| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Philadelphia |
Bread |
24 |
Servings |
INGREDIENTS
| 4 1/2 |
|
up to |
| 4 3/4 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 2 |
|
Active dry yeast |
| 1 |
t |
Salt |
| 3/4 |
c |
Milk |
| 1/2 |
c |
Margarine |
| 3 |
|
Eggs |
| 1/2 |
t |
Grated lemon peel |
| 8 |
oz |
Cream cheese, softened |
| 1/4 |
c |
Sugar |
| 1 |
|
Egg |
| 1 |
t |
Grated orange peel |
INSTRUCTIONS
From: franma@tcgcs.com (Fran Maunder) Date: 17 Oct 1995 18:23:40 -0600
I recently found this recipe in a Philadelphia Cream Cheese cookbook.
They tasted great! In large mixing bowl, combine 1 cup flour, sugar,
yeast and salt. Heat milk and margarine over low heat until warm. Add
to flour mixture; beat 3 minutes at medium speed on electric mixer.
Add .5 cup flour, eggs and peel; beat 2 minutes at high speed. Stir in
enough remaining flour to form soft dough. On lightly floured surface
knead dough until smooth and elastic, about 5 minutes. Place in
greased bowl; brush with additional margarine, melted. Cover; let rise
in warm place until double in volume, about 1.5 hours. Punch down
dough; divide in half. Cover; let rest 10 minutes. Shape each half
into twelve balls. Place 3 inches apart on greased cookie sheet;
flatten to 3" circles. Cover; let rise until double in volume, about
45 minutes. Indent centers; fill with measuring tablespoonfuls of
cream cheese filling. Bake at 375^p, 8-10 minutes or until golden
brown. Remove from cookie sheet; sprinkle with sifted powdered sugar,
if desired. Makes 2 dozen. Cream Cheese Filling: Combine all
ingredients, mixing until blended. REC.FOOD.RECIPES ARCHIVES From
rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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