| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads | 1 | Servings | ||
INGREDIENTS
| 1 | Recipe basic sweet dough; (posted) | |
| 3/4 | c | Peach preserves |
| 1/2 | c | Flaked coconut |
| 1 | tb | Butter; melted |
| 1 | tb | Sugar |
| 1/8 | ts | Nutmeg |
INSTRUCTIONS
Divide dough into thirds; roll out each on lightly floured surface to a 12 x 6-inch rectangle. Spread each with peach preserves; sprinkle with coconut. Starting with 12-inch side, roll jelly-roll fashion; seal edges. Place the 3 rolls side by side on greased cookie sheet; braid. Brush with melted butter. Combine sugar and nutmeg; sprinkle rolls with mixture. 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: 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 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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