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Show Almond, Cherry Ring (11 to 15 rolls) Dough: Two and three quarters cups cake flour, JS tsaspoons baking bak-ing powder, 1 teaspoon salt l- cup butter, 1 egg, 2-1 cup milk (approximately), (approx-imately), M teaspoon almond ax-tract. ax-tract. Filling: Three tablespoons brown sugar, 1 teaspoon cinnamon, H cup blanched almonds, chopped: Si cup candled cherries, chopped; I tablespoons" table-spoons" butter. Sift and measure cake flour. Then alft flour, baking powder and salt together. Cut in the butter to a coarse, crumbly stags. In another bowl beat the egg slightly: blend In the milk and almond extract Stir the liquid into the flour mixture to form a soft dough. Roll the dough on a lightly floured board Into an oblong sheet until about inch thick. Sprinkle brown sugar, cinnamon, chopped almpnds and cherrlaa and dot with bits of the butter. Roll up like a Jelly roll. Press the two ends together to form a ring. Place the ring in a well greased heat resistant glass caks dish. With the scissors maks cut through the dough about one Inch apart Turn each portion partly on its aide, pointing away from the center. Bake in a hot oven (400 degrees F.) for 25 to SO minutea. Serve warm with butter. (Candied pineapple or maraschino mara-schino cherries may be used in place of ths candied eherrieaJ |