DANISH COFFEE CAKES
I think that as long as I'm in the kitchen baking I might as well make enough to share. This traditional recipe gives me three cheese-filled coffee cakes drizzled with a sweet vanilla icing. -Sheri Kratcha, Avoca, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 3 coffee cakes (10 slices each).
Number Of Ingredients 20
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight., For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended., Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle., On each long side, cut 3/4-in.-wide strips, about 2-1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. , Bake 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.
Nutrition Facts : Calories 204 calories, Fat 10g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
DANISH MEATLOAF
Best meatloaf EVER! We had this for dinner at a friend's the other night, and couldn't believe how good it was.
Provided by KLHquilts
Categories Meat
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sauté onion and green pepper in butter for five minutes.
- Add 1/4 cup of the chili sauce and water and cook for another three minutes.
- Press onion mixture into the bottom of a 9x5x3 loaf pan.
- Mix remaining ingredients and press on top of onion mixture.
- Bake at 375°F for 1.5 hours.
- When serving, invert meatloaf on a platter so that onion/pepper mixture is on top.
Nutrition Facts : Calories 405.8, Fat 20.5, SaturatedFat 8.9, Cholesterol 131.3, Sodium 873.2, Carbohydrate 25, Fiber 2, Sugar 3.5, Protein 28.3
DANISH COFFEE CAKE
My mother gave me this recipe when I was a teenager - it's something I treasure as a childhood memory. She made this tender, flaky pastry as part of a special breakfast on Sundays or holidays. I often bring these easy-to-fix pastries to ladies' meetings. They can't believe how good they taste with relatively few ingredients. -Lee Deneau, Lansing, Michigan
Provided by Taste of Home
Time 1h
Yield 3 coffee cakes (6 servings each).
Number Of Ingredients 11
Steps:
- Place 1 cup flour in a large bowl, cut 1/2 cup butter into flour until mixture resembles coarse crumbs. Sprinkle with 2 tablespoons water; toss with a fork until mixture forms a ball. Divide into thirds. On a floured surface, roll each portion into a 9-in. x 6-in. rectangle. Place on greased baking sheets; set aside. , In a saucepan, bring salt and remaining butter and water to a boil. Add remaining flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over the dough. Bake at 400° for 30 minutes or until puffed and golden brown. Cool for 10 minutes before removing from pans to wire racks., For icing, combine the butter, confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over warm coffee cakes. Sprinkle with walnuts. Store in the refrigerator.
Nutrition Facts : Calories 224 calories, Fat 14g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 159mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
COFFEE CAKE RING
The glaze on this delicious coffee cake makes is wonderful to serve at any get-together.-Jenny Reece, Lowry, Minnesota
Provided by Taste of Home
Time 35m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Turn dough onto a lightly floured surface. Roll into a 15x12-in. rectangle. Spread filling to within 1/2 in. of edges. (If using Fruity Cream Cheese Filling, spread with cream cheese mixture; set jam aside.) Roll up, jelly-roll style, starting with a long side; pinch seam to seal. place, seam side down, on a greased 12-in. pizza pan; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of the ring at 1-1/2-in. intervals (see photos below right). Separate pieces; slightly twist to show filling. Cover and let rise in a warm place until doubled, about 45 minutes. (If using Fruity Cream Cheese Filling, place 1 teaspoon of jam in the center of each slice.) Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. , For glaze, combine sugar, butter, vanilla and enough milk to achieve desired consistency. drizzle over coffee cake.
Nutrition Facts :
MEAT LOAF RING
A flavorful meat loaf from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Pork
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 8 ingredients; mix well.
- Grease a metal ring mold well and pour ketchup in the bottom.
- Fill mold with meat mixture and bake at 350F for an hour.
- When finished, unmold and fill center with your vegetable of choice.
APRICOT DANISH COFFEE CAKE
A wonderful cake to serve as a special breakfast with coffee or tea. This takes a little time to prepare, definitely worth it.
