1 box orange Jell-O
1 11oz can of mandarin oranges
1 8oz can crushed pineapple
1 pint small curd cottage cheese
1 container non dairy whipped cream
1/2 cup chopped pecans

Dissolve Jell-O in one cup very hot water; put into refrigerator until slightly set. Drain oranges and pineapple until dry. Press cottage cheese dry between paper towels. Fold all ingredients together; pour into serving dish and refrigerate for a few hours.

Recipe submitted by Lisa, Staff Writer from the St. Johns Salem Ward.

Ever since I was a kid I've loved my grandmothers orange rolls! We always had them at big family meals :) They are rolls, and not at all like those sweet cinnamon roll orange rolls you get at the supermarket.

Preparation time - approx. 6 hours.

Scald and Cool:
1 cup milk
3 tablespoons butter

Beat together:
3 eggs
1/2 cup sugar

All other ingrediants:
1/2 teaspoon salt
1 pkg. yeast
4 cup flour
1/2 cup butter
1/2 cup sugar
zest of one orange (grate the orange peel)

Directions:
When milk mixture is cooled, add to egg and sugar mixture with salt, yeast and 2 cups of flour. Mix and let rise for 2 hours

Add 2 cups of flour, do not knead (just mix) and let rise 2 more hours.

Roll out onto floured surface to 3/4" thick. Spread with mixture of butter, sugar and zest. Roll up like cinnamon rolls, and cut into rolls. Let rise in muffin tins for 2 hours, bake at 375°F for 10-15 min.

Submitted by Heather, associate editor from the Tempe Ward.

2 cups flour
2 cups sugar
1 1/3 cups oil
4 eggs
4 tablespoons maple extract
2 cups chopped walnuts
4 red tart apples

Mix eggs, oil, and sugar in large bowl. Add maple extract, stir. Sift flour into the mixture until it is well blended. Slice apples in thin sections like you would with apple pie. Fold in apples and nuts to the mixture. Spread the mixture in a greased 9 1/2 by 11 inch baking pan, and bake in a 350°F oven for 30 minutes or until golden brown.

Glaze the cake with 1 part powdered sugar, 1 part milk mixture and watch your family salivate over this Southern family favorite.

Submitted by Lori, editor-in-chief from the Lawrence 2nd Ward. Recipe from her grandmother, the late Nannie Mae, Jackson Branch, Memphis TN Stake.

1 pkg patashio pudding mix
1 reg size cool whip topping
1 cup of chopped walnuts
1 can crushed pineapple

In a large bowl, fold patashio pudding mix into cool whip topping. Fold in crushed pineapple and walnuts. Chill for three hours and serve as a side dish for a sweet Thanksgiving or Christmas dinner treat.

Submitted by Linda, Leavenworth Ward, Kansas City, MO North Stake.

This is one we have enjoyed for several years. One of the reasons it is loved so well is (like most sweet potato recipes) it can double as a dessert!

3 cups mashed sweet potatoes
1/2 cup milk
1/4 cup butter
2 eggs
1 cup sugar
1/2 teaspoon salt
cinnamon and nutmeg to taste

Blend above ingredients. Pour into a large buttered baking dish.

Topping:

1/2 stick butter
1 c brown sugar
1/2 c self-rising flour
1 c chopped pecans

Stir brown sugar into melted butter, add flour, sprinkle on top of potatoes. Sprinkle on pecans over topping. Bake at 350°F for 30 mins.

Submitted by Bonnie, Morganton, NC Ward.

2 cans sweet potatoes
1 cup orange juice
1 bag of minature marshmallows
1 teaspoon vanilla extract
1 stick of butter

Mash potatoes. With a mixer, whip potatoes until fluffy using the orange juice as thinner. Mix in vanilla. Put in casserole dish and dot with butter patties. Heat thoroughly. At last minute, cover with marshmallows and put under broiler until golden brown.

Submitted by Jana, Leavenworth Ward, Kansas City, MO North Stake.

Mix:
1 pkg Red Star yeast
1/2 cup lukewarm water
1 tablespoon sugar.

Let stand 45 minutes.

Add:
1 egg
1/2 cup peanut oil
2 cups lukewarm water
1/2 teaspoon salt
1/2 cup sugar
8 cups flour

Rise until x2. Knead. Rise again. Cut into 3 pans and allow dough to rise in bread pans. Place loaf pans in cold oven. Bake at 400°F for 15 minutes, then at 375°F for 20-25 minutes. While still hot, rub top of each loaf with butter.

Submitted by Kelly, Lawrence University Ward, Topeka, KS Stake. Recipe is from her Grandmother, who insists this bread be made with Red Star yeast, and that all the ingredients be added in the order listed.