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Baby Elephant Ears

Baby Elephant Ears


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Heat oven to 375°F. Place two 12-inch squares waxed paper on work surface.

In small bowl, mix sugar and cinnamon.

On work surface, unroll 1 crust. Brush with butter; sprinkle with half of the cinnamon sugar.

Top with second crust. Brush top of second crust with butter, sprinkle with remaining cinnamon sugar; roll up.

Cut the roll into 12 (1-inch) slices, then press down slightly, and roll individually between the sheets of waxed paper to 1/4-inch slices, replacing waxed paper as needed. Place on ungreased cookie sheets.

Bake 20 to 22 minutes or until golden brown and crisp. Cool on cooling rack.

Store in an airtight container between sheets of waxed paper, and serve within 2 days.


Baby Elephant Ears - Recipes

What’s your favorite pastry? Mine is elephant ears. I have wished many times that I could make them at home so I didn’t have to run to the bakery before they sold out! Then last week I found out my Aunt Linda knows how to make them! She is an expert teacher, too!

I must admit these are delectably tasty! I think I ate two … or seven the first ten minutes after I took them out of the oven. I could not wait for them to cool!

A great thing about these little pastries is you can cut and shape them then store them in the freezer to bake another time OR you can bake them all at once OR you can bake a few and freeze the rest to have them on hand for a snack!

You guessed it! The perfect song for baby elephant ears is “Baby Elephant Walk” by Henry Mancini. It doesn’t get more perfect than that!

  • 1 box Pepperidge Farm® Puff Pastry
  • 4 tablespoons all-purpose flour
  • ¾ cup confectioner’s sugar
  • 1-2 tablespoons water

  1. Thaw in the refrigerator the box of puff pastry just until they are no longer frozen. Remove from refrigerator.
  2. Dust a dry work surface with 1 tablespoon flour.
  3. Preheat oven to 450°.
  4. Unwrap pastry sheets and remove one. Wrap up the remaining sheet and put back into the box and put into refrigerator while working with the first pastry sheet.
  5. Place first pastry sheet onto the floured surface. Sprinkle another tablespoon of flour over the top of the pastry. Spread it across the pastry gently.
  6. With rolling pin, roll pastry sheet out to slightly but do not stretch it.
  7. Using a pizza wheel, cut strips ¼-inch wide parallel to the fold lines.
  8. Lift one strip at a time to shape.
  9. Gently fold but do not crease to find the halfway point. Stand strip on one of the cut edges.
  10. Twirl each end inward as if it were wrapping around a pencil winding around toward the halfway point of the pastry.
  11. Place on baking sheet about 1 inch apart.
  12. Immediately put baking sheet into the freezer for 10 minutes.
  13. After 10 minutes, you can bake the pastries or place them in a sealable bag and freeze for future use.
  14. If baking after 10 minutes, put them in the oven immediately and bake for 8-10 minutes until golden brown.
  15. Put waxed paper under a cooling rack.

Related posts:

About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!


Baby Elephant Ears - Recipes

What’s your favorite pastry? Mine is elephant ears. I have wished many times that I could make them at home so I didn’t have to run to the bakery before they sold out! Then last week I found out my Aunt Linda knows how to make them! She is an expert teacher, too!

I must admit these are delectably tasty! I think I ate two … or seven the first ten minutes after I took them out of the oven. I could not wait for them to cool!

A great thing about these little pastries is you can cut and shape them then store them in the freezer to bake another time OR you can bake them all at once OR you can bake a few and freeze the rest to have them on hand for a snack!

You guessed it! The perfect song for baby elephant ears is “Baby Elephant Walk” by Henry Mancini. It doesn’t get more perfect than that!

  • 1 box Pepperidge Farm® Puff Pastry
  • 4 tablespoons all-purpose flour
  • ¾ cup confectioner’s sugar
  • 1-2 tablespoons water

  1. Thaw in the refrigerator the box of puff pastry just until they are no longer frozen. Remove from refrigerator.
  2. Dust a dry work surface with 1 tablespoon flour.
  3. Preheat oven to 450°.
  4. Unwrap pastry sheets and remove one. Wrap up the remaining sheet and put back into the box and put into refrigerator while working with the first pastry sheet.
  5. Place first pastry sheet onto the floured surface. Sprinkle another tablespoon of flour over the top of the pastry. Spread it across the pastry gently.
  6. With rolling pin, roll pastry sheet out to slightly but do not stretch it.
  7. Using a pizza wheel, cut strips ¼-inch wide parallel to the fold lines.
  8. Lift one strip at a time to shape.
  9. Gently fold but do not crease to find the halfway point. Stand strip on one of the cut edges.
  10. Twirl each end inward as if it were wrapping around a pencil winding around toward the halfway point of the pastry.
  11. Place on baking sheet about 1 inch apart.
  12. Immediately put baking sheet into the freezer for 10 minutes.
  13. After 10 minutes, you can bake the pastries or place them in a sealable bag and freeze for future use.
  14. If baking after 10 minutes, put them in the oven immediately and bake for 8-10 minutes until golden brown.
  15. Put waxed paper under a cooling rack.

