FLEISHMAN MARGARINE RECIPES

Steps:

• "In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast. Combine milk, water and margarine in a saucepan. Heat over low heat until liquids are very warm (120 to 130 degrees F). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed on an electric mixer scraping bowl occasionally. Add 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; place bowl in pan of water at about 98 degrees F. Let rise 15 minutes. Turn dough out onto floured board. Divide in half and shape as Curlicues or Lucky Clovers. See directions below. Cover; let rise in warm place, free from draft about 90 degrees F, 15 minutes. Bake at 425 degrees F about 12 minutes. Remove from baking sheets and cool on wire racks. Curlicues: Roll out each half to a 12 x 9-inch rectangle. Cut into 12 equal strips about 1-inch wide. Hold one end of strip firmly and wind closely to form coil. Tuck end firmly underneath. Place on greased baking sheets about 2 inches apart. Lucky Clovers: Form each half into a 12-inch roll. Cut into 12 equal pieces. Form into balls; place in greased muffin pans 2 3/3 x 1 1/4-inches. With scissors cut each ball in half, then into quarters , cutting through almost to bottom of rolls. Recipe by: Fleischmanns Bake-It-Easy Yeast Breads Posted to Bakery-Shoppe Digest V1 #451 by [email protected] on Dec 12, 1997"

Steps:

• Mix sour cream and water; heat until warm (105 to 115F).
• Stir in yeast; let stand 3 minutes or until yeast is dissolved; set aside.
• In large bowl, combine butter and 1/2 cup flour; stir in sour cream mixture.
• Stir in egg yolks and enough remaining flour to make soft dough.
• Divide dough into 3 equal pieces.
• Wrap in airtight plastic wrap; chill at least 2 hours or up to 3 days.
• Lightly dust work surface with sugar.
• Roll each piece of dough to 12-inch circle; cut into 8 pie-shaped wedges.
• Spread each wedge with about 1 tablespoon filling.
• Roll up from wide ends to make crescents.
• Place, with points down, on greased baking sheets.
• Bake at 375F for 20 minutes or until golden brown.
• Remove from baking sheets; cool on wire racks.
• Makes 24 to 30 cookies.
• Filling----------.
• In medium bowl, beat egg whites until soft peaks form.
• Gradually add sugar and vanilla extract; continue beating until very stiff but not dry.
• Stir in ground walnuts and chopped dates or pitted dates (snipped) OR mini chocolate chips.