Name: Danish Pastry (Dansk Wienerbrod)
Ingredients: 4 c Flour; 1 ts Salt; 1/4 c Sugar; 2 Yeast cakes (2 1/4 OZ.); 1 c Milk; 1 Egg; 1 1/2 c Butter

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Danish	Danish, Desserts, Ceideburg 2	1	Servings

INGREDIENTS

4	c	Flour
1	ts	Salt
1/4	c	Sugar
2		Yeast cakes (2 1/4 OZ.)
1	c	Milk
1		Egg
1 1/2	c	Butter

INSTRUCTIONS

Sift flour and mix with sugar and salt.  Mix yeast with a little cold
milk. Add this, the rest of the milk and the beaten egg to flour and
sugar. Beat well until smooth with a wooden spoon.
Roll out the dough on baking board to 1 finger thickness.  Spread
small pieces of butter on 2/3 of the dough.  The butter must have same
consistency as the dough; if it is too soft it melts into the dough.
Fold together into three layers like folding a napkin, first the part
without butter.  Roll out and fold again.  Repeat three or four times.
Leave in a cold place for 1/2 hour.  This is the dough with which many
different kinds of Danish pastry is made.  When pastry is shaped,
place on baking sheet and leave in cold place to rise for 15 to 20
minutes, then brush with egg white and bake in a fast oven until
golden brown.
COCKS' COMBS (HANEKAMME):  Roll out dough to finger thickness and
spread with a paste made of equal parts of butter and sugar, then cut
into square pieces 4" x 4".  Place filling across middle and fold
over.
Press the edges firmly together and make 4 or 5 deep slashes in this
side. Let rise, brush with egg white and spread with chopped almonds
and sugar.
SPANDAURERS:  Roll out dough, spread with paste and cut as above.
Place filling in middle.  Fold corners to the center and press down.
After baking drop 1 teaspoon of jelly in the center and spread with
frosting of confectioner's sugar and water.
CHOCOLATE BUNS (CREMEBOLLER):  Roll out dough, spread with paste and
cut as above.  Place filling of vanilla creme in middle, fold corners
to the center, forming dough as a ball and place upside down on
baking sheet. After baking spread with frosting of confectioner's
sugar, cocoa and water.
As filling may be used apple sauce, jelly, prunes, vanilla creme or
almond paste:
VANILLA CREME:  Mix 1 egg yolk, 1 tablespoon sugar, 1 tablespoon
flour and 3/4 cup milk and cook until thick.  Take off, add 1/2
teaspoon vanilla extract and cool stirring occasionally.
ALMOND PASTE:  Cream 1/2 cup butter, add 1/4 lb. ground, blanched
almonds and 1/2 cup sugar and mix well until smooth.  Another kind of
almond paste without butter is made of:  1/4 lb. almonds, 1/2 cup
sugar and 3 egg whites.  Work well together until smooth.
From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen,
1957.
Posted by Stephen Ceideberg; March 9 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

A Message from our Provider:

“Life: your chance to spurn God’s love Eternity: living with the consequences”

There is admittedly a certain tension between the different principles involved in church discipline. On the one hand there is the gentleness of Galatians 6:1, on the other, the severity of Titus 1:13. While we may never be judgmental in our attitudes (Matthew 7:1), we must nevertheless judge among ourselves (1 Corinthians 5:12). Just as we are called to love in a manner that is willing to overlook certain sins (1 Peter 4:8), we must also “exhort one another daily” so that none will be “hardened through the deceitfulness of sin” (Hebrews 3:13). The tension is seen most clearly in that we are to love our brother as Christ loved us (John 13:34-35), yet remain willing to consider him an unbeliever and cast him away if he continues in sin (Matthew 18:17; 1 Corinthians 5:11). We might be tempted to use the word “balance” in describing our desire to manage this tension. But as it is all-too-commonly understood, “balance” means compromise – easing away from convictions and obligations in order not to appear unbalanced or overly zealous. The problem with this understanding is that Scripture never tells Christians to be “balanced” people in this way. On the contrary, we are told to be zealous and fervent, both in our love for one another (Colossians 3:14; 1 Peter 4:8), and in our pursuit of holiness and purity (Titus 2:14; Hebrews 12:14-17).

Jim Elliff