A few seats left for Fredericksburg trip Dec. 6
Cheryl Walker

The charter bus is filling up for the Dec. 6 trip to Fredericksburg. Anyone is welcome to join us for a day in downtown Fredericksburg. We will leave Cameron at 8:30 a.m. and arrive back in Cameron about 11:30 p.m. This is a great opportunity for you to get in the Christmas spirit and have a fun day with friends. You have shops, galleries and boutiques along with the Pacific War Museum to fill your day along with lots of great food choices.

The day trip to Fredericksburg offers two special activities. First the St. Nikolausmarkt in the downtown square will showcase a variety of craft, food and art booths. We will end the day with the lighted Christmas Parade. The parade is a great way to catch the Christmas spirit.

The cost of the trip is $40 per person. Contact the Milam County Extension office if you have questions or need additional information, 100 E. 1st Street in Cameron, 254- 697-7045,,

RECIPE FOR HOLIDAY SEASON— Here is a new twist on cinnamon rolls for the holiday season. Taylor Jester of the Cameron 4-H prepared this recipe in the County 4-H Food Show. It is a great breakfast pie. The recipe calls for vegetarian products, but you can substitute regular dairy products.

Cinnamon Roll Pie


  • 2 3/4 c. All Purpose Flour
  • 3 Tbs. Granulated Sugar
  • 1 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 3/4 c. Earth Balance Soymilk, vanilla
  • 2 tsp. Apple Cider Vinegar
  • 6 Tbs. Earth Balance Buttery Spread, melted
  • 1/4 c. Maple Syrup


  • 1 c. Brown Sugar
  • 5 Tbs. All Purpose Flour
  • 1 Tbs. Cinnamon
  • 6 Tbs. Earth Balance Buttery Spread, melted
  • 1 1/2 c. Pecans, chopped


  • 1 oz. Vegan Cream Cheese
  • 1 Tbs. Earth Balance Soymilk, vanilla
  • 2/3 c. Powdered Sugar


To make the dough—In a small bowl, combine soymilk and apple cider vinegar and set aside. In a large bowl, combine 2 1/2 cups of the flour, sugar, baking powder, baking soda and salt. Add soymilk, melted buttery spread and maple syrup to flour and stir to combine.

Once the dough gets too hard to stir, begin to incorporate ingredients with your hand. If the dough is too sticky, gradually add remaining 1/4 cup flour and knead into dough until it is easier to handle. Knead dough 2 minutes. To make the filling—In a bowl, combine brown sugar, flour and cinnamon. Add melted buttery spread and stir to combine.

To make the glaze—In a small bowl, stir together cream cheese, soymilk and powdered sugar until creamy. Set aside.

To assemble—Preheat oven to 400 degrees. Roll out 2/3 of the dough and put into your 9-inch standard pie pan. Spread 2/3 filling over the bottom of dough. Sprinkle 1 cup of the pecans over filling. Roll remaining 1/3 of dough into a large enough circle to cover your pecans and place into pan. Spread remaining 1/3 of filling over this layer of dough and sprinkle the rest of the pecans (1/2 cup) on top. Bake for 20-30 minutes or until dough is nice and golden. Let cool a bit then drizzle glaze over top.

Yields: 10 servings

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2013-11-21 digital edition

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