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Krantz Recipe

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This recipe for Krantz, by , is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, March 26, 2008


4 c flour 1 T sugar
1 tsp salt 1 c shortening
1 pkg dry yeast 1 c cold milk
3 egg yolks 3 egg whites
1 c sugar 1 tsp cinnamon
nuts, raisins, dates, dried apricot's, apples or craisins etc (or combination) for filling

1. Combine flour, 1 T sugar, salt and shortening and mix well.
2. Dissolve yeast in milk, beat egg yolks and add to yeast. Combine 2 mixtures and place in refrigerator overnight.
4. In AM, beat egg whites until stiff and gradually add sugar and cinnamon.
5. Divide dough into 4 equal parts and roll into thin circles on floured surface. Spread each circle with 1/4 of egg white mixture. Sprinkle with desired filling.
6. Cut into triangles and roll into crescents.
Let rise 1 hour.
7. Bake at 325 for 40-50 min. Cool and frost.(buttercream)




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