LUCILLE'S COFFEE CAKE
This recipe comes to us from Martha Stewart Living Television senior producer Caroline Kelly; it was passed down to her from her great-great-grandmother Lucille.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 4
Number Of Ingredients 15
Steps:
- In a medium saucepan, combine milk, 1/2 cup sugar, butter, and salt over medium-low heat. Bring just to a simmer, then remove from heat. Let stand until cool.
- Meanwhile, combine yeast, water, and a pinch of sugar in a small bowl. Let stand until foamy, about 5 minutes. Add yeast mixture and eggs to milk mixture, stirring to combine.
- Butter a large bowl; set aside. Place 6 cups flour in a large bowl. Slowly stir in the milk mixture. Add enough of the remaining 2 cups flour to create a dough that comes together around the spoon, being sure not to add more than 8 cups. Transfer to a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Transfer to prepared bowl, cover with plastic wrap, and let stand in a warm place until doubled in bulk, about 1 hour.
- Turn dough out onto a lightly floured surface and knead until smooth, about 15 minutes. Cut into 4 equal pieces. Place on a baking sheet, cover with plastic wrap, and let stand until doubled in bulk, about 1 hour.
- Preheat oven to 375 degrees. Prepare the filling: Brush 2 baking sheets with butter; set aside. Combine granulated sugar and cinnamon in a small bowl; set aside.
- Roll each piece of dough into a rectangle about 12 inches wide and 17 inches long. Brush each rectangle generously with butter. Sprinkle each rectangle evenly with 2 tablespoons cinnamon sugar mixture, 2 cups brown sugar, and 1 cup fruit or nuts. Roll up from long side like a jelly roll. Place 2 rolls on each baking sheet. Cut diagonal slits into the tops of rolls about 1 inch apart. Brush rolls with remaining butter. Sprinkle each roll with 2 tablespoons cinnamon sugar and 1/2 cup dried fruit or chopped nuts, pressing into slits.
- Let stand for 15 minutes. Transfer to oven and bake for 15 minutes. Reduce oven to 350 degrees.and continue to bake until light golden brown, about 20 minutes more. Transfer baking pans to wire racks and let cakes cool briefly.
- Prepare the icing: In a medium bowl, combine confectioners' sugar and water, stirring to make a smooth glaze. Drizzle generously over warm coffee cakes.
LOBSTER ROLLS
To be truly authentic, melt a tablespoon of butter in a skillet and toast the outsides of the buns before filling with the cool lobster. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 sandwiches.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the celery, mayonnaise, lemon juice and dill weed. Gently stir in lobster. Serve on rolls.
Nutrition Facts : Calories 354 calories, Fat 12g fat (2g saturated fat), Cholesterol 133mg cholesterol, Sodium 887mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein.
LUCILLE COUCH'S ROLLS
Lucille Couch was famous for her rolls, the recipe for which is given below. it was taken from a cookbook issued by the Churchwomen of St. Stephen's Episcopal Church in Oxford, NC in 1982.
Provided by Dan-Amer 1
Categories Breads
Time 2h15m
Yield 24 rolls
Number Of Ingredients 8
Steps:
- Soften the yeast in the warm water and set aside. Combine the hot milk, sugar, salt, and oil and let cool down to room temperature. Add the eggs and the yeast and mix together well. Add 2 cups of flour and beat well. Add the remaining flour and knead in well until you get a moderately stiff dough. Turn this out on a floured surface and knead until satiny. Put in a deep bowl with a little oil on top. Cover the bowl and let dough rise for 1 1/4 hours. Return dough back to a lightly floured surface and roll out the dough until about 1/4 inch thick. Cut out the rolls with a round biscuit cutter, fold them over to form roll shape, cover, and let rise for a further 1/2 hour. Preheat your oven to 375 F and bake the rolls for 12-15 minutes or until done.
Nutrition Facts : Calories 170.2, Fat 3.8, SaturatedFat 0.9, Cholesterol 20.5, Sodium 162.1, Carbohydrate 28.8, Fiber 1, Sugar 2.9, Protein 4.8
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