(1st place winning recipe, Bake For The Cure Contest, Missouri State Fair)

Presented on-air by Nancy Richmond, Sedalia

2 packages Fleischmann's Rapid Rise Yeast

3/4 cup sugar

1-1/4 teaspoon salt

7-8 cups flour, divided

2 cups milk

1/2 cup butter

3 eggs, beaten slightly

1 cup strawberry preserves

1 cup toasted chopped pecans

Icing:

2 cups powdered sugar

1 teaspoon vanilla

2-3 tablespoons milk, as needed

Few drops of red food coloring

Mix yeast, sugar, salt and 5 cups of flour together in large mixer bowl. Heat milk in microwave and add butter. When temperature is 120 to 130 degrees, using dough hooks on low speed add to dry mixture a little at time. Add eggs and mix until smooth. Add remaining flour until dough pulls away from sides of bowl. Turn onto floured board and knead 5-7 minutes until dough loses stickiness. Cover and let rest 10 minutes.

Divide in half and roll out and trim to a 9x15-inch rectangle. Spread with 1/2 cup strawberry preserves and sprinkle with 1/2 cup pecans. Roll up jelly-roll fashion. Place on a greased cookie sheet and shape into a ring. Pinch ends to seal. Cut vertical slits 1 inch apart with a sharp knife to within 1 inch of center. Twist each slice and turn a cut side down. Using dough scraps, decorate top if desired. Cover; let rise in a warm place until double in size. (Repeat process for 2nd ring.)

Bake in a 350 degree oven for 25 minutes. Cool on a rack. Mix icing ingredients and drizzle over ring. Serve with fresh strawberries and strawberry cream cheese spread.

Yield: 2 rings.