Shape dough into 1-inch (2½ cm) balls and roll each ball in the sugar/cinnamon Topping.
Place balls 2 inches (5 cm) apart on an ungreased cookie sheet baking pan.
Bake for 18-20 minutes.
Brown ground beef and pour off grease.
Add next 11 ingredients.
Bring everything to a boil and simmer until potatoes and carrots are tender.
Place pasta in large baking dish (23 cm x 33 cm).
Preheat oven to 350°F (175°C).
Add pasta to boiling water. Cook until tender.
Brown sausage and drain off grease.
Add spaghetti sauce and Parmesan Cheese and mix together.
Add sausage to pasta and mix.
Cover with mozzarella cheese.
Bake at 350°F (175°C), until bubbly.
Preheat over to 350°F (175°C).
Place apples in the bottom of a large baking pan (23 cm x 33cm). Mix together sugar, flour and cinnamon. Then sprinkle mixture over apples. Pour water over all.
Combine Topping ingredients, crumble over apply mixture.
Bake at 350°F (175°C) for 45 minutes.
Preheat oven to 375°F (191°C).
In small bowl, combine flour, baking soda and salt; set aside.
In a large mixer bowl, beat butter, sugar and brown sugar until creamy. Add eggs, one at a time, beating well after each addition. Blend in vanilla extract. Gradually beat in flour mixture from small bowl. Stir in chocolate chips.
Drop rounded spoonfuls onto greased baking sheet.
Bake 9-12 minutes until cookies start to brown.
Preheat oven to 450°F (232°C).
Drain tuna and put in medium sized bowl. Add mayonnaise, diced pickles and blend until combined.
Slice open rolls/bread, place bread on flat baking sheet.
Cover bread with Tuna mixture, in even proportions.
Slice tomatoes thinly and place slices evenly on top of Tuna mixture and bread.
Sprinkle, as desired, with cheddar cheese.
Bake for 15-20 minutes, or until cheese is bubbly and starting to brown.
In a large bowl, stir together the flour, ½ cup (120 ml) sugar, baking powder, salt, 1 tsp (5ml) of cinnamon and the nutmeg. Make a well in the center and pour in the milk, egg, butter and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
Heat oil in a deep heavy skillet to 370F (185 C). On a floured board, roll chilled dough out to ½ inch (1.25 cm) thickness. Use a 3 inch (3.5 cm) round cutter to cut the doughnuts. Use a smaller cutter to cut the holes from the center.
Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining ½ tsp 92.5 ml) cinnamon and the ½ cup (120 ml) sugar in a large, re-sealable bag. Place a few warm doughnuts into the bag at a time, seal and shake to coat.