|Recipe Name:||Almond Cheese Horseshoe||Submitted by:||Administrator|
|Number of Servings:||1|
2 Cup(s) Bread flour
1/4 Cup(s) Water
1/4 Cup(s) Sugar
1 Egg, or 1/4 cup egg sub.
1/4 Teaspoon(s) Salt
1 1/2 Teaspoon(s) Act. dry yeast
1/4 Cup(s) Margarine
8 Ounce(s) Cream cheese, softened .
I prefer 4 oz
1/8 Cup(s) Sugar, and
2 Tablespoon(s) Almond extract
Make on dough cycle and remove to greased bowl. Rest in refrigerater
30 min. Knead breifly on floured board and roll into 15x10 in.
rectangle. Spread filling leaving 1/2 inch border on all sides.
Starting long side, roll into jellyroll and tuck and seal ends. Seal
long seam and place on greased baking sheet, shaping into horseshoe.
Cut slits with scissors through top of dough at 2 inch intervals.
Cover and let rise in warm place till double in bulk, about 45
minutes. Brush top with beaten egg or egg sub. and bke in preheated
oven 375 degrees for 15 to 20 min. till>>>>>> golden. Cool slightly
and drizzle with powdered sugar glaze. ALMOND FILLING: Combine in
small bowl and mix to spreading consistency. You may add more extract
and sugar to taste. Also you may use 1 T. milk or more to thin
depending on type of cream cheese. For a really festive one add
candied cherries in slits and sprinkle with sliced almonds before
baking. ~-- From Gemini's MASSIVE MealMaster collection at
Nutrition (calculated from recipe ingredients)
Calories From Fat: 477
Total Fat: 50.3g