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Ingredients Jump to Instructions ↓

  1. 2 packs Dry yeast --

  2. 1/4 oz each 1 cup Warm water

  3. 1/2 cup Butter or margarine --

  4. Melted 1/2 cup Sugar

  5. 3 cups Tart cherries -- red, pitted fresh or frozen chopped

  6. cup Sugar

  7. 3 tablespoons Cornstarch

  8. 1/2 cup Confectioner's sugar

  9. 1/2 teaspoon Milk -- or 2 teaspoons

  10. 1/2 teaspoon Butter or margarine --

  11. 3 eaches Eggs -- beaten

  12. 1/2 teaspoon Salt

  13. 4 1/2 cup All-purpose flour -- divided

  14. Or 5 1/4 teaspoon Almond extract

  15. 1/3 cup Almonds -- finely chopped

  16. 1 dash Red food coloring --

  17. Optional Softened 1/2 teaspoon Almond extract

Instructions Jump to Ingredients ↑

  1. FILLING ICING In a large mixing bowl, dissolved yeast in water. Let stand 5 min. Stir in butter, sugar, eggs, salt and 3 cups flour. Add enough remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6 to 8 min. Place dough in a greased bowl, turning once to grease top. Cover and refrigerate 2 hours. Meanwhile, combine all filling ingredients in a saucepan. Bring to boil; reduce heat and cook until thickened, stirring constantly. Cool. Turn dough out onto a lightly floured surface.Roll out to make a 14 x16 inch rectangle. Spread with filling. rollup, jelly roll-style, beginning with the long end. Cut into 12 slices. Place cut side down, on a greased 13x9x2 inch banking pan. Cover and let rise until almost doubled, for about 25 min. Bake 375 deg. for 25 min. or until gold brown. Remove from pan; cool slightly. Combine all icing ingredients; drizzle over warm rolls. Serve immediately. Yield: 12 rolls. Recipe By : Country Woman

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