APPLE RAISIN COBBLESTONE BREAD
Bread
1/2 cup chopped apples
1/4 cup raisins
1 tablespoon Watkins Apple Bake
4 teaspoons Watkins Cinnamon
2 pks (11 oz) refrigerated dinner rolls
4 tablespoons butter or margarine, melted
Glaze
1/2 cup powdered sugar
2-3 teaspoons milk
Preheat oven to 375 F. For bread, combine apples, raisins and Watkins Apple Bake Seasoning in a small bowl; mix lightly. In a separate bowl, combine Watkins Cinnamon & sugar. Unroll dough; separate into 16 rolls. Using kitchen shears, cut each roll into quarters. Place half of the dough pieces and half of the butter in batter bowl; toss gently. Sprinkle with half of the sugar mixture; toss to coat evenly. Place dough pieces in loaf pan to cover bottom of pan; sprinkle with half of the apple/raisin mixture.
Repeat layers. Bake 40-45 minutes or until lightly brown;
in pan 15 minutes. Loosen bread from edges of pan; remove to
ing rack. For glaze, combine powdered sugar and milk in small bowl; drizzle over warm loaf. Yield: 1 loaf (12 servings)
Apple raisin cobblestone bread
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