8 : lb RADISH RED FRESH
1 : sm Red Onion
2 : bn Radish
15 : oz Mandarin Oranges; Drain And
-Reserve : -Reserve
2 : tb Extra Virgin Olive Oil
1 : tb Red Wine Vinegar
1 : bn Radishes; thinly sliced
Lettuce : Lettuce leaves
0: In 1 quart saucepan scald milk; stir in 1/4 cup butter until melted
1: Cool to warm (105 to 115øF)
2: In large mixer bowl dissolve yeast in warm water
3: Add cooled milk mixture, 2 cups flour, 1/4 cup sugar, egg and salt
4: Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes)
5: By hand, stir in enough remaining flour to make dough easy to handle
6: Turn dough onto lightly floured surface; knead until smooth and elastic (about 10 minutes)
7: Place in greased bowl, turn greased side up
8: Cover; let rise in warm place until double in size (about 1 1/2 hour)
9: Dough is ready if indentation remains when touched
10: Punch down dough; divide in half
11: With floured hands shape each half into 24 balls
12: In small bowl stir together 1 cup sugar, pecans and cinnamon
13: Dip balls first into melted butter, then in sugar mixture
14: Place 24 balls in bottom of greased 10" tube pan or Bundt pan
15: (If removable bottom tube pan, line with aluminum foil
16: ) Sprinkle with raisins
17: Top with remaining 24 balls
18: Cover; let rise until double in size (about 45 minutes)
19: Heat oven to 350ø
20: Bake for 35 to 40 minutes or until coffee cake sounds hollow when tapped
21: (Cover with aluminum foil if coffee cake browns too quickly
22: ) Immediately invert pan on heat-proof serving plate
23: Let pan stand 1 minute to allow sugar mixture to drizzle over cake
24: Remove pan; serve warm
25: *Can also be made with two loaves of thawed frozen bread dough Typed and Busted by Carriej999@AOL
26: com 3/21/98 Recipe by: Land O Lakes Treasury of Country Recipes Posted to TNT Recipes Digest by Carriej999 <Carriej999@aol
27: com> on Mar 21, 1998