2 : Dried ancho chilies; -OR-
1 : tb -Ancho chili powder
2 : tb Canola oil
6 : Corn tortillas
-- : -- (blue or yellow)
1 : Onion; chopped
4 : Garlic cloves; minced
8 : c Chicken stock (reduced-fat)
-OR- : -OR- vegetable stock
2 : c Tomato puree
1 : tb Cumin powder
1 : ts Oregano
3/4 : ts Salt
2 : Limes; juiced
0: Beat the egg in a medium-sized bowl Add the almonds, butter, sugar, almond extract, sherry, and cardamom
1: Mix well
2: Cover and let stand for 5 minutes
3: Roll out the Basic Sweet Dough to a rectangle 12 x 18 inches
4: Spread the almond filling evenly over the dough, leaving 2 inches along one long side
5: Starting from the other long side, roll up the dough like a jelly roll
6: Place, seam down, on a lightly greased baking sheet, twist into a circle and pinch the ends to join
7: Using scissors, make cuts about three-fourths of the way through the dough at about 1-inch intervals
8: Cover and let rise for 20 minutes in a warm place
9: Heat the oven to 350F
10: Bake the coffee cake for 25 to 30 minutes until golden brown
11: Remove from the oven and brush with the milk-sugar mixture
12: Cool on a wire rack
13: Makes one coffeecake
14: [ The Redbook Breadbook ] Posted by Fred Peters
15: From Gemini's MASSIVE MealMaster collection at www
16: synapse
17: com/~gemini