MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beehive Buns For The Feast of St. Ambrose
Categories: Breads
Yield: 12 Servings

1/4 oz Env active dry yeast
1/4 c Warm water; 110ºF/43ºC
2/3 c Warm milk; 110ºF/43ºC
1/2 c Honey; divided
1/4 c + 2 Tb butter; softened,
- divided
1/2 ts Salt
3 1/2 c (to 3 3/4 c) flour

Dissolve yeast in warm water in a large bowl. Let stand
5 minutes. Stir in milk, 1/4 cup honey and 1/4 cup
butter. Stir in salt and enough flour to form a soft
dough.

Knead dough on a lightly floured surface until smooth
and elastic, 6-8 minutes.

Place dough in a greased bowl turning to grease the top
also. Cover and let rise in a warm place until doubled
in size, about 1 hour.

Lightly grease or spray a baking sheet with nonstick
cooking spray. Punch dough down; divide in half. Roll
each half of dough into a 12" X 6" rectangle.

Cut 1" strips from the long edge of each rectangle. Curl
into a behive shape with a wider base and narrower top
on the baking sheet.

Cover; let rise until doubled in size again, about 15
minutes.

Set oven @ 375ºF/190ºC. Bake buns until golden, 15-20
minutes.

Combine remaining honey and butter in a small saucepan.
Heat until butter melts. Brush warm glaze over buns.

Yield: 1 dozen.

RECIPE FROM: http://catholiccuisine.blogspot.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ambrose' Passover Apple Pecan Pie
Categories: Pies, Pastry, Fruits, Nuts
Yield: 8 Servings

5 Ripe Granny Smith apples;
- peeled, cored, chopped
1/4 c Butter; divided
1/2 c Applesauce
1/3 c White sugar
5 tb Brown sugar; divided
1 1/2 ts Cinnamon
1 ts Vanilla
1/4 ts Nutmeg
1/2 Lemon; juiced
3 Egg matzos; crushed into
- large crumbs
2 lg Eggs
1/2 ts Salt
Nonstick spray
3/4 c Fine chopped pecans

Set oven @ 350+|F/175+|C.

In a medium saucepan, melt 2 tbsp butter or butter
substitute. Add applesauce, white sugar, 2 tbsp brown
sugar, vanilla, cinnamon, nutmeg and lemon juice. Stir
till well combined, then bring to a boil.

Reduce heat to medium and add diced apples to pan. Stir
apples till they are well coated with sugar mixture.
Cover the pan and cook over medium heat for exactly 8
minutes, stirring occasionally. Do not overcook. Uncover
apples at the end of cooking and remove from heat; allow
to cool.

Meanwhile, place crushed matzos into a large mixing bowl
and cover with water. Let matzos soak for 1 1/2 minutes
(no longer), then drain in a colander. Gently squeeze
the matzo crumbs in the colander to remove excess
moisture.

In a small bowl, beat the eggs with the salt.

Add eggs to the matzo and stir till well combined.

Pour cooled apples and sugary syrup from the pan into
the mixing bowl with the matzos. Stir till combined.
Reserve the pan.

Spray a deep pie dish generously with cooking oil spray.
Pour the apple mixture into the pie dish.

In the same saucepan you used to cook the apples, melt 2
tbsp butter, or butter substitute, then stir in 3 tbsp
brown sugar and mix to form a thick syrup.

Stir chopped pecans in the syrup till they are well
coated. Remove pan from heat.

Sprinkle candied pecans evenly over the top of the apple
pie.

Bake pie for 45-50 minutes, until the top is golden
brown and pie is cooked through. Serve warm.

PASSOVER NOTE: If you're making this dish for Passover
and you're keeping strictly kosher, make sure your
packaged products are certified Kosher for Passover.

RECIPE FROM: https://toriavey.com

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