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FILLED DANISH COFFEE CAKE
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CHRISTMAS
to prepare: 1 HR. TO bake: 25-30 MIN.
(allow about 3 hrs. for rising)
2 pkgs. active dry yeast
V4 cup warm water (1 10F to 1 1SF)
Vi cup sugar
Vi cup butter, softened
2Vi teaspoons tiui?
1 cup milk, scalded (just until a thin
film appears)
SVi cups sifted flour
2 eggs, well beaten
2 teaspoons grated lemon peel
Vi teaspoon almond extract
1. Soften yeast in water; let stand 10 min.
2. Meanwhile, put the sugar, butter, and salt
into a large bowl. Immediately pour scalded
milk over ingredients in bowl.
3. When lukewarm, blend in X cup of the
flour, beating until smooth. Stir softened
yeast and add, mixing well. Add about one
half the flour to yeast mixture and beat until
very smooth. Beat in the eggs, lemon peel,
and almond extract.
4. Beat in enough of the remaining flour to
make a soft dough. Turn dough onto a lightly
floured surface and knead 5 to 8 min. Form
dough into a large ball and place in a greased
deep bowl. Turn dough to bring greased sur
face to top. Cover with waxed paper and
towel and let stand in a warm place (about
80"F) until dough is doubled, about 2 hrs.
5. Punch down dough with fist. Turn out
onto lightly floured surface. Divide dough
into 2 equal portions. Use one portion for
wreath and one for loaf.
For Wreath Rinse and drain cup dark
seedless raising. Roll one-half of dough into
a 14x9-in. rectangle. Spread with 1 table
spoon melted butter. Mix V4 cup firmly
packed brown sugar, V4 teaspoon ground
FRUIT BREAD,
TO PREPARE. 35 MIN. TO BAKE: 40-45 MIN.
(allow about 4Vi hrs. for rising)
I pkg. active dry yeast
Vi cup warm water (1 10F to 1 1SF)
1 cup butter, melted
I cup sugar
1 teaspoon salt
2 cups sifted flour
Vi cup milk, scalded and cooled to
lukewarm
2 eggs
4 egg yolks
SVi cups sifted flour
1 cup dark seedless raisins
Vi cup chopped citron
I gg, slightly beaten
I tablespoon cold water
1. Soften yeast in water; let stand 10 min.
2. Pour melted butter into large bowl of
electric mixer. Add the sugar and salt gradu
ally, beating well after each addition.
3. Beating thoroughly after each addition,
alternately add 2 cups sifted flour in thirds
and lukewarm milk in halves to the butter
mixture. Add softened yeast aud beat well.
4. Combine eggs and egg yolks and beat
I Family Weekly, December II. 1SI
family nerKiy, uwvmutt i,
BREADS
cinnamon, V4 cup diced assorted candied
fruits, and the raisins; sprinkle evenly over
dough. Beginning with the longer side, roll
dough tightly; press edges to seaL Place roll,
sealed edge down, on a lightly greased bak
ing sheet. Pull ends together to form a ring,
pressing slightly to seal ends. With scissors,
snip at 1-in. intervals through ring almost
to center. Turn each cut section on its side.
Brush with 1 tablespoon melted butter.
Cover with waxed paper and towel; let rise
in a warm place about 30 min., or until it is
doubled. Bake at 375F about 25 min., or until
golden brown. Drizzle with Confectioners'
Sugar Glaze while hot.
For Confectioners' Sugar Glaze Put 1 cup
sifted confectioners' sugar into a bowl.
Blend in Vi teaspoon vanilla extract, Vs tea
spoon almond extract, and 1 tablespoon
cream or milk.
For Loaf Melt Vi cup butter. Mix together
Vi cup firmly packed brown sugar, 2 table
spoons light corn sirup, 2 tablespoons of the
melted butter, and 1 teaspoon water in the
bottom of a well-greased 9Vzx5V4ix2-in.
loaf pan. Rinse and drain cup golden
raising. Roll other one-half of dough into
a 14x9-in. rectangle. Spread with 1 table
spoon of melted butter and sprinkle with a
mixture of Vi cup firmly packed brown
sugar, Vi teaspoon ground cinnamon, and
the raisins. Beginning with the shorter side,
roll dough tightly. Cut roll into -in. slices;
dip cut sides into remaining melted butter.
