Monday, March 9, 2009

Alberta's Double quick Coffee Bread

Mix together:
3/4 cup warm water
1 packet of dry yeast

Allow to dissolve then wait till the yeast starts to work.
1/4 cup of sugar
1 teaspoon of salt
1 cup of flour

Beat for two minutes.


1 egg
1/4 cup softened shortening

Stir till smooth

Slowly add:

1 1/4 cups of flour

Grease a jellyroll pan or something of a similar size.
Drop spoonfuls of the batter onto the pan to cover a large area of the pan.

Allow it to double in bulk and sprinkle with the cinnamon topping.

Bake at 375 degrees for 30 to 35 minutes.



2 Tablespoons of butter
1/3 cup of sugar
1/3 cup of nuts(Chopped?)
2 Tablespoons of flour
2 teaspoons of cinnamon


spread the second topping on the greased pan and spoon the coffee cake batter over it. Bake and invert onto the serving plate or tray.

Butterscotch Nut Topping

1/3 cup of butter
1/2 cup of brown sugar
1 Tablespoon of corn syrup
1/2 cup of nuts

Melt the mixture together before pouring into the pan.

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