Related posts:

About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!


Baby Elephant Ears - Recipes

What’s your favorite pastry? Mine is elephant ears. I have wished many times that I could make them at home so I didn’t have to run to the bakery before they sold out! Then last week I found out my Aunt Linda knows how to make them! She is an expert teacher, too!

I must admit these are delectably tasty! I think I ate two … or seven the first ten minutes after I took them out of the oven. I could not wait for them to cool!

A great thing about these little pastries is you can cut and shape them then store them in the freezer to bake another time OR you can bake them all at once OR you can bake a few and freeze the rest to have them on hand for a snack!

You guessed it! The perfect song for baby elephant ears is “Baby Elephant Walk” by Henry Mancini. It doesn’t get more perfect than that!

  • 1 box Pepperidge Farm® Puff Pastry
  • 4 tablespoons all-purpose flour
  • ¾ cup confectioner’s sugar
  • 1-2 tablespoons water

  1. Thaw in the refrigerator the box of puff pastry just until they are no longer frozen. Remove from refrigerator.
  2. Dust a dry work surface with 1 tablespoon flour.
  3. Preheat oven to 450°.
  4. Unwrap pastry sheets and remove one. Wrap up the remaining sheet and put back into the box and put into refrigerator while working with the first pastry sheet.
  5. Place first pastry sheet onto the floured surface. Sprinkle another tablespoon of flour over the top of the pastry. Spread it across the pastry gently.
  6. With rolling pin, roll pastry sheet out to slightly but do not stretch it.
  7. Using a pizza wheel, cut strips ¼-inch wide parallel to the fold lines.
  8. Lift one strip at a time to shape.
  9. Gently fold but do not crease to find the halfway point. Stand strip on one of the cut edges.
  10. Twirl each end inward as if it were wrapping around a pencil winding around toward the halfway point of the pastry.
  11. Place on baking sheet about 1 inch apart.
  12. Immediately put baking sheet into the freezer for 10 minutes.
  13. After 10 minutes, you can bake the pastries or place them in a sealable bag and freeze for future use.
  14. If baking after 10 minutes, put them in the oven immediately and bake for 8-10 minutes until golden brown.
  15. Put waxed paper under a cooling rack.

Related posts:

About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!


Baby Elephant Ears - Recipes

What’s your favorite pastry? Mine is elephant ears. I have wished many times that I could make them at home so I didn’t have to run to the bakery before they sold out! Then last week I found out my Aunt Linda knows how to make them! She is an expert teacher, too!

I must admit these are delectably tasty! I think I ate two … or seven the first ten minutes after I took them out of the oven. I could not wait for them to cool!

A great thing about these little pastries is you can cut and shape them then store them in the freezer to bake another time OR you can bake them all at once OR you can bake a few and freeze the rest to have them on hand for a snack!

You guessed it! The perfect song for baby elephant ears is “Baby Elephant Walk” by Henry Mancini. It doesn’t get more perfect than that!

  • 1 box Pepperidge Farm® Puff Pastry
  • 4 tablespoons all-purpose flour
  • ¾ cup confectioner’s sugar
  • 1-2 tablespoons water

  1. Thaw in the refrigerator the box of puff pastry just until they are no longer frozen. Remove from refrigerator.
  2. Dust a dry work surface with 1 tablespoon flour.
  3. Preheat oven to 450°.
  4. Unwrap pastry sheets and remove one. Wrap up the remaining sheet and put back into the box and put into refrigerator while working with the first pastry sheet.
  5. Place first pastry sheet onto the floured surface. Sprinkle another tablespoon of flour over the top of the pastry. Spread it across the pastry gently.
  6. With rolling pin, roll pastry sheet out to slightly but do not stretch it.
  7. Using a pizza wheel, cut strips ¼-inch wide parallel to the fold lines.
  8. Lift one strip at a time to shape.
  9. Gently fold but do not crease to find the halfway point. Stand strip on one of the cut edges.
  10. Twirl each end inward as if it were wrapping around a pencil winding around toward the halfway point of the pastry.
  11. Place on baking sheet about 1 inch apart.
  12. Immediately put baking sheet into the freezer for 10 minutes.
  13. After 10 minutes, you can bake the pastries or place them in a sealable bag and freeze for future use.
  14. If baking after 10 minutes, put them in the oven immediately and bake for 8-10 minutes until golden brown.
  15. Put waxed paper under a cooling rack.

