Raspberry Cherry Baskets
|Hot roll mix||16 Ounce (2 Packages)|
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Frozen red raspberries||10 Ounce, thawed (1 Package)|
|Frozen pitted tart red cherries||20 Ounce, thawed (1 Can)|
|Sugar||3⁄4 Cup (12 tbs)|
|Red food coloring||2 Drop (Few Drops Required)|
Using only the 1 cup warm water for both packages of hot roll mix, soften yeast from the mixes according to package directions.
In large bowl, beat the 4 eggs well.
Add yeast, hot roll mixes, and butter.
Cover; let rise in warm place till double, about 1 hour.
Punch down dough.
Turn out on lightly floured surface.
Knead a few strokes so that dough is still very soft but not sticky.
Set aside 2 cups of dough; spread remainder in 4 well greased 9 x 1 1/2-inch round cake pans.
Cover with Raspberry Cherry Filling.
For lattice, divide the reserved 2 cups dough in 24 parts; roll each to 9-inch strips.
Arrange 6 strips in lattice pattern over filling atop each pan.
Beat remaining egg; brush onto strips.
Cover; let rise till double, 30 to 45 minutes.
Bake in 375° oven for 20 to 25 minutes.
Let cool 10 minutes; remove from pans.
Makes 4 "baskets".
Raspberry Cherry Filling: Drain raspberries and cherries, reserving syrups.
Add enough cherry syrup to raspberry syrup to make 1 cup.
Blend sugar, cornstarch, and salt in saucepan; stir in syrup and food coloring.
Cook and stir over low heat till thick.
Stir in raspberries.