- sifted flour
- salt
- cinnamon
- allspice
- anise
- ginger
- lard
- sugar
- white port wine or orange juice
- cranberries
- chopped walnuts
- eggs
- almond extract
- whipped cream or ice cream
- onions
- salt and pepper
- allspice
To make these a day ahead, follow steps 1, 2, and 3, then cover and refrigerate the pastries on the baking sheet. These are rich, so allow one per person.
- light garlic-and-fine-herb soft cheese
- chopped pecans
- large egg
Decadent.
- diced apple
- vanilla
- soymilk
- salt
- sugar
- WW pastry flour
- Vanilla ice cream
You can never make enough of these.
- oleo
- salt
- turbinado sugar
- egg replacer in 2 T. water
- soymilk
- vanilla
- WW pastry flour
It’s the orange that makes this the best.
- butter/oleo
- turbinado sugar
- blackstrap molasses
- orange juice
- zest from that orange
- WW pastry flour
- soda
- cinnamon
- ginger
- salt
Traditional comfort food
- castor sugar*
- salted butter
- WW pastry flour
The ultimate 1950s fudge. Pearls optional.
- sugar
- salt
- butter
- lg. can evaporated milk
- semi-sweet chocolate chips
- German sweet chocolate
- marshmallow cream
- nut meats
Don’t confuse 7-grain hot cereal mix with boxed, cold breakfast cereals that may also be labeled 7-grain. Our favorite brands of 7-grain mix are Bob’s Red Mill and Arrowhead Mills. Leftover rolls can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days; wrapped with an additional layer of aluminum foil, the rolls can be frozen for up to one month. This recipe works for a 9 by 13-inch baking dish or two 9 by 9-inch baking dishes.
- honey
- instant yeast
- table salt
- old-fashioned rolled oats or quick oats