2 sticks butter
1 c. vanilla ice cream (creamy kind)
2 c. flour
Apricot jam
White raisins
Chopped pecan nuts

Have butter at room temperature. Soften ice cream in large mixing bowl; add butter, 2 cups flour at once; mix by hand until dough is smooth. Refrigerate overnight. Makes 2 loaves.

Cut dough in half, roll into a rectangle size, not longer than cookie sheet. Spread with apricot jam, add white raisins and chopped pecan nuts (or any other). Roll up like a jelly roll and place to one side of greased cookie sheet. With sharp knife, cut halfway through loaf at one-inch intervals. Repeat second loaf.

Bake at 350 degrees about 45 minutes in middle of oven. (I use about 3/4 of package raisins, 2/3 of 2 pound jar jam and 1 1/2 cups nuts for both loaves.)