Ingredients12
Original recipe yields 12 servings
Ingredient

• ¼ cup margarine
• ¼ cup milk
• ¼ cup warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour
• 1 ¼ teaspoons active dry yeast
• ½ teaspoon salt
• 2 teaspoons anise seed
• ¼ cup white sugar
• 2 large eggs eggs, beaten
• 2 teaspoons orange zest
• ¼ cup white sugar
• ¼ cup orange juice
• 1 tablespoon orange zest
• 2 tablespoons white sugar
  

Directions Instructions Checklist

• Step 1 Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
  
• Step 2 In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
  
• Step 3 Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
  
• Step 4 Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
  
• Step 5 Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
  
• Step 6 To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.
  
  

Ingredients

• 1 cup unsalted butter, room temperature
• 2/3 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 1/2 cups all-purpose flour

Instructions

1. In a medium-sized bowl, cream the butter and sugar until light and fluffy.
2. Mix in the egg.
3. Mix in the vanilla, salt, and flour until well-combined.
4. Cover and chill the dough for about four hours.
5. Preheat oven to 350 F.
6. Roll out the cold dough on a lightly floured counter to about 1/4" thick (no need to break out your ruler) and cut with cookie cutters or the rim of a glass.
7. Transfer cookies to cookie sheets lined with parchment paper.
8. Bake 8-10 minutes or until the edges just start to brown.
9. Cool and eat!
   

Ingredients
1 cup butter
¾ cup sugar
½ cup molasses
1 egg
2½ cups flour
1 teaspoon baking soda
2 teaspoons ginger
1 tablespoon caraway seeds (optional)
Instructions
Cream together butter and sugar; add molasses and egg. In a separate bowl, stir together the dry ingredients, then mix the dry ingredients with the wet. Cut in circles, and cook in a 350 degree oven 10-12 minutes.

Ingredients

8 tablespoons (1 stick) salted butter
One 28- to 32-ounce bag frozen shredded hash brown potatoes
1 medium onion, finely diced 
1/4 cup all-purpose flour 
1 cup milk 
2 cups low-sodium chicken broth 
Kosher salt and freshly ground black pepper
1 1/2 cups grated Monterey Jack cheese 
1 cup sour cream 
1/2 cup grated sharp Cheddar
2 cups kettle-cooked potato chips 
1/4 cup grated Parmesan

1. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Take the potatoes out of the freezer while you are preparing the rest of the ingredients.
2. Heat a large, deep skillet over medium-high heat, then melt 6 tablespoons of the butter in it. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2 to cook out the raw flour, but do not let it color. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again if there are still lumps. Bring the mixture to a simmer and allow it to thicken, about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the Monterey Jack, sour cream and Cheddar. Add the hash brown potatoes and mix everything together. Transfer the mixture to the prepared baking dish.
3. Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips and Parmesan in a bowl and crush the potato chips. Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes.
4. Cover with foil and bake for 20 minutes, then remove the foil and continue baking until golden brown on top and bubbling around the edges, about 15 minutes more. Let rest for 15 minutes before serving.

As seen on Food Network and other cooking shows