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Potato Rusks Recipe

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This recipe for Potato Rusks, by , is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherry Rager
Added: Wednesday, May 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Mix at noon; let rise. Stir down and refrigerate overnight.
OR
Mix in morning, rise, stir down, and set at room temperature for two hours.

1/2 c. margarine
1/2 c. butter
1 c. sugar
1 c. mashed potatoes
2 c. potato water
9 c. flour
2 tsp. salt
4 beaten eggs
2 pkg. dry yeast dissolved in 1/4 c. warm water

Glaze:
1/2 c. softened butter
1 c. powdered sugar
2 Tbsp. flour

Directions:
Directions:
Preheat oven to 325.

Pat or roll out to 3/4 inch thick. Cut with biscuit cutter. Place in THREE 9 x 13 inch greased pans. Let rise for 2 hours.
Bake for 15-20 minutes.

Glaze:
Mix butter, sugar, and flour well. Pour over rolls. Sprinkle with additional powdered sugar.

Number Of Servings:
Number Of Servings:
6 dozen

 

 

 

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