FAVORITE ALLTIME REC; 12/92
1/2 tbsp yeast
1/2 cup water, warm
3 cup flour
1 tsp salt
1 tsp cardamom, ground
1/3 cup butter
1/3 cup apple juice concentrate
2 eggs
1/2 cup apricot fruit spread
6 oz fruit, dried
1/2 cup pecans, chopped
1 tsp water, cold
1 cup flour
1 eggs
A Recipe for
Fruit & Nut Coffee Cake Ring
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
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This Recipe for Fruit & Nut Coffee Cake Ring is one of thousands in the Recipes-to-go Drink Cookbook.
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
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Never eat more than you can lift. |
| Miss Piggy |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
This is a recipe for Fruit & Nut Coffee Cake Ring from the recipe cookbook of Recipes-to-go (Drink)
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
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Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
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| Craig Clairborne |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
Chop dried fruit.
Dissolve yeast in warm water; let stand 10 minutes. In large bowl of
elecric mixer, combine flour, salt, and cardamom. Whilie mixing on low
speed with dough hook, gradually blend in yeast mixture, butter, apple
juice concentrate, and eggs. Beat 2 minutes at medium speed. Beat in
enough remaining flour to form stiff dough. Continue to beat until
dough is smooth and elastic. (Dough may be kneaded by hand on lightly
floured surface until smooth and elastic, about 10 minutes. Or may be
mixed in breadmaker.) Let rest 20 minutes.
Roll out dough on lightly floured surface to 22"x12" rectangle. Spread
fruit spread evenly down center of rectangle, leaving 1" border along
both long sides. Sprinkle fruit bits and nuts evenly over fruit
spread. Starting at one long side, roll dough up tightly; pinch seam
to seal. Place on greased cookie sheet. Bring ends of roll rogether
to form ring; pinch ends together to seal, using water if necessary.
With scissors or sharp knife, make diagonal cuts, about 1" apart,
into top of ring. Let rise in warm place 30 minutes. (Dough will not
double in volume.)
Preheat oven to 375. Beat together egg and cold water; brush over
ring. Bake 25-30 minutes, until golden brown. Immediately remove from
pan. Cool on wire rack. Serve warm or at room temperature.
Nutrition information per slice: 386 calories, 8 gm protein, 64 gm
carbohydrate, 12 gm fat, 80 mg cholesterol, 308 mg sodium, 2-1/4
diabetic starch/bread exchange, 2-1/4 diabetic fat exchange, 2
diabetic fruit exchange.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005
Serves: 10
Fruit & Nut Coffee Cake Ring Recipe brought to you by Recipes To-Go