"Security is mostly a superstition. It does not exist in nature, nor do the children of men as a whole experience it. Avoiding danger is no safer in the long run than outright exposure. Life is either a daring adventure, or nothing. " -Helen Keller

Tuesday, December 01, 2009

The Great Recipe Round Up : Trial Edition

Mrs. Gamgee over at Hobbit-ish Thoughts and Ramblings is testing out Blog-Hop as a method of organizing a holiday recipe exchange. Take a moment and post a favorite recipe of yours and help her check this out. My submission is my Grandma's (and mom's) recipe for Swedish Coffee Cake.
Swedish Coffee Cake

Ingredients:

1 box Pillsbury Hot Roll Mix
1 cup of warm water
1 stick of butter
¼ cup cinnamon
½ cup sugar
Flour

Directions:
  1. Mix water, yeast from mix, and 1 egg
  2. Add hot roll mix to liquid mixture and stir until well blended.
  3. Sprinkle work surface with flour and knead dough until smooth.
  4. Return dough to bowl, cover, and allow dough to rise for approximately 2 hrs or until it doubles in size (if you are doing other baking, placing covered bowl on top of warm oven can speed process)
  5. Thoroughly flour work surface and rolling pin.
  6. Roll dough out into a large oval shape.
  7. Sprinkle cinnamon and sugar over the surface of the dough. Blend using fingertips. (I never actually measure the sugar and cinnamon. I add it until it looks right since the dough doesn’t always roll out to the same size.)
  8. Melt butter in cast iron skillet.
  9. Pour melted butter over the cinnamon/sugar mixture on dough. Blend using fingertips again. (if the mixture appears too dry, add smalls dots of butter to dry areas)(if there is enough of the butter/sugar/cinnamon mixture some of it will bubble out and end up coating the bottom of the pan and give the coffee cake a slightly crunchy bottom)
  10. Roll dough up like you would roll a jellyroll. Crimp seam and fold and crimp ends of rolled dough.
  11. Place in buttered iron skillet with the crimped seam facing down. It will form almost a complete circle. (if you don’t have a cast iron skillet, you can bake it on a cookie sheet).
  12. Using kitchen scissors, snip triangular steam vents into top of coffee cake. Scissors should be held at approximately a 45 degree angle when snipping. Fold triangular vent back onto the surface of the coffee cake.
  13. Bake in a 375 degree oven for 30 to 40 minutes (until top is golden brown).



MckLinky Blog Hop

5 comments:

Mrs. Gamgee said...

Yay! Thank you so much for helping me figure this thing out! Your recipe sounds great!

'Murgdan' said...

omOh YUM! This sounds incredible!

WiseGuy said...

*drool*

Okay...you knit, garden, cook, teach kids, play Santa Claus, embroider, support, design, share....

Ah! Am I amazed!

JuliaS said...

Ooooooooooooo - yummy! Think I may just join this here blog hop, I like food! :0)

MrsSpock said...

An entire stick of butter? Paula Deen would be proud! Mmmmmmmm...