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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Aunt Bertha's Pineapple Cream Cheese Twist Recipe

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This recipe for Aunt Bertha's Pineapple Cream Cheese Twist is from The Mizic Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Combine:

1 cup warm water
2 packs dry yeast
1/4 tsp. salt
4 tbsp. white granulated sugar
2 eggs beaten

PUT TOGETHER 1/2 cup margarine, 4 cups flour ADD flour mixture to yeast mixture KNEAD 5minutes or more dough will be very soft. Let rise until double in bulk in warm place. After dough has doubled; divide in half and spread 1/2 on cookie sheet until it covers whole sheet. Spread cream cheese down center, then spread pineapple on top of cheese, cut edges of dough then cross over filling. Do not raise again. Bake 350ºF for 30-35 minutes. Judge to see when done, nice and browned.

Directions:
Directions:
PINEAPPLE FILLING:
Combine; 1 - 16oz. can crushed pineapple do not drain. ADD 1/2 cup sugar, ADD 3 tbsp. corn starch- cook until thick, then let get cold.

CREAM CHEESE FILLING:
2- 8OZ. packs cream cheese (Philly)
1-1/2 tsp. vanilla
1/3 cup granulated sugar
1 tbsp. lemon juice
Beat with electric mixer until well beaten.

You can put a glaze on if you want.
GLAZE:
3/4 tbsp. Crisco oil, 1/2 tbsp. milk, 1 tbsp. vanilla or lemon juice, enough powdered sugar to make soft icing.

 

 

 

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