Drain cherries, reserving 1/2 cup liquid. Combine 14 cup sugar and
cornstarch in saucepan. Gradually add reserved cherry liquid. Cook over
medium heat, stirring occasionally, until mixture is thick and clear. Cool;
stir in cherries. Divide dough in half; roll each portion to a 12 x 6-inch
rectangle on greased cookie sheet. Spread cherry filling down center third
of each rectangle. Make cuts 1 inch apart on each side of rectangle just to
edge of filling. Fold opposite strips of dough at an angle across filling,
alternating from side to side to give braided appearance. Blend flour with
2 tablespoons sugar and butter until particles are the size of small peas.
Sprinkle mixture on coffee cakes. Cover; let rise in warm place until
doubled, about 30 to 45 minutes. Bake at 375 degrees for 20 to 25 minutes,
until golden brown. YIELD: 2 COFFEE CAKES
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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