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Roll each piece of dough into a 15-in. rope and taper the ends. Shape rope into a circle with about 3 in. of each end overlapping.
Twist ends where they overlap.
Flip the twisted ends over the circle; place ends around edge and pinch under.
Put the rack in your canner. Add several inches of water; bring to a simmer. Prepare the recipe…
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When creaming butter, it should be softened (a table knife will be able to glide through the…
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