| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Breads |
1 |
Servings |
INGREDIENTS
| 1 |
|
Recipe basic sweet dough; (posted) |
| 1/4 |
c |
Soft butter |
| 1/2 |
c |
Chopped walnuts |
| 1/2 |
c |
Firmly packed brown sugar |
| 1/3 |
c |
Sugar |
| 1/4 |
c |
Maple syrup |
| 2 |
tb |
Flour |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Maple flavoring |
INSTRUCTIONS
Cream butter in small mixing bowl. Add walnuts, sugars, maple syrup, flour,
cinnamon and maple flavoring. Roll out half of dough to a 14 x 8-inch
rectangle. Spread with half of filling. Starting with 14-inch side; roll
jelly-roll fashion. Cut roll in half lengthwise. Twist the 2 strips
together, keeping cut sides up. Shape into a ring in well-greased 8 or
9-inch round pan. Repeat with remaining dough. Cover; let rise in warm
place until doubled, about 45 to 60 minutes. Bake at 3500 for 25 to 30
minutes, until golden brown. Spread while warm with Maple Glaze (posted).
YIELD: TWO 8-INCH 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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