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Title: Crispy Nut Swirls
Categories: Bread
Yield: 1 Servings
| 1 p | k active dry yeast | |
| 1 | /4 c | warm water |
| 2 1 | /2 c | all purpose flour -- (up to |
| 3 | all purpose flour -- (up to | |
| 1 | /4 c | sugar |
| 1 1 | /2 t | s salt |
| 1 | /2 c | shortening |
| 1 c | creamed small-curd cottage | |
| : | cheese | |
| 1 | egg -- slightly beaten |
Filling: 1/4 cup confectioners' sugar 1/3 cup butter or margarine, melted 1 cup firmly packed brown sugar 1 cup ground nuts 1 teaspoon vanilla extract
Soften yeast in warm water. Sift 2 cups flour with sugar and salt into mixing bowl. Cut in shortening until particles are the size of small peas. Blend in cottage cheese, egg and yeast. Gradually add 1/2 to 1 cup flour to make a stiff dough. Knead on well-floured surface until dough is no longer sticky, 3 to 5 minutes. Cover while preparing filling by combining ingredients.
Roll out dough on floured surface to a 20 x 14-inch rectangle. Spread dough with filling. Roll the two 14-inch sides toward each other until they meet in center of rectangle. Cut into 1/2-inch slices. Twist each slice once to resemble an "5"; place on greased cookie sheets. Cover; let rise in warm place until doubled, 1 to 1-1/2 hours. Bake at 375 degrees for 12 to 15 minutes, until golden brown. Sprinkle warm rolls with confectioners' sugar. YIELD: ABOUT 24
Scanned by ejohnston@mailexcite.com
Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan. This one had no rating.
Recipe By : The Pillsbury Family Cookbook (1963)