Type what you have

Ingredients

• ✓ all-purpose flour
• salt
• water
• water
• vegetable oil
• green onion

Instructions

1. 1 Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
2. 2 Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
3. 3 Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
4. 4 Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.

By Mei

Ingredients

• ✓ all-purpose flour
• salt
• water
• water
• chicken fat
• scallion
• vegetable oil

Instructions

1. 1 Mix flour and salt in a bowl. Pour in boiling water slowly, while mixing with a fork, until all the water is absorbed. Pour in cold water and mix with your hands until the flour has been incorporated. Turn out mixture onto a clean surface and knead until smooth, about 5 minutes. Cover dough with a piece of plastic wrap and let it rest for 20 minutes.
2. 2 Divide dough into 4 equal pieces. Lightly grease your work surface. Working with 1 piece at a time, roll out dough into a thin rectangle. Brush with melted chicken fat and sprinkle with 1/4 cup scallions. Starting on the long edge, roll dough into a rope. Roll the rope into a coil and tuck the end underneath. Press down with your hand to flatten slightly, and set aside. Repeat with the remaining dough and scallions.
3. 3 Lightly grease your work surface to prevent sticking. Roll each dough coil into a circle, about 7 inches in diameter.
4. 4 Heat a cast iron skillet over medium-high heat and add enough vegetable oil to cover the surface of the pan. Add 1 pancake to the hot oil and fry for 1 minute. Flip and fry for 1 more minute on the other side. Continue to cook, flipping regularly, until each side is evenly browned, pressing down with a spatula if necessary to ensure even browning. Remove to a cutting board to cool. Repeat with the remaining pancakes. Serve warm.

By Kim's Cooking Now

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• water
• sugar
• yeast
• water
• vegetable oil
• salt
• scallion

Instructions

1. 1 Combine warm water, sugar, and yeast in a bowl. Add 1 cup flour; stir dough with a spatula.
2. 2 Mix the remaining 1 cup flour, hot water, 2 tablespoons oil, and salt together in a separate bowl until dough-like in texture. Add the dough from step 1; knead together into a round ball, dusting with flour as needed. Place dough ball on a lightly floured work surface; cover with a warm, damp towel for 30 to 40 minutes.
3. 3 Pinch dough ball into 2 pieces. Roll each out and sprinkle half the scallions on top. Roll up each piece into a tube; pinch each in half. Roll and flatten into large pancakes, dusting with flour, if needed.
4. 4 Heat the remaining oil in a skillet over medium heat. Cook pancakes until browned, 3 to 4 minutes per side.

By INSPIRON41

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• sesame oil
• water
• vegetable oil
• cornstarch
• white pepper
• chicken breast

Instructions

1. 1 Make batter: Combine flour, baking powder, and salt in a large bowl. Drizzle in sesame oil. Gradually add water, whisking constantly until smooth; batter should be the consistency of cream. Let sit for at least 30 minutes.
2. 2 Fill a deep pan or wok with oil and slowly heat to 375 degrees F (190 degrees C).
3. 3 Prepare chicken: Mix together cornstarch and white pepper in a large shallow dish. Dust chicken in cornstarch mixture, then dip into batter, evenly coating each piece.
4. 4 Working in batches, fry coated chicken in hot oil until golden and no longer pink in the center, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Use a slotted spoon to remove fried chicken to a clean kitchen towel to drain.

By fa the wondercat

Ingredients

• ✓ all-purpose flour
• active dry yeast
• water
• milk
• butter
• sugar
• ground pork
• garlic
• ginger paste
• salt
• black pepper

Instructions

1. 1 Dissolve yeast in water water in a bowl. Add milk, followed by butter and sugar; mix to combine. Add flour and mix to form a dough.
2. 2 Knead dough until a uniform ball emerges. Cover and allow to rise in a warm place until doubled in size, about 30 minutes.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground pork with garlic, ginger, paste, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
4. 4 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Do not allow boiling water to boil through steamer surface.
5. 5 While water comes to a boil, divide dough into 16 equal pieces. Roll each piece into a ball and flatten into a thin, wide circle with your hands and fingers.
6. 6 Place 1 tablespoon of prepared filling in the center of each circle of dough. Pull the sides of the dough together around the filling, gently pinching the top of the dough together to make a flower blossom gather at the top.
7. 7 Place about 8 buns onto the steamer surface and cover with lid. Cook until buns rise and expand, and are spongy to the touch, about 12 minutes. Repeat with remaining buns. Watch the hot steam! Remove buns from steamer surface with tongs carefully to avoid ripping; allow to cool slightly before eating.

