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: 1
1: Sift flour, 1 cup sugar adn salt together
2: Cut in the butter until the mixture resembles coarse meal
3: If using oil, stir oil into liquid ingredients after adding the egg
4: 2
5: Dissolve yeast in warm water, stir vigorously, and allow to ferment for 5 to 10 minutes
6: Then add the egg and anise extract or aniseeds
7: 3
8: Add a small quantity of the flour mixture to the yeast and beat until thoroughly blended
9: Let stand for a few minutes, or until dough becomes light and airy
10: 4
11: Add the rest of the flour mixture, adding more flour if necessary to make a stiff dough
12: Knead on a lightly floured board until satiny
13: 5
14: Butter the top of the dough, cover with wax paper and let rise until doubled
15: 6
16: When the bread has risen, punch it down, and let it rise until doubled again
17: 7
18: Knead the dough slightly, then form into balls the size of an orange
19: With a rolling pin, flatten to 1/2 to 3/4 inch thick
20: 8
21: Prepare a topping by mixing together the melted butter, remaining 1 cup sugar and the cinnamon
22: Spread topping on all sides of the rolls
23: 9
24: Let rolls rise until light and about doubled in size
25: When nearly doubled, preheat oven to 400 degrees F
26: Bake in a preheated oven for 20 to 25 minutes, or until golden
27: Slice thinly and butter generously with soft butter
28: Arrange slices on a platter as desired
29: They will keep for 2 to 3 days at room temperature when well wrapped
30: Maximum recommended freezer storage: 3 months Makes 8 to 10 small loaves
31: From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York
32: 1980
33: ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 2/93 From Gemini's MASSIVE MealMaster collection at www
34: synapse
35: com/~gemini