Rice Pudding

2 well beaten eggs
1/2 c. brown sugar
1/4 tsp salt
2 c. milk (heated to warm but not boiling)
1 1/4 c. cooked rice (can use a little more rice if desired)
1 tsp vanilla
dash cinnamon
dash nutmet

Combine eggs, sugar, and salt.  Gradually add warm milk.  (Pour a milk in a little at a time while stirring the eggs mixture rapidly.)  Add vanilla, cinnamon, and nutmeg.  Pour into buttered 1 quart baking dish.  Set this dish into a larger baking dish that has hot water in it 1 inch deep.  Bake in 325 degree oven for about 1 1/2 hours.

Quick Cinnamon Rolls

1/3 c. sugar
3 Tb yeast
1/2 oil
1 1/4 c war water
1 tsp salt
5 1/4 c. flour (more or less)
1/4 c. softened or melted butter
1 1/2 Tb cinnamon
1/2 c. brown sugar

In large bowl mix 1/3 c. sugar, yeast, oil and warm water.  Cover and let stand in warm place for 15 minutes to let yeast grow.
Blend eggs into yeast mixture.  Add salt to the flour then gradually add to yeast mixture to make a soft dough
Knead dough 5 minutes on lightly floured surface.  Roll dough into rectangle shape.
Brush dough with butter.  Sprinkle with brown sugar and cinnamon. 
Roll up dough tightly and pinch edges together.  Slice into 1 inch slices. and place in greased cake pan or rectangle pan.  Let set for 10 minutes to rise.
Bake at 375 degrees for 10 to 15 minutes or until golden brown.

Sugar glaze if desired
2 c. powdered sugar
1 tsp butter
1/4 c. hot water.