Milberger's Nursery and Landscaping
3920 North Loop 1604 E.
San Antonio, TX 78247
Open 9 to 6 Mon. through Sat.
and 10 to 5 on Sun.
Three exits east 281, inside of 1604
Next to the Diamond Shamrock station
Please click map for more detailed map and driving directions.
and Cereals Condiments
Desserts Herbs Jellies
Main Dishes Salads
and Dressings Side
Snacks Soups Sugar
(Fisher County 4H)
3 1/2 to 3 3/4 cups white all-purpose flour
1 cup whole wheat flour
1 package active dry yeast
3/4 cup of milk (1 1/2%)
1/3 cup sugar
6 tsp. margarine
1/2 tsp. salt
1 cup raisins
1/2 cup sugar
3/4 cup chopped pecans
2 tbsp. margarine
1 tsp. ground cinnamon
1 cup sifted powdered sugar
1/4 teaspoon vanilla
1 1/2 teaspoons milk
1/4 cup chopped cherries
In a large mixing bowl, combine 1 1/2 cups all-purpose flour,
1 cup whole wheat flour and 1 package active dry yeast. In saucepan
heat 3/4 cup milk, cup sugar, 6 tablespoons margarine, and 1/2
teaspoon salt just until warm (115-120 degrees), stirring constantly
to melt margarine. Add to dry mixture in mixing bowl; add 3
eggs. Beat at low speed with mixer for 1/2 minute, scraping
sides of bowl constantly. Beat 3 minutes at high speed. By hand,
stir in enough of the remaining flour to make a soft dough.
Turn on a lightly floured surface and knead till dough is smooth
and elastic (8 to 10 minutes). Shape into a ball. Place in lightly
greased bowl, turning once to grease surface. Cover; let rise
in warm place until doubled (about 1 hour). Punch dough down;
turn out on lightly floured surface. Divide in half. Cover;
let rest 10 minutes. Roll each half into a 12 x 10 inch rectangle.
Combine 1 cup raisins, 1/2 cup sugar, 1/2 cup chopped pecans,
2 tablespoons margarine, and 1 teaspoon ground cinnamon; sprinkle
half over each rectangle. Roll as for jelly roll, starting with
long edge; seal closed.
Place, sealed side down, on 18 x 13 inch greased baking sheet,
curving to form crescent and pinching ends to seal. Cover and
let rise in warm place till double (about 30 minutes). Bake
at 375 degrees about 25 minutes. Cover with foil last 15 minutes
to prevent over browning. Cool bread slightly before icing with
confectioners' icing. Frost with confectioners' icing and sprinkle
with remaining 1/4 cup chopped pecans.
Sift 1 cup powdered sugar. Slowly mix in 1/4 teaspoon vanilla
and 1 1/2 teaspoons milk. Drizzle over 2 crescent breads. Garnish
with 1/4 cup chopped cherries. Yield: 2 large crescents, 16
servings, 1 slice per serving.