Side Pannel
Crispy Nut Swirls
Ingredients List
- 1 pk Active dry yeast
- 1/4 c Warm water
- 2 1/2 c All purpose flour; (up to 3)
- 1/4 c Sugar
- 1 1/2 ts Salt
- 1/2 c Shortening
- 1 c Creamed small-curd cottage
- -cheese
- 1 Egg; slightly beaten
Directions
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
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.
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
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.
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