My Favorite Recipes 1-26 | TheFencePost.com
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My Favorite Recipes 1-26

by Iola Egle Bentonville, Ark.

1 pkg. Yeast

1/4 c. Warm water

1/2 c. Cold water

3 c. Bisquick

1 stick Butter, softened

1 c. Sugar

2 Tbsp. Ground cinnamon

Preheat oven to 350 degrees.

Dissolve yeast in warm water then add cold water and Bisquick.

Knead dough, using a little bit of flour on the surface.

Divide the dough into 4 small balls then roll each ball into a thin rectangle, stretching it to 10-by-12-inches.

Combine ground cinnamon and sugar.

Spread a little butter over pastry and sprinkle with cinnamon and sugar mixture.

Roll-up dough into a long roll then place it on a cookie sheet; repeat for remaining dough.

Spread remaining butter over the tops of the rolls then cut into 1-inch chunks but don’t separate.

Bake for 25-30 minutes.

Glaze if desired and serve warm.

by Iola Egle Bentonville, Ark.

1 pkg. Yeast

1/4 c. Warm water

1/2 c. Cold water

3 c. Bisquick

1 stick Butter, softened

1 c. Sugar

2 Tbsp. Ground cinnamon

Preheat oven to 350 degrees.

Dissolve yeast in warm water then add cold water and Bisquick.

Knead dough, using a little bit of flour on the surface.

Divide the dough into 4 small balls then roll each ball into a thin rectangle, stretching it to 10-by-12-inches.

Combine ground cinnamon and sugar.

Spread a little butter over pastry and sprinkle with cinnamon and sugar mixture.

Roll-up dough into a long roll then place it on a cookie sheet; repeat for remaining dough.

Spread remaining butter over the tops of the rolls then cut into 1-inch chunks but don’t separate.

Bake for 25-30 minutes.

Glaze if desired and serve warm.

by Iola Egle Bentonville, Ark.

1 pkg. Yeast

1/4 c. Warm water

1/2 c. Cold water

3 c. Bisquick

1 stick Butter, softened

1 c. Sugar

2 Tbsp. Ground cinnamon

Preheat oven to 350 degrees.

Dissolve yeast in warm water then add cold water and Bisquick.

Knead dough, using a little bit of flour on the surface.

Divide the dough into 4 small balls then roll each ball into a thin rectangle, stretching it to 10-by-12-inches.

Combine ground cinnamon and sugar.

Spread a little butter over pastry and sprinkle with cinnamon and sugar mixture.

Roll-up dough into a long roll then place it on a cookie sheet; repeat for remaining dough.

Spread remaining butter over the tops of the rolls then cut into 1-inch chunks but don’t separate.

Bake for 25-30 minutes.

Glaze if desired and serve warm.

by Iola Egle Bentonville, Ark.

1 pkg. Yeast

1/4 c. Warm water

1/2 c. Cold water

3 c. Bisquick

1 stick Butter, softened

1 c. Sugar

2 Tbsp. Ground cinnamon

Preheat oven to 350 degrees.

Dissolve yeast in warm water then add cold water and Bisquick.

Knead dough, using a little bit of flour on the surface.

Divide the dough into 4 small balls then roll each ball into a thin rectangle, stretching it to 10-by-12-inches.

Combine ground cinnamon and sugar.

Spread a little butter over pastry and sprinkle with cinnamon and sugar mixture.

Roll-up dough into a long roll then place it on a cookie sheet; repeat for remaining dough.

Spread remaining butter over the tops of the rolls then cut into 1-inch chunks but don’t separate.

Bake for 25-30 minutes.

Glaze if desired and serve warm.

by Iola Egle Bentonville, Ark.

1 pkg. Yeast

1/4 c. Warm water

1/2 c. Cold water

3 c. Bisquick

1 stick Butter, softened

1 c. Sugar

2 Tbsp. Ground cinnamon

Preheat oven to 350 degrees.

Dissolve yeast in warm water then add cold water and Bisquick.

Knead dough, using a little bit of flour on the surface.

Divide the dough into 4 small balls then roll each ball into a thin rectangle, stretching it to 10-by-12-inches.

Combine ground cinnamon and sugar.

Spread a little butter over pastry and sprinkle with cinnamon and sugar mixture.

Roll-up dough into a long roll then place it on a cookie sheet; repeat for remaining dough.

Spread remaining butter over the tops of the rolls then cut into 1-inch chunks but don’t separate.

Bake for 25-30 minutes.

Glaze if desired and serve warm.

by Iola Egle Bentonville, Ark.

1 pkg. Yeast

1/4 c. Warm water

1/2 c. Cold water

3 c. Bisquick

1 stick Butter, softened

1 c. Sugar

2 Tbsp. Ground cinnamon

Preheat oven to 350 degrees.

Dissolve yeast in warm water then add cold water and Bisquick.

Knead dough, using a little bit of flour on the surface.

Divide the dough into 4 small balls then roll each ball into a thin rectangle, stretching it to 10-by-12-inches.

Combine ground cinnamon and sugar.

Spread a little butter over pastry and sprinkle with cinnamon and sugar mixture.

Roll-up dough into a long roll then place it on a cookie sheet; repeat for remaining dough.

Spread remaining butter over the tops of the rolls then cut into 1-inch chunks but don’t separate.

Bake for 25-30 minutes.

Glaze if desired and serve warm.


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