"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cinnamon Bear Claws Recipe

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This recipe for Cinnamon Bear Claws, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, August 20, 2007


3/4 c milk
1/2 c sugar
2 tsp salt
3/4 c butter
1/2 c warm water
2 pkgs dry yeast
2 eggs
43/4 c flour
3 tbsp butter, melted
1/2 tsp cinnamon
2 tbsp sugar
1/2 c walnuts, chopped
1/4 c raisins, chopped
1 tsp lemon peel, grated
1/2 c powdered sugar
1/4 tsp vanilla
2 tsp milk

In pan, heat milk until bubbles form around edge of pan. Remove from heat, add sugar, salt and butter, stirring until butter is melted. Let cool to lukewarm. Pour water into warm bowl. Sprinkle yeast over water, stir to dissolve. Add milk mixture, eggs and 3 cups flour and beat with electric mixer until smooth (about 2 minutes). Add rest of flour and beat until dough is smooth and leaves sides of bowl. Brush with soft butter. Cover bowl tightly with foil and refrigerate 2 hours or until double in bulk.
Lightly grease cookie sheets. Take one third of the dough, shape into a round ball and roll out to 18 by 9 inch rectangle. Brush with half the butter. Mix sugar and cinnamon and sprinkle over the dough. Combine nuts, raisins and grated peel and sprinkle over dough. From longer side, fold one third of dough over, then bring opposite side over this to make a three layer strip 18 by 3 inches wide. Pinch to seal. With sharp knife, cut crosswise into 6 sections. On the folded side of each, make three 1 inch cuts evenly. Arrange on cookie sheet and separate claws slightly. Brush tops with butter. Cover with wax paper and let rise until double in bulk (about 45 minutes). Bake in 350 oven for 15 to 20 minutes. Let cool slightly. Make glaze and drizzle over cooled rolls.




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