Cranberry filled coffee cake

Yield: 1 Servings

Measure Ingredient
1 cup Canned whole berry cranberry sauce
2 tablespoons All-purpose flour
1 pack Active dry yeast
¼ cup Warm water; (105-115 ┬░ F)
3 tablespoons Margarine
2 cups Kellogg's Corn Flakes® cereal; crushed to 1/2 cup
½ teaspoon Salt
¼ cup Sugar
½ cup Skim milk
2¼ cup All-purpose flour
1 \N Egg; slightly beaten
\N \N Vegetable cooking spray
1 cup Confectioners' sugar
4 teaspoons Warm water
¼ cup Chopped nuts; (optional)


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1.In small saucepan, combine cranberry sauce and 2 tablespoons flour. Cook over medium heat, stirring constantly until mixture starts to boil. Remove from heat. Cool completely.

2.Dissolve yeast in the ¼ cup water. Set aside.

3.Place margarine, Kellogg's Corn Flakes® cereal, salt and sugar in large mixing bowl. Scald milk and pour over cereal mixture, mixing until margarine is melted. Stir in enough flour (about ½ cup) to make thick batter. Add yeast mixture and egg. Beat well. Stir in enough remaining flour to make dough soft.

4.On lightly floured surface, knead dough about 10 minutes or until smooth and elastic. Place in greased bowl, turning once to grease surface. Cover lightly. Let rise in warm place until double in volume (about 1 hour).

5.Punch down dough. On lightly floured surface, roll dough to 12 x 9-inch rectangle. Place on baking sheet coated with cooking spray. Spread cranberry filling lengthwise down center of dough rectangle. With knife, cut dough on sides of mixture crosswise into 1-inch strips. Fold alternate strips diagonally across mixture. Let rise in warm place until double in volume.

6.Bake at 350°F about 25 minutes or until golden brown. Remove from oven.

Place on wire rack. Drizzle with glaze made of confectioners' sugar and 4 teaspoons warm water. Sprinkle with chopped nuts, if desired. Less than 30% calories from fat!

NUTRITION FACTS: Serving Size: 1 slice (86 grams) Calories 240, Fat cal 35 % DAILY VALUE: Total fat 6% (4g), Sat fat 4% (1g), Cholest 7% (20mg), Sodium 8% (190mg), Total carb 16% (47g), Fiber 6% (1g), Sugars 24g, Protein 4g, Vitamin A 20%, Vitamin C 6%, Calcium 2%, Iron 15% YIELD: 12 servings

Posted to brand-name-recipes by Mapiggy <Mapiggy@...> on Mar 20, 1998

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