Home Bread-Bakers v096.n032.15

Kouloures, Fan Tan Rolls and a SweeTreat !!!

Sun, 18 Aug 1996 21:22:15 PST
More Recipes from MasterCookList for those who like Great Breads..from a
Southern Institution - Southern Living Magazine's Recipe Section..
~RE Ausetkmt
Posted to the mm-recipes mailing list
by Julie Bertholf <jewel1@ix.netcom.com>

---------- Recipe via Meal-Master (tm) v8.03

      Title: French fantan rolls
 Categories: Desserts
      Yield: 48 servings

      1 c  Milk, scalded
    1/2 c  Shortening (butter is best)
    1/2 c  Sugar (or 1/4 c)
      1 ts Salt
      2 pk Dry yeast
    1/4 c  Warm water (105-115)
      4    Eggs, beaten
    1/2 ts Imitation butter extract
           -(only if you don't use
    1/2 ts Lemon extract
      6 c  All purpose flour
    1/4 c  Melted butter

  Combine milk, shortening, sugar and salt stir until shortening melts. Cool
  to 105-115.  Dissolve yeast in warm water in a large mixing bowl. Stir in
  milk mixture, eggs and flavorings.
   Gradually stir in flour to make a soft dough.  Turn dough out onto a
  floured surface and knead until smooth and elastic about 5 min. Place
in a
  well greased bowl, turning to greast top.
   Cover and let rise in a warm place free from drafts, 1 hr. or until
  doubled in bulk. (Watch closely, it usually doubles in no time at all).
  Punch dough down and divide in half. Turn dough out onto a lightly
  board.  Roll each half into a 12 x 6" rectangle. Brush 2 T butter over
  of each.  Cut each rectangle into 6 1" strips. Stack 6 strips of dough,
  butter side up on top of one another. Cut each stack into 12 pieces
  1" wide.  Place in well buttered muffin cups sideways.
   (cut side down) Cover and let rise in a warm place free from drafts
for 30
  min.  Bake at 425 for 10-12 minutes.

  Makes 48 rolls.
 These were originally posted by BARBARA and are really great. I nominate
  them for the hall of fame !!!

  From Southern Living Annual Recipes 1980.

---------- Recipe via Meal-Master (tm) v8.03

      Title: Kouloures (easter bread)
 Categories: Breads, Greek, Holiday
      Yield: 2 loaves

      1 pk Dry yeast
    1/2 c  Warm water
    1/2 c  Boiling water
      1 ts Cinnamon; ground
    3/4 c  Sugar
      3    Eggs
    1/4 c  Butter; melted
    1/2 c  Warm milk
      1 ts Baking powder
    1/2 ts Salt
      5 c  Flour (all-purpose)
      1    Egg yolk; beaten
           Sesame seeds
      5    Eggs; hard-cooked; unshelled
           -and dyed red

  Soften yeast in warm water and set aside.  Combine boiling water and
  cinnamon; set aside.  Combine sugar and eggs; beat well.  Add melted butter
  to egg mixture and beat again.  Skim off 1/4 cup clear cinnamon water and
  add along with yeast and milk to egg mixture, blending well.

  Combine dry ingredients and add to batter; knead dough until smooth and
  elastic, about 10 minutes.  Shape dough to fit into 2 greased 8 inch
  pans; crisscross 2 strips of dough over each loaf.

  Cover and let rise in a warm place until doubled in bulk.

  Brush loaves with beaten egg yolk and sprinkle with sesame seeds. Bake
  350 degrees for 25 minutes or until brown.  Push dyed eggs into bread
  immediately when loaves are removed from oven.

  SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed
  you by Nancy Coleman.

---------- Recipe via Meal-Master (tm) v8.03
      Title: Nutty apricot bars
 Categories: Desserts, Fruits
      Yield: 48 servings

     12 oz Apricots - dried
    3/4 c  Sugar
    3/4 c  Butter / margarine -softened
      1 c  Sugar
      2 c  Flour- all purpose
    1/2 t  Baking soda
    1/4 t  Salt
      3 oz Coconut - flaked
    1/2 c  Pecans or walnuts - chopped

    Cover apricots with water, and bring to a boil; reduce heat, and
  uncovered, 15 minutes or until tender. Drain reserving 1/4 cup liquid.
  Coarsely chop apricots, and set aside.  Combine reserved apricot liquid
  3/4 cup sugar in a saucepan; simmer 5 minutes. Stir in chopped
    Cream butter; gradually add 1 cup sugar, beating at medium speed of
  electric mixer until light and fluffy. combine flour, baking soda, and
  salt; add floured mixture to creamed mixture, mixing well (mixture will
  crumbly).  Stir in coconut and pecans. Pat about three-fourths of
  mixture into and ungreased 13x9x2 inch pan. Bake at 350F for 10
  Spread apricot mixture evenly over crust, spreading to within 1/4 inch
  edge of pan.
   Sprinkle with remaining coconut mixture.  Bake an additional 30 minutes.
  Let cool in pan; chill.  Cut into bars. Store in refrigerator. Yield: about
  4 dozen. From the Southern Living Cookbook
 I know these are cookies and not bread, but what's the fun of it if you
can't enjoy some sweet confection every once an again..  ~RE Forgive