| CRISSCROSS COFFEECAKE |
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Makes 2 coffeecakesCoffeecake: 4 to 4-1/2 cups all-purpose flour 2 packages active dry yeast 1-1/2 teaspoons salt 1 cup milk 1/4 cup water 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 1/2 cup sugar 1 egg Cream Filling: 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 2 tablespoons powdered non-dairy creamer 1-1/2 cups confectioners' sugar 1/8 teaspoon salt 1 teaspoon vanilla extract 1 tablespoon water 1 cup chopped walnuts or pecans For Coffeecake, combine 2 cups flour, yeast, and salt in a large mixer bowl. Heat milk, water, Crisco, and sugar in a saucepan over low heat just until Crisco is melted. If temperature goes above 130ºF, mixture should be cooled to 130ºF before adding to dry ingredients. Add liquid to dry ingredients; beat until smooth (about 2 minutes at medium speed). Add egg and 1/2 cup flour; beat for 2 minutes at medium speed. Beat in enough remaining flour to make a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic. Place dough in a greased deep bowl and turn to bring greased surface to top. Cover; let rise in a warm place until doubled (about 1 hour). While dough is rising, prepare Cream Filling. For Cream Filling, put all ingredients except nuts into a small mixer bowl. Blend at low speed, then beat 2 minutes at medium speed. Punch down dough; divide in half. Roll each half into a 12- x 8-inch rectangle. Transfer rectangle to a greased baking sheet with sides. Spread half the Cream Filling lengthwise down center of each rectangle, leaving 2 inches in either side plain. Sprinkle with half the nuts. Make about 12 slashes, each 2 inches long, down long sides of each coffeecake. Fold strips alternately over fillings, herringbone fashion. Cover; let rise again until doubled (about 45 to 60 minutes). Preheat oven to 350ºF. Bake at 350ºF for 30 minutes or until golden brown. Remove from baking sheets and cool on racks. Frost with a confectioners' suger icing, if desired. |
