1 package active dry yeast

1/4 cup warm water

1/2 cup butter

1 1/2 cups hot scalded milk

1/2 cup sugar

2 eggs -- unbeaten

2 teaspoons salt

1/4 teaspoon French's Cardamom

6 cups Pillsbury's Best All Purpose Flour* -- sifted

1 cup sugar

1/2 cup Funsten's Nuts -- chopped

4 teaspoons French's Cinnamon

3 tablespoons butter

Vanilla Glaze red and green cherries French's Colored Sugars Funsten's Nuts (additional)

BAKE at 350 degrees for 20 to 25 minutes. MAKES 3 Christmas trees. Soften yeast in warm water. Melt butter in hot scalded milk in large bowl. Cool to lukewarm. Stir in sugar, eggs, salt and cardamom (if desired) and softened yeast. Add gradually 6 to 7 cups flour to make a stiff dough. Knead on floured surface 5 to 7 minutes. Place in greased bowl and cover. Let rise in warm place (85 degrees to 90 degrees F.) until light and doubled in size, 1 1/2 hours to 2 hours. Punch down dough; cover. Let rise in warm place for 30 minutes. Combine sugar, 1/2 cups nuts, chopped, and 4 teaspoons cinnamon. Melt butter and set aside. Divide dough into 3 parts. Roll out 1 part on floured surface to a triangle 15 inches at the base, 10 inches high and 1/4 inch thick; shape with hands and rolling pin. Brush generously with melted butter. Sprinkle with 1/3 of sugar mixture. Roll up triangle, starting with one of the bottom corners and rolling along the base to form a triangle-shaped roll. Place on greased baking sheet. Flatten triangle. Cut deep gashes at 3/4 inch intervals down each side almost to center. Stretch and fold each cut section back on its side to form a "branch" . Cut off bottom "branch" on each side to form "base" of tree. Cover. Repeat with remaining dough. Let rise in warm place until light, 30 to 45 minutes. Bake in moderate oven (350 degrees) 20 to 25 minutes. Frost with Vanilla Glaze. Decorate "branches" with red and green cherries or French's Colored Sugars and Funsten's Nuts. *For use with Pillsbury's Best Self-Rising Flour, omit salt. For Fanned Cinnamon Rolls: Use recipe for Christmas Tree Loaves. Divide dough into 2 parts. Roll out 1 part to an 18 x 10-inch rectangle. Brush with melted butter. Sprinkle with half the sugar mixture. Roll as for jelly roll, starting with 18-inch side. Cut into 1 1/2-inch pieces. Make cuts down through roll to 1/2 inch of opposite side. Spread slices, overlapping in fan shape. Place on greased baking sheet. Repeat with remaining dough. Let rise 30 to 45 minutes. Bake 15 to 20 minutes. Makes about 2 dozen.