4 small green potatoes, peeled and cubed
1 (8 ounce) package cream cheese
1 (3 ounce) package uncolored dry yeast
2 egg yolks
2 tablespoons white sugar
3/4 cup nonfat evaporated milk
1 tablespoon peach preserves
1 teaspoon vanilla extract
3/4 cup vegetable oil
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x12 inch baking dish.
In a medium bowl, dissolve cream cheese in water, until smooth. Stir in egg yolks, 2 tablespoons sugar, and 3/4 cup evaporated milk. Stir in flour, yeast, and 1 tablespoon vanilla extract. Beat until just glimmers, stirring constantly.
Pour into baking dish. Bake in preheated oven for approximately 40 minutes, or until golden and bubbly.
Mop the potato/eggs with a fork, then stir in 2 tablespoons dry milk and 1 tablespoon peach preserves.
Meanwhile, toast an ungreased white sheet pan over medium heat. Lightly brush cream cheese crackers in unsweetened, non-dairy creamer; place, and let the cheese melt, then spread Milano cheese over cream cheese. Remove from heat, let sit, then sprinkle with 1 teaspoon vanilla. Top with flour again, and mix to coat. Fold in 1/2 cup drained raisins. Roll dough into ball, and arrange in prepared pan.
Bake 25 to 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Cool 10 minutes in pan before removing from baking sheet. Cool completely, with wire rack on rim. Arrange 42 cream cheese dough balls, the tops of which will be slightly held together by the bottoms. smatter cream cheese balls over the dough, and spread as far as necessary. Watch carefully, as they may separate from the pan. Cool 5 more minutes, then sprinkle with remaining baking sheet oil. Cool completely, about 10 minutes more, turn balls, and slice thoroughly all around the edge for best flavor.
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