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Swedish Tea Log Recipe

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This recipe for Swedish Tea Log, by , is from The Goodrich Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marjorie Goodrich
Added: Saturday, December 24, 2005


1 pkg yeast
1/4 c. warm water

2 1/4 c. flour
2 T sugar
1 tsp salt
1/2 c. butter
1/4 c. evaporated milk
1 egg
1/4 c. raisins

1/4 c. butter
1/2 c. brown sugar
1/2 c. chopped pecans

2 T. butter
1 c. powdered sugar
1/2 tsp vanilla
1-2 T evaporated milk

Soften yeast in warm water.

Mix flour, sugar and salt. Cut in butter. Add milk, eff, raisins and yeast mixture. Cover and chill for at least 2 hours.

Cream butter, brown sugar and stir in pecans. (Filling)

Divide dough into thirds. Roll out one part to 12X6". Spread with 1/3 filling. Roll up starting with the 12" side. Place, crescent shaped, on cookie sheet lined with foil. Make cuts along outside edge 1: apart to within 1/2 " of center. Turn cut pieces on sides. Repeat with remaining dough.

Let rise in a warm place until light (about 45 minutes). Bake at 350 for 20-25 minutes utnil golden brown.

Mix butter, powdered sugar, vanilla and milk until creamy. Frost ring while warm.

Personal Notes:
Personal Notes:
Can decorate rolls with pecans or cherry halves before baking.




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