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: Place all dough ingredients in the bread pan in the order listed
1: Select SWEET DOUGH cycle
2: Grease a cookie sheet
3: Divide dough into 15 pieces
4: Shape each piece into ball
5: Place 2 inches apart on cookie sheet
6: Brush with margarine
7: Cover; let rise 30 to 40 minutes or until double
8: Heat oven to 375 F
9: Bake 12 to 15 minutes or until golden brown
10: Brush tops with margarine if desired
11: NOTES : My Husband loves these
12: Very easy to make
13: Recipe by: Oster Posted to MC-Recipe Digest V1 #691 by Chris and Amy Kiger <akiger@delanet
14: com> on Jul 26, 1997