Recipe - Crispy Nut Swirls

1 pack Active dry yeast
One fourth cup Warm water
2 One half cup All purpose flour; (up to 3)
One fourth cup Sugar
1 One half teaspoon Salt
One half cup Shortening
1 cup Creamed smallcurd cottage
cheese
1 Egg; slightly beaten

Filling: One fourth 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 One half to 1 cup flour to
make a stiff dough. Knead on wellfloured 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 14inch rectangle. Spread dough
with filling. Roll the two 14inch sides toward each other until they meet
in center of rectangle. Cut into 1/2inch slices. Twist each slice once to
resemble an "5"; place on greased cookie sheets. Cover; let rise in warm
place until doubled, 1 to 1One half hours. Bake at 375 degrees for 12 to 15
minutes, until golden brown. Sprinkle warm rolls with confectioners' sugar.
YIELD: ABOUT 24

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)

Posted to MCRecipe Digest V1 #932 by "Eugene Johnston"
ejohnston@mailexcite.com on Nov 29, 1997