Just another site

Month: April, 2013

Three tips for any fundraiser

Whether or not you want to try to raise funds for a cause that you and your school or community wishes to support, and how, will depend on local circumstances and what projects you are planning. This short guide provides some basics on the importance of ensuring that your fundraising for a cause is managed carefully.

Three things to know when fundraising



Decide on how you can best support the cause. You may want to raise funds for your own project that is aimed at furthering the cause, or you may want to get involved in raising funds for an organization that is supporting a cause you and your classmates or friends believe in. If you want to raise general funds for a cause, the best option is to do so on behalf of an established non-governmental organization. Many organizations have fundraising campaigns that involve local volunteers and projects. Always contact an organization in advance: you must have their official permission to raise funds in their name.


Raise funds in a clear, honest and directed way. Whether you are raising funds for an established organization or for a project of your own, through local events or by applying for a grant, remember the following guidelines:

The purpose for which you are fundraising must be absolutely clear.

Any money raised must be used for the stated purpose and no other.

You should keep careful accounts of any money you raise and what you spend it on, recording even the smallest amounts.

Any money raised must be kept safely, preferably in a bank account opened in the name of your group.

It may be a good idea to ask a responsible adult to ‘audit’ your accounts, so there can be no question of misuse of funds.


Select a way to raise the funds. There are many ways of raising funds, from simple collecting boxes and doing odd jobs to organizing sponsored walks and more elaborate events such as concerts and fairs. See the article Use School or Community Events to Raise Awareness for more ideas.

wikiHow                                                                                                              to do anything


No Yeast Cinnamon Rolls???

no yeast cinnamon rolls

Old Fashion Cinnamon Rolls / Call Me PMc

“Where have these been all my life?!”
“Why haven’t you ever made me these before?!”
These were the first words out of Big Daddy’s mouth
after her stopped eating long enough to breath and say something.
That was confirmation enough for me tha this recipe is a keeper!

Desserts have pretty much been my favorite thing to eat my whole life, in particular Cinnamon rolls. However, my mother didn’t make anything with yeast- no bread, no cinnamon rolls, no rolls. Therefore, every time we went ‘in to town’ I wanted to go by the bakery and get a Cinnamon roll. Isn’t it funny how you want/crave what you can’t have. I do make items with yeast. I make homemade bread weekly. My boys, like it, they love it, they don’t know that every Mom doesn’t make homemade bread. They don’t know that other kids don’t have hot homemade bread with melting butter for an after school snack.

So after (ahem) 29 years of eating Cinnamon Rolls every where I go, trying numberous recipes myself, I have become quite the Cinnamon Roll efficinado. The icing to bread ratio has to be, mmm, almost even for me. There are no pecans in Cinnamon Rolls! Lord help us all – there are no raisins in Cinnamon Rolls (bleck!) Cinnamon Rolls are 1. cinnamon 2. bread 3. icing, preferably cream cheese icing

With that ratio being stated, these Cinnamon Rolls are the exception to that ratio rule. Although my inspiration for these rolls didn’t have a glaze, I would use a glaze on them drizzled over the top. Other wise, they are not very sweet.

No Yeast Cinnamon Rolls
3 c all purpose flour
1 tsp salt
1/2 c shortening
1 c cold water
1 c butter, softened
3/4 c sugar
3 T cinnamon
In a small bowl, combine cinnamon and sugar. In a large bowl combine flour and salt. Cut in shortening until crumbly and resembles wet sand. Stir in water. Dump dough onto a floured surface. Seperate into 2 even portions. Roll each part, one at a time into a rectangle. Dough should be thin. Try to get it to be 13 x 9 inches or larger. It should be about 1/8 inch thick. Spread softened butter over rectangle; sprinkle cinnamon sugar evenly over butter. Pinch ends closed and place in a 8×11.5 inch pan seam side down. Repeat with second ball of dough. Bake at 350 degrees 40 to 45 minutes or until top of roll is golden.

Optional Glaze: Mix 2 c powdered sugar, 1 tsp vanilla, and 4 T milk and drizzle over top of Rolls