Ingredients
2 cakes yeast
1/2 c. sugar
1/2 c. shortening
2 egg yolks
1/2 c. water (used to boil potatoes)
2 c. milk
2 tsp. salt
1 tsp. baking powder
6 c. flour
1/2 c. mashed potatoes
1 tsp. baking powder
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Blend yeast and sugar in a large bowl. Add melted shortening, beaten egg yolks, lukewarm milk, mashed potatoes and water (from boiled potatoes). Blend. Add 3 cups flour, salt, baking powder and stir. Add remainder of flour and knead into a big ball. Place in a greased bowl. Let rise until doubled in size; place on floured board. Cut into buns the size of tennis balls and place on greased pan. Grease buns and let rise double in size. Make depressions on top of buns with fingers for filling; put in any fruit filling. Cherry pie filling with a powdered sugar glaze is a favorite. Bake at 350° for 13 to 15 minutes.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups