When an especially good kind of BISCUIT that can be served for
breakfast and eaten with coffee is desired, coffee cake made according
to the following recipe should be used. Cinnamon sprinkled over the top
of such cake imparts a very pleasing flavour, but if more of this
flavour is preferred 1 teaspoonful of cinnamon may be mixed with the
dough.
COFFEE CAKE
(Sufficient for One Cake)
- 1 cake compressed yeast
- 1/2 c. lukewarm milk
- 1 Tb. sugar
- 1/2 tsp. salt
- 2 c. white flour
- 1 egg
- 2 Tb. fat
- 1/4 c. brown sugar
- 1/2 c. white flour additional for kneading
Dissolve
the yeast in the lukewarm milk and add the sugar and the salt. Stir in 1
cupful of flour and let the mixture rise. When the sponge is light, add
the beaten egg, the fat and the brown sugar creamed, and the remaining
flour. Knead until the dough is smooth and allow it to rise until it is
double in bulk. Then roll the dough until it is 1/2 inch thick, place it
in a shallow pan, and let it rise until it is light. Brush the top with
1 tablespoonful of melted BUTTER and sprinkle it with 3 teaspoonfuls of
cinnamon and 3 tablespoonfuls of sugar. Bake 10 to 15 minutes in a
moderately hot oven.
See other recipes at
Genealogy by
Barry
Source: Barry J. Ewell
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