Recipes from Lanier Publishing


Atlantic, Iowa

 Breakfast Fruit Puffs Recipe

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Yield: 12 servings 

Ingredients:
2 cups bread flour
1 envelope fast rising dry yeast
3/4 cup warm water
1/2 teaspoon salt
2 tablespoons granulated sugar
1/4 cup cooking oil
1 egg
Fresh or frozen fruit, sweetened or canned pie filling
Margarine or butter, melted
Powdered sugar

Instructions:


Inns Recipes

  • Florentine Benedict
  • Breakfast Fruit Puffs

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