1 : lb Box confectioner's sugar
6 : tb Butter or margarine
1/4 : c Milk
1/2 : ts Salt
1 : ts Vanilla
1/4 : To 1/2 cup cocoa, depending
-on : -on how rich you want it
1/2 : c Butter /margerine
2 : c Sugar
1/2 : c Milk
5 : 6 Tbls. Cocoa powder
2 : ts Vanilla
2 : 3 cups oats
1 : c Shreaded coconut.
1 : /2 c Granulated sugar
6 : tb Milk
6 : tb Oleo
1 : ts Vanilla
6 : oz Semisweet chocolate chips
1 : tb Dry yeast
1 : ts Salt
3/4 : c Warm water
4 : lg Garlic cloves, pressed
2 : 1/ c White flour
1 : cn Pillsbury pizza crust
2 : tb Olive oil
3 : ts Dried parsley flakes
3 : ts Garlic; chopped
Black : Black pepper to taste
15: Brush the buns with milk
16: Sprinkle the tops with caraway seed, if desired
0: 1
1: In a large mixer bowl, combine the flour and yeast
2: 2
3: In a saucepan, heat the 2 c milk, brown sugar, oil and salt until warm (120-130 degrees), stirring constantly
4: Add to the flour mixture
5: Add the eggs and the caraway seed
6: 3
7: Beat the batter with electric mixer on low speed for 30 seconds, scraping sides of bowl
8: Beat the batter on high speed for 3 minutes
9: Return to low speed and beat in rye flour
10: 4
11: Fill the greased muffin pans half full
12: cover and let the dough rise until double, about 25 minutes
13: 5
14: Bake in 400 degree oven for 10 minutes
17: Bake for 5 to 10 minutes more or until done
18: Remove the buns from the pans; cool
19: Makes about 24
20: Judy Lausch
21: -DGSV43A,from *Prodigy's Food and Wine Bulletin Board
22: From Gemini's MASSIVE MealMaster collection at www
23: synapse
24: com/~gemini