* 4 cups all-purpose flour
* 1 teaspoon salt
* 2 teaspoons baking powder
* 1/2 cup milk
* 1 cup butter, melted
* 3 tablespoons butter, melted

Methods:

1. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. Stir together the flour, salt, baking powder, milk, and 1 cup of melted butter. When the dough begins to pull together, turn it out onto a lightly floured surface; knead until smooth and elastic.
3. Roll out the dough to 1/8 inch thickness and cut into 8-inch circles. Brush the circles with the remaining melted butter.Fold each circle in half and then in half again,into triangles; press firmly to seal the layers.Place the rolls on the prepared baking sheet.
4. Bake in the preheated oven until golden brown, about 15 minutes. Serve warm.

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4 cups all purpose flour
1/4 cup “crisco”
1 oz. Dry yeast
1 teaspoon salt
1-1/2 cups milk

Methods:

Dissolve yeast in 1/2 cup warm water with 1/2 teaspoon salt and leave for 5 minutes. In a bowl or processor, add flour, milk, crisco, salt, and the yeast mix. Knead the dough or Leave mixing for 5 minutes in processor. Make dough into handful size balls and cover with kitchen cloth for 30 minutes. After the 30 minutes, press balls with palm of hand and pinch with fork.

Preheat over at 350 and bake for 25 minutes.

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1 cup Chilean green grapes, seedless or halved seeded
1-1/4 cups all-purpose flour
1/4 cup wheat germ
1/4 teaspoon baking powder
1 teaspoon each soda and salt
1/2 cup sunflower seeds
1 egg
1/2 cup salad oil
1/2 cup each white sugar and packed brown sugar
1 teaspoon almond or vanilla extract
1 cup shredded zucchini (about 1 large zucchini)
Sesame seeds

Methods:

Rinse and drain grapes thoroughly. In a bowl, blend flour, wheat germ, baking powder, soda, salt and sunflower seeds. Beat together egg, oil, sugars and almond or vanilla extract. Squeeze moisture from zucchini. Add zucchini and grapes to egg mixture; gently stir in flour mixture. Pour batter into an oiled and flour-dusted 5” X 9” loaf pan. Sprinkle top of loaf with sesame seed. Bake at 350 degrees for 1 hour or until a toothpick inserted into center of loaf comes out clean. Cool 10 minutes and remove from pan to a wire rack. Slice and serve.

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