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 Aaron's
Pear Recipes
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PEAR
CUSTARD SWEET ROLLS
2-1/2 to 3 1/2 c. all-purpose flour
1/4 c. sugar
1/2 tsp. salt
1 pkg. active dry yeast
1 c. milk
1/4 c. margarine or butter
FILLING:
2 tbsp. margarine or butter, softened
1/8 tsp. nutmeg
1/2 c. golden raisins
4-1/4 oz. container prepared vanilla
pudding
8 oz. can pear halves, drained and
chopped
GLAZE:
1 c. powdered sugar
4 to 6 tsp. milk
In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast;
blend well. In small saucepan, heat 1 cup milk and 1/4 cup
margarine until very warm (120 to 130 degrees F.). Add warm
liquid and egg to flour mixture; blend at low speed until
moistened. Beat 2 minutes at medium speed. By hand, stir an
additional 1/2 to 1 cup flour until dough pulls away from sides
of bowl. On floured surface, knead in 1/2 to 1 cup flour until
dough is smooth and elastic, about 5 minutes. Place in greased
bowl; cover loosely with plastic wrap and cloth towel. Let rise
in warm place (80 to 85 degrees) until light and doubled in
size, about 45 minutes. Grease 13x9 inch pan. Punch down dough
several times to remove all air bubbles. On lightly floured
surface, roll dough into 15x12 inch rectangle. In small bowl
combine 2 tablespoons margarine and nutmeg. Spread evenly over
dough; sprinkle with raisins. Starting with 12 inch side, roll
up tightly, pressing seams firmly to seal, cut into twelve 1
inch slices; place, cut side down in greased pan. Cover loosely
with plastic wrap and cloth towel. Let rise in warm place (80 to
85 degrees) until light and doubled in size, about 45 to 60
minutes. Heat oven to 375. Uncover dough. In small bowl, combine
pudding and pears. Make indentation in center of each roll; fill
with about 1 tablespoon pudding mixture. Bake at 375 for 20-30
minutes or until golden brown. Remove from pan. Cool 10 minutes.
In small bowl combine powdered sugar and enough milk for desired
drizzling consistency; blend well. Drizzle over rolls.
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