Take your favorite sweet roll recipe and let rise until double in bulk.
Roll to 1/4-inch thick.
Spread 1/2 of dough with this mixture.
While dough is rising, cook chopped dates, water and brown sugar over low heat for 10 minutes or until thick, stirring occasionally.
Cool; add chopped nuts.
When mixture is spread on dough, cover over with the other half and cut in strips.
Twist and put on greased baking sheet and bake 15 to 20 minutes in a 350\u00b0 oven.
nch baking pan.
Prepare sweet dough recipe as directed.
In
Use Sweet Roll Dough recipe.
After dough rises, roll into oblong shape.
Spread with mixture of butter, sugar and cinnamon. Roll up tightly, beginning at wide side.
Seal well.
Stretch roll slightly to even.
Cut into 1-inch slices.
Place a little apart in greased pan.
Cover and let rise until double (35 to 40 minutes).
Bake at 375\u00b0 for 25 to 30 minutes.
Using Basic Sweet Roll Dough, roll or pat dough into long, narrow sheet about 1/4 inch thick and 6 inches wide.
Brush with melted margarine.
Mix sugar and cinnamon and nuts if desired. Beginning at long side, roll up like jelly roll.
Pinch sides together.
With a sharp knife cut into 1 inch thick slices.
Place in greased pan.
Cook at 350\u00b0 for 25 minutes.
While hot, glaze with confectioner sugar icing.
Mix potato water, sweet milk and shortening; let cool
ith one long edge, roll up jelly-roll fashion. Wrap in a
Combine ingredients.
Let rise about 2 hours. Put in refrigerator. Add enough flour when taken out of refrigerator to knead.
Roll out and put in pan to rise (1 to 2 hours). Cook at 350\u00b0.
Make your favorite roll recipe.
Meanwhile, grate cheese and set aside.
Then, brown hamburger.
Add onion and saute 5 minutes. Add the remaining ingredients; stir together and simmer.
Roll dough into 2 rectangles, 1/4-inch thick.
Spread with cooled hamburger mixture and sprinkle with Mozzarella cheese.
Roll up and slice.
Let rise and then bake at 350\u00b0 for 20 to 25 minutes. They freeze well.
(Optional:
serve hot, topped with a sauce, cream of mushroom soup with peas added.)
50 degrees oven.
Bake sweet rolls per package and set
Preheat oven to 350\u00b0.
Combine sweet potatoes, 3/4 stick softened butter, sugar, nutmeg, cinnamon, eggs and evaporated milk.
Pour into buttered casserole dish.
Bake for 20 minutes. While souffle is baking, melt 1/2 stick butter; stir in cornflakes, brown sugar and nuts.
Spread on top of souffle. Cover with miniature marshmallows and continue baking until set. If canned potatoes are used, use only 1/2 cup milk.
Makes 4 to 6 servings.
Use any hot roll recipe.
Add a little flour to make dough stiff.
After shaping, let rise not quite double.
Bake 30 minutes in a 275\u00b0 oven.
Cool and store in airtight bags.
Can store in refrigerator for up to 2 weeks.
Bake at 425\u00b0 for 5 to 7 minutes.
Cook potatoes in a large saucepan in
enough salt water to cover.
Cook about 15 minutes or until
tender.
Drain
and set aside.
Spread pie filling in an 8\tx
8
x
2-inch baking dish. Arrange cooked potatoes on top.
In a small mixing bowl stir together cranberry sauce, apricot
preserves
and
orange marmalade.\tSpoon over sweet potatoes.
Bake uncovered at 350\u00b0 for 20 to 25 minutes.
Roll dough into rectangle, 15 x 9-inches, on floured surface. Spread with margarine. Mix sugar and cinnamon.
Sprinkle over surface of dough.
Roll up tightly and pinch edges of roll to seal. Cut into nine 1 1/2-inch slices.
Place in pan. Let rise until double, about 2 to 3 hours or overnight in warm place.
Heat oven to 375\u00b0.
Bake 25 to 30 minutes.
Immediately invert pan onto foil.
Let stand 2 to 3 minutes so drippings can absorb into rolls.
Place the sweet potatoes in a pot and cover with cold water. Bring the potatoes to a boil over high heat. Reduce the heat and simmer about 20 to 30 minutes, until the potatoes are done. Check by piercing with a fork; there should be no resistance. Drain well.
Mash the sweet potatoes with a potato masher or fork, or use a food mill.
Add the lime juice and stir well. Add the milk and stir. Add Cajun seasoning, to taste.
br>Open the cans of sweet roll dough and unroll the dough
Dissolve yeast in water.
Combine margarine, sugar and milk and warm until sugar dissolves and margarine melts.
Cool to lukewarm. Add eggs.
Mix in flour.
Stir in flour, then dump onto well floured board and knead in enough flour that it isn't sticky, but is soft.
Cover; set in a warm place and let rise 1 hour.
Punch down and form into any type of dinner or sweet roll.
Bake rolls at 425\u00b0 approximately 20 minutes.
Cook potatoes; drain and mash while still warm.
Add balance of ingredients (except marshmallows), as listed, stirring well after each addition.
Grease an ovenproof casserole; add mashed sweet potatoes.
Top with miniature marshmallows, just to cover top of the potato mixture.
Bake at 325\u00b0 for 45 minutes.
Take a sweet roll
Spread butter on top.
Sprinkle sugar over the butter.
Garnish with cheese and ham.
Eat & enjoy!
br>For bread topping, chop sweet rolls in food processor until
ime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves