Danish Coffee Bread
4 cups all purpose flour
4 TBSP. sugar
1 cup shortening
(I always use butter when the recipe calls for shortening)
1 tsp. salt
1 cup hot milk
4 egg yolks, beaten lightly (if doubling this recipe, you
could save the whites for an angel food cake)
1 pkg or 2 1/4 tsp. yeast,
dissolved in 1/4 cup warm water
Mix first 4 ingredients as for pie
crust. (Cut in butter with a pastry blender into dry ingredients). Add milk,
egg yolks, and yeast mixture. Stir very well. (I didn't knead this as I
didn't want to add more flour). Refrigerate overnight or for a few hours.
Divide into 4 parts. (2 loaves will fit into one greased 13 x 9" pan).
Roll each part thinly and spread with melted butter, brown sugar, and
cinnamon. (I used 2 TSP. butter, 1/4 cup brown sugar, and a sprinkle of
cinnamon for each loaf). Fold one side over the center, then fold the other
side over the center. Place on pan. Let rise 1 hour or more.
325 degrees until light brown.
While still warm, frost all loaves
with this powdered sugar icing:
1/4 cup melted butter
1 tsp. vanilla
enough milk to make the icing spread
(Beat very well)
(You could garnish the icing with drained, halved
maraschino cherries, added just before serving).
Freeze (in pans
first, covered, then each loaf may be wrapped in foil) or refrigerate.
The coffee bread would also be good with diced apples, other fruits, or
a cream cheese filling inside.
Note: Makes (2) 9 x 13"
pans (Butter these first).
The Calzone crust can be used with other fillings.
To assemble, add 1/4 dough
(rolled out) for the crust in one pan, then the filling,
then about 3 cups shredded Mozzarella cheese, then another
1/4 of the dough, rolled to fit the top. Bake at 350 degrees
until lightly browned on top.
The Calzone crust
dough must sit for 1 hour, so the filling
can be prepared while the crust has been mixed and set aside.
Melt 1/2 cup butter. Heat 3/4 cup milk. Add both to mixer
bowl. Whisk in 1/2 cup sugar, 2 pkgs. yeast, 1/2 cup water, 2 eggs, and 1
tsp. salt. Add 4 1/2 cups flour. Place dough hook in mixer and let mix on
low for 5 minutes or until the dough is smooth. Place the dough into a large
oiled bowl, turning once to cover top of dough. Cover with foil and lay
aside 1 hour.
Italian meat filling:
Brown 1 lb. lean hamburger
meat. Add 2 15 oz. cans tomato sauce, 1 small can tomato paste, 1 tsp.
sugar, a heavy sprinkle of minced onion and garlic salt, and 3 rounded TBSP.
Italian seasoning. Let simmer slightly.
Leftovers may be frozen.
(This recipe can also be
used for cinnamon rolls or doughnuts)
(Makes 2- 13 x 9" pans)
2 cups lukewarm water (I use hot water as my yeast is refrigerated)
3 pkgs. yeast (6 3/4 tsp)
1 stick melted butter (no substitutes)
1 1/2 tsp salt
1/3 cup sugar
6 1/2 cups all purpose flour
Dissolve yeast in water 5 minutes. Whisk in: salt, sugar, butter, and 2 cups
flour. Whisk in 2 eggs, then 2 more cups of flour. If you have a mixer with
dough hook, place on stand and add 2 1/2 cups more flour, and let mix on low for
5 minutes. (Or knead this in by hand until dough is soft and satiny).
Place dough in a very large, greased bowl, turning to grease top. Cover with
foil. Let rise for 1 hour.
Prepare filling ingredients:
2 cups flour (for rolling out and handling dough)
2 cups brown sugar
1 stick of melted butter
cinnamon to sprinkle on
Sprinkle flour onto dough and push it away from sides of bowl. Divide dough into
4 portions in bowl. For each portion, roll out into a rectangle on a floured
cutting board. Add 1/4 of the butter (use one hand to spread out). With other
hand, sprinkle on 1/4 the sugar, and cinnamon over the whole piece.
