CRANBERRY CHEESE COFFEE CAKES

3½ to 4 cups flour

1/3 cup sugar

1 tea. salt

1 pkg. dry yeast

1/3 cup shortening

½ cup warm water

½ cup milk

1 egg

1 can (16 oz.) Whole Berry Cranberry Sauce

2 tea. grated lemon peel or 1 tea. almond extract

FILLING

1 8 oz. cream cheese, softened

¼ cup sugar

3 tab. flour

1 egg yolk

TOPPING

1 egg white

½ cup sliced almonds

¼ cup sugar

Dissolve yeast in the ½ cup water. Warm the milk; add sugar, salt, shortening and slightly beaten egg . Add to yeast. Add flour. Knead. Let Rise 1½ to 2 hours. Mix cranberry sauce and lemon peel; reserve. Prepare filling by beating all ingredients until smooth and fluffy; reserve. Grease 2 round 9” pans. Divide dough into halves; roll each into 15” circle. Fold into fourths; place in pan with point in center. Unfold; press dough against side, allowing edge to hang over edge of pan. Spread half of cream cheese filling over dough in each pan; top each with half of cranberry sauce. Make cuts at 1” intervals about ½” above filling around outside edge of dough. Twist strips and fold over sauce. Beat egg white with beater until foamy; brush over dough. Sprinkle each with ¼ cup almonds and 2 tab. sugar. (At this point, cakes can be covered and refrigerated up to 24 hours; rising time may be slightly longer.) Cover and let rise 45 min. to 1 hour. Bake 375’ for 30 to 35 min.