter, softened
1 egg
1 teaspoon salt
4 cups bread flour
1/4 cup instant vanilla pudding mix
1 tablespoon granulated sugar
1 tablespoon active dry yeast
1/4 cup butter, softened
1 cup packed brown sugar
2 teaspoons ground cinnamon
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Source: The Apple Barn and Cider Mill - Sevierville, Tennessee
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5 1/2 to 6 cups all-purpose flour, divided
1/3 cup granulated sugar
2 envelopes Fleischmann’s Active Dry or RapidRise Yeast
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup evaporated milk
1/2 cup water
1/3 cup butter or margarine, cut into pieces
2 eggs
1 cup imported chopped or snipped pitted dates
1/2 cup chopped mixed candied fruits
1 egg white, lightly beaten
Confectioners’ Sugar Frosting
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2 tablespoons milk
2 tablespoons honey
2 1/2 tablespoons molasses
1 cup plus 2 tablespoons water
1/4 cup shortening
1 package dry yeast
1 3/4 cups stone ground wheat flour
2 to 2 1/4 cups flour
1 1/2 teaspoons salt
1 egg, beaten
Bran flakes
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