2 : c Sliced almonds (about 8 oz)
12 : oz Milk chocolate or semi-sweet
-chocolate : -chocolate chips (2 cups)
2 : Sticks (8-oz) butter, cut
-into : -into bits
1 : /2 c Firmly packed light brown
-sugar : -sugar
1 : c Margarine or butter,
-softened : -softened
1 : c Firmly packed brown sugar
3/4 : c Granulated sugar
2 : Eggs
1 : ts Vanilla
1 : 3/4 c All-purpose flour
1 : ts Baking soda
1/2 : ts Baking powder
1/2 : ts Salt (opt)
2 : c QUAKER Oats (quick or
0: 1
1: In large bowl, combine sugar, salt, yeast and 1 cup flour
2: In 1-quart saucepan over low heat, heat milk and 1/2 cup butter or margarine (1 stick) until very warm (120-130'F)
3: Butter or margarine does not need to melt
4: 2
5: With mixer at low speed, gradually beat liquid into dry ingredients just until blended
6: Increase speed to medium; beat 2 minutes
7: Beat in vanilla extract, 1 egg, and 1 cup flour to make a thick batter; continue beating 2 minutes scraping bowl often
8: With wooden spoon, stir in 2 cups flour to make a soft dough
9: 3
10: Turn dough onto floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/3 cup)
11: Shape into ball; place in greased large bowl, turning to grease top
12: Cover; let rise in warm place (80-85'F) until doubled, about 1 1/2 hours
13: 4
14: Punch down dough
15: Turn dough onto lightly floured surface; cut dough in half; cover and let rest 15 minutes
16: Grease 2 large cookie sheets
17: In small bowl, mix brown sugar, pecans, raisins, and cinnamon
18: In small saucepan over low heat, melt 4 T butter or margarine (1/2 stick)
19: 5
20: With floured rolling pin, roll half of dough into 17 1/2x12" rectangle
21: Brush with half of melted butter; sprinkle with half of brown-sugar mixture
22: From 17 1/2" edge, roll dough jelly-roll fashion; pinch seam to sael
23: Cut roll into 9 wedges, 2 1/2 inches at wide side, 1 inch at short side
24: 6
25: Turn wedges short side up
26: Press handle of wooden spoon across each
27: Repeat with other half of dough
28: 7
29: Place rolls 2 inches apart on cookie sheets
30: Cover; let rise in warm place until doubled, about 1 hour
31: 8
32: Preheat oven to 350'F
33: In cup, beat remaining egg; with pastry brush, brush rolls
34: Bake rolls 20 minutes or until golden
35: Remove rolls from cookie sheets; cool on wire racks
36: Miscellaneous recipes from the collection of Mike Orchekowski
37: File ftp://ftp
38: idiscover
39: co
40: uk/pub/food/mealmaster/recipes/mo-misc
41: zip