By Sarabeth Emet

Ingredients

• ✓ all-purpose flour
• milk
• egg
• chicken breast
• potato starch
• salt
• black pepper
• shichimi togarashi
• oil
• mayonnaise
• honey
• sweet chili sauce
• gochujang

Instructions

1. 1 Whisk together milk and egg in a large bowl until well combined. Add chicken; stir to coat and allow to marinate for 15 minutes. Drain and discard egg mixture.
2. 2 Combine potato starch, flour, salt, pepper, and shichimi in a medium bowl. Pour into a large plastic resealable bag. Add chicken; seal the bag and shake until chicken is well coated.
3. 3 Heat 2 inches oil in a deep saucepan over medium heat to 325 degrees F (165 degrees C). Working in batches of about 5 to 8 pieces at a time, cook chicken in hot oil for about 90 seconds. Remove to a paper towel-lined plate; keep each batch separate.
4. 4 Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry for another 90 seconds.
5. 5 Remove to another paper towel-lined plate. Repeat with remaining batches of chicken.
6. 6 Mix together mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined.
7. 7 Toss fried chicken with sauce to coat. Serve and enjoy!

By Diana71

Ingredients

• ✓ all-purpose flour
• pork tenderloin
• vegetable oil
• bok choy
• celery
• red bell pepper
• mushroom
• water chestnut
• garlic
• chicken broth
• soy sauce
• cornstarch
• sherry
• ginger

Instructions

1. 1 Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
2. 2 Heat 1 tablespoon oil in a large skillet over medium high heat. Add pork, cook 3 minutes or until browned. Remove from pan and keep warm.
3. 3 Heat remaining tablespoon oil in pan. Add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl combine chicken broth, soy sauce, cornstarch, sherry and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet, cook 1 minute or until thick.

By beulahmae

Ingredients

• ✓ all-purpose flour
• chicken stock
• agar-agar
• ginger root
• spring onion
• water
• ground chicken
• soy sauce
• cooking wine
• sesame oil
• white sugar
• black pepper
• water
• vegetable oil

Instructions

1. 1 Combine chicken stock and agar-agar flakes in a saucepan over low heat; cook and stir until agar-agar is dissolved, 1 to 2 minutes. Refrigerate and chill and until set, 15 to 30 minutes.
2. 2 Slightly smash ginger with the blade of a broad knife to bring out flavor. Place ginger and spring onion in 3/4 cup warm water in a bowl; rub with your fingers to extract the flavor of the ginger and onion into the water. The water will turn slightly green. Drain and let water cool.
3. 3 Mix chicken, soy sauce, cooking wine, sesame oil, sugar, and black pepper together in a bowl. Gradually mix in the cooled ginger-spring onion water.
4. 4 Mince the agar mixture and stir into chicken mixture. Cover and chill in the refrigerator for at least 4 hours.
5. 5 Place flour in a large bowl; stir in 2/3 cup warm water and vegetable oil. Mix until a smooth dough forms; cover with plastic wrap and let stand for 10 minutes. Cut dough into small pieces and roll into balls; flatten into rounds that are slightly thicker in the center.
6. 6 Spoon chicken mixture into the center of each piece of dough. Draw up the sides to form a bag shape and twist to seal.
7. 7 Place in a bamboo steamer. Steam in a skillet filled with about 1 inch of water over high heat until chicken is no longer pink in the center, 10 to 15 minutes.

