Name: Jeweled Pineapple Rings
Ingredients: 3 c Bread flour; 1 pk Red Star active dry yeast or quick-rise yeast; 1/4 c Sugar; 1 1/2 ts Salt; 1/4 c Oil; 2 Eggs; 1/3 c Milk; 1/3 c Water; 1/4 c Butter or margarine; 1 c Powdered sugar; 1/2 c Finely chopped pecans; 1/2 c Finely chopped candied pineapple; 1/4 c Pineapple juice; 3 tb Sugar

But do you say, “This is so strange a thing?” What, my brethren! Is it not more strange that a family professing to be Christian, professing to have a firm hope for eternity, should advance toward that eternity without giving any sign of that hope, without any preparation, without any conversation, perhaps, alas! without any thought concerning it? Ah! this is very strange! Do you say, “This is a thing of very little repute or glory, and to which a certain degree of shame is attached?” And who, then, is the greatest: that father who, in former and happier days, was the high priest of God in his own house, and who increased his paternal authority and gave it a divine unction by kneeling down with his children before his Father and the Father of them all; or that worldly man in our days, whose mind is engaged only in vain pursuits, who forgets his eternal destiny and that of his children, and in whose house God is not? O what a shame is this!

Merle D’Aubigne

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Bread	12	Servings

INGREDIENTS

3	c	Bread flour
1	pk	Red Star active dry yeast or quick-rise yeast
1/4	c	Sugar
1 1/2	ts	Salt
1/4	c	Oil
2		Eggs
1/3	c	Milk
1/3	c	Water
1/4	c	Butter or margarine
1	c	Powdered sugar
1/2	c	Finely chopped pecans
1/2	c	Finely chopped candied pineapple
1/4	c	Pineapple juice
3	tb	Sugar

INSTRUCTIONS

FILLING
GLAZE
Date:    Tue, 11 Jun 1996 23:52:56 -0400
From:    Linda Robinson <CatRescuer@AOL.COM>
In large mixer bowl, combine 2 c. bread flour, yeast, sugar and salt; mix
well.  Heat milk, water and 1/4 c. oil until very warm (120-130x F).  Add
to flour mixture. Add eggs. Blend at low speed until moistened; beat 3
minutes at medium speed. By hand, gradually stir in enough remaining flour
to make a soft dough. Cover; let rise in warm place about 30 minutes (15
minutes for Quick-Rise yeast).
Prepare Filling:  Cream 1/4 c. butter; blend in powdered sugar.  Stir in
pecans and pineapple.
On a lightly floured surface, roll dough to a 12" square.  Spread Filling
over half the dough.  Fold uncovered dough over Filling.  Cut into 12
strips. Twist strips twice; loosely coil on greased cookie sheet, tucking
ends under. Cover; let rise in warm place about 50 minutes (30 minutes for
Quick-Rise yeast). Bake at 375x F for 15 minutes. Prepare Glaze: Combine
pineapple juice and sugar; brush rolls. Bake 5-7 minutes longer until
golden brown. Remove from cookie sheets; cool.
Holiday Variation:  Use red and green candied pineapple.
Note:  The ingredients in this recipe are proportioned for all automatic
bread machines using the "MANUAL" or "DOUGH" setting.
EAT-L DIGEST 11 JUNE 1996
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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