Roll up. With large knife, cut into 16 slices. (Start in the center and cut half
of the roll for 8 at first). Place into greased 13 x 9" pan. (Or 1 very large
Wilton square cake pan).
Repeat with another portion, then start on a new pan for remaining two portions.
Let rise 30 minutes. Bake in a 350 degree oven until light golden brown on top.
Prepare icing and spread over rolls while still hot.
1 stick butter, melted
2 tsp. vanilla
4 cups powdered sugar
As much milk as will make a spreadable icing
This has a nice chewy texture that keeps well in the refrigerator,
1 pkg. yeast
1 TBSP. sugar
1 TBSP. oil
4 cups all purpose flour
1/2 cup. lukewarm water
1 1/2 tsp. salt
1 cup warm water
Dissolve yeast in 1/2 cup lukewarm water. In large bowl, dissolve sugar and salt
in 1 cup warm water. Add oil, yeast mixture, and flour. Stir and cover 5 times
at 10 minute intervals (set a timer). Divide into 2 parts and roll each
lengthwise. Pinch edges to seal. Place on a cookie sheet that has been sprinkled
with cornmeal. Make shallow diagonal cuts in loaves. Sprinkle lightly with
cornmeal. Let rise 3/4-1/1/2 hrs. Bake at 375 degrees approx. 30 minutes or
until done. Brush with butter before cooling.
Beignets (French Doughnuts)
taste like the homemade doughnuts you buy at the fair.
2 3/4-3 1/4 c. all purp. flour (I used 3 1/4 c.)
1 pkg. yeast
3/4 tsp. salt
1/2 tsp. nutmeg (I used cinnamon)
1 c. milk
1/4 c. sugar (more for coating doughnuts)
1/4 c. oil (more for frying doughnuts)
In large mixing bowl, mix 1 1/2 c. flour, yeast, and nutmeg.
Heat milk, sugar, oil, and salt just until warm. Add to dry
mixture. Add egg. Beat with low speed of mixer 30 seconds,
scraping sides, then on medium speed for 3 minutes. By hand,
stir in remaining flour, or until it makes a soft dough.
Place in greased bowl- turn once to coat with oil. Cover,
chill. (I chilled mine about 1 hour). Turn dough out onto a
floured board. (I doubled the recipe and used a 20 x 15"
lightweight cutting board from Walmart). Cover, let rest 10
minutes. Sprinkle with flour and roll out, covering board.
With sharp knife, cut 2 x 3" rectangles. Cover with paper
towels- let sit 30 minutes.
When dough is almost ready, pour about 2 1/2" oil on Medium
heat in a large stockpot. (Wait until the oil sizzles around
a small sample, then put about 6 in at one time). Fry until
golden, then turn one time. Fry until the other side is
golden, then drain on paper towels. Immediately put 2 at a
time into a large ziploc bag with sugar, twist bag, and
shake well. Let cool on a plate, then refrigerate or freeze
Recipe from BHG Heritage Cookbook
Butternhorn Rolls (My Grandma's recipe)
3/4 c. scalded milk
1/2 c. butter
1 pkg. or 2 1/4 tsp. yeast
1/2 c. sugar
1/4 c. water
3 eggs, beaten
1 tsp. salt
4 3/4-5 1/4 cups all purpose flour
Mix yeast with water and let sit to dissolve.
Meanwhile, scald milk in microwave. Melt butter. Let these 2 ingredients cool a
bit, then mix with sugar, salt, yeast mixture, and beaten eggs. Add flour, about
2 cups at a time. Knead well to make a soft dough.
Place in a large, buttered pan, turning to
cover dough. Spray foil with nonstick coating and cover. Let sit about 3-4
hours, until the dough has risen very well. Punch down. Let sit another 2 hours
or so until it has risen again.
Flour board well. Divide dough into 2 sections.
Flour section and roll out to a circle. Cut into pie sections with a sharp knife
(not too big, not too small). Roll each pie shape into a crescent, beginning at
large end and rolling to small end. Place small end down on a nonstick pan or
buttered baking sheet.
Let rise about a half an hour or so. (I turn
the oven on to help this along).
Bake in a preheated 325 degree oven until light
brown. Do not burn bottoms. Take out and place on racks to cool. Let cool
thoroughly before putting into large ziploc bags to refrigerate or freeze.
