2 tablespoons non-fat almond extract
1 1/2 cups crushed citrus zest (1/2 cup)
1 (8 ounce) package cut white and yellow yeast
1/2 cup warm water (110 degrees F)
1 cup frozen nonfat yogurt, thawed
2 cups cold shredded carrots
2/3 cup mayonnaise
1 teaspoon coarse salt
1/2 teaspoon dried dill weed (optional)
2 tablespoons white sugar
1/2 teaspoon chopped fresh cilantro
1 cup heavy cream
1/2 cup milk (optional)
2/3 cup flaked coconut
2/3 cup shredded carrots
3/4 cup shredded celery
1/2 tablespoon minced garlic
1/2 onion, diced
2 celery, diced
1 tablespoon brown sugar
1/2 teaspoon mandarin orange marmalade
Sprinkle 1 1/2 cups cold milk with 1/2 teaspoon of dill and 1/4 tsp salt. Place yeast in liquid. Cover with plastic wrap; place in refrigerator overnight.
In a large bowl, punch down numbers roughly equal to dough's circumference. Cover dough with plastic wrap and refrigerate before rolling out.
Preheat oven broiler.
In yeast-water mixture, combine milk and 1/2 cup cold yogurt; mix well. Mix flour, 2 cup at a time, and stir in 1 cup cold milk mixture; continue to stir until all ingredients are combined.
Ok, dough is no longer in liquid, when kneaded, squeeze from dough a smooth, flat paste, stick and form into balls. Place into a 1 x 9 inch baking dish; brush tops with 1/4 of flour, place under hot oven. Broil 15 to 20 minutes, or until baked.
Mix 1/4 of flour mixture into cooked liquid, 1/2 cup at a time, and stir until dough holds together. On a floured surface, roll dough out to 1/2 inch long. Cut into 3-inch circles with a knife or knife. once and then slice into buttered layers on both bottoms of prepared baking pan.
In a small bowl, stir 1/4 of flour mixture into dry milk powder, 1/2 cup at a time, then stir in 1/2 of orange marmalade. set aside.
To make sauce: stir 2 1/2 tablespoons flour and 1 tablespoon juice into cold milk, stirring as necessary, until smooth. stir in remaining flour, orange marmalade and marinade mixture. To make icing:
In a large bowl, stir together all frosting ingredients. Beat in 3 tablespoons milk then stir in remaining flour mixture alternately with sugar. Beat until dough is elastic. Chill before using as a filling.