By xiao wei

Ingredients

• ✓ all-purpose flour
• water
• kosher salt
• ground pork
• green onion
• chive
• garlic
• ginger
• soy sauce
• kosher salt
• gochugaru
• sesame oil
• black pepper
• rice vinegar
• soy sauce
• gochugaru
• chicken broth
• vegetable oil

Instructions

1. 1 Combine flour, water, and ½ teaspoon salt in a bowl; mix with a wooden spoon until dough comes together in a sticky ball. Sprinkle in more flour as needed and knead by hand until soft and supple. Wrap in plastic wrap; rest at room temperature for 1 hour.
2. 2 Combine ground pork, green onions, chives, garlic, and ginger in a bowl. Season with 2 tablespoons soy sauce, 4 teaspoons salt, 2 teaspoons gochugaru, sesame oil, and black pepper; mix using two forks until just combined. Cover the bowl with plastic wrap; refrigerate until ready to use.
3. 3 Whisk vinegar, 3 tablespoons soy sauce, and 1 teaspoon gochugaru into chicken broth in a bowl; set aside.
4. 4 Divide dough into 4 pieces. Roll 1 piece into a rope about the thickness of your thumb; flatten into a long, thin band about 3 inches wide using a rolling pin, flouring only as needed. Dust top with flour; flip over. Dip your fingers in some water and lightly brush the surface until slightly sticky.
5. 5 Arrange about ¼ pork filling down middle of dough about the thickness of your thumb using moistened fingers. Fold entire length of dough over pork filling, pressing down to seal dough. Trim excess dough if desired. Dust a little more flour on top; flip over so seam side is on the bottom. Divide into 16 pieces using the edge of your hand; cut with a bench scraper. Repeat with remaining dough and filling.
6. 6 Heat oil in a pan over high heat. Cook dumplings, in batches, seam-sides up, until golden brown, 1 to 2 minutes per side. Add a portion of broth; bring to a boil. Cover and continue to boil until pork is no longer pink, about 3 minutes. Serve dumplings in broth in bowls.

By John Mitzewich

Ingredients

• ✓ all-purpose flour
• white sugar
• water
• active dry yeast
• baking powder
• shortening
• pork
• soy sauce
• hoisin sauce
• soy sauce
• white sugar
• soy sauce
• oyster sauce
• water
• cornstarch
• water
• shortening
• sesame oil
• white pepper

Instructions

1. 1 Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
2. 2 Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
3. 3 Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
4. 4 Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
5. 5 Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
6. 6 Steam buns for 12 minutes. Serve.

By Michelle Chen

Ingredients

• ✓ all-purpose flour
• ketchup
• oyster sauce
• soy sauce
• cornstarch
• white vinegar
• white sugar
• water
• sesame oil
• ginger root
• green onion
• vegetable oil
• baking powder
• black pepper
• salt
• egg
• cornstarch
• chicken breast

Instructions

1. 1 Gather the ingredients.
2. 2 Coat chicken pieces with cornstarch in a bowl; set aside. Beat eggs, salt, and pepper in a mixing bowl until combined. Stir in flour and baking powder until no large lumps remain. Mix in chicken pieces until evenly coated.
3. 3 Heat vegetable oil in a large skillet or wok over high heat. Cook chicken in hot oil until golden brown and no longer pink on the inside, about 12 minutes. Set chicken aside; keep warm.
4. 4 Make sauce: Reduce heat to medium-high; add green onion, ginger, and sesame oil to the skillet. Cook and stir until onion is limp and ginger begins to brown, about 1 minute. Pour in water, sugar, and vinegar; bring to a boil
5. 5 Dissolve cornstarch in soy sauce in a small bowl and stir into vinegar mixture along with oyster sauce and ketchup. Cook until sauce has thickened and is no longer cloudy. Stir in chicken; simmer until heated through.

By Mel

Ingredients

• ✓ all-purpose flour
• water

Instructions

1. 1 Combine flour and spring water in a medium bowl; stir well. Cover loosely with a cloth and let sit on a kitchen counter for 2 to 3 days, or until bubbly.
2. 2 To use and feed your starter; take out the amount needed for your recipe and then replace that amount with equal parts flour and spring water. If you keep your starter at room temperature it should be fed every other day, and if refrigerated, fed weekly. If you accumulate more starter than you need, simply pour a few cups down the drain before feeding it.

By Suzie

Ingredients

• ✓ all-purpose flour
• water
• active dry yeast

Instructions

1. 1 Mix together flour, warm water, and yeast in a large glass bowl. Let stand uncovered in a warm place over night or up to 48 hours. The longer the mixture stands, the stronger the ferment will be.
2. 2 After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.

