KLAMATH1

I have made three tImes with variations, very good and simple recipe..using my kitchaid made a big difference in the texture. A forever recipe to keep.

I just made these cookies for the third time for holidays with my teenage daughter. I absolutely love this recipe. This is the type of sugar cookie you can actually roll thicker and cook onto a lollie-pop stick. It's great, and the only difference is in additional cooking time. The BIG bonus on this sugar cookie, as opposed to others, there is no need to refrigerate the dough before hand, it's wonderful. Highly recommend for anyone from beginners to those that have cooked for years! #1 in my book of sugar cookies:)

My entire family is Native American from the West Coast/and Alaska and this recipe is very close to how we make it. You know good FRYBREAD, when it tastes good without anything on it yet! Also, for those that come out with tough dough or crackers, you've kneaded and worked with it too long or added too much flour in. As for cooking FRYBREAD; I always try and use my old black cooking skillet, it keeps the temperature of the oil or shortening more consistent.

X-lent! I've been married for 18 years, and this is the first popcorn ball recipe I have found that lived up to it's hype. It's wonderful, simple and simply delicious. I got exactly 12 huge perfectly round treats; and to top it off found another use for my Tupperware onion saver, just grease the inside and use pressure to mold the popcorn rounded!