~Coffee Cakes~

Subject: ~~~~~Coffee Cakes~~~~~ Sun Nov 09, 2008 11:04 pm

Banana Coffee Cake

1-1/2 cups diced bananas

1/4 cup milk

1 egg

One 14-1/2 oz package cinnamon streusel coffee cake mix

Heat oven to 400

Grease bottom of 8 inch square or 8-9 inch round baking pan

Put bananas into small mixer bowl (1-1/2 qt) and mash with fork or spoon

Add milk, egg and coffee cake mix from pkg

Blend at low speed until all ingredients are moistened

Then beat at medium speed of electric mixer for 2 minutes or 300 strokes with a spoon

Spread half the batter in pan

Sprinkle with half of the topping mix from the pkg

Spread remaining batter and sprinkle with remaining topping mix

Bake 35 to 40 minutes or until top springs back when pressed with finger

Makes 9 to 12 servings

Subject: Re: ~~~~~Coffee Cakes~~~~~ Sun Nov 09, 2008 11:04 pm

Butter Rings
A Festive Coffeecake

1 pkg (1/4 oz) active dry yeast

3 tbsp sugar, divided

1/4 cup warm milk (110-115)

4 cups all purpose flour

1 tsp salt

1/2 cup cold butter

3 egg yolks

1 cup half and half cream, heated to lukewarm

Chopped nuts for garnish

Icicing

1 cup confectioner’s sugar

1 tbsp milk

1/4 tsp vanilla extract

Dissolve yeast and 2 tsp sugar in milk, set aside

Combine flour, salt and remaining sugar

Cut in butter until crumbly

Beat the egg yolks into the cream; add to the flour mixture along with the yeast mixture

Blend well and form into a ball

Place dough in a greased bowl, cover and refrigerate overnight

Punch down, place on a lightly floured surface and divide into six balls. Roll each ball into a 24 in rope.

On a greased baking sheet, twist two ropes together, then shape into a 6 to 8 inch circle.

Pinch ends together and sprinkle with nuts

Repeat with remaining two rings

Cover and allow to rise until almost doubled, about 30 to 45 minutes

Bake at 350 for about 25 minutes or until golden brown

Place on wire racks

Combine icing ingredients

Drizzle over warm rings

Yield 3 coffee cakes

Subject: Re: ~~~~~Coffee Cakes~~~~~ Sun Nov 09, 2008 11:05 pm

Cranberry Kuchen
(German CoffeeCake)

2 pkg (1/4oz each) active dry yeast

1/4 cup warm water (110-115)

1 cup warm milk (110-115)

1/4 cup butter, softened

1/4 cup sugar

1 tsp salt

1 egg

3-1/2 to 4 cups all purpose flour

Cranberry Sauce

2 cups water

1-1/2 cups sugar

4 cups fresh or frozen cranberries

Egg Mixture

8 eggs

3/4 cup evaporated milk

3/4 cup sugar

Topping

2 cups all purpose flour

2 cups sugar

1 cup cold butter

In a mixing bowl, dissolve yeast in warm water

Add milk, butter, sugar, salt, egg and 2 cups flour

Beat until smooth

Stir in enough remaining flour to form a soft dough

Do not knead

Cover

Let rise in a warm place until doubled, about 1 hour

Meanwhile, in a saucepan, bring water and sugar to a boil

Add cranberries

Reduce heat, cover and simmer for 10 minutes

Remove from the heat, set aside

In a bowl, combine the eggs, evaporated milk and sugar, beat well

Divided half of the egg mixture between two greased 13x9x2 inch baking pans, set remaining egg mixture aside

Punch dough down

Divide in half

Pat each portion over egg mixture in pans

Spoon cranberry sauce over dough

Drizzle with remaining egg mixture

For topping, combine flour and sugar in a bowl

Cut in butter until crumbly

Sprinkle over the top

Bake at 350 for 25 to 30 minutes or until lightly browned

Yield 2 Kuchens

Subject: Re: ~~~~~Coffee Cakes~~~~~ Sun Nov 09, 2008 11:05 pm

Cranberry Cinnamon
Christmas Tree Rolls
(Cinnamon Rolls with colorful Cranberries)

