>Ken, do you have the recipt for the ...
>
> "carrot crescent rolls are the most memorable."
>Ken in Juneau
>
> thanks
> Linda
Linda --
Here is the one we use. Source is unknown at this time as I have
been making these for about 20 years.
* Exported from MasterCook *
Tender Yeast Bread
Recipe By :Cooking Light
Serving Size : 6 Preparation Time :0:00
Categories : American Favorites
Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages Dry Yeast
1 tablespoon Sugar
1 1/2 cups Warm Water
6 cups Bread Flour Divided
1/2 cup Dry Milk -- Instant Preferred
1/4 cup Vegetable Oil
1/4 cup Honey
1 1/2 tsp Salt
1 egg Lightly Beaten
Vegetable Cooking Spray
Dissolve the yeast and sugar in warm water and let stand 5 minutes
(yeast should be bubbling).
Add 2 cups flour and next 5 ingredients and stir well. Stir in 3
more cups of flour as need.
Add flour while kneading until a smooth textured dough results.
Place dough in a bowl coated with cooking spray. Spray the surface
of the dough (this keeps the surface from drying out and getting a
crust while the bread rises).
Let the bread rise for about an hour. Shape as appropriate for use.
This recipe is used as the basis for several other breads
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* Exported from MasterCook *
Carrot Crescents
Recipe By :Cooking Light
Serving Size : 6 Preparation Time :0:00
Categories : Favorites
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Water
1 1/2 cups Coarsely Shredded Carrot
Tender Yeast Bread
1 teaspoon Vanilla Extract
2 teaspoons Honey
1 egg White Lightly Beaten
2 teaspoons Sesame Seeds -- Toasted Optional
Bring water to boil in a saucepan and add carrot. Cook for 1
minute. Drain the carrots and place them on paper towels. Cover
with additional paper towels and squeeze out moisture until barely
moist. Set aside.
Prepare tender yeast bread adding carrot and vanilla in with the dry
milk powder. After first rising, punch the dough down and turn out
on a lightly floured surface, cover and let rest for 10 minutes (the
resting allows the gluten to "relax" and the dough softens).
Divide the dough into 4 equal portions. (I use a knife to cut the
lump of dough in half and the halves into quarters). Roll each 1/4
into a 12 inch circle on a lightly floured surface. Cut each circle
into 12 wedges. Roll each wedge beginning at the widest end and
rolling to the point. Place the rolls, point side down on a baking
sheet which has been coated with baking spray. (about 2 inches
apart). Let rise about 30 minutes or until double in bulk.
Combine honey and egg whites with a whisk. Brush over the rolls
(lightly so you do not flatten them) and sprinkle with the seeds if
desired. Bake in 350 F oven for 18 minutes or until golden. Makes 4
dozen (82 calories).
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* Exported from MasterCook *
Raspberry Pecan Tea Ring
Recipe By :Cooking Light
Serving Size : 6 Preparation Time :0:00
Categories : American Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Tender Yeast Bread
10 oz Frozen Raspberry in lt syrup, thawed
(1 pkg)
1/4 cup Plus 2 Tbs Brown Sugar, Firmly Packed
Packed Brown Sugar
2 tbs Plus 2 Tsp Corn Starch Or Arrowroot Powder
1/2 cup Finely Chopped Toasted Pecans
1/4 cup Plus 2 Tbs Powered Sugar
1 1/2 tsp Skim Milk
1/4 teaspoon Vanilla Extract
Use tender yeast bread, let rise the first time, punch down and turn
out on a floured surface and let rest 10 minutes.
Press raspberries through a sieve reserving 3/4 cup plus 2
tablespoons of the juice. Discard the seeds. Combine the reserved
juice (and pulp) with the brown sugar and cornstarch in a small
pan. Heat to boiling, stirring well. Boil for 1 minute, pour into a
bowl and let cool.
Divide the dough into two equal portions. Roll each portion into an
18 by 12 inch rectangle on a lightly floured surface. Spread 1/2 of
the raspberry filling evenly over the surface leaving a 1/2 inch
margin around the edges. Sprinkle with 1/2 of the pecans. Roll the
dough starting on the long side (to get a 18 inch long roll) pinching
the seams to seal. Place on a baking sheet sprayed with cooking
spray with the seam side down, bringing the ends together to form a ring.
Using a kitchen shears or large scissors, cut slits 1 inch apart from
the outside leaving about 1/2 inch of the center uncut. Cover and
let rise in a warm place (85 F) until doubled -- 45 minutes.
Bake at 350 F until golden brown, about 20 minutes. Cool on wire
racks. Mix glaze of remaining ingredients and drizzle over the rings.
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Per Serving (excluding unknown items): 1 Calories; 0g Fat (0.0%
calories from fat); 0g Protein; trace Carbohydrate; 0g Dietary Fiber;
0mg Cholesterol; 0mg Sodium.
NOTES : Raspberry Pie Filling Can Be Substituted For The Filling
Instead Of The Cooked Version In The Recipe.
Penzeys Raspberry Enlightment is made for this recipe!!!
Ken in Juneau