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The clipping this text was read from
The clipping this text was read from

Peanut Butter Rolls: In medium bowl, combine 2/3 cup peanut butter, 1/3 cup sugar, 3 tablespoons softened Blue Bonnet Margarine and 1 egg; blend well. Spread over dough rectangles. After baking, cool slightly. Glaze rolls with a mixture of 1/2 cup confectioners sugar, 1/4 cup peanut butter and 2 to 3 tablespoons milk.

Pineapple Coconut Rolls: Drain 1 (20-ounce) can crushed pineapple. In medium bowl, combine drained pineapple, 1 cup flaked coconut, toasted, and 2 tablespoons sugar. Spread over dough rectangles.

Rapid Rise French bread

5 1/2 cups all-purpose flour

1 tablespoon sugar

2 teaspoons salt

2 packages Fleischmann’s Rapid Rise Yeast

2 cups hot water (125 degrees F.130 degrees F.)

1 egg white

1 tablespoon water

Commeal

Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt and yeast. Stir hot water into dry mixture. Mix enough reserved flour to make soft dough. On lightly floured surface knead until smooth and elastic, about 8 to 10 minutes.

See RECIPES, p. 11

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