Related posts:

About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!


Baby Elephant Ears - Recipes

What’s your favorite pastry? Mine is elephant ears. I have wished many times that I could make them at home so I didn’t have to run to the bakery before they sold out! Then last week I found out my Aunt Linda knows how to make them! She is an expert teacher, too!

I must admit these are delectably tasty! I think I ate two … or seven the first ten minutes after I took them out of the oven. I could not wait for them to cool!

A great thing about these little pastries is you can cut and shape them then store them in the freezer to bake another time OR you can bake them all at once OR you can bake a few and freeze the rest to have them on hand for a snack!

You guessed it! The perfect song for baby elephant ears is “Baby Elephant Walk” by Henry Mancini. It doesn’t get more perfect than that!

  • 1 box Pepperidge Farm® Puff Pastry
  • 4 tablespoons all-purpose flour
  • ¾ cup confectioner’s sugar
  • 1-2 tablespoons water

  1. Thaw in the refrigerator the box of puff pastry just until they are no longer frozen. Remove from refrigerator.
  2. Dust a dry work surface with 1 tablespoon flour.
  3. Preheat oven to 450°.
  4. Unwrap pastry sheets and remove one. Wrap up the remaining sheet and put back into the box and put into refrigerator while working with the first pastry sheet.
  5. Place first pastry sheet onto the floured surface. Sprinkle another tablespoon of flour over the top of the pastry. Spread it across the pastry gently.
  6. With rolling pin, roll pastry sheet out to slightly but do not stretch it.
  7. Using a pizza wheel, cut strips ¼-inch wide parallel to the fold lines.
  8. Lift one strip at a time to shape.
  9. Gently fold but do not crease to find the halfway point. Stand strip on one of the cut edges.
  10. Twirl each end inward as if it were wrapping around a pencil winding around toward the halfway point of the pastry.
  11. Place on baking sheet about 1 inch apart.
  12. Immediately put baking sheet into the freezer for 10 minutes.
  13. After 10 minutes, you can bake the pastries or place them in a sealable bag and freeze for future use.
  14. If baking after 10 minutes, put them in the oven immediately and bake for 8-10 minutes until golden brown.
  15. Put waxed paper under a cooling rack.

Related posts:

About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!


Baby Elephant Ears - Recipes

What’s your favorite pastry? Mine is elephant ears. I have wished many times that I could make them at home so I didn’t have to run to the bakery before they sold out! Then last week I found out my Aunt Linda knows how to make them! She is an expert teacher, too!

I must admit these are delectably tasty! I think I ate two … or seven the first ten minutes after I took them out of the oven. I could not wait for them to cool!

A great thing about these little pastries is you can cut and shape them then store them in the freezer to bake another time OR you can bake them all at once OR you can bake a few and freeze the rest to have them on hand for a snack!

You guessed it! The perfect song for baby elephant ears is “Baby Elephant Walk” by Henry Mancini. It doesn’t get more perfect than that!

  • 1 box Pepperidge Farm® Puff Pastry
  • 4 tablespoons all-purpose flour
  • ¾ cup confectioner’s sugar
  • 1-2 tablespoons water

  1. Thaw in the refrigerator the box of puff pastry just until they are no longer frozen. Remove from refrigerator.
  2. Dust a dry work surface with 1 tablespoon flour.
  3. Preheat oven to 450°.
  4. Unwrap pastry sheets and remove one. Wrap up the remaining sheet and put back into the box and put into refrigerator while working with the first pastry sheet.
  5. Place first pastry sheet onto the floured surface. Sprinkle another tablespoon of flour over the top of the pastry. Spread it across the pastry gently.
  6. With rolling pin, roll pastry sheet out to slightly but do not stretch it.
  7. Using a pizza wheel, cut strips ¼-inch wide parallel to the fold lines.
  8. Lift one strip at a time to shape.
  9. Gently fold but do not crease to find the halfway point. Stand strip on one of the cut edges.
  10. Twirl each end inward as if it were wrapping around a pencil winding around toward the halfway point of the pastry.
  11. Place on baking sheet about 1 inch apart.
  12. Immediately put baking sheet into the freezer for 10 minutes.
  13. After 10 minutes, you can bake the pastries or place them in a sealable bag and freeze for future use.
  14. If baking after 10 minutes, put them in the oven immediately and bake for 8-10 minutes until golden brown.
  15. Put waxed paper under a cooling rack.

