2 : lg Egg whites; unbeaten
1/4 : ts Salt
1/2 : ts Vanilla extract
1/2 : ts Vinegar
1/2 : c Sugar
1 : c Semisweet chocolate chips;
-melted, : -melted, cooled
3/4 : c Walnuts; chopped
2 : c Pork or chicken, chopped
3/4 : c Onion, chopped
2 : tb Sugar
2 : tb Soy sauce
1 : lg Can Chinese vegetables
2 : Schmaltz herrings -- filet
And : And skin
1 : Apple -- peeled
1 : md Onion
1 : tb Graham cracker crumbs
2 : Eggs, hard-boiled
1/2 : c Vinegar
1 : c Golden raisins
1/2 : c Mixed fruit; candied (up to
-1) : -1)
3 : tb Brandy; or rum
1 : pk Active dry yeast
2 : 1/ c Flour (up to 3)
1/2 : c Milk
1/3 : c Butter; NO substitutes
1/4 : c Sugar
1/2 : ts Salt
2 : lg Eggs; beaten
2 : ts Lime peel; grated
1/3 : c Blanched almonds; chopped
0: These rolls have alot of layers due to how thin the dough is rolled out
1: Mrs
2: Schmidt says that beating the ingredients a real lot is what makes this come out well
3: There is also a trick to getting the sprinkled water just right, just a few drops, here and there
4: Sprinkle yeast in 3 cups of warm water with 1 tbsp
5: sugar, mix and let sit 10 min
6: Add 3 cups of flour and beat well with beater
7: Let rise until spongy (30 min
8: ) Beat 3 eggs really well, 5 minutes (Frothy & Fluffy)
9: Soften margarine and add 1 cup sugar and beat really, really well till very creamy
10: Add to eggs and beat till very well blended and add salt
11: Add egg mixture to sponge mixture
12: Add approximately four to 5 cups flour and beat with a beater really well till smooth
13: Continue adding flour until smooth to stir put the rest of the flour on a board and put the dough in the middle and knead
14: (You don't have to knead in all the flour-only until not sticky and easy to handle
15: Put the dough in a warm oven and cover with a damp cloth
16: Let rise until doubled (about 1 hour
17: ) Fix pans for Rolls
18: Grease 2 large rectangular baking pans with margarine
19: Sprinkle liberally (not packed) (1/4" deep) with brown sugar and dot liberally with butter (1 stick per pan) Sprinkle very lightly with water to keep the sugar from burning and sticking
20: Punch down dough and let rise 1/2 hour more
21: Turn out and take 1/2 of the dough and roll out to 1/2" thick rectangle
22: Spread with soft butter (over all of rectangle) and sprinkle with sugar and cinnamon
23: Roll up jelly roll style, pulling to stretch dough while rolling
24: Cut roll into 1" thick slices
25: Place in pan-just touching (don't crowd) let rise (covered with a damp cloth) until above the pans
26: Bake at 325-350 for 20-25 min
27: From Gemini's MASSIVE MealMaster collection at www
28: synapse
29: com/~gemini