Nutty Raisin Crescents

From: CarrolJ

On Apr 18, 2005

These tasted great. They were a little dense so perhaps I didn't let them raise long enough as I would have liked them to have had a little lighter texture. I will try making them again since they had such good flavor.

From: Bartmas

On Mar 24, 2005

From: Velvetinenut

On Mar 24, 2005

I made this recipe by hand as the paddle for my bread machine decided to play hide-and-seek with me. The lemon taste was delightful and refreshing. This is not too sweet. I'd double the amount of raisins and nuts as that is my preference. I would also divide the dough into 4 and cut each rolled out dough circle into 8 wedges to make smaller crescents. Have to keep an eye on them while baking as they brown fast. Mine were done in about 10 minutes. I didn't use the glaze as we prefer them without.

From: Winnipeg *Mel*

On Mar 23, 2005

I don't know if it was just me or what but making these by hand was nearly impossible. I found that I couldn't get all of the dry ingredients mixed together with the wet, and once I got most of it mixed, it was so stiff that I didn't add the raisins and cashews. Rolling the dough was quite a challenge. I added the raisin and cashews as a filling inside the rolled cresents. The flavor was ok, but it seemed a bit doughy (because it never rose properly). I think that this recipe may need to be made in a breadmaker as opposed to by hand. Since my family did enjoy them, I may try making them again to see if it was just beginners bad luck.