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: Scald milk; cool to lukewarm (approx
1: 90 degrees)
2: Dissolve yeast in 1/4 cup lukewarm water
3: Add to milk
4: Add sugar, eggs, salt and oil
5: Add flour
6: Stir until all is blended
7: Dough will be sticky
8: Let rise for about 1 1/2 hours
9: Shape dough into desired shape
10: Let rise and bake at 350 degrees until golden brown
11: (12 to 20 minutes--depending on size) NOTES : I like to make cloverleaf dinner rolls with this dough
12: Grease muffin tin
13: Make small walnut size balls by rolling in palms of hands
14: This dough is sticky; so inorder to handle the dough, flour palms of hand while rolling into balls
15: Place three balls in each muffin tin
16: Let rise until doubled
17: Bake at 350 degrees for 12-15 minutes
18: Recipe by: Hazel Posted to EAT-L Digest by "Iris E
19: Dunaway" <hister@JUNO
20: COM> on Sep 20, 1997