3 : 1/ c All-purpose flour; divided
1 : tb Baking powder
1/2 : ts Salt
3/4 : ts Ground nutmeg
1/4 : ts Ground cloves
1 : c Applesauce
3/4 : c Sugar
2 : Eggs
2 : tb Vegetable shortening
Vegetale : Vegetale oil
0: In large bowl combine 1 cup flour, undissolved yeast, sugar, instant milk, and salt
1: Heat baby food, water and margarine until very warm (120 to 130ø); stir into dry ingredients
2: Stir in egg and enough remaining flour to make a soft dough
3: Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes
4: Cover; let rest on floured surface 10 minutes
5: On lightly floured surface, roll dough to 20x9-inch rectangle
6: To fill, evenly spread jam on dough to within 1/2 inch of edges
7: Sprinkle evenly with apricots and almonds
8: Beginning at long end, roll up tightly
9: Pinch seam to seal
10: Form into ring, pinch ends together to seal
11: Place, seam side down, on large greased baking sheet
12: With sharp knife, cut slits, starting from outer edge, 3/4 of the way through dough at 1-inch intervals
13: Turn each section on its side to show filling
14: Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes
15: Bake at 350ø for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning
16: Remove from sheet; let cool on wire rack
17: Drizzle with icing
18: Icing: Combine all ingredients
19: Stir until smooth
20: From the recipe files of Roberta Thompson Source: The News-Enterprise, Elizabethtown, KY; Taste of Spring column in the Food section by Mary Alice Holt, April 13, 1995 Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne
21: infi
22: net> on Mar 26, 98