Place slices cut sides together in the loaf pan.
Cover with waxed paper and towel and let
rise in a warm place about 45 min., or until
doubled. Bake at 350"F about 30 min., or
until golden brown. Immediately turn out
of pan. Serve warm.
MILAN STYLE
until thick and piled softly. Add the beaten
eggs all at one time to yeast mixture and
beat well. Beating thoroughly after each ad
dition, gradually add the 3Vi cups flour. Stir
in raisins and citron.
5. Sift Vt cup flour over a pastry cloth or
board. Turn dough onto floured surface, cover
with waxed paper, and let stand 10 min.
6. Sift Vi cup flour over dough. Pull dough
from edges toward center until flour is
worked in. Put dough into a greased large
bowl, grease top of dough, and cover with
waxed paper and a towel. Let stand in a
warm place (about 80"F) about 2Vi hrs.
7. Pull edges of dough into center gently
punching down dough. Let rise in a warm
place about 1 hr.
8. Divide dough into halves and shape each
half into a round loaf. Put each loaf into a
well-greased 8-in. round pan. Brush surfaces
generously with a mixture of slightly beaten
egg and water. Cover with waxed paper and
towel. Let rise in a warm place, about 1 hr.
9. Bake at 350F 40 to 45 min., or until
golden brown. Remove from pans to cooling
racks to cool. 2 lo,,,,,,, Fruit Bread
Family Weakly Cookbook
Christmas Breads, a wreath and
a loaf, both made from one basic -dough
and individually glamor
ized into two distinctive breads.
MELANIE DE PROfT, Food Editor
Let's give expression to the joyous Yuletide
season with festive coffee cakes glamorous
in their gala holiday dress. They make
delightful gifts wrapped distinctively in
cellophane and tied with colorful bows.
Brighten your own Christmas morning, too,
by serving one of these delicacies
for breakfast or brunch.
TURBAN CAKE
the
000 fom kino
to prepare: 25 min. to bake: 40-45 min.
2Vi cups sifted flour
IV teaspoons baking powder -Vi
cup butter
1 tablespoon grated lemon peel
I teaspoon vanilla extract
Vi cup sugar
4 egg yolks, well beaten (until thick
and lemon colored)
'i cup milk
4 egg whites
Vi cup sugar
1. Butter a 2-qt. fluted tube mold.
2. Sift the flour and baking powder together.
3. Cream butter, lemon peel, and vanilla ex
tract together until butter is softened. Add
Vi cup sugar gradually, creaming until fluffy
after each addition. Add the beaten egg yolks
in thirds, beating well after each addition.
4. Beating only until smooth after each addi
tion, alternately add dry ingredients in
fourths, milk in thirds to creamed mixture.
Beat only until smooth (do not overbeat) .
5. Using clean beater, beat the egg whites
until frothy. Add Vi cup sugar gradually,
beating well after each addition. Beat until
rounded peaks are formed and egg whites
do not slide when bowl is partially inverted.
Gently fold into batter; turn into mold.
6. Bake at 350F 40 to 45 min., or until cake
surface springs back when lightly touched.
7. Invert pan on tube end and let cake hang
' in pan 1 hr. If cake is higher than tube, in
vert between two cooling racks so top of
cake does not touch any surface. Loosen from
pan by running a paring knife or small spatula
carefully around tube and around edge of
cake. Serve slightly warm, if desired. Sift con
fectioners1 sugar generously over cake.
8 to 10 servings
POPPY-SEED CAKE
Follow recipe for Turban Cake. Just before
first addition of dry ingredients, blend in
Vi cup (about IVi oz.) poppy seed, very
finely ground. (Poppy seed may be ground
in an electric blender.) -
CHOCOLATE-GLAZED CAKE
Follow recipe for Turban Cake. Partially
melt Vi lb. semisweet candymaking choco
late for dipping and Vi cup butter over
simmering water, being careful not to over
heat. Remove from the simmering water and
stir until chocolate is completely melted.
Quickly spread over the cake while mixture
is still warm. Let chocolate cool completely
before serving.
to prepare: 45 min. to bake: 25-30 min.
