Recipe - Favorite Nut Roll

2 One half cup Allpurpose flour (up to 3)
One fourth cup Sugar
1 tablespoon Grated lemon peel
1 pack FLEISCHMANN'S RapidRise
Yeast
One half teaspoon Salt
One half cup Milk
One half cup Butter or margarine, cut
into pieces
One fourth cup Water
DateNut Filling (recipe
follows)
1 Egg, lightly beaten
Powdered Sugar Frosting,
optional (recipe follows)

DATENUT FILLING
Three fourths cup Imported chopped or snipped
pitted dates
Three fourths cup Ground walnuts
One half teaspoon SPICE ISLANDS Ground
Cinnamon

POWDERED SUGAR FROSTING
1 cup Powdered sugar, sifted
4 teaspoon Milk (up to 5)
One half teaspoon SPICE ISLANDS Pure Vanilla
Extract

Makes 1 loaf.

In large bowl, combine 1 cup flour, sugar, lemon peel, undissolved yeast,
and salt. Heat milk, butter, and water until very warm (120 degrees to 130
degrees F); stir into dry ingredients. Stir in enough remaining flour to
make soft dough. Knead on floured surface until smooth, about 4 minutes.
Cover; let rest on floured surface 10 minutes.

Roll to 15 x 10inch rectangle. Spread DateNut Filling over dough to
within One half inch of edges. Beginning at long end, roll up tightly as for
jelly roll. Pinch seam and ends to seal. Place roll, seam side down, on
greased baking sheet. Curve ends to make horseshoe shape. Cover; let rise
in warm, draftfree place until almost doubled in size, about 30 to 45
minutes. Brush with beaten egg. Bake at 350 degrees F for 30 minutes or
until done. Remove from sheet; let cool on wire rack. Frost with Powdered
Sugar Frosting, if desired.

DateNut Filling: In small bowl, combine Three fourths cup imported chopped or
snipped pitted dates, Three fourths cup ground walnuts, and One half teaspoon SPICE
ISLANDS Ground Cinnamon. Stir well.

Powdered Sugar Frosting: In small bowl, combine 1 cup powdered sugar,
sifted; 4 to 5 teaspoons milk; and One half teaspoon SPICE ISLANDS Pure Vanilla
Extract. Stir until smooth.

Nutrition information per serving (1/14 of recipe): calories 239; total fat
11 g; saturated fat 5 g; cholesterol 34 mg; sodium 161 mg; total
carbohydrate 31 g; dietary fiber 2 g; protein 5 g.

Posted to MCRecipe Digest V1 #387 by Darlene Risko dr0983@aol.com on Jan
24, 1997.