INGREDIENTS

INSTRUCTIONS

Roll out dough on floured surface to an 18 x 12-inch rectangle. Brush
with butter. Combine sugar, nuts and maple flavoring. Sprinkle dough
with mixture. Starting with 18-inch side, roll jelly-roll fashion;
seal edges. Place roll on greased cookie sheet; join ends to form a
ring. Make cuts across top of ring 1 inch apart, almost to bottom.
Pull slices apart, turning one to the inside, next to the outside, so
that filling shows. Cover; let rise in warm place until doubled, 45  to
60 minutes. Bake at 3750 for 20 to 25 minutes, until golden brown.
Spread ring while still warm with Maple Glaze (posted ). YIELD: 1 RING
Filling Variations:  Poppy Seed: Combine in saucepan 3/4 cup chopped
walnuts, 1/3 cup poppy  seed, 1/3 cup cream, 1 tablespoon flour, 2
tablespoons honey and 2  tablespoons sugar. Bring to boil over medium
heat, stirring  constantly. Cool.  Cottage Cheese: Combine in mixing
bowl 3/4 cup dry small-curd cottage  cheese, 1/4 cup sugar, 1/4 cup
raisins, 1 egg yolk, 1 tablespoon  melted butter and 1 tablespoon
grated lemon rind. Blend thoroughly.  TIP: Any one of the fillings
given for Swedish Tea Ring (posted) may  be substituted here, if
desired.  Notes: This cookbook was acquired at a junk sale. It captured
my  interest because of the annotated comments beside the recipes. The
original owner had made comments or just check marks beside certain
recipes. I will include these as I scan. This one had no markings.
Recipe by: The Pillsbury Family Cookbook (1963)  Posted to MC-Recipe
Digest V1 #932 by "Eugene Johnston"  <ejohnston@mailexcite.com> on Nov
29, 1997

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