You can get it from BARD.
----- Original Message -----
From: Mike and Jean via Cookinginthedark
<[email protected]
To: <[email protected]
Date sent: Fri, 02 Sep 2016 13:34:24 +0000
Subject: Re: [CnD] bear calaws
This sounds like a good recipe, however, I don't have the book
that is being referenced here.
-----Original Message-----
From: Wayne Scott via Cookinginthedark
[mailto:[email protected]]
Sent: Thursday, September 01, 2016 11:23 PM
To: Cooking-friends <[email protected]>; Cooking In The
Dark <[email protected]>; Little bakery
<[email protected]>; Mamas-corneringchat
<[email protected]>; Recipesbbshare
<[email protected]>; Santas-workshop
<[email protected]>; Sweet temptation
<[email protected]
Cc: Wayne Scott <[email protected]
Subject: [CnD] bear calaws
from Joy Of Cooking
BEAR CLAWS
6 claws
Prepare:
Dough for Yeasted Coffee Cake, 621, or
1/2 recipe Danish Pastry Dough, 624
Cut the dough into 3 pieces. Roll each into an 18 by 9-inch
rectangle. Brush each one with:
2 tablespoons butter, melted
Mix together:
1/2 cup chopped walnuts b614 1/4 cup chopped dates 2
tablespoons sugar 1/2 teaspoon ground cinnamon
Sprinkle over the dough. Fold the dough lengthwise into thirds,
pinching the edges together to hold in the filling. Cut into 6
rectangles. Place them seam side down on a greased baking sheet.
Make 3 slashes in each, to resemble claws. Brush with:
3 tablespoons butter, melted
Cover and let rise, 45 minutes.
Preheat the oven to 375dgF. Bake 25 minutes, or until golden.
If desired, drizzle with:
(Translucent Sugar Glaze, 799)
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
