Now that the holidays are upon us, it is quite pleasant to slow down for a few days, stop fabricating and shipping, and try some old family recipes.
One of the things I used to bake often is a pecan coffee roll with maple icing. Most of my old recipes ask for lots of butter and this is not an exception, so I don't bake it more than once a year. We all really enjoy it and this was our lucky year! Coffee roll time! You'll find the recipe at the bottom of this post. It's a simple way to instantly raise your cholesterol level, so you have been warned.
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| Place the Roll on a Cookie Pan and Cut Wedges With Scissors |
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| Turn The Wedges On Their Sides And Top With Whole Pecans |
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| Bake at 350-375 Until Golden Brown. Dribble Maple Flavored Glaze Icing On Them While Hot |
Coffee Roll Recipe:
1 package of dry, fast rise yeast
1/3 cup sugar
1 teaspoon salt
3.5 cups flour
3 eggs
1 cube margarine or butter, melted
2/3 cup warm water
Butter, enough to spread
Cinnamon, enough to sprinkle
1/2 box dark brown sugar to sprinkle
1 package whole pecans
1 cup glaze icing flavored with maple (powdered sugar, a little milk, maple flavoring)
Dissolve yeast and sugar in warm water, add the other ingredients and allow to raise in covered bowl.
Punch the dough down and roll out 1/2 inch thick. Spread with butter, sprinkle with brown sugar, cinnamon, and nuts. Roll, place in ring on cookie sheet. Cut with scissors and place in a fan shape. I turn each piece so the layers show on top, then add whole pecans. Bake until golden brown (I think you bake it at 375 until brown) and frost while hot.
A big piece of this is delicious eaten warm, with a glass of milk to offset the sugar.
Remember, I am not responsible for increased weight or cholesterol levels. I will accept responsibility for contented sighs, however.
