![]() ![]() ![]() ![]() The dough piece should make a 5-6 inch circle. Hold the dough with your hands and gently work the dough into a circle pressing it out with your fingers. Lightly flour your hands and work with 1 piece of the dough at a time. You will get 4 equal triangle pieces.Ĭut each triangle piece into 2 pieces. Divide the rested dough into 8 equal portions.Ĭut the dough in half and then half again. This is just to relax the gluten.Īdd 1 inch of oil to a large cast iron pan and heat to 350 degrees. Add the dough back to the bowl and turn the dough in the bowl to coat it in the oil.Ĭover the bowl with a clean, damp kitchen towel and let rest for 15-20 minutes. Rub the oil on the bottom of the bowl and partially up the sides. In the same bowl you used for mixing, drizzle a tablespoon of oil in the bowl. Lightly flour your hands and knead the dough a few times to shape it into a ball being careful not to overwork or over handle the dough. Whisk to combine.Īdd the milk mixture to the dry ingredients and stir with a wooden spoon until the dough comes together.ĭough should be rough and fairly sticky, but not too sticky that you can't work with it. In a large bowl, add flour, sugar, baking powder, yeast and salt. Mix together the butter and the milk and set aside. Sprinkle the buttered corn flakes on top of the casserole.īake for 45-50 minutes until bubbly and browned. Place mixture into the buttered baking dish.Īdd 2 tablespoons of melted butter to the corn flakes and mix to combine. In a large bowl combine hash browns, sour cream, cream of chicken soup, dried onions, 6 tablespoons of melted butter, salt, pepper and cheese. frozen hash browns, slightly defrostedĢ cups of Monterey Jack or Mozzarella cheese Leslie joined us with her take on these Pioneer Day favorites!Ģ0 oz. Even though Leslie Dabney, aka The Vineyard Mom, lives in wine country in California, she says these traditional "Utah" recipes can be enjoyed by anyone. ![]()
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