You can use this recipe for kolaches. Make out
as dough, put them in small balls on a buttered pan, and put a teaspoon of
canned cherry or lemon filling in center. Bake. Then drizzle an icing of
about 4 TBSP. butter, 1 tsp. vanilla, 2 cups powdered sugar, and enough
whole milk, milk, or cream over kolaches. (May cut icing recipe in half).
For cinnamon rolls, roll out in 2 circles like
regular rolls. Spread with melted butter. Sprinkle heavily with brown sugar
and cinnamon. Roll up in a long roll. Cut in 1 inch wedges with a sharp
knife. Lay down flat on a buttered pan with high sides, very close
together. Bake at 350 until lightly browned on top. Then use the same icing
recipe to drizzle tops.
For caramel rolls, you would cook on the stove
brown sugar, butter, a little water, and pecans, and pour in pan, then put
the cinnamon rolls in, and turn upside down when done.
I have also used this recipe for Runzas, a
really good meat filled roll. Then you would brown hamburger, and once it is
browned, cook with a package of coleslaw mix and a package of Sloppy Joe
mix, and water, until the cabbage and carrots are done. Then roll out the
dough into two sections, spoon filling in center, and cut and roll them like
butterhorns, and bake.
(Nice bread for toasting with jam)
(Large recipe) (Half recipe is in parenthesis)
1/2 cup warm water (1/4 cup)
2 pkgs. yeast (1 pkg)
3 1/2 c. warm milk (1 3/4 cups)
1/4 c. sugar (1/8 cup)
2 TBSP. salt (1 TBSP)
1/2 cup shortening (1/4 cup or 4 TBSP. butter)
11-12 c. flour (5 1/2)
Dissolve yeast and warm water. Add to all
ingredients but flour. Add flour 4 (2) cups at a time, mixing well. Knead
until soft. Let rise. Punch down. Let rise again. Punch down and make bread.
Let rise. Bake at 350 degrees until done.
Caramel Pecan Rolls
(State Fair Winner by Ailene Herr of Hubbard, IA)
(Makes 2 9 x 13" pans)
1 cup butter
1/2 c. sugar
2 tsp. salt
2 TBSP. or 3 pkg. instant yeast
4 cups flour
2 1/4 c. hot water
3 1/2-4 cups flour
9 TBSP. butter
1 cup sugar
2 TBSP. cinnamon
2 cups chopped pecans
1 lb. (4 sticks) butter
2 cups brown sugar
1/2 cup corn syrup
1 1/4 tsp. vanilla
3 cups pecans
Cream butter, sugar, and salt. Add eggs. In a separate bowl, combine yeast and
4 cups flour, mix well. Add flour mixture to butter/sugar mixture, then add
the hot water.
Mix well and add an additional 3 1/2 -4 cups flour, 1 cup at a time, until a
soft, smooth dough forms. Turn out on a lightly floured surface and knead
until smooth. Place dough in a large greased bowl, cover, and let rise until
double in bulk.
Divide dough into 3 equal portions. For each portion, roll out to an 8x14"
rectangle. Brush with 3 TBSP. butter. Combine 1 cup of sugar with cinnamon to
make cinnamon sugar. Sprinkle 1/3 cup C. sugar and 2/3 cup pecans on each
rectangle. Roll up from short side. Cut each roll into 8 slices.
CARAMEL SYRUP: Melt butter in a saucepan. Add brown sugar, corn syrup, and
vanilla. Stir until blended. Place 1 cup caramel syrup and 1 cup pecans in
each of 3 (9x13") pans. (Or 1/2 cup syrup and 1/2 cup pecans in 8" square
Place 8 rolls per 9 x 13" pan, or 4 rolls per 8" pan, cut side down. Cover and
let rise until double. (I divided the syrup evenly among pans without getting
too specific). Cover and let rise until double.
Bake at 325 degrees for 15-20 m. for 8" pans and 20-25 m. for 9x 13" pans.
Cool slightly, then turn out onto foil. (You must turn out upside down or
topping will harden onto the pan, not the rolls). Makes 24 rolls.