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: Have margarine and eggs at room temperature
1: Dissolve the yeast in water
2: Cream margarine and eggs until fluffy
3: Add the dissolved yeast, milk and salt
4: Add flour
5: Knead until dough no longer sticks to your hands
6: Add more flour if necessary
7: Let rise 2-3 hours in a warm place until double in bulk
8: Punch down
9: Divide dough into 4 equal part and form each part into a long roll
10: Cut off pieces the size of an egg
11: Roll each piece into an thin oblong and brush with melted butter
12: Sprinkle with a little parmesan cheese and a few golden raisins
13: Roll into a coil and place in greased muffin tins
14: Let rise, covered until 3 times in bulk
15: Bake at 350 degrees
16: Remove from tins and brush top with melted butter and roll in a mixture of 1 cup sugar and 2 T
17: parmesan cheese
18: NOTES : These are somewhat labor intensive, but worth every bite
19: Makes lots and lots
20: Freeze for later enjoyment!! Recipe by: Nati de Leon - 1987 Posted to TNT Recipes Digest by "tess@shore
21: intercom
22: net" <tess@shore
23: intercom
24: net> on Mar 26, 1998