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: Soften yeast in water
1: Combine all other ingredients except flour
2: Add the yeast mixture, then flour 1/2 cup at a time to form a stiff dough
3: Let this mixture stand 1 hour, covered with a piece of buttered wax paper
4: After the hour, punch down the dough and knead for about 5 minutes
5: Put the dough in a greased 8" casserole
6: Let this rise for 40 - 50 minutes
7: Bake the bread at 350 degrees F for 40 - 50 minutes until golden brown
8: From Gemini's MASSIVE MealMaster collection at www
9: synapse
10: com/~gemini