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Crescent Moon Rolls
Ingredients
Dissolve the yeast in the milk, stir in 2 teaspoons of sugar and allow to
foam; set aside. Combine the flour with 1/2 cup of sugar, and add the
butter. Beat in the eggs and add the sour cream, lemon juice, and lemon
zest. Add the yeast mixture to the flour mixture. Knead until a soft
dough is formed. Shape into a ball and wrap in plastic. Refrigerate
overnight. On a lightly floured surface, roll out half the dough into a
12-inch circle; cut into 8 wedges. Spread 1 teaspoon of the filling
(below) on each wedge and roll upward toward the point. Place each roll
on a greased cookie sheet and bend into crescent or moon shapes. Repeat
with the 2nd ball of dough. Bake at 350 degrees for 20 minutes. Brush
with a beaten egg; sprinkle with poppy seeds.
Filling
To make a poppyseed filling, pour boiling water over 1/2 pound of poppy
seeds and let stand one hour; drain and repeat. Place the seeds on a
towel and squeeze out the excess water. Grind seeds in a food processor.
Add 1/2 cup sugar, 2 tablespoons cream, and 1 egg yolk to seeds.
Mix thoroughly.
Blessed Be!
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This recipe is from: Celtic Folklore Cooking by Joanne Asala Copyright ©1998, Joanne Asala. Llewellyn Publications. Buy It Now! |
Magical
Moon
Maria Kay Simms' monthly column on
lunar and astrological events to
help you plan your magickal calendar.
Recommended Reading
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