Swedish Tea Logs (Makes 3) from Flora Apple
Soften 1 package yeast in 1/4 cup warm water.
Sift together: 2 & 1/4 cups bread flour, 2 Tablespoon sugar and 1 teaspoon salt
Cut in: 1/2 cup margarine until particles are fine.
Add: 1/4 cup evaporated milk, 1 unbeaten egg and softened yeast.
Mix well. Cover. Chill 2 hours.
Filling: Cream 1/4 cup margarine and add 1/2 cup packed brown sugar, 1/2 cup chopped pecans.
Knead dough until smooth. Divide dough into 3 parts. Roll into 12" x 6"
rectangles. Spread with 1/3 of filling. Roll up. Seal edges. Place in crescent
shape on cookie sheet. Make cuts 1" apart to within 2" of ends. Let rise until about double.
Bake 350 degrees for 20-25 minutes or until light brown.
Frosting: 2 Tablespoon margarine browned over low heat
1/2 teaspoon vanilla
1 cup powdered sugar
2 Tablespoon evaporated milk
Beat together till smooth. Pour over crescent logs while warm.
Rolls can be frozen to serve later. After freezing, serve by cutting roll into wedges.
Warm in the microwave for very short time. (In my microwave it is 30 seconds per wedge.)
This recipe was given to me by my husband's first grade teacher. She was Miss Flora Hurst
when she taught first grade at the St. Paul School. Later, she was Mrs. Flora Apple and finished
a 30 year teaching career teaching in the Indianapolis Public School system. Retiring in St. Paul
in 1968, she was an active member of the Women's Society of Christian Service of the St. Paul United
Methodist Church. When there was a bake sale planned, she always baked these rolls and they were
the first to be purchased by others for the sum of $2.00 each. Mrs. Apple died in 1988 at the age of 85.
Today, it is our family tradition to serve these rolls at each holiday breakfast along with frozen peaches.
Submitted by Mrs. Fred (Estelle) Hargitt, 6325 N. U.S. 421, St. Paul, In.