Use only butter for this recipe, the dough amount should yield about 10-12 empanadas but will depend on the size you are make them

INGREDIENTS:

2-1/4 cups all-purpose flour

1  to 1-1/4 teaspoons salt

1/2 cup partially frozen butter ( cut into small cubes, place the butter cubes in the freezer until almost completely frozen)

1 large egg, lightly beaten

1/3 cup ice water

1 tablespoon white vinegar

Yield 2 loaves

If you follow the instructions carefully you will have two beautiful loaves of bread, since there is very little fat this bread is best if used the same day or can be frozen for up to 3 weeks, but I don’t think you have to worry about freezing you will have almost one loaf gone as soon as it comes out of the oven!

Dough kneading times are for a heavy-duty stand mixer

INGREDIENTS:

2 packages active dry yeast

2 cups warm water, divided (110° to 115° or do the baby bottle wrist test)

3 teaspoons olive oil (I do not recommend using melted butter or margarine)

1-1/2 teaspoons salt

2 teaspoons sugar, divided

4-1/2 to 5 cups white bread flour

2 teaspoons cornmeal

Yield 2-1/2 dozen

INGREDIENTS:

1 (12 ounce) tube refrigerated buttermilk biscuits

1/3 cup melted butter

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried parsley

1/4 cup freshly grated Parmesan cheese

INSTRUCTIONS:——————————————-

Preheat oven to 400 degrees F.

Grease a large baking sheet.

Cut each biscuit into thirds.

Roll each piece into a 3-inch rope, then tie each rope into a knot, tuck ends under.

Place 2-inches apart on baking sheet

Bake for 8-10 minutes or until golden brown.

Meanwhile in a bowl combine the melted butter with next garlic powder, oregano, parsley and Parmesan cheese.

Generously brush the warm baked knots with melted butter mixture.

You will also find this recipe on www.recipezazz.com

These are best made in a cast-iron skillet but can be made in a non-stick skillet, prepared tortillas freeze well for 6 weeks if wrapped well in foil

Yield 8 tortillas

INGREDIENTS:

1-1/2 cups all-purpose flour

1/4 cup whole wheat flour

3/4 teaspoons baking powder

1/2 teaspoon salt

1/2 to 1 cup water, or as needed

3 tablespoons lard, melted and cooled (can use white shortening)

Watch for more recipes made with my all purpose bread dough!

Yield 16 rolls

INGREDIENTS:

1  prepared recipe for Kitten’s All Purpose White Dough (prepared with 2 tablespoons sugar)

1/3 cup grated Parmesan cheese

1 teaspoon garlic powder

1/2 cup plus 2 tablespoons melted butter, cooled

INSTRUCTIONS:———————————————-

After the 1 hour dough rise; slice bread dough into equal 16 pieces, then shape into balls.

Place on a lightly floured surface; cover and let rise in a warm place for 10 minutes.

In a bowl stir Parmesan cheese with garlic powder into melted butter.

Roll  dough balls into melted butter mixture.

Place loosely in a greased 9-inch round baking pan.

Cover and let rise in a warm place until doubled (about 25-30 minutes).

Bake at 375 degrees F for 22-25 minutes or until golden brown.

Slightly warm the leftover butter mixture; when rolls are baked pull them apart and brush them with butter mixture.

Serve warm.

This is an all-purpose white dough that can be used for anything,  follow directions allowing dough to rest halfway through kneading and you will have the perfect dough!

This will make one large loaf or 12 buns

INGREDIENTS:

4 cups white flour, or as needed (US residents it is recommended to use white bread flour, since Canadian all-purpose flour has more gluten, Canadian residents can use all purpose flour)

1-1/2 cups warm water, divided

1/2 cup milk

2  scant teaspoons salt

2 tablespoons plus 1 teaspoon sugar, divided (for a sweeter dough increase sugar to 2-1/2 to 3 tablespoons sugar)

3 tablespoons hard butter (do not soften)

1 package active dry yeast (2-1/4 teaspoons)

INSTRUCTIONS:—————————————-

1) Place 4 cups flour in the stainless steel bowl; set aside.

2) Proof the yeast with 1 teaspoon sugar in 1/2 cup warm water for about 8-10 minutes or until foamy (if the yeast does not foam discard and start over).

3) Meanwhile in a microwave-safe bowl combine 1 cup water, 1/2 cup milk, 2 scant teaspoons salt, 2 to 3 tablespoons sugar and the butter; microwave on high until just slightly warmed (about 1 minute or a little more the butter does not have to be completely melted) .

4) Pour the mixture to the bowl .

5) When the yeast is foamy add to the bowl.

6) Start kneading adding in more flour as needed to create a soft smooth dough.

After about 5 minutes of kneading time stop the machine and allow the dough to rest for about 10 minutes then continue kneading the dough, this is important!) total kneading time not including resting time should take no longer than 10-12 minutes.

7) Remove to a lightly floured surface, cover with a clean dry tea towel and allow the dough to rest for 5 minutes.

8 Shape the dough into a ball and place into a greased bowl; cover and rise for about 1 hour to 1 hour or until doubled (the rising time will vary depending on how warm your kitchen is, careful not to over rise the dough or it will be too yeasty, rising time at room temperature shouldn’t take more that 1 hour.

9) Punch down the dough and shape as desired — or the dough or dough balls may be frozen at this point until ready to use.

Taken from my “Favorites” folder!

Yield 16 rolls

INGREDIENTS:

1/3 cup butter, melted

2 (12.4 ounce) cans Pillsbury Refrigerated Cinnamon Rolls with Icing

6 large eggs

1/2 cup heavy (33-35%) whipping cream

2 teaspoons ground cinnamon

1-1/2 teaspoons vanilla (can use more)

1-1/4 cups chopped pecans or walnuts

1 cup maple syrup

Garnish:

icing from cinnamon rolls

powdered sugar

INSTRUCTIONS:————————————-

Heat oven to 375 degrees F.

Pour 1/4 cup melted butter into ungreased 13 x 9-inch glass baking dish.

Separate both cans of dough into 16 rolls; set icing aside.

Cut each roll into 8 pieces; place pieces over butter in dish.

In medium bowl beat eggs, then beat in heavy cream, cinnamon and vanilla until well blended; gently pour over roll pieces.

Sprinkle with pecans; drizzle with 1 cup maple syrup.

Bake for 20 to 28 minutes or until golden brown.

Cool 15 minutes.

Meanwhile remove covers from icing; microwave on medium (50%) for 10 to 15 seconds or until drizzling consistency.

Drizzle icing over top; sprinkle with powdered sugar.

Also on www.recipezazz.com

If desired spoon syrup from dish over individual servings.

Serve with the additional pancake or maple syrup.