Name: Poppy Seed Roshky
Ingredients: 1 pk Yeast; 1/2 c Sugar; 1 c Milk, scalded; 1/2 c Butter; 1/2 ts Salt; 1 ts Vanilla; 4 Eggs, well beaten; 4 c Flour; 2 c Water; 1 c Sugar; 1 c Poppy seed, ground; 1/2 ts Cinnamon; Grated rind of 1 lemon

Man is like a tree. His heart, not his will alone, is the root. There is no possible way by which the will can choose to produce fruit contrary to the character of the root. If the root is bad, the tree is bound by its very nature to produce evil fruit. Man is like a person standing alongside his treasure chest. There is no possibility of bringing pure gold out of a box filled only with rusty steel. The contents of the heart determine what words and deeds may be brought out. Far from being neutral, the will must reach into the heart for its choices. Every thought, word and deed will partake of the nature of the treasure within. Man is like a stream which cannot rise above its source. If the fountain is polluted, the outflow will be evil. If the source be sweet, the stream will not be bitter and cannot choose to be so. These three illustrations alike contain the same lesson. What a man is determines what he chooses. Choices of the will always reveal the character of the heart, because the heart determines the choices.

Walter Chantry

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Ethnic, Cookies, Breads	6	Servings

INGREDIENTS

1	pk	Yeast
1/2	c	Sugar
1	c	Milk, scalded
1/2	c	Butter
1/2	ts	Salt
1	ts	Vanilla
4		Eggs, well beaten
4	c	Flour
2	c	Water
1	c	Sugar
1	c	Poppy seed, ground
1/2	ts	Cinnamon
		Grated rind of 1 lemon

INSTRUCTIONS

FILLING
Add yeast and 1 teaspoon of sugar to 1/4 cup of the scalded milk
cooled to lukewarm. Set aside to cool. To the rest of the hot milk add the
butter, sugar, salt and vanilla and stir until the butter has melted. Cool.
Add the beaten eggs and then stir in the yeast. Sift flour and add
gradually, using only enough to knead the dough until it is smooth and
elastic. Cover and allow to rise until double in bulk. Roll out on a
floured board until quite thin; cut into triangles, spread with poppys seed
filling (see recipe below) and shape into cresents by rolling them from the
straight end toward the point. Brush with beaten egg yolk to which 1
tablespoon of cold water has been added and sprinkle with sugar and chopped
nuts. Let rise until doubled in bulk and then bake in a hot oven 400-F
about 20 minutes or until brown.
Filling: Boil the water with the sugar until syrupy, add the ground
poppy seeds, cinnamon and lemon rind. Mix well and allow to cool.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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