3 : 1/ c All-purpose flour; divided
1 : tb Baking powder
1/2 : ts Salt
3/4 : ts Ground nutmeg
1/4 : ts Ground cloves
1 : c Applesauce
3/4 : c Sugar
2 : Eggs
2 : tb Vegetable shortening
Vegetale : Vegetale oil
7: Puree
0: Dissolve the yeast in the 1/4 cup of warm water
1: Add the 1/4 cup of sugar and margarine
2: When the margarine is soft, add the salt,eggs, lemon extract, 1/2 cup of water, and 3 cups of the flour
3: Beat until thoroughly blended
4: Place on a floured surface and knead in extra flour to make a soft, smooth dough
5: Transfer to a lightly oiled bowl, cover with a damp cloth, let rise until doubled in bulk
6: (about 1 hour) Meanwhile, cook the apricots in the remaining 1/2 cup of water for 15 to 20 minutes, or until softened
8: Add the cinnamon and the remaining 2 Tablespoons of sugar and mix well
9: Cool until needed
10: Punch the dough down and let rest for 5 minutes
11: Roll out on a floured,surface to approximately 1/2 inch thick and cut into 2-inch circles
12: Place a spoonful of the apricot (or prune) purr in the center
13: Place on an oiled baking sheet
14: Let rise for 15 minutes
15: Bake in a 400 F oven for 10 to 15 minutes, or until browned
16: From The ADA Holiday Cookbook by Dr
17: Betty Wedman
18: 1 serving = 1 bread, 1/2 fat and 1/2 fruit exchange
19: = 114 Cal, 20 CHO, 3 PRO, 3 FAT, 79 Na, 81 K, 23 Chol From Gemini's MASSIVE MealMaster collection at www
20: synapse
21: com/~gemini