Related posts:

About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!


Baby Elephant Ears - Recipes

What’s your favorite pastry? Mine is elephant ears. I have wished many times that I could make them at home so I didn’t have to run to the bakery before they sold out! Then last week I found out my Aunt Linda knows how to make them! She is an expert teacher, too!

I must admit these are delectably tasty! I think I ate two … or seven the first ten minutes after I took them out of the oven. I could not wait for them to cool!

A great thing about these little pastries is you can cut and shape them then store them in the freezer to bake another time OR you can bake them all at once OR you can bake a few and freeze the rest to have them on hand for a snack!

You guessed it! The perfect song for baby elephant ears is “Baby Elephant Walk” by Henry Mancini. It doesn’t get more perfect than that!

  • 1 box Pepperidge Farm® Puff Pastry
  • 4 tablespoons all-purpose flour
  • ¾ cup confectioner’s sugar
  • 1-2 tablespoons water

  1. Thaw in the refrigerator the box of puff pastry just until they are no longer frozen. Remove from refrigerator.
  2. Dust a dry work surface with 1 tablespoon flour.
  3. Preheat oven to 450°.
  4. Unwrap pastry sheets and remove one. Wrap up the remaining sheet and put back into the box and put into refrigerator while working with the first pastry sheet.
  5. Place first pastry sheet onto the floured surface. Sprinkle another tablespoon of flour over the top of the pastry. Spread it across the pastry gently.
  6. With rolling pin, roll pastry sheet out to slightly but do not stretch it.
  7. Using a pizza wheel, cut strips ¼-inch wide parallel to the fold lines.
  8. Lift one strip at a time to shape.
  9. Gently fold but do not crease to find the halfway point. Stand strip on one of the cut edges.
  10. Twirl each end inward as if it were wrapping around a pencil winding around toward the halfway point of the pastry.
  11. Place on baking sheet about 1 inch apart.
  12. Immediately put baking sheet into the freezer for 10 minutes.
  13. After 10 minutes, you can bake the pastries or place them in a sealable bag and freeze for future use.
  14. If baking after 10 minutes, put them in the oven immediately and bake for 8-10 minutes until golden brown.
  15. Put waxed paper under a cooling rack.

Related posts:

About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!


Baby Elephant Ears - Recipes

What’s your favorite pastry? Mine is elephant ears. I have wished many times that I could make them at home so I didn’t have to run to the bakery before they sold out! Then last week I found out my Aunt Linda knows how to make them! She is an expert teacher, too!

I must admit these are delectably tasty! I think I ate two … or seven the first ten minutes after I took them out of the oven. I could not wait for them to cool!

A great thing about these little pastries is you can cut and shape them then store them in the freezer to bake another time OR you can bake them all at once OR you can bake a few and freeze the rest to have them on hand for a snack!

You guessed it! The perfect song for baby elephant ears is “Baby Elephant Walk” by Henry Mancini. It doesn’t get more perfect than that!

  • 1 box Pepperidge Farm® Puff Pastry
  • 4 tablespoons all-purpose flour
  • ¾ cup confectioner’s sugar
  • 1-2 tablespoons water

  1. Thaw in the refrigerator the box of puff pastry just until they are no longer frozen. Remove from refrigerator.
  2. Dust a dry work surface with 1 tablespoon flour.
  3. Preheat oven to 450°.
  4. Unwrap pastry sheets and remove one. Wrap up the remaining sheet and put back into the box and put into refrigerator while working with the first pastry sheet.
  5. Place first pastry sheet onto the floured surface. Sprinkle another tablespoon of flour over the top of the pastry. Spread it across the pastry gently.
  6. With rolling pin, roll pastry sheet out to slightly but do not stretch it.
  7. Using a pizza wheel, cut strips ¼-inch wide parallel to the fold lines.
  8. Lift one strip at a time to shape.
  9. Gently fold but do not crease to find the halfway point. Stand strip on one of the cut edges.
  10. Twirl each end inward as if it were wrapping around a pencil winding around toward the halfway point of the pastry.
  11. Place on baking sheet about 1 inch apart.
  12. Immediately put baking sheet into the freezer for 10 minutes.
  13. After 10 minutes, you can bake the pastries or place them in a sealable bag and freeze for future use.
  14. If baking after 10 minutes, put them in the oven immediately and bake for 8-10 minutes until golden brown.
  15. Put waxed paper under a cooling rack.

