Recipes from Lanier Publishing
Petaluma, California
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Ingredients:
1 cup margarine
3 cups flour (use 2 cups for mix, reserve one cup for kneading)
1 pkg. Yeast
1 cup milk (at room temperature)
2 Tbsp powdered sugar
2 eggs - lightly beaten
Filling - Solo (brand) almond, apricot or prune canned filling
Instructions:
Combine margarine and flour with a pastry blender. Dissolve yeast in milk and add to flour mixture with eggs and sugar. Knead dough, adding extra flour until firm. Place dough in a greased bowl for 1-2 hours until doubled.
Make small balls with dough-press flat with thumb. Put approx. 1 tsp filling in center of each. Pinch closed (very carefully or filling will escape). Place pinched side down on cookie sheet and raise for another 1/2 hour. Brush each with a lightly beaten egg to which a tsp of water has been added. Bake at 350 degrees until lightly browned - approx. 15 minutes.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
