Cranberry Filled Coffee Cake

-GLAZE-
1 c Confectioners’ sugar
4 ts Warm water
1/4 c Chopped nuts; (optional)

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1.In small saucepan, combine cranberry sauce and 2 tablespoons flour. Cook
over medium heat, stirring constantly until mixture starts to boil. Remove
from heat. Cool completely.

2.Dissolve yeast in the 1/4 cup water. Set aside.

3.Place margarine, Kellogg’s Corn Flakes cereal, salt and sugar in large
mixing bowl. Scald milk and pour over cereal mixture, mixing until
margarine is melted. Stir in enough flour (about 1/2 cup) to make thick
batter. Add yeast mixture and egg. Beat well. Stir in enough remaining
flour to make dough soft.

4.On lightly floured surface, knead dough about 10 minutes or until smooth
and elastic. Place in greased bowl, turning once to grease surface. Cover
lightly. Let rise in warm place until double in volume (about 1 hour).

5.Punch down dough. On lightly floured surface, roll dough to 12 x 9-inch
rectangle. Place on baking sheet coated with cooking spray. Spread
cranberry filling lengthwise down center of dough rectangle. With knife,
cut dough on sides of mixture crosswise into 1-inch strips. Fold alternate
strips diagonally across mixture. Let rise in warm place until double in
volume.

6.Bake at 350 F about 25 minutes or until golden brown. Remove from oven.
Place on wire rack. Drizzle with glaze made of confectioners’ sugar and 4
teaspoons warm water. Sprinkle with chopped nuts, if desired. Less than 30%
calories from fat!

NUTRITION FACTS: Serving Size: 1 slice (86 grams) Calories 240, Fat cal 35
% DAILY VALUE: Total fat 6% (4g), Sat fat 4% (1g), Cholest 7% (20mg),
Sodium 8% (190mg), Total carb 16% (47g), Fiber 6% (1g), Sugars 24g, Protein
4g, Vitamin A 20%, Vitamin C 6%, Calcium 2%, Iron 15%

YIELD: 12 servings