| 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!
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