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Randy Smith

Cherry Cheese Coffee Cake

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CATEGORY CUISINE TAG YIELD
Dairy Cake 16 Servings

INGREDIENTS

1 Freezer Bread Dough; * see note
21 oz Cherry pie filling
1/2 c Raisins
8 oz Fat-free cream cheese; softened
1/3 c Granulated sugar
1/4 c Skim milk
2 tb Unbleached flour
1/4 ts Almond extract
1/2 c Unbleached flour
1/4 c Brown sugar; packed
3 tb Margarine; cold

INSTRUCTIONS

From: matejka@bga.com (Anita A. Matejka)
Date: Tue, 16 Jul 1996 06:05:27 -0500
Recipe By: Homemade Is Better
On a lightly floured surface, roll dough to a 13 x 9" rectangle. Place in
prepared 13 x 9" pan. Cover and let rise double in size (1 hour).  In a
mixing bowl, combine cherry pie filling and raisins. Spread evenly over
dough. In a another mixing bowl, combine cream cheese, granulated sugar,
milk, 2 tablespoons flour, and almond extract. Pour mixture over cherry
mixture. In a small mixing bowl, combine remaining flour, and brown sugar.
Cut in margarine until mixture resembles coarse crumbs. Sprinkle mixture
over cream cheese layer. Bake in a 350 degree oven for 40 minutes.
Per serving: 379 Calories; 4g Fat (10% calories from fat); 11g Protein; 74g
Carbohydrate; 3mg Cholesterol; 429mg Sodium
Serving Ideas : Cool and cut into suqares.
NOTES : * Thaw frozen bread dough in refrigerator overnight.  To soften
cream cheese, place one unwrapped bar in a microwaveable bowl.  Microwave
on high for 30 seconds. Add 30 seconds for each bar.
Digest eat-lf.v096.n098
From the EAT-LF recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”

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