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Recipe for :

Aunt Sarah's Raisin Cinnamon Nut Rolls
This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirley had this to say:

"These (4 in total) were provided by my friend Jim Winer. I have not tried them but he always sends great recipes".


5 1/2 to 6 cups all purpose flour
2 (1/4 oz. size) packages active dry yeast
1/2 C sugar
1 1/2 tsp. salt
1 cup milk
1 cup water
1/4 C butter or margarine
2 eggs, lightly beaten
1/3 C butter or margarine, melted
1/2 C sugar
1/4 c lightly packed brown sugar
1/2 C currants or raisins, soaked for 30 minutes in warm apple juice or water and drained.
1/2 C chopped walnuts (or pecans)

3 tbsp. butter or margarine
2 C powdered sugar
1 tbsp. maple syrup (1/2 tsp. maple flavoring)
3-4 tbsp. strong, hot coffee

  • In a mixer bowl, combine 2 cups flour, yeast, 1/2 C sugar and salt. Mix well.
  • In a saucepan, heat milk, water and butter until warm. Add to flour mixture. Blend in eggs.
  • Gradually stir in enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic - 5 - 10 minutes.
  • Place in a greased bowl, turning to grease top. Cover, and let rise until doubled in bulk.
  • Punch down and turn out on a lightly floured surface. Let rest for ten minutes.
  • Divide into two parts. Roll or pat each half into a 12" x 9" rectangle. Brush each part with melted butter and sprinkle with sugar, cinnamon, currants or raisins, and nuts.
  • Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges to  seal. Cut each roll into 12 parts.
  • Place, cut side down on greased 13 x 9 x 2 pans. Cover, let rise in a warm place until almost doubled and then pop in a preheated 375° oven.
  • Bake for 20 minutes or until golden brown.
  • Combine glaze ingredients and drizzle over hot rolls. Cool on racks.

Shirley Cline