MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hawaiian Bread
Categories: Breads, Fruits, Herbs, Potatoes
Yield: 3 Loaves

1/2 oz (2 env) active dry yeast
1/2 c Warm water (115ºF/46ºC)
1/2 c Butter; softened
1 c Pineapple juice
1 c Milk
8 c A-P flour; divided
3/4 c Mashed potato flakes
2/3 c Sugar
1 ts Salt
1/2 ts Ground ginger
3 lg Eggs; room temp, lightly
Beaten
2 ts Vanilla extract

In a small bowl, dissolve yeast in warm water; let stand
until bubbles form on surface, 5 minutes. Meanwhile, in
a small saucepan, heat butter until melted. Add
pineapple juice and milk and continue to heat gently
until mixture reaches 110°-115°.

In a large bowl, combine 3 cups flour, potato flakes,
sugar, salt and ginger. Add yeast and butter mixtures to
dry ingredients; beat just until moistened. Add eggs;
beat until smooth. Beat in vanilla. Stir in enough
remaining flour to form a soft dough; dough will be
sticky.

Turn dough onto a floured surface; with floured hands,
knead until smooth and elastic, 8-10 minutes, adding
more flour to surface and hands as needed. Place in a
greased bowl, turning once to grease the top. Cover and
let rise in a warm place until doubled, about 1-1/4
hours.

Punch dough down. Turn onto a lightly floured surface;
divide into thirds. Shape each into a ball. Place in 3
greased 9-in. round baking pans lined with parchment.
Cover and let rise until doubled, about 45 minutes.

Set oven @ 350ºF/175ºC.

Bake until golden brown and internal temperature of
loaves reaches 200ºF/93ºC, 30-35 minutes, covering
loosely with foil during the last 10 minutes of baking
if needed to prevent tops from overbrowning. Remove
from pans to wire racks to cool.

Ruthie Banks, Prescott, Arizona

Makes: 3 loaves (12 pieces each)

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... Putting pineapple on your pizza should lower your credit score.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Penuche Fudge
Categories: Candy, Dairy, Chocolate, Nuts
Yield: 81 Pieces

1 ts + 1/4 cup butter; divided
2 c Packed brown sugar
1 c Sugar
3/4 c Milk
2 tb Light corn syrup (Karo)
1/8 ts Salt
1 ts Vanilla extract
1 c Chopped walnuts

Line a 9" square pan with foil; grease foil with 1
teaspoon butter.

In a large heavy saucepan, combine sugars, milk, corn
syrup and salt. Bring to a rapid boil over medium heat,
stirring constantly. Cook, without stirring, until a
candy thermometer reads 234ºF/112ºC (soft-ball stage).
Remove from heat. Add vanilla and remaining butter to
pan (do not stir).

Cool, without stirring, to 110ºF/43ºC, about 40 minutes.
Beat with a spoon until fudge just begins to thicken.
Add walnuts; continue beating until fudge becomes very
thick and just begins to lose its sheen (about 10 min
total). Immediately spread into prepared pan. Cool.

Using foil, lift fudge out of pan. Remove foil; cut
fudge into 1" squares. Store between layers of waxed
paper in airtight containers.

YIELD: 2 pounds (81 pieces).

Recipe by: Jhana Seidler, Venice, Florida

RECIPE FROM: http://www.tasteofhome.com

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... "The only limits in life are those we impose on ourselves." Bob Proctor
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