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1. Danish Pastry

2. Baked Corn and Ham Casserole

3. Eggplant and Ground Meat Casserole


Book Description
A must for every collector, gives you the best of Louisiana's famous Creole Cooking. Louisiana's unique flavors are richly preserved in authentic gumbos, jambalayas, courtbouillons, pralines and more.
River Road Recipes, The Textbook of Louisiana Cuisine.
by The Junior League of Baton Rouge, Inc.
Publisher: Favorite Recipes Press
Date: April 2000
ISBN:
0961302631
Spiral

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Danish Pastry
From: River Road Recipes by The Junior League of Baton Rouge
(Favorite Recipes Press; April 2000; ISBN: 0961302631; Spiral)
Cookbook Heaven
@ Recipelink.com

Makes a large quantity
  • 1 1/2 cups butter
  • 1/3 cup flour
  • 2 packages yeast
  • 1/4 cup water
  • 1 cup milk
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 egg
  • 4 cups flour
  1. Cream butter and 1/3 cup flour. Roll or pat between wax paper to 12x6-inch rectangle. Chill.
  2. Dissolve yeast in 1/4 cup water. Scald milk, sugar, and salt together. Cool to lukewarm. Add yeast and egg and beat. Stir in 4 cups flour. Knead one minute.
  3. Roll to 14-inch square. Place butter mixture on half the dough. Fold other half over and seal. Roll to 12x20-inch rectangle. Fold left end one-third over and then fold right end over (fold like you do a letter). Roll again to 12x20-inch rectangle. Repeat twice. Chill in 30 minutes.
  4. Divide into thirds. Roll each to 9x12-inches. Cut into 3-inch squares.

Blend together the following:

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup chopped nuts
  1. Place 1 teaspoon of this mixture on each square. Fold over and pinch edges. Let rise 1 hour.
  2. Bake in 425 degree oven until golden brown (about 15 minutes.)
  3. Glaze with confectioners sugar glaze (powdered sugar and water).

MRS. LAURENCE SIEGEL

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