"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cranberry Peach Crescent Recipe

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This recipe for Cranberry Peach Crescent, by , is from The Clausing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bobbi Regnerus
Added: Thursday, February 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2c. (2/3c.) milk
3/4 c. (1 c.) cranberries
1/4 c. (1/3 c.) water
2 TB. (3 TB.) sugar
1 (1) egg
2 TB. (3 TB.) water
1/2 c. (2/3 c.) margarine
1 TB. (4 tsp.) cornstarch
3 c. (4c.) flour
1 TB. (4 tsp.) cold water
3 TB. (1/4 c.) sugar
1/4 c. (1/3 c.) peach jam
3/4 tsp. (1 1/4 tsp.) yeast

Directions:
Directions:
Put the 1st 8 ingredients in the bread machine and set the dough cycle. Combine the cranberries, sugar and water. Bring to a boil, reduce and cook 3-4 more min. till skins pop. Stir together cold water and cornstarch, add and stir till thickened. Remove and add peach jam. Cool. Roll dough into 1 (2) rectangles. Put filling down the center. Cut strips along the side and braid to cover the filling. Cover and let rise, till doubled. Brush with milk and sprinkle with sugar. Bake @ 375 for 20-25 minutes. Cover with foil if getting dark.

Personal Notes:
Personal Notes:
Thanks Aunt Sheryl for another good recipe! She gave me this one summer when we were reading cookbooks at the cottage. The original recipe is for a 1 1/2lb. loaf, and in parenthesis is for 2 lb. I make the 2 lb. one and freeze one coffee cake, cause if I am going to do the work, I want 2!

 

 

 

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