| 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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