"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Danish Pastry Recipe

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This recipe for Danish Pastry, by , is from The Krafft Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, December 25, 2008


1 pkg yeast
1/4 c. warm water
1/3 c. sugar
1 tsp. salt
1/4 c. shortening1 c. scalded milk
2 eggs
1/4 tsp. vanilla
1/4 tsp. lemon extract
1/4 tsp. mace
3 1/2 - 4 c. flour
1 c. shortening
1 egg
Preserves of choice

Stir yeast into warm water until dissolved in large measuring cup. In large bowl, place sugar, salt, 1/4 c. shortening, milk and stir until blended. Cool to lukewarm. Then beat in eggs with beater.
To egg mixture add yeast, extracts, mace, 3 c. flour and stir until smooth. Next stir in enough remaining flour to make a soft, easy to handle dough. Cover with a clean cloth and let rise until doubled in a warm place.
Punch down dough. on a lightly floured surface roll dough into a 13" square. Dot with 1/2 c. shortening, fold dough and seal edges. Dot with rest of shortening, fold dough, seal edges as before. Now roll and fold dough 3 more times. Place dough in greased bowl, cover with towel. Let stand 20 minutes.
On a lightly floured surface, roll dough 1/3" thick. Shape into desired pastries. Place on a cookie sheet. Cover with towel, and let rise in a warm place until half doubled in size. Place 1T of preserves in center of danish. Bake at 375 for 8-10 minutes. Sprinkle with thin vanilla glaze.




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