2 : c Vanilla Wafers; crushed
1 : c Confectioners sugar sifted
1 : c Nuts; chopped
2 : tb Cocoa
2 : tb Corn Syrup; light
1/4 : c Rum or Bourbon
1 : c Oil
2 : c Sugar
4 : Eggs; beaten
4 : tb Cocoa
1 : ts Salt
2 : c Flour
2 : ts Vanilla
1/2 : c Pecans; chopped
1 : c Chocolate chips
1 : cn Salmon; (5 oz)
2 : c Soft bread crumbs
2/3 : c Olive; sliced
1/3 : c Onion; minced
1/4 : c Milk
2 : Eggs
2 : tb Parsley; fresh, minced
1 : tb Lemon juice
1/4 : ts Dill weed
1 : ds Pepper
1 : c Butter, softened
1/2 : c Packed brown sugar
1/2 : c Granulated sugar
1 : Egg
1 : ts Vanilla
2 : 1/3 c All-purpose flour
1/2 : ts Baking soda
1/2 : ts Salt
1 : /4 c Toasted unblanched almonds,
-chopped : -chopped
1 : c Sourdough Starter
2/3 : c Milk
2 : tb Butter
2 : tb Sugar (natural)
1 : tb Salt
3 : c Bread Flour
1 : /2 ts Yeast
1 : pk Imported vegetable soup mix
1 : pk Frozen chopped spinach;
-thawed; : -thawed; well-drained
1 : /2 c Sour cream
1 : c Mayonnaise
1 : cn Water chestnuts; chopped
-fine : -fine
3 : c Canned undrained tomatoes;
-cut : -cut into chunks
1/2 : c Minced celery
1/2 : ts Dried oregano
1/4 : ts Dried basil
1 : tb Minced onion flakes
1/2 : ts Salt
2 : ts Margarine
2 : ts Sugar
1 : ds Pepper
1 : /2 c Powdered Sugar; sifted
1 : c Butter Or Margarine; soften
1 : ts Vanilla Extract
1/2 : ts Almond Extract
1 : Egg
2 : 1/ c Flour
1 : ts Baking Soda
1 : ts Cream Of Tartar
2 : tb Sun-dried tomatoes; finely
-chopped : -chopped
2 : tb Balsamic/red vinegar
1 : ts Dijon mustard
1 : Garlic clove; minced
1/2 : c Tahini
1/3 : c Lemon juice
1/4 : c Extra-virgin olive oil
1/4 : c Water
1 : Garlic clove, minced
1/2 : ts Ground cumin
1/4 : ts Hot pepper sauce
1/4 : ts Salt
0: A GOOD ROLL RECIPE TO MAKE AHEAD AND FREEZE FOR DINNERS Dissolve yeast in warm water in a LARGE mixing bowl; let stand 5 minutes
1: Add dry milk powder and next 5 ingredients; beat at medium speed of an electric mixer until blended
2: Gradually stir in enough flour to make a very soft dough
3: Place dough in a well-greased bowl; turning to grease top
4: Cover and refrigerate at least 4 hours
5: Punch dough down; divide dough in half
6: Working with one portion of dough at a time, place dough on a lightly floured surface; knead until smooth and elastic, adding more flour, if necessary
7: Roll dough to 1/4-inch thickness
8: Cut dough with a 2-1/2-inch round cutter
9: Make a crease with dull edge of knife just off center on each round
10: Brush lightly with melted butter
11: Fold larger side over smaller so that the edges will meet
12: Seal
13: Place 15 rolls in a lightly greased 8-inch square baking pan
14: Repeat procedure filling two additional 8-inch square pans
15: Repeat procedure with remaining portion of dough, filling 3 additional square pans
16: (NOTE: When I made these rolls, I used a total of 7 toaster oven size pans, each holding about 2 dozen rolls) Cover and let rise in a warm place, (85F), free from drafts, 40 minutes or until rolls are doubled in bulk
17: Bake at 375F
18: for 10--15 minutes
19: NOTE: To Freeze, prepare and bake rolls as directed; let cool
20: Wrap in tin foil; freeze
21: To serve, let rolls thaw; then bake in foil at 375F
22: degrees or until thoroughly heated
23: SOURCE: Southern Living Annual Recipes From Gemini's MASSIVE MealMaster collection at www
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25: com/~gemini