Provided by Cindy Carnes
Categories Desserts Cakes Cake Mix Cake Recipes Coffee Cake
Time 50m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. Set aside 1/2 cup of the dry cake mix.
- In a medium bowl, mix together eggs and sour cream. Stir in the package of cake mix. Batter will be lumpy. Spread batter into the prepared pan. Using the back of a spoon, make 15 wells in the batter, 3 rows of 5. In another bowl, beat together the cream cheese and milk until fluffy. Place one tablespoon of the cream cheese mixture into each well. Place 1 apricot half, cut side up, onto each blob of cream cheese.
- In a small bowl, combine the 1/2 cup of reserved cake mix with the butter. stir in the butter until the mixture is crumbly. Stir in the slivered almonds, and sprinkle the mixture evenly over the Danish.
- Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. To make the glaze, stir together the confectioners' sugar and water until smooth, adding another teaspoon of water if necessary. Drizzle over the Danish when cool.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 40.1 g, Cholesterol 65.8 mg, Fat 17.4 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 7.8 g, Sodium 303.3 mg, Sugar 29.7 g
GERMAN WALNUT COFFEE RING: NUSS-KRANZ
GERMAN WALNUT COFFEE RING: NUSS-KRANZ Baked in an angel food cake pan, this handsome German Nuss-Kranz brightens coffee klatsches in the Mosel River town of Trier.
Provided by Olha7397
Categories Breads
Time 55m
Yield 1 10 inch cake
Number Of Ingredients 19
Steps:
- FOR THE DOUGH: Sprinkle yeast over the water in large bowl of electric mixer. Add 1 teaspoon of the sugar. Let stand until yeast is soft (about 5 minutes).
- Add the remaining sugar, milk, salt, vanilla, and butter.
- Add 2 cups of the flour, mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Beat in egg yolks, one at a time. Stir in about 1 1/4 cups more flour to make a soft dough. You can use a wooden spoon or hands to mix also.
- Turn dough out onto a board or pastry cloth coated with some of the remaining 1/4 to 1/2 cup flour. Knead until dough is smooth and satiny and small bubbles form just under surface about 10 to 12 minutes, adding just enough flour to prevent dough from being sticky.
- Turn dough in a greased bowl. Cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk about 1 hour. Punch dough down. Cover with inverted bowl and let rest for 10 minutes.
- Roll dough out on a floured surface to make a 16-inch square. Spread with Spiced Walnut Filling, leaving a 1/2-inch margin on all edges. Starting at one side, roll up jelly-roll fashion; pinch to seal edge. Cut roll into 1-inch slices.
- Place slices, on edge, in a well-greased, 10-inch angel food cake pan; overlap slices, pulling every other one to outside edge of pan (slices between should be pulled to inside edge of pan). Let rise until almost doubled in bulk (40 to 50 minutes). Preheat oven to 375°F.
- Bake until coffee cake is richly browned (35 to 40 minutes). Let stand in pan on a wire rack for 10 minutes. Then remove pan sides and tube; transfer cake to rack. While warm drizzle with Powdered Sugar Icing and sprinkle with 1 Tablespoon ground walnuts (reserved from filling). Let cool to room temperature before slice to serve.
- FOR THE SPICED WALNUT FILLING: Preheat oven to 350°F Spread walnuts in a shallow pan. Bake until they are golden brown and smell fragrant (10 to 12 minutes) Let cool slightly, then place all the walnuts in food processor (or half the walnuts at a time in blender); process or whirl until finely chopped. Set aside 1 Tablespoon chopped walnuts for decoration. In a medium bowl combine sugar and cinnamon. Mix in the remaining chopped walnuts, butter, and vanilla. Then blend in egg.
- POWDERED SUGAR ICING: In a small bowl combine sugar, butter, and vanilla. Gradually blend in water until icing is smoothly mixed and of a good consistency for drizzling.
- California Culinary Academy.
