Juice : Juice and pulp of 1 lime
3 : Garlic cloves -- mashed
1 : ts Minced ginger root
2 : Allspice berries -- crushed
1/4 : ts Saffron threads -- crushed
1/2 : ts Dried summer savory
1/2 : ts Dried dill
1/2 : ts Ground cinnamon
1/4 : ts Curry powder
2 : Cornish hens -- halved
3 : c Flour
1 : c Brown sugar
1 : ts Cinnamon
4 : tb Shortening
3 : ts Baking powder
1/2 : ts Salt
1/2 : Sweet dough mixture
1/2 : c Packed light brown sugar
1/2 : c Pecans, chopped
1/2 : c Dark seedless raisins
1 : ts Ground cinnamon
1/4 : c Butter or margarine, melted
Sugar : Sugar Glaze (below -- opt)
1 : c Warm water (0-5 F)
1/4 : c Instant dry milk
1 : Package active dry yeast
3 : 1/2 c All purpose flour, divided
1/8 : ts Ground ginger
1/4 : c Vegetable oil
1 : ts Salt
1 : ts Cinnamon (optional)
Liquid : Liquid sugar subsitute to
Equal : Equal 2 tbsp sugar,optional
1 : /2 ts Margarine at room temp
1/2 : c Brown sugar twin granulated
Sugar : Sugar substitute
1 : /2 tb Margarine at room temp
1 : /2 c WATER (20-degrees)
1/2 : c GRANULATED SUGAR
1/2 : c VEGETABLE OIL
1/2 : c POTATOES, mashed (unseasoned
-and : -and
Without : Without milk)
1 : EGG
2 : ts SALT
3 : tb ACTIVE DRY YEAST
3 : tb NONFAT DRY MILK POWDER
3 : c UNBLEACHED ALL-PURPOSE FLOUR
2 : 1/ To 3 cups BREAD FLOUR
1/3 : c BUTTER, softened
3/4 : c BROWN SUGAR
1 : /2 tb GROUND CINNAMON
FROSTING : FROSTING
1/2 : c BUTTER (1 stick), softened
2 : tb ALL-PURPOSE FLOUR
1 : c CONFECTIONER'S SUGAR
Speck : Speck SALT
1 : ts VANILLA EXTRACT
In : In a large mixer bowl, place
-the : -the warm water, sugar, oil,
Potatoes, : Potatoes, egg, salt, and
-yeast : -yeast and mix thoroughly.
-Add : -Add the
Milk : Milk powder and the
0: Prepare the Basic Sweet Dough
1: Lightly grease a baking sheet
2: On a lightly floured surface, roll out the Basic Sweet Dough to a rectangle 14 x 10-inches
3: Brush with the melted butter
4: Mix the sugar and cinnamon; sprinkle over the dough
5: Sprinkle with the raisins and walnuts
6: Roll up the dough, jelly-roll style, starting from one long side
7: Pinch the ends and seam to seal and place the roll, seam down, on the center of the baking sheet
8: With scissors, cut the roll at 1-inch intervals almost through to the bottom of the roll
9: Pull the first slice to the right side and the next slice to the left side
10: Continue, alternating to the right and left
11: Tuck in any raisins that fall out
12: Cover and let rise in a warm place until doubled in volume, about 1 hour
13: Heat the oven to 350F
14: Bake the coffeecake for 25 to 30 minutes, or until lightly browned
15: Remove from the baking sheet and cool on a wire rack
16: While the coffeecake is still warm, mix the confectioners' sugar with the milk and vanilla; spread over the cake
17: Makes one large coffeecake
18: NOTE: For a less sweet coffeecake, omit the confectioners' sugar
19: Instead, mix 2 teaspoons of milk with 1 teaspoon of granulated sugar and brush over the bread as soon as it comes out of the oven
20: [ The Redbook Breadbook ] Posted by Fred Peters
21: From Gemini's MASSIVE MealMaster collection at www
22: synapse
23: com/~gemini