Search Site   
Peanut Butter Ice Cream Sandwiches
Southern Boiled Peanuts
Cheddar, Onion & Bacon Tart
Pepper Jack Stuffed Burgers
Mascarpone Lemon Icebox Parfaits
Savory Zucchini & Fontina Muffins
Chicken Caprese Stuffed Spaghetti Squash
Tomato & Tortellini Soup
Mini Pecan Lemon Berry Tarts
Sheet Pan Eggs with Pecan ‘Sausage’
Spare Ribs with Coffee Cocoa Dry Rub
Cranberry Glazed Cinnamon Rolls


1/4 c. plus 2 T. butter or margarine, softened, divided
1 1/2 c. hazelnuts, toasted, skin removed, chopped, divided
1 1/4 c. sugar, divided
1/2 c. cranberry juice cocktail
2 t. ground cinnamon, divided
1 loaf frozen bread dough, thawed
2 pears, peeled, cored, diced
1 c. sweetened dried cranberries


Preheat oven to 350°F.

Heat 1/4 cup butter or margarine in 13- x 9- x 2-inch pan in oven until melted. Remove from oven. Stir in 1 cup hazelnuts, 1 cup sugar, cranberry juice and 1 teaspoon cinnamon until blended; set aside. Mix remaining 1/4 cup sugar and 1 teaspoon cinnamon in small bowl; set aside.

Roll bread dough into 12- x 10-inch rectangle on lightly floured surface. Spread remaining 2 tablespoons butter or margarine over dough, leaving 1/2-inch edge. Arrange pears and cranberries on buttered dough. Sprinkle cinnamon-sugar mixture and remaining 1/2 cup hazelnuts over fruit.

Start at long edge of dough and roll into 12-inch long cylinder; pinch dough to seal. Cut into 12, 1-inch slices and place on mixture in pan. Cover with damp cloth and proof in warm place until doubled in size, about 1 hour.

Bake 25 to 30 minutes until golden brown and roll sounds hollow when tapped. Immediately invert onto heatproof plate.

All materials are courtesy of Cranberry Marketing Committee, Hazelnut Council and Pear Bureau Northwest.

For more recipes, visit, and

Published in the January 25, 2006 issue of Farm World.