1/4 milk

1/4 cup sugar

1/4 cup margarine

2 packages dry yeast

1 (21 ounce) can fruit or almond filling

2 cups flour, unsifted

1/2 teaspoon salt

1/2 cup warm water

1 egg, beaten

Scald milk, cool to lukewarm. Set aside. Combine flour, sugar and salt. Cut in margarine with a pastry blender or fork. Dissolve yeast with a pinch of sugar in warm water in separate bowl. Stir in milk and egg, and add to flour mixture. Stir until blended. Place into greased bowl, cover with a damp towel and let rise in warm place for 60 minutes. Punch down dough and turn onto floured surface. Divide in half. Roll each half of dough to fit a large greased cookie sheet. Spread with filling. Cover with second half of dough and seal edges well. Let rise again in warm place for 30 minutes. Bake at 350 degrees, preheated for 30 minutes. Turn out of pan and let cool. Frost with white sugar frosting and serve.

From Sandra Barbaro