1/2 C. butter 1/2 t. baking powder 1/2 C. sugar Thick jam or jelly (preferably 1 t. vanilla with tart flavor) 2 egg yolks 1 C. nut meats 1 1/2 C. sifted flour 2 egg whites 1/8 t. baking soda 2 Tb. sugar

Cream butter, add sugar, vanilla and egg yolks gradually. Beat mixture until light. Add flour shifted with soda and baking powder and mix until smooth. Press mixture evenly into square cake pan, spread dough with thick preserves and sprinkle with half of the broken nut meats. Make a meringue of the whites and 2 tablespoons of sugar and spread over the nuts. Sprinkle top with remaining nut meats. Bake in moderate oven 325° from 30 to 35 minutes. Serve in squares.

1 C. shortening 1 C. jam 2 eggs separated 1/8 C. bread crumbs 1 C. sour cream 1 1/4 C. crushed nuts 3 1/2 C. flour 1 t. salt

Cream shortening and add egg yolks and sour cream. Add dry ingredients to form a dough. Mix well. Roll out dough to 1/8 inch thickness and cut into 2 inch squares. Mix the jam, bread crumbs and 1/2 C. of the nuts together. Place this jam mixture on each square of dough in a line going diagonally across the square. Form squares into a horn shape, pinching pointed end together tightly to make sure it is completely sealed. Beat egg whites to form a meringue. Dip the wide open end of each horn first into the egg whites and then in the remaining crushed nuts, so that the horn is sealed over with a puff of meringue and none of the filling shows. Place on an ungreased cookie sheet and bake at 350° 20 to 30 minutes. Makes approximately 50 horns.

4 C. sifted flour
1/2 t. salt
1 cake yeast
2 1/2 sticks butter or oleo
3 egg yolks slightly beaten
1/2 C. sour cream
1 t. vanilla
Filling:
1 C. sugar
3 egg whites, beaten stiff
1 C. walnuts, chopped fine
1 t. vanilla

Sift flour and salt together. Crumble yeast into flour. Cut butter into flour as for pie crust. Add egg yolks, sour Cream and vanilla and mix thoroughly. Divide into 6 parts and chill overnight.

For filling, beat egg whites until fluffy and then gradually add sugar until thick and shiny. Fold in nuts and vanilla. Prepare this when ready to bake. Dredge a pastry cloth with powdered sugar. Roll each piece of dough into a circle not too thick, and cut into 8 wedges. At wide end, place 1 t. filling. Roll loosely from wide end to point. Bake on ungreased cooky sheet 400 degree for 15 + min, Remove and sprinkle with powdered sugar.

2 C. flour 6 Tb. sugar 1/2 lb. butter 1/2 C. walnuts, chopped 1/2 lb. cream cheese 1/2 C. raisins, chopped 2 Tb. cinnamon

Mix flour, butter and cream cheese. Place dough mixture in waxed paper and leave in refrigerator overnight. Roll out dough using a small amount at a time, to 1/4 inch thickness on floured board. Cut with round medium cookie cutter. Roll each circle with rolling pin once again. Fill with mixture made of sugar, cinnamon, nuts and raisins. Roll as for a jelly roll and shape into a horseshoe or crescent. Bake at 375° on ungreased cookie sheets. When cool sprinkle with powdered sugar. This same dough is excellent filled with apricot jam and shaped into small turnovers.

4 C. flour 1 C. sugar 2 cakes yeast 6 eggs 1/2 lb. oleo only (butter is 1 1/2 C. milk, cold too heavy, vegetable shortening not rich enough)

Dissolve yeast in milk. Cut oleo into flour with knife or pastry blender as for a pie crust. Beat eggs well and add to flour mixture. Add yeast and milk to flour mixture. Mix well. No kneading necessary. Cover and place in refrigerator. This dough can keep 1 to 2 weeks, and can be used as needed, for coffee cake, rolls, etc. When ready to use, remove dough from refrigerator and let rise at room temperature for 1 hour. Then form into desired shapes and let rise again until double in volume. Bake at 350°, time depends upon bulk of what is made.

