Danish Butterhorns by Judy L in Wisconsin
(I usually make these for the Easter breakfast at church)

Dissolve: 1 small pkg. yeast in 1/4 cup lukewarm water Add: 1 tblsp sugar. Let stand 5 minutes.
Mix the following like pie crust:
2 cups flour
1 cup oleo
2 egg yolks, slightly beaten (save the egg whites)
pinch of salt

Add the yeast mixture - divide into 3 parts. Roll each part in a circle.
Beat the 2 egg whites until stiff.
Add: 1/2 cup sugar
1/2 tsp. cinnamon

Spread mixture on each circle. Sprinkle with chopped nuts. Cut into pie shaped wedges (8 times to a circle). Start with wide edge and roll to point. Put on greased cookie sheet. Let rise 15 to 20 minutes.
Bake at 350 until golden brown (15 to 20 minutes). When cool, ice with a butter frosting. Can sprinkle top with oconut if desired.

Mock Danish Kringle by Judy L in Wisconsin

2 cups flour
1 cup butter
1 cup sour cream
1 can (12 1/2 oz) almond filling (or your choice of filling)
slivered almonds, optional

Mix flour and butter as for a pie crust. Add sour cream, blend well. Wrap in plastic wrap and refrigerate overnight.
Preheat oven to 375 degreees.
Divide dough in two equal parts and roll in rectangles the length of a cookie sheet. Spread 1/2-can filling down the center of each piece of dough. Fold over edges, making a seam in the middle.
Put both kringles on a cookie sheet. Bake 30 minutes, or until done. Frost lightly and sprinkle with shaved almonds, if desired. Makes two kringles.

Monkey Bread by Judy L in Wisconsin

4 cans Pillsbury Country Bisquits
Cut each bisquits in quarters. Shake pieces in plastic bag containing
1-1/2 cup sugar
1 tblsp cinnamon

Then place pieces in buttered bundt pan.
Melt 1-1/2 sticks of butter
Add : left-over sugar/cinnamon, from that plastic bag, to the melted butter
Pour over bisquits. Bake at 350 for 35 to 40 minutes. Turn out on a plate. Let cool 3 minutes. Enjoy