Today December begins! YAY! My favorite month. Starting the month - TopicsExpress



          

Today December begins! YAY! My favorite month. Starting the month with a pretty and festive recipe for brunch or dessert: Candy Cane Coffee Cake Ingredients Coffee Cake 1 pouch (16 ounces) Pizza Crust & Roll Mix (including yeast packet) 1/4 cup granulated sugar 2 eggs 3/4 cup very warm milk (120°F-130°F) 1/4 cup butter or margarine, softened 1/2 cup pecans, chopped 3/4 cup dried fruit morsel blend (such as dried cranberries, apples and cherries) 1/2 cup cherry preserves 1 tablespoon water Glaze 3/4 cup powdered sugar 2-3 teaspoons milk Directions 1. Preheat oven to 375°F. For coffee cake, combine Pizza Crust & Roll Mix, yeast packet and granulated sugar in Classic Batter Bowl. Using Egg Separator, separate 1 egg white from yolk; reserve white. Add milk, butter, whole egg and egg yolk to batter bowl. Stir until mixture forms a ball. 2. Turn dough out onto well-floured surface. With floured hands, knead dough 5 minutes. Sprinkle additional flour over surface as needed to reduce stickiness. Cover; let dough rest 5 minutes. 3. Chop pecans with Food Chopper; combine with fruit morsels in Small Batter Bowl. Place dough in center of lightly floured Rectangle Stone; roll into 12 x 15-inch rectangle with lightly floured Bakers Roller®. Using Skinny Scraper, spread preserves in 6-inch strip lengthwise down center of dough to within 1/4 inch of each end; sprinkle fruit mixture evenly over preserves. 4. Cut 1-inch-wide strips on each side of fruit filling to within 1/2 inch of filling. Lift strips of dough across filling to meet in center, twisting each strip one turn; pinch together in center to seal. Tuck ends up to seal. Lift and stretch one end of shaped dough using lightly floured Large Serving Spatula; curve to form cane. Cover; let rise in a warm place for 30 minutes. 5. Lightly beat reserved egg white with 1 tablespoon water; brush over dough using Chefs Silicone Basting Brush. Bake 20-23 minutes or until deep golden brown. 6. For glaze, mix powdered sugar and milk until smooth; drizzle over warm coffee cake. Cool 15 minutes. Cut into 1-inch slices using Bread Knife. Yield: 15 servings of Nutrients per serving: Calories 250, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 40 mg, Carbohydrate 42 g, Protein 5 g, Sodium 330 mg, Fiber less than 1 g U.S. Diabetic exchanges per serving: 2 starch, 1 fruit, 1 fat (3 carb) Cooks Tips: One 16-ounce package of hot roll mix can be substituted for the Pizza Crust & Roll Mix, if desired. Dried fruit morsel blends are found near the raisins in most supermarkets. Its important to use the right temperature of liquids when working with yeast. If the milk is too cool, it will not activate the yeast but if it is too hot, it may kill the yeast. By using the Digital Pocket Thermometer to measure the temperature of the liquid, you can help ensure recipe success. The V-Shaped Cutter is great for drizzling the glaze over this coffee cake.
Posted on: Sun, 01 Dec 2013 20:00:01 +0000

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