posted by Schmitty 03-10-100 1:23 AM
1 pkg. active dry yeast
1/4 cup warm water
4 cups sifted all purpose flour
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 cup butter
3/4 cup scalded milk (cooled to lukewarm)
2 unbeaten eggs
Soften yeast in the warm water. Sift together the flour, sugar and salt. Cut in butter until particles are fine.
Add the scalded milk and unbeaten eggs. Mix well. Cover. Chill while preparing filling.
1 can (1 pound) fruit cocktail*, reserve 2/3-cup juice.
Combine 3/4-cup sugar, 3 tablespoons cornstarch and 1/8-teaspoon salt in saucepan. Gradually add 1/3-cup lemon juice and reserved fruit juice. Cook over medium heat stirring constantly until thick. Add 1/4-cup sliced maraschino cherries, 1/4-cup cut up dates (if desired), 2 tablespoons butter, 8 drops yellow food coloring and fruit cocktail. Cool.
Roll out dough to a 17 x 12 inch** rectangle and fit into greased 15 x 10 x 1 inch jelly roll pan. Trim, save remaining dough for lattice top. Spread filling evenly over dough.
Cut strips from leftover dough and place over filling crisscrossing to form lattice top. Fold ends under sides, press to seal.
Let rise in warm place until light about 1 hour.
Bake at 350 degrees for 30 to 35 minutes until golden brown.
Combine 3/4 cup sifted powdered sugar and 2 to 3 tablespoons milk to make a glaze. Brush over strips and side sides.
*Can use other fruit such as canned cubed peaches instead of fruit cocktail.
** If desired can press two thirds of dough onto bottom and up sides of pan. Using remaining dough to make strips for lattice top.
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