1/16 to 1/8 tsp crushed saffron 4 1/2 to 5 cups all purpose flour

1/2 cup lukewarm milk(scalded and cooled) 1/2 cup cut up citron

2 pkg. dried yeast 1/4 cup chopped almonds

1/2 cup warm water 1 tablespoon grated lemon peel

1/2 cup sugar, 1 teaspoon salt Powdered sugar glaze

2 eggs, beaten raisins

1/4 cup margarine or butter, softened

Stir saffron into the milk. Dissolveyeast in warm water in large bowl. Stir safron-milk, sugar, salt, eggs, margarine and 2 1/2 cups flour. Beat until smooth. Stir in citron, almonds, lemon peel, and enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic about 10 minutes. Place in greased bowl; turn greased side up. Cover and let rise in warm place until double, about 1.5 hours.

Punch down dough; cut into pieces about 2 1/2 inches in diameter. Shape each piece into a 12 inch roll; form into tightly coiled "S" shape. Place a raisin in center of each coil. Place on greased cookie sheet. Brush tops lightly with margarine or butter. Let it stand for about 45 minutes or until double. Bake until golden brown, about 15 minutes. Makes about 1 1/2 dozen

POWDERED SUGAR GLAZE

Mix 1 cup powdered sugar and 3 to 4 teaspoons water until smooth. Drizzle over buns.

2/3 cups sugar 2 cups milk

1/2 cup water 1 1/2 cups cooked rice

2 envelopes unflavored gelatin 2 teaspoons vanilla

1/2 teaspoon salt 1 cup whipping cream

Heat sugar, water, gelatin, and salt in 2 quart sauce pan, stirring constantly, until gelatin is dissolved, about 1 minute. Stir in milk, rice, and vanilla. Place saucepan in bowl of iced water, stirring occasionally, until mixture mounds slighly when dropped from spoon, about 10 minutes. Beat whipping cream in chilled bowl until stiff. Folk whipped cream into rice mixture. Pour into ungreased 6 cup mold or serving bowl. Cover and refrigerate until firm, about three hours. Unmold by dipping briefly in warm water and loosening edges with spatula. Invert onto service plate. Makes 8 servings.

6 cups flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon allspice

1 teaspoon ginger 1 teaspoon cloves 1 teaspoon cinnamon 1 cup brown sugar

1/3 cup soft shortening 1 1/2 cups dark molasses 2/3 cups cold water

Put flour, baking soda, salt, allspice, ginger, cloves, and cinnamon into a sifter. Sift into a large bowl. Measure brown sugar by packing it tightly into measuring cup. Put it into another mixing bowl. Add shortening to the brown sugar and stir until mixture is creamy. Add molasses and water. Stir to mix well. Add dry ingredients one cup at a time. Mix well after each addition. Keep mixing until all ingredients are mixed together. Cover bowl with large plate. Chill dough for one hour. Preheat oven to 350 degrees.

Sprinkle flour onto rolling pin and onto a table or counter top. Roll out part of the dough and try to keep it 1/2 inches thick. Cut out circles or other shapes with cookie cutters. Lift cookie shapes onto greased cookie sheet. Leave 2 inches between cookies because they get big and puffy as they bake. Make more cookies from rest of dough and scraps.

Bake cookies for 12 to 15 minutes. Cookies are done when someone touches them and there is no imprint.

Kirsten's Cook Book. Pleasant Company, 1994.

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