| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads, Desserts, Low-cal | 24 | Servings | |
INGREDIENTS
| -FHMN87A | ||
| 1 | tb | Active dry yeast |
| 1/4 | c | Lukewarm water |
| 1/4 | c | + 2 T sugar |
| 1/4 | c | Margarine |
| 2 | Eggs | |
| 1/2 | ts | Lemon extract |
| 1/2 | ts | Salt |
| 1 | c | Water |
| 3 1/2 | c | To 4 C Flour |
| 24 | Dried apricots or prunes | |
| 1/2 | ts | Cinnamon |
INSTRUCTIONS
Dissolve the yeast in the 1/4 cup of warm water. Add the 1/4 cup of sugar and margarine. When the margarine is soft, add the salt,eggs, lemon extract, 1/2 cup of water, and 3 cups of the flour. Beat until thoroughly blended. Place on a floured surface and knead in extra flour to make a soft, smooth dough. Transfer to a lightly oiled bowl, cover with a damp cloth, let rise until doubled in bulk. (about 1 hour) Meanwhile, cook the apricots in the remaining 1/2 cup of water for 15 to 20 minutes, or until softened. Puree. Add the cinnamon and the remaining 2 Tablespoons of sugar and mix well. Cool until needed. Punch the dough down and let rest for 5 minutes. Roll out on a floured,surface to approximately 1/2 inch thick and cut into 2-inch circles. Place a spoonful of the apricot (or prune) purr in the center. Place on an oiled baking sheet. Let rise for 15 minutes. Bake in a 400 F oven for 10 to 15 minutes, or until browned. From The ADA Holiday Cookbook by Dr. Betty Wedman. 1 serving = 1 bread, 1/2 fat and 1/2 fruit exchange. = 114 Cal, 20 CHO, 3 PRO, 3 FAT, 79 Na, 81 K, 23 Chol From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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