INGREDIENTS

INSTRUCTIONS

In large bowl with mixer at medium speed, beat margarine, sugar and
salt. Add milk, beating until margarine is melted. Sprinkle yeast  over
water, stir until dissolved. Add to margarine mixture with eggs.  With
mixer at low speed add 4 cups of the flour, 1 cup at a time,  beating
until well mixed. Stir in remaining flour with wooden spoon.  On
lightly floured surface knead 8 to 10 minutes or until smooth and
elastic. Place dough in greased bowl; turn to grease top. Cover with
towel; let rise in warm place 2 hours or until doubled in bulk. Punch
down dough; form into ball; cut into quarters. Set 2 quarters aside;
cover with towel. Use reserved quarters to make two Fruit Nut Loaves.
(Instructions at end of this recipe.)  On lightly floured surface roll
out one quarter into rectangle 15x12  inches. Cut into 2 triangles each
with a base of 10 inches, a height  of 12 inches and 15 inch sides.
Place one triangle on large greased  cookie sheet. Reshape into
triangle if necessary. Spread 1 cup of  Fruit Nut Filling over dough on
cookie sheet to within 1/2 inch of  edge; moisten edges with water.
Place second dough triangle over  fruit filled one pressing to seal
edges. Roll out second quarter of  dough to 1/2 inch thickness. With 2
1/2 inch doughnut cutter cut 17  circles; remove centers. Overlap cut
circles on tree triangle. Roll  out scraps of dough to 1/2 inch
thickness; cut one 2 inch square.  Place on center of base of triangle
to form "trunk" of tree. Cut one  3 inch star; place on top of tree.
Cover; allow to rise in warm place  1 hour or until almost doubled in
bulk. Bake in 350-F oven 35 minutes  or until golden brown. Remove from
oven. Place cherries in center of  circles. While warm, brush lightly
with glaze. Decorate tree with  decorator frosting. Makes one tree and
2 loaves.  Fruit-Nut Filling: In small saucepan stir together all
ingredients.  Stirring constantly, bring to boil over medium heat and
boil 1 minute.  Cool.  Apricot Glaze: In small saucepan stir together
the corn syrup and  preserves. Stirring constantly, bring to boil over
medium heat and  boil 1 minute.  Fruit Nut Loaves: Grease two 8 1/2 x 4
1/2 x 3-inch loaf pans. Roll  out each quarter of reserved dough into
15 by 9-inch rectangle.  Spread 1 cup of Fruit Nut Filling over each
rectangle of dough to  within 1/2 inch of edge, roll each rectangle up
from short side.  Press ends to seal; fold ends under; place seam side
down into  prepared pan. Cover; let rise about 1 hour or until doubled.
Bake in  350-F oven 40 to 45 minutes or until bread sounds hollow when
tapped.  Remove from oven. While still warm, brush with Apricot Glaze.
Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press
Gazette (newspaper), December 13, 1978  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 4725
Calories From Fat: 959
Total Fat: 111.6g
Cholesterol: 186mg
Sodium: 3206.3mg
Potassium: 1431.7mg
Carbohydrates: 882.6g
Fiber: 32.7g
Sugar: 353g
Protein: 84.6g