ne of each flavour balls cloverleaf style onto an ungreased baking
eady to use, shape in cloverleaf rolls (three 1-inch balls
Separate frozen roll dough into pieces (each cloverleaf makes 3 pieces).
Combine dry pudding mix with brown sugar and pecans. Melt butter.
Place pieces of frozen roll dough in a well buttered Bundt pan.
Pour melted butter over frozen dough and sprinkle with pudding mixture.
Leave cake pan out overnight.
Bake at 350\u00b0 for 30 minutes.
Invert on serving plate to serve.
Dissolve yeast in water.
Add sugar to yeast and water.
Scald milk; while cooling, add shortening.
Add flour to milk.
Stir, then add flour as needed to make a soft dough.
Turn out onto floured board and knead about 10 minutes.
Cover and let rise. Punch down and let rise again.
Form into cloverleaf rolls in muffin tin.
Let rise until almost double.
Bake in 375\u00b0 oven about 30 minutes.
Brush with butter.
2 minutes.
Makes 24 cloverleaf rolls.
The night before serving, liberally grease Bundt pan.
Separate each cloverleaf roll into 3 pieces.
Combine dry pudding mix with brown sugar and pecans.
Melt butter.
Place pieces of roll in prepared pan.
Pour melted butter over dough and sprinkle with the pudding mixture.
Place pan in cold oven and cover with tea towel. The dough rises beautifully by morning.
Bake at 350\u00b0 for 30 minutes.
Invert pan on serving plate immediately after removing from oven.
Separate frozen roll dough into pieces (each cloverleaf makes 3 pieces).
Combine dry pudding mix with brown sugar and chopped pecans.
Melt margarine.
Place pieces of frozen dough in a well-buttered Bundt pan.
Pour melted margarine over frozen dough and sprinkle with dry pudding, sugar and nut mixture.
Leave pan out overnight, covered, with a towel; the dough rises beautifully by morning.
Bake at 350\u00b0
for 30 minutes.
Invert on platter to serve.
Heat oven to 400\u00b0.
Melt butter or oleo in 9 x 5 x 3-inch pan. Add brown sugar and nuts.
Top with cloverleaf, placed upside down.
Bake 25 minutes.
Let stand 1 minute.
Invert pan to remove rolls.
Separate frozen roll dough into pieces (each cloverleaf makes 3 pieces).
Other rolls will work but with larger pieces of dough, use only 20; more may be too many for your pan.
ise together to form a cloverleaf shape.
Heat the oven
Blend flour, shortening and sugar together.
Dissolve yeast in water; mix with hands.
Roll into balls (three).
Put each ball in muffin tin to form a cloverleaf.
Makes 12 rolls.
Let rise 1 hour before baking.
Bake at 450\u00b0 for 12 minutes.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.