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CREAMY CHIVE RINGS 1 packet dry yeast or 1 cake compressed yeast 1/4 c. warm water 1/3 c. sugar 1/3 c. shortening 1/4 c. mashed potato flakes 1 1/2 tsp. salt 1/4 c. hot scalded milk, cool to lukewarm 1 unbeaten egg 3 1/2 to 4 c. all-purpose flour Chive Filling: 1 slightly beaten egg 3/4 c. heavy cream 1/3 c. finely chopped chives on green onion tops 1/2 tsp. salt Soften yeast in warm water. Combine in bowl sugar, shortening, potato flakes, salt and milk. Stir in unbeaten egg and the softened yeast. Gradually add flour to form a stiff dough. Knead on lightly floured surface until smooth and satiny, 5 to 8 minutes. Place in greased bowl; cover. Let rise in warm place (85 to 90 degrees) until light and doubled in size, 1 to 1/2 hours. Divide dough in half. Roll out on lightly floured surface to a 16 x 12-inch rectangle. Spread with half of filling. Roll up starting with 16-inch side. Cut into 1-inch slices. Chive Filling: Combine egg, heavy cream, chives or green onion tops and salt in top of double boiler. Cook over boiling water until thick. Overlap slices on greased cookie sheet to make an oval ring. Repeat with other half of dough. Let rise in warm place until light and doubled, about 1 hour. Bake at 350 degrees for 20 to 25 minutes until golden brown. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |