4 c. flour
3 tbsp. sugar
1 c. shortening
1 pkg. yeast (I use 1 1/2)
3 eggs
1 c. warm (not hot) milk
1 tsp. salt

Cut shortening into flour with salt. Dissolve yeast in warm milk and sugar and add beaten eggs to milk mixture. Add all at once to flour mixture. Mix thoroughly. Cover bowl with foil or saran wrap and put into refrigerator overnight.

The next day, divide dough into thirds and roll out each one on a floured board (round) and add melted butter (drizzle it on), pecans (chopped fine), sugar, raisins and cinnamon. Drizzle butter last.

Roll up and shape to form a crescent and put in tins (round double pans). Let rise about 3 hours. Bake in oven, 350 degrees, for about 1/2 hour or until golden brown. Glaze with a mixture of sugar, water and vanilla.