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| 1 1/2 | cups | water | |
| 1/2 | cup | vegetable oil | |
| 1 | each | egg | |
| 3 | tablespoons | yeast, active dry | |
| 3 | cups | flour, all-purpose | |
| 1/3 | cup | butter | softened |
| 1 1/2 | tablespoons | cinnamon | ground |
| 1/2 | cup | butter | |
| 1 | cup | powdered sugar |
Toss ingredients into bread machine and press "Start".
| % Daily Value* | |
| Total Fat 68.0g | 105% |
| Saturated Fat 28.0g | 142% |
| Trans Fat 0.0g | |
| Cholesterol 148mg | 49% |
| Sodium 299mg | 12% |
| Total Carbohydrate 107.0g | 36% |
| Dietary Fiber 6.0g | 23% |
| Sugars 30.0g | |
| Protein 15.0g | 30% |
| Vitamin A | 25% | Vitamin C | 1% | |
| Calcium | 7% | Iron | 38% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Bay Leaves come from the sweet bay or laurel tree, known botanically as Laurus nobilis. The elliptical leaves of both trees are green, glossy, and grow up to 3 inches long....
I don't remember where I originally found this recipe, but I've been making it for 20? 25? years. My family LOVES it for Christmas, or any other time I can be talked into it, esp. the stuffing. I will say, we've changed it over the years and serve the stuffing with prime rib, using low sodium beef broth for moisture in the stuffing (just 'til it holds together; the amount isn't as important as how it looks & feels) It's pretty hard to keep the stuffing in when broiling tenderloin. NOTE: if you have a problem with things too salty (as I do), make sure to use LOW SODIUM ham (altho it's hard to find) and low-to-no-salt beef broth, and unsalted butter. People can always add salt to taste at the table, but unless you want to be drinking water, etc. for the next 24 hrs., be really careful of the salt level. Make up the "flavor" difference with 1/2 tsp. thyme and a shake of basil (NOT fresh), or your fav. herbs. WELL WORTH THE EFFORT!
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