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1
Place all candied fruit (except halved cherries) in colander, wash off all sticky coating. Drain until as dry as possible.
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2
Have raisins and nuts ready, but do not add to fruit at this time.
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3
Heat water,milk, and margarine until 115-125u00b0F Margarine does not need to melt completely.
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4
In a large mixing bowl, combine 2 cups flour and all other dry ingredients.
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5
Pour liquid with margarine into bowl with dry ingredients, and beat with electric mixer on medium speed for 2 minutes.
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6
Add 1/2 cup flour and eggs, beat on high for 2 minutes.
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7
Stir in remaining flour until desired consistency occurs.
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8
Knead until satiny and elastic.
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9
Place dough in buttered bowl and turn dough so that buttered side is up.
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10
Cover with damp towel and let rise in warm place until dough doubles in size (1-2 hours).
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11
Sprinkle a little flour over drained fruit and toss to coat.
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12
Punch down dough and spread on floured surface.
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13
Add all fruit, raisins and nuts, and knead until all are incorporated into dough.
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14
It may be necessary to add a little flour, since the fruit may make the dough sticky.
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15
Divide dough in 1/2 and roll into 2 ovals, each 9x15 inches.
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16
Brush one oval with melted butter, leaving 1 inch around edge unbuttered.
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17
Sprinkle with cinnamon and sugar.
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18
Fold over and seal edges securely to form crescent.
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19
Repeat with second oval.
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20
Let rise about 1- 1/2 hours until double in size.
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21
Brush with melted butter.
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22
Bake at 375u00b0F for about 35 minutes.
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23
While hot, spread with white sugar frosting and decorate with halved maraschino cherries and pecan halves.
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24
Preparation time does not include rising time.
