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: Cook onions in 1/2 c water
1: Combine sweetener, yeast & warm water & let stand till it foams
2: Add 4 c flour to the yeast mixture
3: Stir vigorously for 1 minute
4: Stir in all remaining ingredients except the flour
5: After this is well mixed, beat in the rest of the flour a little at a time until you have the correct consistency
6: Cover & let rise till doubled
7: Punch down dough, knead & form into loaves
8: Place into 3 oiled loaf pans
9: Let rise again till almost doubled
10: Bake at 350F for 35 to 40 minutes
11: JoAnn Rachor, "Of these Ye May Freely Eat" From Gemini's MASSIVE MealMaster collection at www
12: synapse
13: com/~gemini