| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
German |
Breads |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
| 1/4 |
c |
Warm water |
| 1/2 |
c |
Sugar plus 2 tablespoons |
| 1/2 |
c |
Butter or margarine |
| 1 |
ts |
Salt |
| 1/2 |
c |
Milk; scalded |
| 1 |
|
Egg |
| 2 |
c |
All purpose flour; (up to 2-3/4) |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
Soften yeast in warm water. In mixing bowl, combine 2 tablespoons sugar,
1/4 cup butter, salt and milk. Cool to lukewarm. Add egg and yeast.
Gradually add 2 to 2-1/4 cups flour to form a stiff dough, beating well
after each addition. Cover; let rise in warm place until doubled, about 1
hour.
Spread in well-greased 13 x 9-inch pan; cover. Let rise again in warm place
until doubled, 30 to 45 minutes. Cut 14 cup butter into 12 cup flour, 12
cup sugar and cinnamon until the particles are the size of peas. Sprinkle
over coffee cake. Bake at 375 degrees for 20 to 25 minutes, until golden
brown. Drizzle warm coffee cake with Vanilla Glaze (posted). 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 rated a "Pretty Good."
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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