"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cherry-Go-Round Recipe

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This recipe for Cherry-Go-Round, by , is from The Dore & Powers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cecilia Noehl-Jay & Charles Johnson
Added: Tuesday, April 15, 2008


3 1/2 to 4 1/2 Cups Unsifted Flour
1/2 Cup Sugar
1 Tsp Salt
1 Pkg Fleischmann's Active Dry Yeast
1 Cup Milk
1/4 Cup Water
1/2 Cup (1 Stick) Fleischmann's Margarine
1/2 Cup Unsifted Flour
1/2 Cup Chopped Pecans
1/2 Cup Firmly Packed Brown Sugar
1 Can (1 Lb) Pitted Red Sour Cherries, Well Drained
Confectioner's Sugar Frosting

In a large bowl thoroughly mix 1 1/4 cups of flour, sugar, salt and undissolved Fleischmann's Active Dry Yeast.
Combine milk, water, Fleischmann's margerine in a saucepan. Heat over low heat until liquids are warm (Margerine does not need to melt). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 3/4 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scaping bowl occasionally. Stir in enough additional flour to make a stiff batter.
Cover bowl tightly with alumium foil. Refergerate dough at least 2 hours (Dough may be kept in refrigerator for 3 days).
When ready to shape dough, combine 1/2 cup flour, pecans and brown sugar. Turn dough out onto lightly floured board and divide in half. Roll 1/2 of the dough to a 14x7" rectangle. Spread with 3/4 cup cherries. Springkle with 1/2 the brown sugar mixture. Roll up from the long side as for jelly roll. Seal edges. Place sealed edge down in a circle on grased baking sheet. Seal ends together firmly. Cut slits 2/3 through dough, cherries and brown sugar mixture. Cover: let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
Bake in moderate oven (375F) about 20-25 minutes, or until done.
Remove from baking sheet and cool on wire racks. Frost while warm with confectioners' sugar frosting.




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