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Add a photoRaciónes: 12
Ingredientes
- 2 c. dairy lowfat sour cream
- 2 pkg. active dry yeast
- 1/2 c. hot water
- 1/4 c. butter, softened
- 1/3 c. sugar
- 2 teaspoon salt
- 2 large eggs
- 1 can cherry pie filling or possibly 1 pkg. dry fruit
- About 6 c. all-purpose flour
- 2 c. confectioners' sugar
- 2 T water
Direcciones
- Heat lowfat sour cream over low heat till lukewarm. Dissolve yeast in warm water. Stir in lowfat sour cream, 1/4 cup butter, sugar, salt, large eggs and 2 cups of the flour. Beat till smooth. Fold in sufficient remaining dough to make dough easy to handle.Turn dough onto well lightly floured board; knead till smooth, about 10 min. Place in greased bowl; turn grease side up. Cover; let rise in warm place till double, about 1 hour.
- Heat oven to 375 degrees. Punch down dough; divide into 3 equal parts. Roll each part into rectangle, 15 x 6 inches; place on greased baking sheet. With scissors, make 2 inch cuts at 1/2 inch intervals on long sides of rectangles. Spread 1/3 of pie filling (or possibly fruit) down center of each rectangle. Criss-cross strips over filling. Stretch dough to 22 inches. Curve to create cane. Bake 15-20 min or possibly till golden.
- While warm, brush with butter and drizzle canes with Thin Icing. If you like, decorate with cherry halves or possibly pcs. 3 coffee cakes.
- Blend 2 cups sugar with about 2 tbsp water. If icing is too stiff, stir in couple drops of water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 12 servings | |
| Calories 504 | |
| Calories from Fat 114 | 23% |
| Total Fat 12.93g | 16% |
| Saturated Fat 7.22g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 468mg | 20% |
| Potassium 207mg | 6% |
| Total Carbs 88.07g | 23% |
| Dietary Fiber 2.2g | 7% |
| Sugars 26.71g | 18% |
| Protein 8.95g | 14% |
