| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Breads |
1 |
Servings |
INGREDIENTS
| 1 |
|
Recipe basic sweet dough; (posted) |
| 3/4 |
c |
Sugar |
| 1/4 |
c |
Firmly packed brown sugar |
| 2 |
ts |
Cinnamon |
| 3/4 |
c |
Chopped nuts |
| 1/2 |
c |
Butter; melted |
INSTRUCTIONS
Place a 15-inch sheet of foil on cookie sheet; grease and turn up edges to
form 12-inch round pan. Combine sugars, cinnamon and nuts. Pinch off small
piece of dough, enough to roll into a 6-inch strip 1/2 inch thick. Dip in
melted butter, then in sugar mixture. Wind into a flat coil in center of
pan. Continue making strips, winding and placing coils close together to
form a round flat coffee cake. Sprinkle with remaining sugar mixture.
Cover; let rise in warm place until doubled, about 1 hour. Bake at
350 degrees for 25 to 30 minutes, until golden brown. Cool slightly.
Drizzle with Vanilla Glaze (posted).
TIP: Dough may be coiled in two 8-inch round pans. Bake as directed above.
YIELD: 1 COFFEE CAKE
Notes: This cookbook was acquired at a junk sale. It captured my interest
because of the annotated comments beside the recipes. The original owner
had made comments or just check marks beside certain recipes. I will
include these as I scan. This one had no markings.
Recipe by: The Pillsbury Family Cookbook (1963)
Posted to MC-Recipe Digest V1 #932 by "Eugene Johnston"
<ejohnston@mailexcite.com> on Nov 29, 1997
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