hok382@houxa.UUCP (11/05/83)
My favorite baking powder, cake-like with struesel (sp?) topping and maybe apples on top coffee cake is in James Beard's American Cooking cookbook. I don't have a copy of it now because the book belonged to an ex-housemate, so I can't post the recipe. Two other coffee cake recipes are: Butterscotch Rolls--Processed Food and Sugar, but GOOD 2 loaves frozen (raw) white bread 1 large pkg. vanilla pudding mix (or butterscotch or butter pecan) 1/2 c. oleo 1 c. brown sugar 2 Tbsp. milk cinnamon, raisins, nuts, etc. Separate bread and put in the frig to thaw. (wrap in waxed paper or foil) When thawed, break bread to one-size-below-walnet chunks into a bundt pan or roll out to fit 9x13 pan (greased). Melt oleo, add b. sugar, pudding mix, and milk. Spead over bottom layer. Sprinkle with cinammon, nuts, etc. Roll out second loaf (or break in chunks) and place on top. Let rise 2-3 hours (til doubled). Bake at 350 degrees for 30 min. If brave, frost with simple icing. Warning: any of the goop that gets on the pan sticks so either be unjust and don't put any near edge or take out of the pan as soon as done. Linda's Danish Coffeecake 1. Add 1 pkg. dry yeast to 1c. cold milk. To this, add 3 slightly beaten egg yolks (save the whites). Set aside. 2. Sift together 4 c. flour, 1 Tbsp sugar, 1 tsp. salt. Cut in 1 c. butter (NO subs) 3. Mix together products of steps 1 and 2. Knead thoroughly and let stand in fridge overnight (or at least 4 hours) 4. prepare filling: Beat 3 egg yolks til stiff (them, not you) adding 1 c. sugar, finely cut-up walnuts, cinnamon to taste. Or instead of nuts, use dried fruit or jam. 5. Roll out dough into two oblongs each about 1/8 - 1/4 in thick. 6. Put filling down center of major axis (That's the long one), fold sides over, and slice top diagonally, like French bread. Do this for other oblong. 7. Put on cookie sheet and bake 1/2 hr at 350 or til golden brown. 8. Cool and ice with 1 c powdered sugar and 1 Tbsp milk.