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1/2 cup milk 2 tablespoons sugar 1 teaspoon salt 2 tablespoons butter 1 package active dry yeast 1/4 cup warm water 1 egg 2 cups all purpose flour 1 can cherry pie filling 3/4 cup sugar 1 teaspoon cinnamon 1/4 teaspoon nutmeg 2 tablespoons butter 1 egg, beaten with a fork 1/3 cup evaporated milk

Start by combining and heating the milk, 2 tablespoons sugar, salt and 2 tablespoons butter. Stir to blend and only heat enough to get the butter melted. Set aside to cool. Use a large mixing bowl and spread the yeast into the warm water. Stir and add the above cooled milk mixture and the egg. Beat the flour in a little at a time until itís all incorporated. Cover the bowl of stirred ingredients with a damp towel and let rise in a warm area until double in size. Punch down the dough and spread it into a greased casserole dish. Spread the cherry pie filling over the dough. Combine the 3/4 cup of sugar, cinnamon, nutmeg and softened butter Ė but reserve 2 tablespoons of this mixture. Spread the rest on top of the cherries. Cover the contents of the casserole dish with cloth and let rise until double in bulk. Bake in a preheated oven set at 375 degrees, for 20 minutes. Remove from the oven. Mix the beaten egg and evaporated milk and pour over the cake, then top with the reserved sugar mix. Return to the oven and bake another 20 minutes. This will give you a delicious coffee cake to slice and serve. Iím sure youíll really love this served while itís still warm. Readers with questions or comments for Dave Kessler may write to him in care of this publication.