"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Frozen Bread Carmel Rolls, by Tina Evenson, is from The Howell Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 loaves frozen bread dough 1/2 c butter 1 c br sugar 1 large pkg vanilla pudding/ready to cook NOT instant 2 T milk 1/2 tsp cinnamon
Thaw bread in greased 9x13 in refrig, do not allow to raise. Tear 1 loaf into pieces and drop in pan. Melt butter, add ingred. and beat till smooth. Pour over pieces. Tear 2nd loaf in empty spaces. Let raise 2 1/2 - 3 hours. Bake at 350 for 30 min. Let cool 15 min then turn out on waxed paper.
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