3/4 : c Butter or margarine
1/4 : c Sugar
1 : ts Almond extract
2 : c Sifted all-purpose flour
1/8 : ts Salt
1 : Egg white; slightly beaten
1/8 : ts Cinnamon
1/4 : c Sugar
1/3 : c Canned; toasted, diced
-buttered : -buttered almonds
-Nancy : -Nancy Speicher DPXX20A
1 : c Butter or margarine
1 : c Granulated sugar
1/3 : c Packed brown sugar
2 : tb Water
1 : c Sliced unblanched almonds
1/2 : ts Baking soda
1/3 : c Semisweet chocolate pieces
1/2 : c Mock Pistachios* (optional)
3/4 : c Butter
3/4 : c Confectioner's sugar
1/2 : ts Almond extract
3 : tb Milk
1 : c Almonds, slivered;blanched
1/2 : c Butter
1/2 : c Sugar
1 : tb Corn syrup, light
0: Combine milk, water, and 1/3 c
1: margarine in a saucepan
2: Heat until liquids are very warm (120-130~)
3: Margarine doesn't need to melt
4: Place 6 cups flour, sugar, salt and yeast in Bowl
5: Mix for about 1 minute, then gradually add eggs, then warm liquid
6: Mix until smooth
7: Add remaining flour until dough clings to dough hook (or becomes unmanageable for your mixer)
8: Remove from bowl and knead for 10 minutes, or until dough is smooth and elastic
9: Place in greased bowl, turning to grease top
10: Cover; let rise in warm place, free from draft, until doubled in bulk, about 35 minutes
11: (Know what I do? I put a towel on a rack in my oven and set the bowl there
12: And then I close the oven door and turn the oven on its lowest setting while counting to 20
13: Turn the oven off; this seems to provide the bread an optimal temperature for rising
14: ) Meanwhile, combine 1/2 c
15: sugar and cinnamon
16: Punch dough down
17: Little by little, knead in those raisins until distributed evenly
18: Divide dough in half; roll each half to a 14x9" rectangle
19: Brush lightly with melted margarine
20: Sprinkle each with half cinnamon-sugar mixture
21: Beginning at the 9" end, tightly roll dough and shape into loaves
22: Place in 2 greased 9" loaf pans
23: Cover; let rise in warm place, free from draft, until doubled in bulk, about 35 minutes
24: Take the loaves AND the towel out of your oven (towel flambe just ain't that chic, folks)
25: Place oven rack on lowest position
26: Loosely "tent" aluminum foil over top of each loaf
27: Preheat oven to 375~
28: Bake for about 40 minutes; remove foil "tents" and brush tops of loaves with margarine
29: Bake 5 minutes longer
30: Remove from pans and cool on wire racks
31: NOTE: Best to toast this in a toaster oven inasmuch as the cinnamon swirls tend to "separate" a bit
32: But this alters the taste not in the slightest! Millions (well LOTS) of palates have thrilled to this stuff
33: Yours will, too! Recipe By : From: Ladies Home Journal- August 1991 File ftp://ftp
34: idiscover
35: co
36: uk/pub/food/mealmaster/recipes/mmdja006
37: zip