2 packets dry yeast
1 cup lukewarm water (about 110 degrees)
1 cup white sugar
1 cup Crisco
1 teaspoon salt
6 cups all-purpose flour
1 cup scalded milk
2 stick or more melted butter
Pecans and pecan pieces
Dissolve 2 packets yeast in 1 cup lukewarm water and set aside. Cream sugar and Crisco in large bowl. Add 1 teaspoon salt. Add 2 eggs and mix together. Mix in flour and scalded milk (not boiling) alternately into the egg/sugar mixture. Add yeast and mix. Take the dough and place it in a large buttered bowl, cover with towel and place in a warm place for about 2 hours (depending on temperature) until dough doubles in size. When ready to bake, preheat oven to 400 degrees. Butter two 12-cup muffin pans then place 1 tablespoon brown sugar in bottom of each cup. Place a pecan half in each tin. Remove 1/4 of the dough to a clean surface and roll out flat. Melt 2 sticks of butter. Slather the dough with butter (the more the better), 1/2 box of raisins, 1 cup approximately brown sugar mixed with a good amount of cinnamon, and pecan pieces. Roll up jelly roll-style then cut into 2 inch segments and place in muffin pan. Repeat with other pan. (I didn’t try using muffin liners, but it might work with the foil-type. This would help if you have only one or two muffin pans.) Bake in 400 degree oven for 12 to 15 minutes until tops are golden brown. Repeat with rest of dough. So good.
1 pound sausage (regular or turkey)
1 package crescent rolls
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded sharp cheddar cheese
5 eggs, beaten
1/4 cup cream or milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan
Preheat oven to 375 degrees. Cook sausage in skillet until no longer pink. Unroll crescents and separate into triangles. Press into 12” pizza pan or pie plate, tips pointed inward, to form crust. Top crust with crumbled sausage, cheese, and hash browns. Combine eggs, cream, salt and pepper. Slowly pour over sausage mixture. Sprinkle with Parmesan. Bake for approximately 25 minutes until eggs are set and crust is brown. Serves 8.
Can be doubled using a jelly roll pan or 9 x 13 baking dish.