1 tbsp active yeast

1/2 cup warm water (110-115)

1/2 cup sour cream

1/4 cup butter

1/4 cup sugar

1 tsp salt

2 eggs

3-3/4 to 4-1/4 cups all purpose flour

Filling

2 cups fresh or frozen cranberries

1/2 cup water

1-1/2 cups packed brown sugar, divided

1 cup chopped pecans

1/3 cup butter, softened

1 tbsp ground cinnamon

1/4 cup butter, melted

Topping

1/4 cup corn syrup

3/4 cup confectioner’s sugar

1 tbsp milk

Cranberries and red and green candied cherries, halved

In a mixing bowl, dissolve yeast in warm water, in a small saucepan, heat sour cream and butter to 110-115.

Add the sour cream mixture, sugar, salt, eggs and 1-1/2 cups flour to yeast mixture

Beat on medium speed for 2 minutes

Stir in enough remaining flour to form a soft dough

Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes

Place in a greased bowl, turning once to grease top

Cover and let rise in a warm place until doubled, about 1-1/2 hours

Meanwhile in a saucepan, bring cranberries and water to a boil

Cover and boil gently for 5 minutes

Stir in 1/2 cup brown sugar

Reduce heat, simmer, uncovered, for 5 minutes or until thickened, stirring occasionally

Cool

Combine the pecans, softened butter, cinnamon and remaining brown sugar, set aside

Punch dough down

Turn onto a lightly floured surface, divide in half

Roll each into a 14 x 12 inch rectangle.

Brush each with 1 tbsp melted butter

Spread half of the filling to with 1/2 inch of edges

Sprinkle with half of the pecan mixture

Roll up, jelly roll style, starting with a long side, pinch seam to seal

Brush with remaining melted butter

To form a tree from each log, cut a 2 inch. Piece from one end for a tree trunk, set a side.

Then cut each log into 15 slices,

Cover two baking sheets with foil and grease well

Center one slice near the top of each prepared baking sheet

Arrange slice with sides touching in four more rows

Adding one slice for each row, forming a tree

Center the reserved slice lengthwise below the tree for trunk

Cover and let rise until doubled, about 45 minutes

Bake at 350 for 25 to 30 minutes, or until golden

In a saucepan, heat corn syrup over low heat

Transfer foil with trees onto wire racks, brush with corn syrup

Cool for 20 minutes

Combine confectioner’s sugar and milk

Fill a small pastry or plastic bag, cut a small hole in corner of bag

Pipe on trees for garland

Garnish with cranberries and candied cherries

Yield 2 trees (16 rolls each)

Subject: Re: ~~~~~Coffee Cakes~~~~~ Sun Nov 09, 2008 11:06 pm

Strawberry Coffee Cake:

Simple and Delicious! Serve it warm...

1 cup all - purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1/2 cup milk

2 Tablespoons butter or margarine, melted

1 1/2 cups sliced, fresh strawberries

Topping:

1/2 cup all - purpose flour

1/2 cup sugar

1/4 cup cold butter or margarine

1/4 cup chopped pecans, optional

In a large bowl, combine the dry ingredients. In another bowl, combine the egg, milk and butter, stir into the dry ingredients just until moistened. Pour into a greased 8 inch square baking dish. Top with strawberries.

For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans, if desired. Bake at 375 degrees for 30-35 min. or until toothpick inserted in center comes out clean. Cut into squares; serve warm. Yields 9 servings

Love & Hugs,

CoffeeQueen7047

Subject: Re: ~~~~~Coffee Cakes~~~~~ Sun Nov 09, 2008 11:06 pm

Yuletide Coffee-Cake Wreath

1 pkg dry yeast dissolve in 1/4 cup warm water 110F

1/4 cup shortening melted and Luke warm

1/4 cup granulated sugar

1 whole egg well beaten

1/2 tsp salt

1/2 cup scalded milk, cooled to lukewarm

2 tbsp orange juice

About 3-1/4 cups sifted all purpose flour or enough to form a very soft dough

2/3 cup pineapple jam

1/4 cup chopped pecans

Combine all ingredients except jam and nuts in the order given beat until smooth after each addition of flour

