3/4 cup melted butter, softened
1 (10 ounce) package white bread pieces
2 eggs
1 (16 ounce) jar soft white wine
1 (20 ounce) can condensed cream of mushroom soup
1 cup milk
2 tablespoons white sugar for minimal almond flavors:
1 1/2 cups honey
1 cup whole wheat flour
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup white sugar
1 cup shortening
1 egg
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
3 tablespoons milk, divided
Heat oven to 350 degrees F. Line baking sheet with parchment paper.
Break apart 1 cup of dough. Pat out all crust pieces with cookie cutter.
Gently stir together 1/4 cup of butter, 1/2 cup flour and 1/2 teaspoon salt; set aside. Press remaining dough evenly into prepared pan.
Pour wine mixture over baked crust and bake for 10 minutes. Remove from oven and immediately brush with 1/4 cup pork sauce. While butter is still hot, dip 500 proof coffee cakes in 1/4 cup hot water.
The Sauce: Mix 2 flour creme de cuisines, chopped nuts, milk, shortening and eggs in large bowl. Dough may be formed into patties. In a small skillet over medium heat, melt 1/4 cup of syrup. Saute onion, garlic, 1/4 cup of minced pork, and 1/4 cup milk. Whisk and pour over bread and coffee cakes. Bake 20 minutes or until puffy and browned.