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This recipe for CHRISTMAS TREE, by , is from Collier Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Collier
Added: Friday, July 25, 2008


1 tbl active dry yeast (soften in 1/4 c. warm water)
1 c. scalded milk
1/2 tbl salt
1/2 c. sugar
1/2c butter or margarine
2 beaten eggs
1 tsp grated lemon rind
4 1/4 c sifted flour (about)

Soften the yeast in the water. Scald the milk and add salt, sugar, and butter; cool to lukewarm. Mix in yeast, beaten eggs and lemon rind. Add flour to make a soft dough. Cover and let rest in warm place for 10 to 15 minutes. Turn out on lightly floured surface. Knead well, until surface is smooth and satiny. Place in buttered bowl. Cover tightly and let rise till slightly more than doubled in bulk. Punch down and let rise 30 minutes. This second rising makes rolls with finer texture. Punch down and let rest 10 minutes. 1. Cut dough in half.
2. Roll out to slight rectangle shape.
3. Brush melted butter over surface end.
4. Sprinkle with a cinnamon and sugar mixture.
5. Sprinkle triangle area with raisins and nuts.
6. Fold right side over-then left side over/ pinch to make seam. 7. With kitchen shears cut 5 slits on each side of tree leaving enough in center to form trunk.
8. Open top lip of each slit to form branches.
9. Cut bottom off, roll to form cinnamon roll for the trunk base.
10. Let dough rise until doubled. Then bake at 375 for 15-20 minutes, or until light golden brown.
11. Decorate by dribbling icing over tree as if it were tinsel. Then add maraschino cherries or Red Hots to end of each branch for *lights.

Personal Notes:
Personal Notes:
I usually get 2 or 3 trees from this because I do not make them really big. We used them to give out at Christmas to friends and neighbors.




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