| 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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