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Light Wheat Rolls

Reviewed: Mar. 16, 2009
I substituted canola oil for the butter and honey for the sugar. I made pan rolls by dividing the dough into golfball size balls and placing in a greased 10 x 16 glass casserole dish, letting them rise until doubled. They were light, fluffy, and delicious!
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Garlic Mashed Potatoes Secret Recipe

Reviewed: Nov. 21, 2006
I made these last Thanksgiving and everyone is clamoring for me to make them again. These do not have the same texture as traditional, smooth mashed potatoes. They are perfect "smashed potatoes", like they serve in some restaurants. I used my potato masher to keep a chunky texture, and added some milk just so they weren't so thick. I think the mixer is what makes them gummy. Fastastic flavor!
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Reviewed: Nov. 25, 2005
This turned out great! My 17-y-o daughter made it by herself without any problems. We placed it on a platter with cut up veggies all around, and a bowl of spinach dip served in a hollowed out red cabbage beside it.
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