Name: Favorite Rugelah
Ingredients: 2 c Flour; 1/4 ts Salt; 1 c Unsalted butter, cold-cut into bits; 6 oz Cream cheese, cut into bits; 1/3 c Sour cream; 1/2 c Sugar; 1 tb Cinnamon; 1 c Walnuts, finely chopped; 1/2 c Raisins, finely chopped

Eight reasons that ministers should examine themselves: 1. You have heaven to win or lose yourselves… A holy calling will not save an unholy man. 2. You have sinful inclinations as well as others. 3. (You) have greater temptations than most men. 4. The tempter will make his first and sharpest onset upon you. If you will be leaders against him, he will spare you no further than God restrains him. 5. Many eyes are upon you, and therefore there will be many to observe your falls. 6. Your sins are more aggravated than those of other men. They have more of hypocrisy in them, and are more detrimental to the cause of religion. 7. The honor of your Lord and Master, and of His holy truth, doth lie more on you than other men. 8. The souls of your hearers and the success of your labors do very much depend upon your self-examination.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Danish	Danish, And, Pastries	48	Servings

INGREDIENTS

2	c	Flour
1/4	ts	Salt
1	c	Unsalted butter, cold-cut into bits
6	oz	Cream cheese, cut into bits
1/3	c	Sour cream
1/2	c	Sugar
1	tb	Cinnamon
1	c	Walnuts, finely chopped
1/2	c	Raisins, finely chopped

INSTRUCTIONS

DOUGH
FILLING
OVEN: 350 Grease baking sheets.
DOUGH: In a food processor, pulse flour, salt, butter, cream cheese and
sour cream til crumbly.
Shape pastry into (4) equal- sized disks. Wrap; chill 2 hours or up to 2
days.
In a cup, mix together sugar and cinnamon.
Roll each pastry disk into a 9-inch round, keeping pastry chilled til
rolled.
Sprinkle rolled pastry with sugar mixture, walnuts and raisins, dividing
ingredients equally among rounds. Press lightly into dough.
With a chef's knife, cut each round into 12 wedges.
Roll wedges tightly from outside edge to point (making sure filling is
enclosed, as raisins will burn if exposed.)
Place on baking sheets.
Refrigerate rugelah while rolling each batch. Chill all rugelah 20 minutes.
Bake 22 minutes or til lightly golden.
Cool on wire racks.
Store up to 4 days in airtight containers.
Posted to EAT-L Digest 06 Dec 96
Recipe by: LSS Collection
From:    Linda Shapiro <[email protected]>
Date:    Sat, 7 Dec 1996 00:47:39 -0500

A Message from our Provider:

“Down in the mouth? It’s time for a faith lift”