Frank's Recipes! Almond Cheese Horseshoe

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Almond Cheese Horseshoe

2 cups bread flour
1/4 cup water
1/4 cup sugar
1 egg or 1/4 cup egg substitute
1/4 teaspoon salt
1-1/2 teaspoons active dry yeast
1/4 cup margarine

Almond Filling:
8 oz cream cheese, softened
1/8 cup sugar
2 tablespoons almond extract

Prepare dough and remove to greased bowl. Rest in refrigerater 30 minutes. Knead breifly on floured board and roll into 15 x 10-inch 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 through top of dough at 2 inch intervals. Cover and let rise in warm place until double in bulk, about 30 - 45 minutes. Brush top with beaten egg or egg substitute and bake in preheated 375F oven for 15 to 20 minutes until 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 tablespoon milk or more to thin depending on type of cream cheese.

You may also add candied cherries in slits and sprinkle with sliced almonds before baking and/or use the Marscapone cream cheese and a few drops of ammareto flavoring.