When too stiff to beat, turn out onto a floured pastry cloth and knead gently 1 to 2 minutes

Place in a greased bowl let stand until about double in size

When dough has doubled, turn out onto floured pastry cloth

Knead again about 1/2 minutes

Let rise a second time

Turn dough out and cut in 2 pieces,

Roll each piece into an 18 inch rope

Cut each rope into 18 one-inch pieces, making 36 pieces in all

Now shape pieces into balls

Dip balls into warm melted butter

Using 1/2 cup butter in all

Then into brown sugar combined with cinnamon (using 3/4 cup soft brown sugar combined with 1-1/2 tsp cinnamon in all)

Place 12 balls, leaving small spaces between them, on bottom of a well buttered ring mold that measures about 9-1/2 x 2 inches

Sprinkle first layer with 1 tbsp broken nut meats

Place 12 more balls over first layer, sprinkle with another tbsp cut fruit and 1 tbsp nut meats

Last place remaining 12 balls

Pour any leftover butter or sugar over top

Cover with wax paper and a towel, and let cake stand in warm place about 30 minutes

Or until it rises to about 1/2 inch from top of pan

Bake 350F for 35 minutes or until top is brown

Remove from oven and let stand about 5 minutes, then place paper and a cake rack over top and turn cake out

Immediately tie a string around ring about 1 inch from bottom to prevent balls from separating

While cake is still hot, garnish top with about 3/4 cup colorful fruit chopped medium fine, or red and green candied cherries and yellow candied pineapple

Or drizzle with thin Coffeecake icing

When cake is cool, remove string carefully

Subject: Re: ~~~~~Coffee Cakes~~~~~ Sun Nov 09, 2008 11:06 pm

Mincemeat Coffeecake

2 pkgs (1/2 oz) active dry yeast

1-1/4 cups warm milk (110-115), divided

1/2 cup sugar

1/2 cup butter, softened

2 eggs

2 tsp salt

1 tsp ground cinnamon

1/8 tsp each ground allspice, cloves and mace

5 to 5-1/2 cups all purpose flour

1-1/2 cups prepared mincemeat

Confectioner’s sugar

In a large bowl. dissolve yeast in 1/2 cup milk

Add sugar, butter, eggs, salt, cinnamon, allspice, cloves, mace, 2-1/2 cups flour and the remaining milk, beat until smooth

Stir in enough remaining flour to form a soft dough

Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes

Place in a greased bowl,

Turning once to grease top

Cover and let rise in a warm place until doubled, about 1 hour

Punch dough down, let rest 10 minutes

Turn onto a lightly floured surface

Roll into a 16x12 inch rectangle.

Spread mincemeat to within 1 inch of edges

Roll up from one long side. Pinch seams, join and seal ends to form a circle

Place in a greased 10 in fluted tube pan

Cover and let rise until nearly doubled, about 30 minutes

Bake at 350 for 40 to 45 minutes or until golden,

Cool 10 minutes in pan before removing to a wire rack

Just before serving dust with confectioner’s sugar

Yield 12 to 16 servings

Subject: Re: ~~~~~Coffee Cakes~~~~~ Sun Nov 09, 2008 11:07 pm

Yum Yum Sour Cream Coffee Cake
My Mother’s
Cream together
½ cup butter
1 cup sugar
Combine to
1 tsp vanilla
2 eggs
1 carton sour cream

1 tsp baking powder
1 tsp baking soda
2 cups flour

Alternate sour cream and flour mixture
Pour half and then half of topping over
Then repeat other half then rest of topping

Topping
1/3 cup brown sugar
¼ cup white sugar
½ tsp cinnamon
½ cup walnuts (cut up)
½ cup coconut or in place of 2 above use 1 cup pecans

Bake 325 for 40 minutes
Can put in greased square pan or greased angel food tin.

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