(allow time for chilling and rising)
Vi cup sifted flour
cup butter
I pkg. active dry yeast
Vi cup warm water (II 0F to 11SF)
1 egg
Vi cup milk
3 tablespoons sugar
1 teaspoon salt
3 cups sifted flour
IVi cups water
IVi cups (about Vi lb.) golden raisins
Vi cup butter
1 teaspoon ground cardamom
2 cups sifted confectioners' sugar
2 to 3 tablespoons cream
Egg, slightly beaten
Vi cup finely chapped blanched almonds
Vi cup sugar
1. Measure Vi cup sifted flour into a bowl.
Cut in cup butter with pastry blender
or two knives until well blended. Shape mix
ture into a ball and place on a long length
of waxed paper. Cover with another long
length of waxed paper and roll into a
10x4-in. rectangle. Chill.
2. Soften the yeast in the warm water. Let
stand 10 min.
3. Beat egg until it is thick and piled softly.
Stir in the milk, sugar, and salt until sugar
is dissolved. Blend in 1 cup sifted flour, beat
ing until smooth. Stir softened yeast and add,
mixing well.
4. Add about 1 cup of the flour to the yeast
mixture and beat until very smooth. Then
beat in enough remaining flour to make a
dough which leaves sides of bowl. Turn
dough onto a lightly floured surface and roll
into a 12-in. square.
5. Remove chilled flour-butter mixture from
refrigerator, peel off waxed paper, and place
in the center of the dough. Fold two sides
of dough over flour-butter mixture so that
sides overlap in center. Turn dough one
quarter way around and roll out again into
a 12-in. square. Repeat the folding and roll
ing two more times, turning dough one
quarter way around each time. Wrap dough
in waxed paper. Chill about 1 hr.
6. Bring IVi cups water to boiling in a
saucepan. Add the raisins and again bring
to boiling. Pour off water and drain raisins
on absorbent paper. Set aside.
7. Cream butter and cardamom together
until butter is softened. Add the confec
tioners' sugar gradually, creaming until well
blended after each addition. Blend in the
cream until mixture is of spreading con
sistency. Mix in raisins; set aside.
8. Remove chilled dough from refrigerator
and roll into a 24xl2-in. rectangle. Cut
lengthwise with a sharp knife into two
24x6-in. strips. Spread each strip with one
half of the raisin filling. Starting with the
longer side of dough, roll up each strip
tightly and pinch edge to seal. Carefully
stretch dough into a roll 30 in. long, being
careful not to break dough.
9. Transfer rolls to two greased baking
sheets. Form into pretzel shape by over
lapping ends so that they touch long side
of roll. Gently flatten dough to Vi-in. thick
ness. Brush with slightly beaten egg. Sprin
kle with a mixture of the almonds and sugar.
Cover with waxed paper and a clean towel.
Let rise in a warm place until doubled.
10. Bake at 375F 25 to 30 min., or until
lightly browned. 2 coffee cake
Family Weekly, December 13. Hit
Eagle Brand
ISURPRISEI
FRUITCAKE
Only 9Vi minutes to prepare-
I cup of Borden's Instant None Such
Mince Meat (I lb. 12 oz. Jar)
I cup walnut meats, coarsely chopped
I cup (8 oz.) mixed candied fruit,
coarsely chopped
IVi cups (IS oz. can) Eaulc Brand
Sweetened Condensed Milk
1 cjji, beaten cup Hour
Vi teaspoon baking soda
1a Combine mince mcut. nuts,
candied fruit, Eagle Brand and egg;
blend well. Stir in flour, baking
soda, until just blended. ,
2. Pour into 9 x 4 x 3-in. loaf pan
which has been greased, waxed
paper lined and greased again.
3. Bake in moderate oven (350F.)
I hour and 30 minutes till center
springs buck und top is golden.
(Makes a 9 x 3-inch loaf cake.) If
a glass type baking dish is used,
reduce oven heat to (325F.).
Borden's Condensed None Such Mince
Meat M oz. size) may he used. Follow di
rections on recipe folder in nnckaKc.
Borden's
Eagle
Brand
Sweetened Condemed Mi
8g
i FREE! M
EAGLE BRAND jiji&c
RECIPE BOOKLET OTkLuiM
I The Borden Co. I 70mxtt I
I Dept. FW-129 hV'i II euum I
I Box 171 i j
I N.Y.46.N.Y. j
j Please send me Elsie's recipes. J
1 Name 1 I
Street
I City State I
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