Ingredients Jump to Instructions ↓

  1. 67A-- 1 pk Active, dry, or cake yeast

  2. 4 tb Sugar

  3. 1 ts Salt

  4. 4 tb Butter or margarine; soft

  5. 4 tb Walnuts; chop

  6. 1 c Seedless raisins

  7. 3 1/2 c All purpose flour; sift

  8. 3/4 c Powdered sugar Glaced cherries (opt)

  9. 4 tb Water; warm

  10. 3/4 c Milk; scalded, cool lukewarm

  11. 1 Egg

  12. 4 tb Slivered, blanched almonds

  13. 4 tb Glaced lemon peel

  14. 4 tb Glaced orange peel

  15. 1 tb Grated lemon peel

  16. 2 tb Butter or margarine; melt

  17. 1 tb Milk Slice blanched almonds (opt) Make two or three days before serving. In medium bowl, dissolve yeast in water. Stir in lukewarm milk, granulated sugar, salt, egg, soft butter or margarine. Next, stir in slivered almonds, chopped walnuts, lemon peel, orange peel, raisins,

  18. 1/2 cups flour. Mix with spoon until smooth. Mix in enough of remaining flour to handle easily. Turn onto lightly floured board. Knead until smooth and elastic, about 5 minutes. Put in greased bowl; brush top with melted butter and cover with towel. Let rise in warm place

  19. 1 &

  20. 1/2 hours. Roll or pat dough into 12" by

  21. 8" oval. Spread with

  22. 1 tbl melted butter. Fold in two lengthwise

Instructions Jump to Ingredients ↑

  1. into crescent. Press edges firm enough to hold together place on a greased sheet. Brush top with remaining melted butter. Let rise until double, 35-45 minutes. Heat oven to 375~. When loaf has doubled, bake 30-35 minutes or until golden brown and done. Frost, while still warm, with confectioner's sugar and [1 tbl] milk, beaten together until creamy. Let frosting drip down sides of loaf. Decorate with glaced cherries and sliced almonds, if desired. Store in tightly covered container. --


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