INGREDIENTS

INSTRUCTIONS

BAKE at 350 degrees for 20 to 25 minutes. MAKES 3 Christmas trees.
Soften yeast in warm water. Melt butter in hot scalded milk in large
bowl. Cool to lukewarm. Stir in sugar, eggs, salt and cardamom (if
desired) and softened yeast. Add gradually 6 to 7 cups flour to make  a
stiff dough. Knead on floured surface 5 to 7 minutes. Place in  greased
bowl and cover. Let rise in warm place (85 degrees to 90  degrees F.)
until light and doubled in size, 1 1/2 hours to 2 hours.  Punch down
dough; cover. Let rise in warm place for 30 minutes.  Combine sugar,
1/2 cups nuts, chopped, and 4 teaspoons cinnamon. Melt  butter and set
aside. Divide dough into 3 parts. Roll out 1 part on  floured surface
to a triangle 15 inches at the base, 10 inches high  and 1/4 inch
thick; shape with hands and rolling pin. Brush  generously with melted
butter. Sprinkle with 1/3 of sugar mixture.  Roll up triangle, starting
with one of the bottom corners and rolling  along the base to form a
triangle-shaped roll. Place on greased  baking sheet. Flatten triangle.
Cut deep gashes at 3/4 inch intervals  down each side almost to center.
Stretch and fold each cut section  back on its side to form a "branch"
. Cut off bottom "branch" on each  side to form "base" of tree. Cover.
Repeat with remaining dough. Let  rise in warm place until light, 30 to
45 minutes. Bake in moderate  oven (350 degrees) 20 to 25 minutes.
Frost with Vanilla Glaze.  Decorate "branches" with red and green
cherries or French's Colored  Sugars and Funsten's Nuts.  *For use with
Pillsbury's Best Self-Rising Flour, omit salt. For  Fanned Cinnamon
Rolls: Use recipe for Christmas Tree Loaves. Divide  dough into 2
parts. Roll out 1 part to an 18 x 10-inch rectangle.  Brush with melted
butter. Sprinkle with half the sugar mixture. Roll  as for jelly roll,
starting with 18-inch side. Cut into 1 1/2-inch  pieces. Make cuts down
through roll to 1/2 inch of opposite side.  Spread slices, overlapping
in fan shape. Place on greased baking  sheet. Repeat with remaining
dough. Let rise 30 to 45 minutes. Bake  15 to 20 minutes. Makes about 2
dozen.  NOTES : "From Pillsbury's European Recipe Service-A Bread from
Sweden."  Recipe by: Best Loved Foods of Christmas  Posted to MC-Recipe
Digest V1 #848 by NGavlak@aol.com on Oct 15, 1997

A Message from our Provider:

“If the church wants a better pastor, it only needs to pray for the one it has.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3418
Calories From Fat: 1139
Total Fat: 129.7g
Cholesterol: 335.6mg
Sodium: 4679.2mg
Potassium: 379.4mg
Carbohydrates: 538.5g
Fiber: 8.4g
Sugar: 300.3g
Protein: 33.6g