var sid = 454; var aid = 3;
1 package active dry yeast
1/4 c. water
1 c. milk, scalded
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
3 1/2 c. sifted all-purpose flour
Soften active dry yeast in warm water (110°). Combine milk, sugar, shortening, and salt; cool to lukewarm. Add 1 cup of the flour; beat well.
Cover and let rise in warm place until double (1 1/2 to 2 hours). Turn out on lightly floured surface; divide in thirds. Pat each third evenly into greased round cake pan or baking dish.
1 c. sifted all-purpose flour
1/2 c. brown sugar
1/2 c. granulated sugar
1 tsp. cinnamon
1/2 c. butter or margarine
1/4 c. finely chopped nuts
1 1/2 tsp. vanilla
Make streusel topping: Combine flour, sugars, and cinnamon; cut in butter until crumbly. Add nuts. Sprinkle 1/3 of topping over each coffeecake. Cover; let rise in warm place until double (30 to 45 minutes). Bake in moderate oven (375°) about 20 minutes or until done. Immediately drizzle 1/2 tsp. vanilla over each coffeecake. Serve warm.
Howard Lake-Waverly Herald & Winsted-Lester Prairie Journal
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