1 : c Flour
1/3 : c Corn syrup
2 : tb Milk, skim
1/2 : lb Roquefort or blue cheese
A : A 3-quart mixing bowl
1/4 : lb (1 stick) softened butter
2 : Egg yolks
1 : tb Kirsch or cognac; (up to 2)
1 : /4 ts Pepper
2 : tb Minced chives or minced
-green : -green onion tops
2 : tb Whipping cream; (up to 6)
Chilled : Chilled pastry dough made
-from : -from 4 cups of flour
1 : Egg beaten in a bowl with
-1/2 : tsp water
A : A pastry brush
Lightly : Lightly buttered baking
-sheets : -sheets
1 : lb Dried white beans (navy or
0: Divide dough into thirds; roll out each on lightly floured surface to a 12 x 6-inch rectangle
1: Spread each with peach preserves; sprinkle with coconut
2: Starting with 12-inch side, roll jelly-roll fashion; seal edges
3: Place the 3 rolls side by side on greased cookie sheet; braid
4: Brush with melted butter
5: Combine sugar and nutmeg; sprinkle rolls with mixture
6: Cover; let rise in warm place until doubled, about 30 to 45 minutes
7: Bake at 375 degrees for 20 to 25 minutes, until golden brown
8: YIELD: 1 COFFEE CAKE Notes: This cookbook was acquired at a junk sale
9: It captured my interest because of the annotated comments beside the recipes
10: The original owner had made comments Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #932 by "Eugene Johnston" <ejohnston@mailexcite
11: com> on Nov 29, 1997