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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