By Glenda

Ingredients

• ✓ all-purpose flour
• salt
• baking powder
• egg yolk

Instructions

1. 1 Sift together the flour, salt and baking powder. Add egg yolks and mix until dry ingredients are moistened.
2. 2 Press into a ball and cut in quarters. Roll out on floured surface 1/8 to 1/4 inch thick; cut to desired width and length. Lay on linen dish towel or wooden dowel to dry.
3. 3 Add to broth such as chicken or turkey and cook until done.

By Beverly Myers

Ingredients

• ✓ all-purpose flour
• potato
• salt

Instructions

1. 1 Heat a large pot of water to boiling.
2. 2 Peel potatoes and keep submerged in cold water to prevent browning. Grate potatoes by hand or with a food processor into a large bowl. Drain any excess water. Stir in flour and salt. With a teaspoon, form a test dumpling. If it doesn't hold together, stir in more flour.
3. 3 Form dumplings with a teaspoon and gently drop into boiling water. Allow dumplings to float freely. Gently stir with a wooden spoon, so dumplings don't stick together. Reduce heat to a slow boil. Boil for 40 minutes.
4. 4 Drain in a colander. Rinse with hot water. Serve with gravy or melted butter.

By Maureen

Ingredients

• ✓ all-purpose flour
• cornflake cereal
• honey
• milk
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 Place the flour in a small bowl and the cornflakes in a medium bowl. In a separate small bowl, mix the honey and milk. Dredge chicken in the flour, dip in the honey mixture, and thoroughly coat with the cornflakes.
3. 3 Arrange chicken in the prepared baking dish. Bake 25 minutes in the preheated oven, or until no longer pink and juices run clear.

By Stacey

Ingredients

• ✓ all-purpose flour
• sourdough starter
• salt
• olive oil

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C).
2. 2 Combine sourdough starter, flour, and salt in a bowl. Knead into a soft dough. Let rest for 30 minutes.
3. 3 Form the dough into a circle of your desired thickness and size. Place on a circular oven-safe pan.
4. 4 Bake in the preheated oven until dough looks dry, about 5 minutes. Brush all over with olive oil.

By Lindsey

Ingredients

• ✓ all-purpose flour
• seasoned salt
• black pepper
• pork loin chop
• canola oil

Instructions

1. 1 Mix flour, seasoned salt, and pepper thoroughly in a wide bowl.
2. 2 Dredge each side of the pork chops in the flour mixture. Set aside on a plate.
3. 3 Pour oil into a frying pan over medium-high heat. Drop a pinch of flour in the oil; it will sizzle if the oil is ready. Add 2 pork chops and cook until golden brown on the outside and no longer pink in the center, 3 to 4 minutes per side. Repeat with the remaining chops.

By JulieLynn

Ingredients

• ✓ all-purpose flour
• shortening
• salt
• ice water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix together flour, shortening, and salt in a large bowl using a pastry blender. Mix in 6 to 8 tablespoons ice water until mixture forms a ball. Divide ball in half.
3. 3 Using a rolling pin, roll 1 ball to fit the bottom and sides of an 11x7-inch baking dish. Roll out the remaining ball to form top crust.
4. 4 Use pie crust as directed in your favorite pie recipe.

By PATTECAKE

Ingredients

• ✓ all-purpose flour
• baking powder
• sugar
• salt
• milk
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Mix flour, baking powder, sugar, and salt together in a large bowl. Add milk and butter and work it in with your fingers until a dough forms.
3. 3 Roll dough on a floured surface to a thickness of 1/2 inch. Use cookie cutters to shape biscuits. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until light brown, 10 to 12 minutes.

By sabiane

Ingredients

• ✓ all-purpose flour
• butter
• water
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside.
2. 2 In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes.
3. 3 Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet.
4. 4 Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.

By giteup

Ingredients

• ✓ all-purpose flour
• parsnip
• seasoning salt
• butter

Instructions

1. 1 In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
2. 2 In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
3. 3 Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.

By Michele O'Sullivan

Ingredients

• ✓ all-purpose flour
• egg
• milk

Instructions

1. 1 Beat eggs and milk together in large bowl. Beat in flour until batter is smooth. Lightly coat an 8 inch skillet or crepe pan on medium-high heat with cooking spray. Make one pancake at a time by dropping a large spoonful of batter onto pan and tilting to cover the whole surface of the pan evenly. Cook until golden, turning once, about 2 minutes per pancake.

