Name: Honey-Pecan Crescents
Ingredients: 5 c Flour; 1/2 c Sugar; 1 ts Cinnamon; 1/2 ts Salt; 1 pk Yeast; 1 c Milk; 1/2 c Butter; 2 Eggs; 1/2 c Honey; 2 tb Butter; 1/2 ts Vanilla; 1 1/2 c Pecans; chopped -Egg Glaze---; 1 Egg; 1 tb Milk; 1 c Powdered sugar; 1/2 ts Vanilla; 2 tb Milk

There’s no way to describe hell. Nothing on earth can compare with it. No living person can really comprehend it. No madman in the wildest flights of insanity ever beheld the borders of hell. No man in delirium’s ever pictured a place so utterly terrible. No nightmare racing across a fevered mind ever produced a terror to match that of the mildest hell. No murder scene with splattered blood and mutilated bodies could ever suggest the revulsion that one glimpse of hell could suggest; and our Lord saw that...and He was moved...to reach out to people.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Sweet, Breads	24	Servings

INGREDIENTS

5	c	Flour
1/2	c	Sugar
1	ts	Cinnamon
1/2	ts	Salt
1	pk	Yeast
1	c	Milk
1/2	c	Butter
2		Eggs
1/2	c	Honey
2	tb	Butter
1/2	ts	Vanilla
1 1/2	c	Pecans; chopped -Egg Glaze—
1		Egg
1	tb	Milk
1	c	Powdered sugar
1/2	ts	Vanilla
2	tb	Milk

INSTRUCTIONS

DOUGH
HONEY-PECAN FILLING
GLAZE
Prepare dough as any sweet dough, knead, cover and let rise 90 minutes.
Heat honey and butter to blend.Add vanilla and pecans. Cool. Punch down
dough, divide in half and roll out to two 13 inch circles. Cut into
12    wedges each.
Place 2 teaspoons of honey mixture on wide end of crescent, roll up. Space
2 inches apart on cookie sheets, cover and let rise about an hour. Preheat
oven to 375 degrees. Combine egg and milk. Brush over crescents, and bake
15 minutes. Cool on wire racks. Combine glaze ingredients together and
drizzle with glaze.
Recipe by: Laura Gaggini
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "LauraG"
<gaggini@gate.usaor.net> on Dec 22, 1997

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