CREAM CHEESE DANISH COFFEECAKE
This recipe makes two large Danish. This is an old family recipe, perfect for holiday gatherings! Dust with confectioners' sugar before serving.
Provided by FallenAngel2781
Categories Bread Yeast Bread Recipes
Time 4h55m
Yield 16
Number Of Ingredients 12
Steps:
- Combine 1 cup flour, sugar, yeast, and salt in the bowl of a stand mixer.
- Combine 1 cup milk and butter in a 2-quart saucepan over low heat; heat until very warm (120 to 130 degrees F (40 to 54 degrees C)), about 5 minutes.
- Beat milk-butter mixture gradually into flour mixture on low speed. Increase speed to medium; beat for 2 minutes, stopping occasionally to scrape the bowl with a spatula. Beat in 1 cup flour and egg, occasionally scraping the bowl. Switch to the dough hook attachment; mix in remaining 2 cups flour until a soft dough forms.
- Turn dough out on a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. Shape into a ball. Transfer to a greased bowl. Turn over to coat top with grease. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down dough and turn out on a lightly floured surface. Divide into 2 pieces. Place each piece in a separate bowl. Cover and refrigerate, 2 hours to overnight.
- Combine cream cheese, confectioners' sugar, 1 egg, and lemon juice in the clean bowl of a stand mixer. Beat on low speed until evenly blended. Increase speed to medium; beat until fluffy, about 3 minutes.
- Grease 2 baking sheets. Roll 1 piece of dough into a 12x15-inch rectangle. Transfer to a baking sheet. Repeat with remaining dough.
- Spread cream cheese filling in a 4-inch strip down the center of each rectangle. Cut dough on both sides of the filling into 1-inch-wide strips. Fold strips alternately over the filling to create a braid. Cover braided dough and let rise in a warm, draft-free place until doubled, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Brush tops of braids with 2 tablespoons milk.
- Bake in the preheated oven until golden brown, about 20 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 335.9 calories, Carbohydrate 39.7 g, Cholesterol 70.7 mg, Fat 16.8 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 10.3 g, Sodium 213.1 mg, Sugar 14.9 g
DANISH KRINGLE (DANISH COFFEE CAKE)
Number Of Ingredients 22
Steps:
- * Add yeast to warm water and let stand 5 minutes. Measure flour, sugar, salt, and butter into bowl blend well with pastry blender or fork. Beat whole egg into milk add yeast and pour into bowl with flour mixture, mixing thoroughly. Scrape dough down from sides of bowl (it will be very soft). Cover tightly and chill at least 2 hours, no more than 48 hours. Prepare the following 2 fillings before shaping kringles. Date Filling:*Blend ingredients until well-mixed.Raspberry Filling:*Blend ingredients until well-mixed.To assemble kringles, divide dough into 2 parts, return one to refrigerator. Beat egg white until very frothy. Roll dough into 6 x 18-inch rectangle. Spread 3-inch lengthwise center strip with 1/2 egg white, then with date filling. Fold over one side of dough, then other side with 1 1/2 inch overlap to cover filling. Pinch dough to close fold. Pick up kringle carefully and place seam side down on greased baking sheet in oval or horseshoe shape, sealing ends well for horseshoe shape. Prepare second kringle as first using raspberry filling. Cover and let rise in warm place 30 to 45 minutes or until dent remains when finger is pressed gently on side of dough and dough is no longer cold. Bake in a preheated 400° F oven for 20 to 30 minutes or until golden brown. Prepare the following glaze.Browned Sugar Glaze:*In small, heavy skillet, slowly brown butter, taking care not to burn. Remove from heat and add half-and-half. Blend in sugar until of correct consistency to drizzle over tops of kringles. Stir in vanilla. Spread kringles with glaze while hot. Cut in 1 1/2 -inch slices to serve.Note: This kringle freezes well. Do not glaze before freezing.
Nutrition Facts : Nutritional Facts Serves
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