By Carol

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• potato
• egg
• vegetable oil

Instructions

1. 1 In a medium bowl, stir together the flour, baking powder, and salt. Mix in the mashed potatoes and egg until well blended.
2. 2 Heat oil in a deep-fryer or heavy deep skillet to 365 degrees F (180 degrees C). Carefully drop the potato mixture by spoonfuls into the hot oil, and fry until golden brown, about 5 minutes. Remove from oil to drain on paper towels.

By Patti Pearson

Ingredients

• ✓ all-purpose flour
• salt
• smelt
• vegetable oil

Instructions

1. 1 Whisk flour and salt together in a pie pan. Dredge smelt in flour mixture until well coated on the outsides and in the cavities.
2. 2 Heat 1/4 inch oil in a frying pan over medium heat. Working in batches, fry smelt in hot oil until crisp and firm, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

By Aredendra

Ingredients

• ✓ all-purpose flour
• baking powder
• white sugar
• salt
• butter
• buttermilk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Combine flour, baking powder, sugar, and salt together in a bowl. Cut butter into flour mixture using a fork, your hands, or a pastry blender until mixture resembles coarse crumbs. Mix buttermilk into flour mixture until dough starts to stick together.
3. 3 Turn dough onto a floured work surface and shape into a 1/2-inch thick circle. Cut dough into 4 wedges and then into 8 wedges using a sharp knife. Arrange wedges on the prepared baking sheet.
4. 4 Bake in the preheated oven until biscones are lightly browned, about 20 minutes.

By Hazel1014

Ingredients

• ✓ all-purpose flour
• salt
• baking soda
• baking powder
• sour cream
• water

Instructions

1. 1 Mix together flour, salt, baking soda, and baking powder. Add sour cream and mix to a soft dough. Add additional water if necessary.
2. 2 With well floured hands shape dough into round biscuit shapes. Bake at 450 degrees F (230 degrees C) for 12 minutes.

By Debbie Rowe

Ingredients

• ✓ all-purpose flour
• egg
• milk
• vegetable oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Whisk milk and eggs together in a large bowl. Whisk in flour, 1 cup at a time, until smooth and well blended. Set aside.
3. 3 Place 1 teaspoon oil into each cup of a 12-cup muffin tin.
4. 4 Place the tin in the preheated oven until oil is smoking, 5 to 10 minutes. Remove from the oven and working quickly so the oil stays hot, ladle about 1/4 cup batter into each cup.
5. 5 Return to the oven and bake for 30 to 35 minutes until puddings have risen and are golden brown.
6. 6 Serve immediately and enjoy.

By Ronismom

Ingredients

• ✓ all-purpose flour
• white sugar
• thyme
• black pepper
• salt
• chicken wing

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease 1 to 2 baking sheets.
2. 2 Whisk flour, sugar, thyme, pepper, and salt together in a large bowl. Add wings and toss until evenly coated.
3. 3 Spread chicken wings out in a single layer on the prepared baking sheets.
4. 4 Roast chicken wings until golden brown and no longer pink in the centers, 15 to 20 minutes, turning once after 10 minutes.

By GREENWOS

Ingredients

• ✓ all-purpose flour
• margarine
• egg yolk
• sour cream
• white sugar
• cinnamon

Instructions

1. 1 Combine flour and butter in large bowl. Cut in butter until mixture is crumbly.
2. 2 In a separate bowl beat egg yolk and sour cream together with spoon. Add to flour mixture. Mix together well. Chill covered in refrigerator at least 4 hours. If you make this in the evening, store overnight.
3. 3 Stir sugar and cinnamon together to use instead of flour for rolling dough. Sprinkle some over working surface. Roll about 1/4-1/3 of dough into circle about 10 inches in diameter, sprinkling with sugar-cinnamon mixture on both sides as needed both to roll and for taste. Cut in 16 pie shape wedges. Beginning at outer wide edge, roll toward center. Arrange on ungreased baking sheet close together, not touching.
4. 4 Bake in a preheated 375 degrees F (190 degrees C) oven for 25 to 30 minutes, until browned.

By Carol