2 Cakes fresh or dry yeast
2 well beaten eggs
2 C. lukewarm milk
7 to 7 1/2 C. enriched flour
1 C. sugar
1/2 C. melted butter
2 t. salt

Crumble yeast into mixing bowl. Stir in lukewarm milk, sugar, and salt and let stand until yeast is dissolved. Stir in well-beaten eggs. Add half of the flour. Beat until mixture drops from spoon in a steady stream about 5 minutes. Stir in melted butter. Stir in remaining flour with hand, adding just enough to make a soft dough. Mix well. Then knead until smooth and elastic. Round up. Place in floured bowl, cover with cloth. Let rise in warm place. When double in bulk punch down and cover. Let rise again overnight. Dough will be just right in morning for coffee cakes, or coffee rings. Prepare and shape as desired with sugar, cinnamon, raisins and nuts. Bake at 375° until nicely browned.

Baking time will depend upon bulk of the rolls or loaves made.

1 1/4 cups flour
1-3 to 1/2 cup lard and butter
1/2 teaspoon salt
1/4 cup ice water

Measure shortening and flour and chill. Add salt to shortening, rubbing it in well. Add water and mix with a knife. Roll very thin, handling as little as possible.

Dough:
1 C. shortening
1 C. sugar
1 egg
3 full C. flour, sifted
1 t. baking powder
1 t. baking soda
3/4 C. orange juice
1 t. vanilla

Filling:
Apples, sprinkled with sugar and cinnamon
Any drained canned fruit
Jelly
Cocoanut
Nuts
Raisins

To make dough, cream sugar and shortening. Add other ingredients, leaving flour until last. Add enough flour to form fairly loose dough. (Too much flour will make the dough tough). Divide into five or six portions. Roll out one at a time on floured board, patting down with hand quite a bit. Spread any combination of fillings in rows. If canned fruit that is quite moist is used, sprinkle on bread crumbs or a little tapioca to take up the juice in baking. Roll as for jelly roll. This will be very difficult to roll, but moisten hands and keep patching holes in dough where necessary. Transfer to cookie sheet. Bake in medium oven until light brown. Slice while hot. If to be kept more than a day or two, store in refrigerator.

This recipe was discovered at an Hadassah regional convention where it was served. After you've tried it, you'll agree with Rae that, "...it pays to go to conventions!"

Dough: Filling: 1 C. sour cream 1 jar apricot preserves 1 C. butter 1/3 pkg. grated coconut 2 C. flour 1 4-oz. pkg. walnuts chopped 1 Tb. powdered sugar 1 small jar maraschino cherries 1 t. salt cut up.

To make dough, mix all ingredients together thoroughly and form into a ball. Place in a covered bowl and chill in refrigerator over night. Divide dough into three parts and roll each separately between two pieces of wax paper. Roll as thin as possible. Spread a layer of jam over the entire area of the rolled dough. Sprinkle the other filling ingredients lightly over the jam. Roll up as for a jelly roll. Tuck the ends of the roll in so that the filling is all covered with dough and can not run. Place rolls on an ungreased cookie sheet and bake for 40 minutes or until delicately browned in a 350° oven. Cut into slices of desired size while hot.

Dough: Filling: 1/2 C. sugar Apples, sprinkled with sugar 1/2 C. pineapple juice and cinnamon 2 eggs Any well drained canned fruit 1/2 C. salad oil Jelly 1-1/2 t. baking powder Cocoanut 1/2 t. salt Nuts Flour Raisins

To make dough, combine sugar and pineapple juice and just bring to a boil. Cool. Add rest of ingredients, using enough flour to make soft dough that can be rolled. Spread your favorite filling in rows, making different combinations. Sprinkle on bread crumbs or a little tapioca to take up the excessive juice of moist canned fruit. Roll as for jelly roll. Bake at 350° until light brown. (Do not take out too soon or dough in center may not be thoroughly baked and will be soggy.) Slice with wet knife while hot and remove from pan immediately. If to be kept more than a few days, in refrigerator.

Poppy Seed Filling: 3 cans poppy seed filling, nuts, coconut and raisins. Bake strudel 350 degree oven.