Name: Apricot Almond Buns
Ingredients: 4 3/4 c Flour - all purpose; 1 c Brown sugar -firm packed; 1/2 ts Salt; 2 pk Yeast; 1/2 c Milk; 1/2 c Water; 3 tb Margarine; 2 Eggs; 1/4 c Margarine - melted; 1 c Apricots, chopped dried; 1/2 c Almonds, slivered

Do you have an addiction? Is there anything that you believe you “really need?” Is there anything that you could not imagine losing for a few weeks? Do you plan your life around the ability to get or use something? Is there any behavior, habit or unhealthy desire that you can’t stop? Are other areas of your life suffering (family, friends, career, finances, health) because of a certain behavior? Is a certain behavior preventing you from growing in Christ? Do thoughts of a certain item or action or person consume you more and bring more pleasure than thoughts about God? Is there anything that is wasting your money and time? Is there anything in your life that you keep hidden from others? Is there anything in your life that leaves you anxious, guilty or empty, but yet you still desire more of it? Is there anything that is mastering you? When you are grumpy, depressed, scared, bored, stressed or irritable, where is the first place you turn? What or whom do you trust for comfort and protection, adventure and satisfaction, purpose and pleasure? Not all the things we can be addicted to are necessarily evil, but if God is not on the top of the food chain you have an addiction. You are worshiping and idol.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains, Dairy, Eggs		Breads, Fruits/nuts	14	Servings

INGREDIENTS

4 3/4	c	Flour – all purpose
1	c	Brown sugar -firm packed
1/2	ts	Salt
2	pk	Yeast
1/2	c	Milk
1/2	c	Water
3	tb	Margarine
2		Eggs
1/4	c	Margarine – melted
1	c	Apricots, chopped dried
1/2	c	Almonds, slivered

INSTRUCTIONS

In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and
undissolved yeast.
Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry
ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1 cup
flour; beat at high speed 2 minutes. Stir in enough remaining flour to make
soft dough.  Knead 8 to 10 minutes.  Set in greased bowl; grease top.
Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in
half; roll each to a 14 x 9 inch rectangle. Brush with melted margarine;
sprinkle with remaining brown sugar, apricots and almonds. Roll each up
from long side; seal seams. Cute each roll into 7 slices. Make 2 cuts in
side of each slice, 2/3 the way through. Fan sections; set on greased
baking sheet.  Cover; let rise until doubled. Bake at 375F 15 to 20
minutes.
Cool.  Glaze if desired. From Fleishmanns's Yeast package 11/90
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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