4 Kids 'n Us Recipes

Yield 1 - 9" x 13" cake pan

Ingredients

1 3/4 C. Water
1 Egg Yolk
2 T. Shortening
4 1/2 C. High Gluten Flour
1/2 tsp. Salt
1/3 C Sugar
1 T. Instant Yeast

Coconut Mixture

1 C. Crushed pineapple
1 C. Unsweetened coconut
1 C. Sugar
2 T. Cornstarch

Pinapple/Coconut Method

1. Combine pineapple and coconut in bowl.

2. Combine sugar and cornstarch in separate bowl and mix well.

3. Add sugar and cornstarch mixture into pineapple and coconut mixture
and mix well.

4. Refrigerate for 1 hour.

Bread Method

1. Combine all ingredients in order of recipe in mixing bowl, and mix
with dough hook until
dough picks up on hook and the sides of the mixing bowl is clean.

2. Let dough rise until it doubles in size.

3. Roll out dough onto a floured surface until it is 2 inches thick.

4. Next spread pineapple/coconut mixture over the top of the dough.

5. Fold dough into itself and place in a greased 9" x 13"
cake pan.

6. Cut dough into pieces with a pizza cutter and spread out cut pieces
evenly in cake pan.

7. Let dough rise in warm oven (110 degrees F) - about half way up the
pan.

8. Bake at 325 degrees F for 20-25 minutes or until golden brown.

9. Let bread cool, cut and serve.

Yield: 2 quarts
Ingredients

1 oz. garlic in oil
1 teaspoon Thai curry paste
16 oz. soy sauce
1 1/4 lbs. sugar
14 oz. peanut butter
1 oz. fresh ginger, finely chopped
salt & pepper to taste
chopped green onions & peanuts for garnish
Method:
1.
In a medium saucepan, lightly saute' garlic in a small amount of oil.
Stir in curry paste. Add soy sauce and bring to a simmer.

2. Add sugar and stir until dissolved. Add remaining ingredients and
continue to stir. Season with salt and pepper.

3. Remove from heat and chill.

4. Serve in bowls for dipping garnished with chopped green onions and
peanuts.