Juice : Juice and pulp of 1 lime
3 : Garlic cloves -- mashed
1 : ts Minced ginger root
2 : Allspice berries -- crushed
1/4 : ts Saffron threads -- crushed
1/2 : ts Dried summer savory
1/2 : ts Dried dill
1/2 : ts Ground cinnamon
1/4 : ts Curry powder
2 : Cornish hens -- halved
3 : c Flour
1 : c Brown sugar
1 : ts Cinnamon
4 : tb Shortening
3 : ts Baking powder
1/2 : ts Salt
1/2 : Sweet dough mixture
1/2 : c Packed light brown sugar
1/2 : c Pecans, chopped
1/2 : c Dark seedless raisins
1 : ts Ground cinnamon
1/4 : c Butter or margarine, melted
Sugar : Sugar Glaze (below -- opt)
1 : c Warm water (0-5 F)
1/4 : c Instant dry milk
1 : Package active dry yeast
3 : 1/2 c All purpose flour, divided
1/8 : ts Ground ginger
1/4 : c Vegetable oil
1 : ts Salt
1 : ts Cinnamon (optional)
Liquid : Liquid sugar subsitute to
Equal : Equal 2 tbsp sugar,optional
1 : /2 ts Margarine at room temp
1/2 : c Brown sugar twin granulated
Sugar : Sugar substitute
1 : /2 tb Margarine at room temp
1 : /2 c WATER (20-degrees)
1/2 : c GRANULATED SUGAR
1/2 : c VEGETABLE OIL
1/2 : c POTATOES, mashed (unseasoned
-and : -and
Without : Without milk)
1 : EGG
2 : ts SALT
3 : tb ACTIVE DRY YEAST
3 : tb NONFAT DRY MILK POWDER
3 : c UNBLEACHED ALL-PURPOSE FLOUR
2 : 1/ To 3 cups BREAD FLOUR
1/3 : c BUTTER, softened
3/4 : c BROWN SUGAR
1 : /2 tb GROUND CINNAMON
FROSTING : FROSTING
1/2 : c BUTTER (1 stick), softened
2 : tb ALL-PURPOSE FLOUR
1 : c CONFECTIONER'S SUGAR
Speck : Speck SALT
1 : ts VANILLA EXTRACT
In : In a large mixer bowl, place
-the : -the warm water, sugar, oil,
Potatoes, : Potatoes, egg, salt, and
-yeast : -yeast and mix thoroughly.
-Add : -Add the
Milk : Milk powder and the
0: Dissolve yeast in 1/2 cup lukewarm milk
1: Add 1 teaspoon sugar and 1/2 cup flour
2: Mix well, cover and let rise for 30 minutes in warm place
3: Meanwhile, heat 1/2 cup crisco and 1/2 cup sugar and 2 cups milk on low until sugar and Crisco are dissolved
4: Cool to lukewarm
5: Add 1 beaten egg and 2-1/2 teaspoons salt to yeast mixture and beat well
6: Pour in the lukewarm milk mixture and add enough flour to make dough (6-7 cups)
7: Grease dough lightly with melted butter and cover
8: Refrigerate overnight or let rise in warm place until doubled
9: In morning or after doubled, knead on cloth covered board until elastic then divide in half
10: Roll out each half of dough to 8 x 16-inch rectangle
11: Brush with melted butter and sprinkle with 1/2 cup sugar mixed with 2 teaspoons cinnamon
12: Scatter raisins, nuts or both if desired over top of cinnamon mixture
13: Roll dough beginning with long side jelly-roll fashion; pinch to seal
14: Cut in 1 inch thicknesses and place in greased pans (can use disposable round foil pans)
15: Cover and let rise until doubled-about 2 hours
16: Bake at 375 degrees for 15 minutes
17: Cinnamon Roll Frosting: Stir by hand and drizzle over baked rolls
18: Recipe by: Friend Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Marie Smith" <craftee@sprynet
19: com> on Dec 11, 1997