Breads & Rolls

Jean's Sour Cream Coffee Cake

Summary

Yield
24 Servings
Source Kay Jones (1993)
Prep time
20 minutes
Cooking time
40 minutes
Total time
1 hour

Ingredients

1⁄2 lb
butter or margarine
1 1⁄2 c
granulated sugar (divided)
3
eggs
1 c
sour cream
2 1⁄2 c
all-purpose flour (sifted)
2 t
baking powder
1 t
soda
  pn
salt
1 t
vanilla extract (or 1 tsp. lemon extract)
1 c
ground nuts (pecans)
1 t
cinnamon

Instructions

Streusel Recipe: Cream 1 cup sugar and butter thoroughly. Add one egg at a time and beat well after each addition. Add sour cream gradually. Sift flour with baking powder, soda and salt. Add extract flavoring. Using 2 (8-inch) cake pans or 1 (13 x 10 x 2-inch) greased pan, spread batter to 1 inch thick on bottom (not too much). Sprinkle liberally with 1/2 streusel topping. Put rest of batter over top of streusel. Dab rest of batter over top of streusel layer. Use back of spoon. Sprinkle rest of streusel. Bake at 375° for 30 minutes. Watch. May bake at 350° for 40 minutes.

Streusel Topping: Mix together ground nuts, 1/2 cup sugar and cinnamon.

Holiday Coffee Cake

Summary

Yield
24 Servings
SourceHeather Phalen (1988)
Prep time
20 minutes
Cooking time
40 minutes
Total time
1 hour

Ingredients

1 c
oleo
1 c
sugar
2
eggs
1 t
vanilla
2 c
flour
1 t
baking soda
1 t
baking powder
1⁄2 t
salt
8 oz
sour cream
1 cn
whole cranberry sauce (16 oz.)
1⁄2 c
chopped walnuts

Instructions

Preheat oven to 350°. Grease a bundt pan. Cream oleo and sugar together in a large bowl. Beat in eggs and vanilla extract. Sift flour, baking soda, baking powder and salt together. Mix alternately into batter with sour cream. Pour 1/2 mixture into a bundt pan. Combine cranberry sauce and nuts in a small bowl. Spread 1/2 over batter in bundt pan to within 1/4 inch of outer edge. Top with remaining batter, then remaining cranberry sauce mixture. Bake at 350° for 35 to 40 minutes, until center is done. 

Christmas Kringle Coffee Cake

Summary

Yield
8 Servings
SourceMarion Grasso (1975)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

1 t
almond extract
2 c
all-purpose flour (divided)
1 c
butter or margarine (divided)
1 c
water (and 2 tbsn., divided)
3
eggs
 
Confectioners' sugar glaze
 
chopped nuts (opt.)

Instructions

For the pastry: Cut 1/2 cup butter or margarine into 1 cup flour as though making a pie crust. Sprinkle 2 tablespoons water over flour mixture and blend with a fork. Roll out or pat pastry into 2 long strips, about 3 inches wide and 1/4 inch thick onto an ungreased cookie sheet.

For the dough: Combine 1 cup water and 1/2 cup butter or margarine in a saucepan and bring to a boil. Add almond extract. Remove from heat and beat in 1 cup flour, stirring by hand with a large spoon. Add eggs, one at a time, beating well by hand after each addition. Spread dough over pastry. Bake at 350° for 55 to 60 minutes, or until lightly browned and well puffed. Allow to cool slightly. Drizzle top with thin glaze and sprinkle with chopped nuts if desired. Serve warm or cool.

Notes

Better double the recipe. It disappears quickly!

Christmas Coffee Cake II

Summary

Yield
2 Cakes
SourceWendy Krakowka (1975)
Prep time
2 hours
Cooking time
20 minutes
Total time
2 hours, 20 minutes

Ingredients

2
fresh yeast cakes (or 2 pkgs. dry yeast)
1⁄4 c
lukewarm milk
1 c
milk
1⁄2 c
sugar
5 c
flour About (about that much, divided)
1 t
grated lemon rind
1⁄4 c
shortening
1 t
salt
2
eggs (beaten)
1 c
fruit peels and rind (cut up)
1⁄2 c
raisins
 
confectioners' sugar and butter frosting (for frosting)

Instructions

Soften yeast in water (or follow directions on packaged yeast). Scald milk; do not scorch. While still hot, add shortening, sugar and salt. Stir until well mixed. Cool to lukewarm. Add 2 cups flour, then softened yeast and stir until smooth. Stir in eggs and rind. Add fruits and 2 cups flour. Stir until smooth. Then add 1 cup flour. Dough will be stiff but mix as well as you can. Turn out on well-floured board and knead until satiny smooth. Put rounded ball of dough into a greased bowl. Cover with a bath towel and set over a register or where warm (80° to 85°). When dough has doubled, turn onto floured board; knead thoroughly. Divide into 2 parts and form each into smooth ball. With a strip or two of cloth 3/4 inch wide, loosely fasten as a package. Put on greased cookie sheet. Cover again and let rise until double. Bake at 350° for 20 minutes. When cool, snip off tape. Frost with confectioners’ sugar and butter frosting and tie with a red ribbon. 

