1/2 : c Powdered sugar
1 : c Butter or margarine;
-softened : -softened
1 : pk Vanilla instant pudding and
-pie : -pie filling, (3 1/2 ounce)
2 : c All-purpose flour
1 : tb Milk
1 : ts Vanilla
3 : Bars chocolate coated
-English : -English toffee, (3/4 ounce
-each) : -each)
Powdered : Powdered sugar
1/2 : c Butter
2 : c All-purpose flour
1 : c Packed light brown sugar
1 : c Pecan halves
TOFFEE : TOFFEE TOPPING
- : - (recipe follows)
1 : c Milk Chocolate Chips
- : - (Hershey's)
1 : c Sugar
3/4 : c Corn syrup; light brown
3/4 : c Cream; thin
1/8 : ts Salt
2 : 1/ qt Popped popcorn*
1 : c Peanuts
1 : c Flaked coconut; toasted
0: Dissolve yeast in lukewarm water
1: Mix sugar, margarine, milk, beaten egg, salt, nutmeg, cloves, and mace
2: Add 3 cups of the flour and beat until smooth
3: Gradually add enough flour to make soft dough (note that 6 to 7 cups of flour can be used)
4: Turn out onto floured surface and knead till smooth and elastic
5: Place in greased bowl, cover and let rise till dough doubles in bulk
6: Punch down
7: Divide dough in half
8: Form 12 round buns and place on greased baking sheet
9: Repeat with other half of dough
10: Cut a deep cross on each bun with sharp knife
11: Brush with beaten egg
12: Sprinkle with caraway seeds
13: Cover and let rise till doubled
14: Bake at 375 degrees for 20 minutes
15: From Gemini's MASSIVE MealMaster collection at www
16: synapse
17: com/~gemini