Potato Puff Buns

4 beaten eggs

1 cup powdered milk

1 cup shortening or butter

1 cup sugar

4 Tbl. Saf Instant Yeast (or 5 packets)

2 cups mashed potato flakes

1 1/2 Tbl. salt

6 cups warm/hot water (as hot as you can get it out of the tap)

12-14 cups flour

Mix all of the above ingredients, except add only 4 cups of the flour (on speed 1 of Kitchen Aid or other mixer). When the mixture is blended, add the remaining 8-10 cups flour, 2 cups at a time. When the dough is no longer sticking to the sides of the bowl, knead for 5 minutes (on speed 2 of Kitchen Aid or other mixer).

Place in flour-dusted bowl and cover with clean dish towel. Let rise until double in bulk, about 1 hour. Punch down and pull off globs of dough for rolls. Place on greased cookie sheet. Bake at 350 degrees for 10-14 minutes depending on the size of the rolls. Tops of rolls should be slightly brown.


(This recipe is too big for my mixer so I did half at a time. The entire recipe made four dozen large rolls.)

Strawberry Spinach Salad

large bunch spinach (can use Romaine too)
2 heads romaine, chopped
1 carton fresh strawberries sliced
3 stalks celery, diced
1 red or yellow pepper, diced
red onion, sliced thin
½ c crumbled feta cheese
wontons, sliced and fried (optional)
pecans or walnuts, plain or sugared
1 jar Brianna Blush Wine vinaigrette (strawberry on the label)

(add chicken pieces to make this an entrée)

Toss all ingredients together.

Oreo Frozen Dessert

28 or more Oreo Cookies, crushed
1/2 cup butter, melted

Mix crushed cookies and butter.
Pat on bottom of 9x13 pan

Spread 1/2 gal vanilla ice cream ( softened) on top of crust.

Freeze.

Fudge layer:
1 Baker's German Chocolate Bar
1/2 cup butter
2/3 cup sugar
1/8 t. salt
2/3 cup evaporated milk
1 tsp vanilla

1. Melt chocolate bar and butter together over med low heat.
2. Stir in sugar, salt and milk.
3. Cook (low boil) until thick, about 4 minutes.
4. Add vanilla.
5. Let cool completely.
6. Spread cool sauce on firm ice cream.
7. Spread 8 oz Cool Whip on top of fudge.
8. Sprinkle with chopped nuts and more crushed Oreos.
9. Store in freezer until 20-30 minutes before serving.