Christmas Coffee Cake I

Summary

Yield
24 Servings
SourcePeg Craighead (1976)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

2
eggs (slightly beaten)
1 cn
mincemeat with rum and brandy (regular sized jar, i.e. None Such brand)
1 cn
Eagle Brand condensed milk
1 c
chopped nuts
2 1⁄2 c
flour
1 t
baking soda
 
powdered sugar (sprinkle)

Instructions

Mix liquids into the flour and baking soda. Put batter into greased and floured 2 1 /2 x 15 x 10-inch pan. Bake 30 minutes at 350°. While still warm, sprinkle with powdered sugar. 

Family Coffee Cake

Summary

Yield
24 Servings
SourceAnita Ward (1979)
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes

Ingredients

1⁄2 c
Crisco
1⁄2 t
salt
1⁄2 c
sugar
1
egg
1 c
sour milk or buttermilk
1 t
baking soda
2 1⁄2 c
flour
3 t
baking powder
2 T
melted butter or oleo (I used at least 2 1/2 to 3 tablespoons)
2 T
flour
5 T
brown sugar (heaping)
1⁄2 t
cinnamon
 
nuts (optional)
 
cinnamon/sugar mixture (optional)

Instructions

Make topping first. Cream together Crisco, salt and sugar in a bowl. Beat egg lightly and add to first mixture. Add sour milk or buttermilk in which baking soda has been dissolved. Add flour which has baking powder added to the last of the flour. Mix thoroughly. Bake in 2 (8- or 9-inch) square pans which have been greased well at 400° for 20 minutes after topping with the following mixture: Mix well butter or oleo, flour, brown sugar and cinnamon. Nuts may be sprinkled over top, as may some cinnamon/sugar mixture. 

Coffee Cake II

Summary

Yield
24 Servings
SourceLeslie Massey (1984)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

1
yellow cake mix box
1 cn
fruit pie filling (up to 2 cans, for example, Cherry)
1 pk
dry yeast
1 c
flour
2
eggs
4 t
butter or margarine
 
confectioners' sugar
 
water

Instructions

Mix 1 1/2 cups of cake mix, flour, yeast and 2/3 cup warm water (mix yeast and water, then add cake mix, flour and eggs). Beat 2 minutes at medium speed. Pour into a greased 9 x 13-inch cake pan/pie tin. Spoon on pie filling (fruit of your choice). Mix margarine with rest of cake mix. Pour cake and margarine over top of cake and pie filling. Bake for 30 minutes at 375°. Glaze with water and confectioners’ sugar. If the cake proves too rich, decrease margarine or butter to 2 teaspoons. 

Coffee Cake I

Summary

Yield
24 Servings
SourceJo Huddy (1973)
Prep time
15 minutes
Cooking time
40 minutes
Total time
55 minutes

Ingredients

2
eggs
1 t
soda
1 c
butter or oleo
4 c
flour
2 c
buttermilk
2 1⁄2 c
sugar (divided)
4 t
baking powder
1 t
salt
3 T
cinnamon (mixed with 1 cup of the sugar for topping)

Instructions

Cream butter, sugar and eggs. Sift flour and measure. Add baking powder and alternate with soda and buttermilk. Add salt. Butter 2 (8-inch) square tins and sprinkle mix with topping. Bake 40 minutes at 375°.

South Carolina Hush Puppies

Summary

Yield
24 Hush Puppies
SourceMary Maginnity (1976)
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes

Ingredients

2 c
Cornmeal (white or yellow)
1 T
flour
1
egg
6 T
chopped onion (opt.)
1 1⁄2 c
buttermilk

Instructions

Mix the 2 dry ingredients. Add onion, buttermilk and egg. Stir well. Drop batter by spoonfuls into deep, hot grease. When done, the hush puppies will float. Drain on brown paper and serve hot. 

Notes

Hush puppies are a tasty addition when you serve fried or baked fish.

Flaky Sweetheart Crescents

Summary

Yield
8 Crescents
SourceMr. Walker (Courtesy of Mrs. Walker, 1970)
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes

Ingredients

4 c
flour
1⁄2 t
salt
1 c
butter
3
egg yolks
1 c
sour cream
2 t
vanilla (divided)
1 pk
cake-compressed yeast, crumbled (or 1 package dry yeast)
1 c
sugar (plus sprinkle of granulated or confectioners)
3
egg whites
3⁄4 c
pecans or walnuts (ground)

Instructions

Sift together flour and salt into large bowl. Cut in butter until particles are the size of small peas. Blend together egg yolks, sour cream, 1 teaspoon vanilla, and yeast. Mix well and add to flour mixture. Stir to form dough. Divide dough into 4 parts. Roll out each part on pastry cloth or board which has been sprinkled with sugar (granulated or sifted confectioners’ sugar). Roll into 11-inch circle about 1/8 inch thick. Cut into 8 wedges. Spread with filling. Roll each wedge, starting with wide end and rolling to point. Place, pointed side down, on greased baking sheet, curving ends to form crescent shape. Bake in moderate oven at 350° for 25 to 30 minutes, until lightly browned. 

Pecan Filling: Beat egg whites until stiff, straight  peaks form when beater is raised. Add 1 cup sugar, ground nuts, and 1 teaspoon vanilla. Mix until blended.

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