4 to 4 1/2 c. flour
2 pkgs. yeast
1/3 c. sugar
1 tsp. salt
1/2 c. milk
1/2 c. water
1/3 c. butter
2 eggs
1/2 c. candied cherries, chopped
1/4 c. citron, chopped
1/4 c. raisins
1/4 c. walnuts, chopped
1 tbsp. butter, softened

Combine 2 cups flour, yeast, sugar and salt. Set aside. Heat milk, water and butter to 125 degrees. Add to flour mixture. Add eggs. Stir in cherries, citron, raisins, nuts and enough flour to handle. Knead 8 to 10 minutes. Place in greased bowl. Cover. Let rise until doubled. Punch down. Divide in half. Roll or pat each half to a 14 x 8 inch oval. Spread with softened butter. Fold in half lengthwise and curve into a crescent. Press folded edge firmly to seal. Place on greased cookie sheet. Cover; let rise until doubled. Bake at 350 degrees 25 to 30 minutes, cool. Drizzle with powdered sugar glaze. Garnish with cherries and nuts.