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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.



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Yield: 8 servings 

Ingredients:
Berry Filling:

8 oz cream cheese
1/2 cup berry jam
1 egg
1 tsp lemon juice
1/2 cup sugar

Dough:

2 1/4 tsp dry yeast
1/3 cup warm water
1/2 cup plus 1 tsp white granulated sugar
4 1/2 cups flour
2 tsp baking powder
1/2 cup solid vegetable shortening
1/4 cup butter
1 1/2 tsp salt
1 tsp baking soda
1 1/4 cups buttermilk

Instructions:
Beat ingredients for berry filling together with a mixer. Preheat oven to 375 degrees. Proof the
yeast in the warm water, mixed with a teaspoon of
sugar, for 10 minutes. In a large bowl, combine
remaining dry ingredients. Blend the butter and
shortening with the dry ingredients until the
mixture resembles coarse meal. Mix in the
buttermilk and yeast mixture. The dough will be
slightly sticky. Roll the dough out on a floured
board and press into a 10-inch Bundt pan,
leaving a well in the center for the filling.
Spoon the filling evenly into the well, saving
1/4-1/2 cup and press the dough together over the
filling, completely enclosing it. Bake for 40-45
minutes, until cake is lightly brown. Unmold onto a serving platter and allow to cool. Pour
remaining filling over top. Garnish with fresh
berries.



 

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