The Rural Voice, 1998-02, Page 36RAISIN N' NUT
COFFEE CAKE
1 cup (250 mL) milk
1/4 cup (50 mL) butter or
margarine
1/4 oz (7g) pkg active dry yeast
1/4 cup (50 mL) warm water,
105°F -115°F (40°C -46°C)
3 1/2 cup -4 cup (750 mL -1 L) all-
purpose flour
1/4 cup (50 mL) sugar
1 egg
1/2 tsp (3 mL) salt
1 cup (250 mL) sugar
1/2 cup (125 mL) chopped pecans
1 1/2 tsp (7 mL) cinnamon
1/2 cup (125 mL) butter or
margarine, melted
1/2 cup (125 mL) golden raisins
In 1 -qt (1 L) saucepan scald
milk;stir in 1/4 cup (50 mL) butter
until melted. Cool to warm 105°F -
115°F (40°C -46°C). In large mixer
bowl dissolve yeast in warm water.
Add cooled milk mixture, 2 cup (500
mL) flour, 1/4 cup (50 mL) sugar, egg
and salt. Beat at med. speed, scraping
bowl often, until smooth (1-2 min.)
By hand stir in enough remaining
flour to make dough easy to handle.
Turn dough onto lightly floured
surface; knead until smooth and
elastic (about 10 min.) Place in
greased bowl, turn greased side up.
Cover; let rise in warm place until
double in size (about 1 1/2 hr). Dough
is ready if indentation remains when
touched. Punch down dough; divide in
half. With floured hands shape each
half into 24 balls. In small bowl stir
together 1 cup (250 mL) sugar, pecans
and cinnamon. Dip balls first in
melted butter, then in sugar mixture.
Place 24 balls in bottom of grease 10
in. (25 cm) tube pan or Bundt pan. (If
removable bottom tube pan, line with
aluminum foil) Sprinkle with raisins.
Top with remaining 24 balls. Cover;
let rise until double in size (about 45).
Heat oven to 375°F (190°C). Bake for
35-40 min. or until coffee cake sounds
hollow when tapped. (Cover with
aluminum foil if coffee cake browns
too quickly.) Immediately invert pan
on heatproof serving plate. Let stand 1
min. to allow sugar mixture to drizzle
over pan. Remove pan; serve warm.
BAKE SHOP KRISPIES
DOUGH:
3 3/4-4 1/4 cup (950 mL -1L) all -
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32 THE RURAL VOICE
purpose flour
1/4 oz (7 g) pkg active dry yeast
1/4 cup (50 mL) sugar
1 1/4 cup (50 mL) milk
1/4 cup (50 mL) butter or
margarine
1 tsp (5 mL) salt
1 egg
Filling:
1 cup (250 mL) sugar
1/4 cup (50 mL) butter or
margarine, melted
1/2 tsp (3 mL) cinnamon
Topping:
1/4 cup (50 mL) butter or
margarine, melted
1 cup (250 mL) sugar
1 tsp (5 mL) cinnamon
1/2 cup (125 mL) chopped pecans
In large mixer bowl combine 2 cup
(500 mL) flour and yeast. In 1 -qt. (1
L) saucepan combine 1/4 cup (50 mL)
sugar, milk 1/4 cup (50 mL) butter
and salt. Cook over med. heat, stirring
constantly, until warm 115°F -120°F
(46°C -49°C). Add to flour mixture;
add egg. Beat at low speed, scraping
bowl often, until well mixed (1-2
min.) Beat at high speed, scraping
bowl often 3 min. By hand, stir in
enough remaining flour to make
dough easy to handle. Turn dough
onto lightly floured surface; knead
until smooth and elastic (about 5
min.) Place in greased bowl; turn
greased side up. Cover; let rise in
warm place until double in size (about
1 1/2 hr). Dough is ready if indenta-
tion remains when touched. Punch
down dough; divide in half. Roll each
half into 12 in. (30 cm) sq. In medium
bowl stir together filling ingredients.
Spread half over each 12" (30 cm) sq.
Roll each 12" (30 cm) sq up jelly roll
fashion; pinch to seal seams well. Cut
each into 12 rolls. Place on greased
cookie sheets 3-4 in. (7-10 cm) apart,
about 6 rolls per sheet. Cover with
waxed paper. With rolling pin flatten
each roll to about 3" (7 cm) in diam-
eter. Do not remove waxed paper; let
rise in warm place 30 min. Heat oven
tS 400°F (200°C). With rolling pin
flatten to 1/8 in. (.2 cm) thickness;
remove waxed paper. Brush rolls with
1/4 cup (50 mL) melted butter. In
small bowl sur together 1 cup (250
mL) sugar and 1 tsp (5 mL) cinnamon;
sprinkle over rolls. Sprinkle pecans
over rolls. Cover with waxed paper;
roll flat. Remove waxed paper. Bake
for 8-12 min. or until golden brown.
Remove from pan immediately. 0