Monthly Recipe


1 package dry yeast

1/4 cup warm water

2 1/4 cups flour

2 tablespoons sugar

1 teaspoon salt

1/2 cup butter

1/4 cup evaporated milk

1 egg

1/4 cup Craisins


1/4 cup butter, softened

1/2 cup light brown sugar


2 tablespoons butter

1 cup sifted powdered sugar

1 teaspoon pure vanilla extract

2 tablespoons evaporated milk

1/2 cup toasted pecans for garnish (optional)

Soften yeast in warm water. Mix flour, sugar and salt in a mixing bowl with paddle attachment. Mix in butter until particles are fine. Add evaporated milk, eggs, Craisins and yeast to butter and flour mixture. Mix well on low speed. Cover and chill in refrigerator at least 3 hours or overnight. 

Make the filling when ready to roll out the dough. Cream butter and brown sugar until thoroughly combined. Divide dough into 3 equal parts. On a floured surface, roll one part into a 6 x 12-inch rectangle. Spread with one-third of the filling. Roll-up starting with the longer side. Seal by pinching dough together. Form roll into a crescent shape and place on a cookie sheet lined with foil or parchment paper. Make 1/2-inch cuts along the outside edge of crescent, about 1 inch apart. Repeat with remaining portions of dough. Let crescents rise in a warm place until light, about 45 minutes. Bake at 350 degrees for 20 to 25 minutes or until golden brown. Frost with icing while hot. 

To make icing, brown butter in a small iron skillet. Add powdered sugar and vanilla. Stir in evaporated milk until it is of spreading consistency, adding more evaporated milk if necessary. Spread icing on tea cakes while still warm. Sprinkle with pecans if desired. Serve slightly warm, cut into small pieces. Freezes great! Makes 8 to 10 servings.