2 : Eggs -- separated
1/2 : c Plain low-fat yogurt
3/4 : c All-purpose flour
1/4 : ts -salt
2 : ts Baking powder
1 : lb Milkcote or whitecote
-chocolte : -chocolte
1 : c Crunchy cereal
-Keywords: : -Keywords: Brand/Mildred
1 : lb Milkcote coating
-Keywords: : -Keywords: Brand/Mildred
1 : pk (8 0z. size) cream cheese
3/4 : c Finely chopped pecans
Milkcote : Milkcote or whitecoat
-chocolate : -chocolate
1 : /2 lb Milkcote chocolate coating
-finely : -finely chopped
2/3 : c Melted vegetable shortening
3 : Or 4 drops Peppermint oil
1 : lb Whitecoat chocolate coating
1/2 : c Peanut butter
1 : 3/4 c Water
2 : tb Cornstarch
1 : Envelope unflavored gelatin
8 : pk Kosher sweetener
1 : qt Berries
1 : Cooked pie shell
0: Servings: 4 * Creamed Cottage Cheese should be heated to lukewarm
1: Dissolve yeast in warm water
2: Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour)
3: Beat until well mixed and mixture is stiff but not heavy
4: (Standard bread dough feeling)
5: Cover and let rise in a warm place until doubled
6: Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet
7: Let rise again
8: Bake for 30 to 45 minutes at 350 degrees F
9: While warm, bursh loaf with soft butter, sprinkle well with salt
10: Makes 1 loaf
11: