INGREDIENTS

INSTRUCTIONS

*Use Grated Raw Potato Starter
Bread Dough                     1 cup Grape-Nuts Cereal
As soon as the bread dough has started to rise mix the syrup and grape-nuts
together so that the cereal will have time to soak up all the syrup. Roll
the dough out quite thin to about 20 x 10 inches. Cut in two crosswise.
Spread filling thinly over the surface leaving a 2-inch strip along one
side of each square. Fold over this bare strip onto filling and continue
folding until a flat roll is formed. Lay both rolls lengthwise on 10 x 15
inch cookie sheet with seam on underside. Flatten them by rolling with the
pin until they are about 3-1/2 inches wide and as long as the pan. Do this
gently so that the filling does not break through. Brush tops with soft
butter.  Let stand in warm place until light. Bake in oven preheated to 325
about 45 minutes until the crust has a beautiful bisque tint. Glaze while
still warm with a powdered sugar and White Wine frosting. If available,
decorate with a row of candy raspberries down the center of each roll so
that there will be one on each 1- 1/2 inch to 2 inch slice. (If rolls are
to be frozen for later use wait until they have been thawed and warmed to
glaze and decorate.)
White Wine Frosting: 2 Tbsp. soft butter 2 Tbsp. white wine 1 1/2 cup
powdered sugar 3 drops Waldmeister Essence* and a drop or tow of green
coloring or 1/4 tsp. Rose extract and a drop or two of red coloring
Beat butter, wine and sugar together until smooth. Add preferred flavoring
and carefully add the coloring for a very delicate tint.
*Lekvar-By-The-Barrel 1577 First Avenue New York, N.Y. 10028 (Catalog)
From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat
Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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