"Kathy" > wrote in message
ups.com...
> Our traditional Christmas breakfast is a batch of bear
> claws made of
> flaky, buttery Dansih pastry. If I share the recipe, can
> anyone suggest
> anything as special for Christmas morning that doesn't
> take quite so
> much butter? We tend to pack in a bit too much butter over
> the
> holidays.
>
> Bear Claws
>
> Note: All that chilling makes the difference between
> elegant perfect
> Danish and a gooey mess that has to be slipped into the
> wastebasket.
> Don't skip the chilling!
>
> 1 1/2 cups butter
> 1/3 cup flour
> 3/4 cup warm milk
> 1/4 cup sugar
> 1 tsp salt
> 1 egg
> 2 pkts yeast
> 1/2 cup warm water
> 4 cups flour
> One small can almond filling
> One cup of powdered sugar icing (powdered sugar and water)
> Shaved almonds (optional)
>
> Cream butter and 1/3 cup flour. Roll between waxed paper
> to 12" by 6".
> Chill.
>
> Mix milk, sugar, salt, and egg. Proof yeast in water and
> add it. Add 4
> cups flour. Knead. Roll to a 14" square. Lay the chilled
> butter sheet
> on half of it and fold the other half over. Seal. Roll out
> to 20" by
> 12". Fold in thirds. Chill half an hour.
>
> Roll out to 20" by 12". Fold in thirds. Chill half an
> hour.
>
> Roll out to 20" by 12". Fold in thirds. Chill half an
> hour.
>
> Roll out to 20" by 12". Chill half an hour.
>
> Cut 24 rectangles about twice as long as they are wide.
> Spread half of
> each with:
>
> Almond filling (about half a tablespoon).
>
> Fold rectangles in half to cover the filling and make each
> one roughly
> square. On each square, use a sharp knife to make three
> short clips in
> the side away from the fold to make the four toes of the
> bear's paw.
> (If bear claws are made on Christmas Eve for Christmas
> morning, they
> can be covered and chilled overnight at this point. In the
> morning,
> continue.)
>
> Let rise in a warm place (but not warm enought to melt out
> the butter)
> for 1 to 1 1/2 hours until double. Bake 8-10 minutes at
> 450 degrees.
> Spread on the icing or put the icing in a plastic bag, cut
> the corner
> off, and pipe it on in swirls. Sprinkle claws with shaved
> almonds if
> desired.
>
-= Exported from BigOven =-
Cinnamon Nut Rolls
Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Yeastbreads
-= Ingredients =-
1 teaspoon Yeast ; quickrise
1/4 cup Butter
1 cup Milk ; plus
1/8 cup Milk
1 teaspoon Salt
1/2 cup Sugar
4 cups Flour
4 tablespoons Gluten
2 Eggs
1/4 cup Butter ; for pan
1/4 cup Brown sugar ; packed - for
Pan
1/4 cup Butter ; for rolls
1/2 cup Brown sugar ; packed - for
Rolls
Walnuts
Cinnamon
-= Instructions =-
Warm milk and add eggs to make 1 1/2 cups. Put in mixer
bowl or pan. Melt butter and add to bowl. Add sugar,
salt, 4 cups flour and gluten. Add yeast last. Turn on
mixer with dough hook and mix well then let knead for 10
minutes. Let rise till over double. Or turn breadmaker
on in dough mode. Cream together 1/4 cup brown sugar and
1/4 cup butter and spread in bottom of a 8X12 pan. Roll
out 12 x 16. Spread with 1/4 cup butter and sprinkle with
brown sugar and cinnamon. Sprinkle nuts or raisins over
surface as desired and press all down. Roll up tightly
and cut in 2 inch sections. Place slices cut side down
about an inch apart in pan and let rise till doubled in a
warm, draft free place, covered with a tea towel. Bake at
375 for 25 minutes. Recipe and MM by H PeagramPer Serving
(excluding unknown items): 345 Calories; 13g Fat (34.9%
calories from fat); 6g Protein; 50g Carbohydrate; 1g Dietary
Fiber; 65mg Cholesterol; 320mg Sodium. Exchanges: 2
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1
Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0
** This recipe can be pasted into BigOven without retyping.
**
** Easy recipe software. Try it free at:
http://www.bigoven.com **
--
Helen in beautiful Fergus, Ontario Canada ~~ RVTOBFREE
www.mompeagram.homestead.com/