Related posts:

About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!


Baby Elephant Ears - Recipes

What’s your favorite pastry? Mine is elephant ears. I have wished many times that I could make them at home so I didn’t have to run to the bakery before they sold out! Then last week I found out my Aunt Linda knows how to make them! She is an expert teacher, too!

I must admit these are delectably tasty! I think I ate two … or seven the first ten minutes after I took them out of the oven. I could not wait for them to cool!

A great thing about these little pastries is you can cut and shape them then store them in the freezer to bake another time OR you can bake them all at once OR you can bake a few and freeze the rest to have them on hand for a snack!

You guessed it! The perfect song for baby elephant ears is “Baby Elephant Walk” by Henry Mancini. It doesn’t get more perfect than that!

  • 1 box Pepperidge Farm® Puff Pastry
  • 4 tablespoons all-purpose flour
  • ¾ cup confectioner’s sugar
  • 1-2 tablespoons water

  1. Thaw in the refrigerator the box of puff pastry just until they are no longer frozen. Remove from refrigerator.
  2. Dust a dry work surface with 1 tablespoon flour.
  3. Preheat oven to 450°.
  4. Unwrap pastry sheets and remove one. Wrap up the remaining sheet and put back into the box and put into refrigerator while working with the first pastry sheet.
  5. Place first pastry sheet onto the floured surface. Sprinkle another tablespoon of flour over the top of the pastry. Spread it across the pastry gently.
  6. With rolling pin, roll pastry sheet out to slightly but do not stretch it.
  7. Using a pizza wheel, cut strips ¼-inch wide parallel to the fold lines.
  8. Lift one strip at a time to shape.
  9. Gently fold but do not crease to find the halfway point. Stand strip on one of the cut edges.
  10. Twirl each end inward as if it were wrapping around a pencil winding around toward the halfway point of the pastry.
  11. Place on baking sheet about 1 inch apart.
  12. Immediately put baking sheet into the freezer for 10 minutes.
  13. After 10 minutes, you can bake the pastries or place them in a sealable bag and freeze for future use.
  14. If baking after 10 minutes, put them in the oven immediately and bake for 8-10 minutes until golden brown.
  15. Put waxed paper under a cooling rack.

Related posts:

About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!


Baby Elephant Ears - Recipes

What’s your favorite pastry? Mine is elephant ears. I have wished many times that I could make them at home so I didn’t have to run to the bakery before they sold out! Then last week I found out my Aunt Linda knows how to make them! She is an expert teacher, too!

I must admit these are delectably tasty! I think I ate two … or seven the first ten minutes after I took them out of the oven. I could not wait for them to cool!

A great thing about these little pastries is you can cut and shape them then store them in the freezer to bake another time OR you can bake them all at once OR you can bake a few and freeze the rest to have them on hand for a snack!

You guessed it! The perfect song for baby elephant ears is “Baby Elephant Walk” by Henry Mancini. It doesn’t get more perfect than that!

  • 1 box Pepperidge Farm® Puff Pastry
  • 4 tablespoons all-purpose flour
  • ¾ cup confectioner’s sugar
  • 1-2 tablespoons water

  1. Thaw in the refrigerator the box of puff pastry just until they are no longer frozen. Remove from refrigerator.
  2. Dust a dry work surface with 1 tablespoon flour.
  3. Preheat oven to 450°.
  4. Unwrap pastry sheets and remove one. Wrap up the remaining sheet and put back into the box and put into refrigerator while working with the first pastry sheet.
  5. Place first pastry sheet onto the floured surface. Sprinkle another tablespoon of flour over the top of the pastry. Spread it across the pastry gently.
  6. With rolling pin, roll pastry sheet out to slightly but do not stretch it.
  7. Using a pizza wheel, cut strips ¼-inch wide parallel to the fold lines.
  8. Lift one strip at a time to shape.
  9. Gently fold but do not crease to find the halfway point. Stand strip on one of the cut edges.
  10. Twirl each end inward as if it were wrapping around a pencil winding around toward the halfway point of the pastry.
  11. Place on baking sheet about 1 inch apart.
  12. Immediately put baking sheet into the freezer for 10 minutes.
  13. After 10 minutes, you can bake the pastries or place them in a sealable bag and freeze for future use.
  14. If baking after 10 minutes, put them in the oven immediately and bake for 8-10 minutes until golden brown.
  15. Put waxed paper under a cooling rack.

Related posts:

About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!


Watch the video: Tiniest Baby Elephant Copies Everything His Mom Does. The Dodo Little But Fierce


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