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1 1/2 cups warm water
1 tbsp active dry yeast
2 tbsp white sugar
2 tbsp veg oil
1 tsp salt
4 cups bread flour
In large bowl, stir together warm water, yeast, sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add oil, salt, and 2 cups flour, 1/2 cup at a time, until dough has pulled away from sides of bowl. Turn out onto lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil large bowl, place dough in bowl, and turn to coat. Cover with damp cloth, and let rise in warm place until doubled in volume.
Deflate dough and turn it out onto lightly floured surface. Divide dough in 16 equal pieces, and form into round balls. Place on lightly greased baking sheets. Cover rolls with damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 400 degrees.
Bake for 18 - 20 minutes, or until golden brown.
2 sticks butter (softened)
1/3 C condensed milk - chilled
1/2 tbsp corn syrup
3/4 tbsp Cinnamon
Whisk together. Chill. Serve
Excellent on hot dinner rolls or biscuits.
30 oz hash browns shredded
10 oz Frozen seasoning (onion, garlic, bellpepper)
45 oz chicken broth (3 cans low sodium)
1 pkg Pioneer country gravy mix
1 cup water
1 tsp Olive Oil
1 tsp FF sour cream (garnish)
1 tsp FF Cheddar cheese (garnish)
Step 1 - Add frozen seasoning mix to large pot with Olice oil and saute for 2 minutes.
Step 2 - Add chicken broth and frozen potatoes and simmer for 10 minutes.
Step 3 - Combine gravy package with 1 cup water and add to soup.
Step 4 - Simmer another 10 minutes.
Serve with sour cream and cheese.
1. Measure Chex mix in large bowl and set aside.2. Microwave chocolate chips, peanut butter and butter for 1 minute on high. Stir.
3. Cook for 30 seconds longer or until smooth. Add vanilla.
4. Pour mixture over cereal, stirring until coated.
5. Pour mixture into large Ziploc bag and add powdered sugar. Shake until well coated.
6. Spread on waxed paper to cool.
7. Store in Ziploc bags or large sealed bowl.
