MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: ALMOND CHEESE HORSESHOE
  Categories: Breadmaker, Brunch, Dairy, Desserts
       Yield: 1 servings
  
            -RAMONA WACHTER   (WMPX47A)
       2 c  Bread flour
     1/4 c  Water
     1/4 c  Sugar
       1    Egg; or 1/4 cup egg sub.
     1/4 ts Salt
   1 1/2 ts Act. dry yeast
     1/4 c  Margarine
 
 MMMMM-----------------------ALMOND FILLING----------------------------
            -Combine
       8 oz Cream cheese; softened .
            -I prefer 4 oz
     1/8 c  Sugar, and
       2 tb Almond Extract
  
    Make of dough cycle and remove to greased bowl. Rest in refrigerater
   30 min.  Knead breifly on floured board and roll into 15x10 in.
   rectangle. Spread filling leaving 1/2 inch border on all sides.
   Starting long side, roll into jellyroll and tuck and seal ends. Seal
   long seam and place on greased baking sheet, shaping into horseshoe.
   Cut slits with scissors through top of dough at 2 inch intervals.
   Cover and let rise in warm place till double in bulk, about 45
   minutes. Brush top with beaten egg or egg sub. and bke in preheated
   oven 375 degrees for 15 to 20 min. till>>>>>> golden.  Cool slightly
   and drizzle with powdered sugar glaze.
   
   ALMOND FILLING: Combine in small bowl and mix to spreading
   consistency. You may add more extract and sugar to taste. Also you
   may use 1 T. milk or more to thin depending on type of cream cheese.
    For a really festive one add candied cherries in slits and sprinkle
   with sliced almonds before baking. I have also used the Marscapone
   cream Cheese and some times use a few drops of Barnies Ammareto
   Flavoring. You can double this recipe for 2 as I cut it in half as
   this makes a pretty large one. Mona/Ill.
   
    Formatted by Elaine Radis
  
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