| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breadmaker | 1 | Servings | |
INGREDIENTS
| -DIANE HOFFMAN (PXFB75B) | ||
| 1 | c | Prepared inst van pudding |
| 1/4 | c | Applesauce |
| 1/4 | c | Water |
| 1 | Egg, beaten | |
| 1/2 | ts | Salt |
| 1 | tb | Sugar |
| 4 | c | Flour |
| 1 | tb | Dry yeast |
| Judy |
INSTRUCTIONS
Process on "dough" cycle. The filling would be 1/2 cup melted margarine or butter (I use 1/4 cup) topped with 1 cup brown sugar mixed with 3 TBS cinnamon. (I add raisins and nuts.) The topping is 4 oz. cream cheese, 1/4 cup butter or margarine (I skip this) 1/2 tsp. vanilla, 1-1/2 cups powdered sugar and a teaspoon or two of milk. I've done these both "full fat" and "reduced fat." It's hard to tell the difference, so we go "reduced," including using light (Neufchatel) cream cheese. I've tried ALL the fat free cream cheeses and NONE of them work. JUDITH PENZINER (GGMB18A)JUDITH PENZINER (GGMB18A) Happy baking! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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