| 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 |
pk |
Active dry yeast |
| 1 |
ts |
Salt |
| 3/4 |
c |
Milk |
| 1/2 |
c |
Margarine |
| 3 |
|
Eggs |
| 1/2 |
ts |
Grated lemon peel |
| 8 |
oz |
Cream cheese; softened |
| 1/4 |
c |
Sugar |
| 1 |
|
Egg |
| 1 |
ts |
Grated orange peel |
INSTRUCTIONS
CREAM CHEESE FILLING
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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