Directions (continued)

• shortening, eggs, salt and 4-1/2 cups flour. Beat until smooth. Stir
• in enough remaining flour to form a stiff dough.
• Turn onto a lightly floured surface; knead until smooth and elastic,
• about 5-6 minutes. Place in a greased bowl, turning once to grease
• top. Cover and let rise in a warm place until doubled, about 1 hour.
• Meanwhile, combine brown sugar and cinnamon; set aside. In a small
• saucepan, combine the pineapple, sugar and cornstarch. Cook,
• uncovered, over medium heat until thickened. Stir in raisins; cool.
• Punch dough down; turn onto a lightly floured surface. Divide in
• half. Roll one portion into a 20-in. x 12-in. rectangle. Brush with
• 2 tablespoons melted butter. Spread with 1 cup filling to within
• 1-in. of edges. Sprinkle with 3 tablespoons brown sugar mixture.
• Roll up jelly-roll style, starting with a long side. Pinch seam to
• seal. Place seam side down on a greased baking sheet; pinch ends
• together to form a ring.
• With scissors, cut from outside edge to two-thirds of the way toward
• center of ring at 1-in. intervals. Separate strips slightly,
• alternating strips towards the inside and outside of the ring. Twist
• to allow filling to show.
• Repeat with remaining dough, melted butter and filling. Cover and let
• rise in a warm place until doubled, about 1 hour.
• Bake at 350° for 20-25 minutes or until golden brown. Remove from
• pan to a wire rack to cool.
• Combine the confectioners' sugar, butter, milk and vanilla; beat
• until smooth. Drizzle over tea rings. Decorate with cherries and
• nuts. Yield: 2 rings (16 slices each).