Recipes

2007 MIO Recipe Roundup

Grand Prize

Bread

• 2 pkgs. yeast
• ½ cup warm water
• 2 cups Hiland Milk
• 2 tsp. salt
• 4 tbsp. Braum’s butter
• ½ cup sugar
• 2 eggs
• a few grinds of grated nutmeg or ½ tsp cinnamon
• 6-7 cups Shawnee Mills All-Purpose Flour

Filling

• 4 cups drained Hiland Cottage Cheese
• 1 cup sugar
• 3 eggs
• ½ tsp. salt
• ¼ cup quick cream of wheat
• 1 ½ cups Garden Club preserves of any kind

Toppings

• ½ cup sugar
• ¼ cup Shawnee Mills All-Purpose Flour
• ½ cup softened Braum’s Sweet Cream Butter

Icing

• ½ lb. powdered sugar
• 1 tsp. vanilla
• 3-5 tbsp. Hiland Heavy Whipping Cream

Instructions

Mix yeast and water and let stand a few mintues.  Scald milk with salt and let cool.  Cream together butter and sugar.  Add eggs and mix thoroughly.  Blend in yeast mixture and milk.  Mix flour with spices and add gradually to yeast mixture enough to make a medium-soft dough.  Knead 5 minutes.  Let dough rise an hour.  Meanwhile, cook filling ingredients, except preserves, 5 minutes in saucepan and let cool.  Roll onto floured board and cut into 3-in circles.  Place on greased cookie sheet.  Make indention with thumb and fill with filling mixture topping with a teaspoon of preserves.  Sprinkle with topping.  Let rise another hour.  Bake at 350 degrees for about 15 minutes.  Do not over bake.  Top with icing while warm.  Make 6-7 dozen.

Filed Under

• Appetizers, Dips and Snacks