"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Nut Rolls Recipe

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This recipe for Nut Rolls, by , is from Ross Family Cookbook "Past & Present", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Stufft
Added: Thursday, January 8, 2009


Pinch of Salt
1 lb. Crisco or 2 cups
2 blocks butter
handful of sugar or 1/2 cup
1 tsp. vanilla
6 egg yolks
1 cake compressed yeast
1 Tbsp. sugar
warm water
1 can milk

Filling :
2 lbs. nuts (walnuts, lekvar or poppy seed)
6 egg whites

Put yeast and sugar in small bowl of warm water and let rise. Then put flour, salt and sugar on table and mix well. Add butter and crisco and cream well together. Put in eggs and vanilla, then add the yeast and mix well. Let the dough rise 1/2 hour or until double in bulk. Then take a small ball of dough and press it down with your hand, fill with filling, roll the sides up and pinch together, tucking in the ends, and pinching them together, making a nut roll shape. Bake at 350F until done, about 10 minutes.

Personal Notes:
Personal Notes:
Mary Margaret Snyder's -- best nut rolls I've ever had.




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