Filus59602
Senior Cook
CHEERY CHERRY CHRISTMAS BREAD
The Best of Country Breads
Yield: 16-20 servings
1 pkg. (16 oz.) hot roll mix
1 can (21 oz.) cherry pie filling
FILLING:
1/2 c. sour cream
1 egg
2 T. sugar
1/2 tsp. almond extract
TOPPING:
1 c. flour
1/4 c. sugar
1/2 c. ‘cold’ butter or margarine
Prepare roll mix and knead dough according to package directions. Cover and let rest 5 minutes. Turn onto a lightly floured surface; roll into a 15-in. x 10-in. rectangle. Press dough onto bottom of a greased 10-in. x 15-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Spread with pie filling. Combine filling ingredients; drizzle over pie filling.
For topping: Combine flour and sugar. Cut in butter until mixture resembles coarse crumbs; sprinkle over filling. Bake at 375º for 30-35 minutes or until golden brown.
The Best of Country Breads
Yield: 16-20 servings
1 pkg. (16 oz.) hot roll mix
1 can (21 oz.) cherry pie filling
FILLING:
1/2 c. sour cream
1 egg
2 T. sugar
1/2 tsp. almond extract
TOPPING:
1 c. flour
1/4 c. sugar
1/2 c. ‘cold’ butter or margarine
Prepare roll mix and knead dough according to package directions. Cover and let rest 5 minutes. Turn onto a lightly floured surface; roll into a 15-in. x 10-in. rectangle. Press dough onto bottom of a greased 10-in. x 15-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Spread with pie filling. Combine filling ingredients; drizzle over pie filling.
For topping: Combine flour and sugar. Cut in butter until mixture resembles coarse crumbs; sprinkle over filling. Bake at 375º for 30-35 minutes or until golden brown.
