1    Cake compressed yeast; or...

      1 pk -Dry yeast

    3/4 c  Milk; scalded

    1/4 c  Sugar

      1 ts Salt

    1/3 c  Butter or margarine

      3 c  Sifted all-purpose flour

           -- (plus more as necessary)
      2    Eggs; beaten

      1 c  Quaker Oats, uncooked

           -- (quick or old-fashioned)
    1/2 c  Diced mixed candied fruits

  Soften yeast in lukewarm water.  (Use warm water for dry yeast.)  Pour
  scalded milk over sugar, salt and butter.  Cool to lukewarm.  Stir in 1
  cup flour and eggs.  Add softened yeast and oats.  Combine 1/4 cup flour
  and candied fruits; stir to coat fruits evenly with flour.  Add to dough;
  mix well.  Stir in enough more flour to make a soft dough.
  Turn out on lightly floured board or canvas; knead until smooth and
  satiny, about 10 minutes.  Round dough into ball; place in greased bowl;
  brush lightly wtih melted shortening.  Cover and let rise in warm place
  until double in size, about 1 hour.
  Punch dough down; cover; let rest 10 minutes.  Divide dough in half.  From
  one half, pinch off 17 pieces of dough; shape to form balls.  Arrange
  balls in the shape of a Christmas tree on greased cooky sheet.  Brush
  lightly with melted butter.  Repeat with other half of dough.  Cover; let
  rise in warm place until nearly double in size, about 1 hour.
  Bake in preheated moderate oven (375 F.) about 20 minutes.  Decorate with
  confectioners' sugar frosting and candied citron.
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  l       ()()       l  Source: Our Favorites for family and friends
  l      ()()()      l  Reprinted with permission from The Quaker Oats Co.
   l     ()()()()     l  Electronic format courtesy of Karen Mintzias
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