Herman Cinnamon Rolls
2 cups Herman sourdough Starter
3 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp baking powder
2 eggs, beaten
1/2 cup margarine
1 cup white sugar
In a large bowl, combine Herman starter with flour, baking soda, salt, baking powder and eggs until well blended. Knead dough in the bowl for 5 to 7 minutes, or until the mixture is smooth. Let rise in a warm place until doubled. Punch down. On a lightly floured surface, press dough in to a 10×20 inch rectangle. Combine melted margarine, sugar and cinnamon in a small bowl. Spread mixture over dough. Sprinkle with walnuts or raisins, if desired. Starting on the long side, roll up dough, jellyroll fashion. Press ends together to make a seam. Cut in 1 inch slices and place in an ungreased 11×14 inch cake pan. Allow rolls to rise to double in size. Bake in a preheated 325 degree oven for 20 to 25 minutes, until lightly browned.

Frosting –
4 oz softened cream cheese 4 oz soft butter 2 cups powdered sugar 1 tsp vanilla
Mix together until smooth.

LEMON RASPBERRY CHEESECAKE BARS
For the Crust:
1 1/2 c. graham cracker crumbs
1/3 c. sugar
6 Tbsp. melted butter
For the cheesecake:
16 oz. cream cheese, softened
1 lemon, zested
1 1/4 c. sugar
1/4 c. sour cream
1/4 c. flour
1 1/2 tsp. vanilla extract
2 large eggs
For the filling:
1 can raspberry pie filling (or any pie filling you choose)
Preheat oven to 350 and line a 8×8 baking pan with parchment paper; set aside. Combine graham cracker crumbs, sugar, and melted butter together in a small bowl and stir. Press into baking pan to create the crust; bake for 8 minutes. While crust is cooling, beat together cream cheese, lemon zest, sugar, sour cream, flour and vanilla extract. Beat in the eggs last and pour mixture into the pan. Spoon raspberry pie filling in small circles around the cheesecake and use a knife to make swirl designs. Bake for 35 minutes and let cool completely before chilling in the fridge for 2-3 hours.