Title: Cinnamon Nut Crisps
Categories: Rolls, Dessert
Yield: 1 Servings

1 pk Active dry yeast
1/2 c Lukewarm water
2 Eggs
1 c Lukewarm cream
3 tb Sugar
1 1/2 ts Salt
1 ts Vanilla
4 1/2 c Flour, sifted
2 tb Butter, melted
1 c Brown sugar, firmly packed
1 ts Cinnamon
2 tb Butter, melted
3/4 c Almonds, blanched and
Chopped fine
1/3 c Raisins, chopped

Soften yeast in water. Let stand 5 minutes. Combine eggs, cream, sugar,
salt, vanilla, and yeast in a large bowl. Gradually add sifted flour to
make a stiff dough. Knead on well-floured board for 2 to 3 minutes until
smooth. Place in greased bowl and cover tightly. Let rise in warm place (85
to 90 degrees F.) until double in bulk, about 1 1/2 hours. Roll out to a 26
X 20-inch rectange, 1/4 inch thick. Brush with 2 tablespoons melted butter.
Combine 1 cup brown sugar and 1 ts cinnamon. Sprinkle half of mixture over
dough. Fold long sides to center; press down firmly. Fold in half
lengthwise, making four layers. Press firmly to seal. Roll out to a 26 X
12-inch rectangle. Brush with 2 tablespoons additional melted butter.
Combine almonds, raisins, and remaining brown sugar ~cinnamon mixture.
Sprinkle over dough. Roll as for jelly roll, starting with 26-inch edge.
Cut into 1-inch slices. Dip one cut side of each roll in flour and place
floured-side up on board which has been sprinkled with sugar. Roll out to
1/4-inch thickness. Place on well-greased baking sheets, sugar-side up.
**Cover. Let rise in warm place for 15 minutes. ** Bake in moderate oven
(375 degrees F.) 15 to 18 minutes until golden brown.

**While first pans of rolls are baking, place extra rolls on waxed paper,
sugar -side up, to let rise. Transfer to baking sheet to bake. If
necessary, rolls may rise longer than 15 minutes.

from Pillsbury's 5th Grand National Baking Contest--1954 Mrs. Joesph
Terrill, Burlingame, Kansas--$7,500 2nd prize winner

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini