Advertisement
Advertisement
Jan 12, 2018
Small u 201701251611
Jan 14, 2018
Small u 201701251611
  1. Cheslampshade
    ƹʅɗʘ  "for whom the spell told" El Dorado  4 months ago

    ! I cut-down too by eating Bread with the center missing . . .you know; hole Wheat .

     •  Reply  • 
  2. Avatar 3
    pcolli  4 months ago

    Someone’s been eating her crusts.

     •  Reply
  3. Ytinav
    jreckard  4 months ago

    She’s dilutin’ the gluten.

     •  Reply
  4. Hercules club
    Alexikakos  4 months ago

     

    Next she’ll be working on her cinnamon buns.

     

    From: When you Bake with yeast

    Edited, published and distributed by THE MAKERS OF FLEISCHMANN’S YEAST

    STANDARD BRANDS LIMITED • MONTREAL, QUEBEC

    Copyrighted July 1956

     

    SWEET DOUGH

     

    Scald 1/2 cup milk (3.25% milk fat)

    Stir in

    1/2 cup sugar

    1 1/2 teaspoons salt

    1/4 cup shortening

    Cool to lukewarm.

    Meantime measure into bowl 1/2 cup lukewarm water

    Stir in 2 teaspoons sugar

    Sprinkle with contents of 2 envelopes Fleischmann’s Active Dry Yeast

    Let stand 10 minutes.

    THEN stir well.

    Stir in lukewarm milk mixture.

    Stir in

    2 eggs well beaten

    2 cups sifted all-purpose flour

    Beat until smooth

    Stir in an additional 2 cups (about) sifted all-purpose flour

     

    Turn out dough on lightly floured board or canvas. Knead until smooth and elastic. Place in greased bowl; brush top with melted shortening. Cover. Let rise in warm place free from draft until doubled in bulk – – about 1 hour. Punch down dough; turn out on lightly floured board or canvas.

     

    CINNAMON BUNS

    18 buns

     

    Halve the dough; roll each half into a 12 × 9-inch rectangle. Brush generously with melted butter or margarine. Sprinkle each rectangle with one-half mixture of

    1 cup lightly packed brown sugar

    2 teaspoons ground cinnamon

    2/3 cup raisins

    Roll up as for jelly roll, starting at short edge. Seal edges. Cut in 9 equal pieces (about 1 inch wide). Place, cut side up, in a greased 8 or 9—inch layer cake pans or 8-inch square cake pans. Brush lightly with melted butter or margarine.

    Cover. Let rise in warm place free from draft until doubled in bulk (about 1 hour).

    Bake in a moderate oven (350° F.) about 35 minutes.

    Frost while warm with CONFECIONER’S ICING: 1 cup sifted icing sugar 1/4 teaspoon vanilla and sufficient milk to make a stiff icing.

     •  Reply  • 
  5. 1959 chevy elcamino
    F-Flash  4 months ago

    “Man does not live by bread alone”, but on every word ……………

     •  Reply  • 
  6. Photo
    Nate England  4 months ago

    It’s her New Yeast Resolution!

     •  Reply  • 
  7. Photo
    Hippogriff  4 months ago

    Keep up with corporate buy-outs. She is a Bimbo now.

     •  Reply  • 
  8. Taz by abovetheflames
    danketaz GC Insider 4 months ago

    Looks like she’s been working on her core.

     •  Reply  • 
  9. Zoso1
    Arianne  4 months ago

    She’s worked hard to get that hourglass figure… to look like a figure ate.

     •  Reply  • 
  10. Tiny avatar 003
    Satchel,Koko,LDL,Kenny GC Insider 4 months ago

    Susan Sunshine, very clever “to do breader”.

     •  Reply  • 
Sign in to comment
Advertisement

More From The Argyle Sweater

Latest Tweet


Advertisement
Reuben Award Nominee
LINK

2013 Reuben Award Nominee: Newspaper Panel

The Itty-Bitty Knitty Committee Argyle Sweater Puns of Steel
Advertisement
Scott Hilburn (The Argyle Sweater)

Scott Hilburn (The Argyle Sweater)

GoComics

Mar 11, 2016

Nerd Out On Dr. Seuss Day With These Comic Tributes

Nerd Out On Dr. Seuss Day With These Comic Tributes

The GoComics Team

Mar 2, 2018

Advertisement