Recipe - Cinnamon Nut Crisps

1 pack Active dry yeast
One half cup Lukewarm water
2 Eggs
1 cup Lukewarm cream
3 tablespoon Sugar
1 One half teaspoon Salt
1 teaspoon Vanilla
4 One half cup Flour, sifted
2 tablespoon Butter, melted
1 cup Brown sugar, firmly packed
1 teaspoon Cinnamon
2 tablespoon Butter, melted
Three fourths cup Almonds, blanched and
Chopped fine
1/3 cup Raisins, chopped

Soften yeast in water. Let stand 5 minutes. Combine eggs, cream, sugar,
salt, vanilla, and yeast in a large bowl. Gradually add sifted flour to
make a stiff dough. Knead on wellfloured board for 2 to 3 minutes until
smooth. Place in greased bowl and cover tightly. Let rise in warm place (85
to 90 degrees F.) until double in bulk, about 1 One half hours. Roll out to a 26
X 20inch rectange, One fourth inch thick. Brush with 2 tablespoons melted butter.
Combine 1 cup brown sugar and 1 teaspoon cinnamon. Sprinkle half of mixture over
dough. Fold long sides to center; press down firmly. Fold in half
lengthwise, making four layers. Press firmly to seal. Roll out to a 26 X
12inch rectangle. Brush with 2 tablespoons additional melted butter.
Combine almonds, raisins, and remaining brown sugar ~cinnamon mixture.
Sprinkle over dough. Roll as for jelly roll, starting with 26inch edge.
Cut into 1inch slices. Dip one cut side of each roll in flour and place
flouredside up on board which has been sprinkled with sugar. Roll out to
1/4inch thickness. Place on wellgreased baking sheets, sugarside up.
**Cover. Let rise in warm place for 15 minutes. ** Bake in moderate oven
(375 degrees F.) 15 to 18 minutes until golden brown.

**While first pans of rolls are baking, place extra rolls on waxed paper,
sugar side up, to let rise. Transfer to baking sheet to bake. If
necessary, rolls may rise longer than 15 minutes.

from Pillsbury's 5th Grand National Baking Contest1954 Mrs. Joesph
Terrill, Burlingame, Kansas$7,500 2nd prize winner

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini