These 3 are all family favorites that we've used for years. The
apple Strudel is the newest, only about 4 or 5 years I would guess.
It is a winter favorite and a must have (for my crew) on Christmas
Morning with a cup of hot chocolate. The Arkansas Raised Rolls
were given to my mom by a baker in Arkansas. It has won several
blue ribbons at county fairs. The Cranberry bread is wonderful with
a bit of sweet butter. I've been making it as long as I've owned the
cookbook....at least 20 years. Poppy

http://groups.yahoo.com/group/womengettingfitoverfifty


Title: Apple Strudel Wrap
Categories: Breakfast, desserts
Yield: 6 servings

1/2 pk Pepperidge FarmŽ Frozen Puff
- Pastry; thawed
1 ea egg
1 tb water
2 tb sugar
1 tb all-purpose flour
1/4 ts ground cinnamon
2 lg granny Smith apple; sliced
-thin
2 tb raisins

Apple Strudel

Thaw Time : 30 min.
Prep Time : 30 min.
Bake Time : 35 min.


THAW pastry sheet at room temperature 30 min. Preheat oven to 375°F.
Mix
egg and water. Mix sugar, flour and cinnamon. Add apples and raisins
and
toss to coat.

UNFOLD pastry on lightly floured surface. Roll into 16" x 12"
rectangle.
With short side facing you, spoon apple mixture on bottom half of
pastry to
within 1" of edges. Starting at short side, roll up like a jelly
roll.
Place seam-side down on baking sheet. Tuck ends under to seal. Brush
with
egg mixture. Cut several 2" long slits 2" apart on top.

BAKE 35 min. or until golden. Cool on baking sheet on wire rack 30
min.
Slice and serve warm. Sprinkle with confectioners' sugar if desired.
Serves 6.



Description:
"Michael and Bill both love this!"
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Title: Arkansas Raised Rolls
Categories: breads,
Yield: 3 to 4 dozen rolls

7 c flour
2 1/2 c water; hot tap water
1/2 c Sugar
1/2 c Shortening; melted
1 tb Salt
1 pk yeast

When mom and dad were first married, dad was stationed in Arkansas.
The
local baker gave mom this recipe. It has won a couple of blue
ribbons at
local fairs.

If you're new to bread making, you'll need a candy thermometer to
check
temperature of wet mixture. If you would drop a bit on the inside
of your
wrist each time you bake bread, eventually, you won't need the
thermometer.

Mix flour and salt together in a large pan or bowl. Mix water,
sugar, and
shortening together. At about 115 degrees (check yeast package for
exact
temperature.) add yeast and mix until yeast is dissolved. Make a
well in
center of flour mix, add water mix to well and start mixing in the
flour.
At some point you will have to give up the spoon and use your
hands. Once
it is mixed well, lightly oil top and cover with a damp cloth to
allow to
rise. When dough has doubled, knead down and store in fridge. Will
keep
several days this way.

about 2 1/2 to 3 hours before you want to bake rolls ( which was
always a
big favorite growing up) remove from fridge. Punch down, and form
into
marble size balls. 3 balls to a greased cup. Allow to rise until
doubled
in size. Heat oven to 425 and bake about 15 to 18 minutes until
nicely
browned. Spread butter or margarine on top after baking.

As my dear Grandma Martin always said, "never be afraid of a good
crust,
Linda Jeanne"



Title: Cranberry Orange Bread
Categories: high fiber, quick breads
Yield: 1 loaf

2 c flour, sifted
3/4 sugar
1 1/2 ts baking powder
1 ts salt
1/2 ts soda
1 egg, beaten
1 ts orange peel, grated
3/4 c orange juice
2 tb salad oil
1 c cranberries, coarsly chopped
1/2 c walnuts, chopped

Sift together first 5 ingredients. Combine egg, orange juice,
orange peel
and oil. Add to sifted dry ingredients, stirring just till
moistened.
Fold in cranberries and walnuts.

Bake in greased 9x5x3 inch loaf pan @ 350 for 60 minutes or until
done.
Remove from pan; cool. Wrap, store overnight.


My notes: Substitute whole wheat flour for regular and decrease to
1 3/4
cups. You can also use half reg and half ww for a lighter taste.
Apple
juice may be substituted for orange juice making the loaf slightly
sweeter.
If WW flour is used, may be considered high fiber.

If you use WW flour, make certain it is fresh, otherwise loaf may be
bitter. I haven't tried WW pastry flour or the new WW white flour
with
this recipe yet.

Contributor: Better Homes and Garden New Cook Book1976 edition