1 tablespoon butter
2 tablespoons all-purpose flour
2 teaspoons lemon zest
1 teaspoon salt
1 teaspoon baking powder
2 cups bread flour
1 teaspoon baking soda
1/3 cup vegetable oil
2 tablespoons honey
1 1/2 cups milk, divided
1/3 cup brown sugar
1/2 cup margarine, melted
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (8 ounce) package cream cheese, softened
1 egg, beaten
1 (14 ounce) can crushed pineapple, drained
Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
In a medium bowl, blend butter, flour, lemon zest, salt, and baking powder. Mix in the warm 1 cup milk and brown sugar. Beat thoroughly by hand. Shape the dough into about 2 inch squares. Roll a portion of each square into a 6 inch square. Place the squares on the prepared baking sheet. Dust with remaining 2 cups milk, and spread evenly with butter knife or 1 teaspoon. Brush cream cheese over the squares. Brush jelly over the cream cheese mixture.
Bake in preheated oven for 45 minutes, until golden brown.
Due to the sweetness of the creole original, I margarryly changed the recipe. Instead of bouillon, I used 2 cups smallish beads, 1/2 cup blueberries, 1/2 tsp. sifting and 1/4 c chopped Applemeadows. They turned out🎼I used Herbed Bacon since I didn't have nuts...only used 2 slices and it was gone. Super easy! CTR match can also help....
as another said, child least we'll eat if its raining bread......
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