yeast-breads.pdf

mix dry ingredients.  Add water and oil.  Knead until mixed well.  cool.  Store in airtight container.

Combine ingredients together in a large container, let set until desired taste.

Melt butter and chocolate over low heat, stiring occasionally.  Stir in sugar, eggs, vanilla and flour.  Bake in a glass 9×13 cake pan at 350 for 25-30 minutes.

Put some popped popcorn a clean counter and set aside.  Combine the butter, brown sugar and corn syrup in a large saucepan over medium heat.  Stir occasionally until butter is melted and mixture is smooth.  Increase the heat to medium high and bring to a boil.  once boiling, reduce heat to low and simmer for 10 minutes, stirring constantly.  The mixture should turn a dark color.  Remove from heat and add the sweetened condensed milk, slat and vanilla extract.  Stir until smooth.  Poor over the popcorn and stir to evenly coat the popcorn.

Melt chocolate chips and peanut butter.  Then poor the mixture on the checks in a bowl.  Add powdered sugar and use  a spatula to softly mix it.

Melt chocolate and mix together.

In a medium bowl wisk together powdered sugar and coacoa powder and set aside.  In a large bowl cream butter until smooth then gradually beat in sugar mixture alternately with milk blend in vanilla.  Beat until light and fluffy.  If necessary adjust consistency with more milk and sugar.

Wisk together flour, baking powder, baking soda, coacoa and salt.  Then set aside.  In a large bowl, cream together the butter and sugar until light and fluffy.  Add the eggs one at a time, beat well with each addition.  Then stir in the vanilla.  Add the flour mixture alternately with the milk.  Beat well.  Fill muffin cups and bake on 350 for 15-17 minutes.

Cream ingredients.  Roll into balls and bake at 350 for 9 minutes.  Let cool.

Mix it together and put between cookies.  Best if refrigerated.