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Chocolate Walnut Coffee Rings Recipe

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This recipe for Chocolate Walnut Coffee Rings, by , is from The Dollar General Cooking for Cash Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marti Phelps--Store #2635
Added: Tuesday, July 24, 2007


7 c. all-purpose flour, divided
1/2 c. granulated sugar
11/2 tsp.salt
11/2 tsp. cinnamon
2 pkgs. active dry yeast
1 c. (2 sticks) butter or margarine
1 c. milk
1/2 c. water
2 whole eggs
2 egg yolks
one 12-oz. pkg. (2 cups) semi-sweet chocolate morsels
1 c. walnuts, chopped
1/3 c. firmly packed brown sugar
vegetable oil

1 c. confectioners sugar
5 to 6 tsp. milk
1/2 tsp. vanilla extract
dash of cinnamon

In large mixer bowl, combine 2 cups of flour, granulated sugar, salt, 11/2 tsp.cinnamon and yeast; set aside. In small saucepan, combine butter, 1 cup milk and water. Cook over medium heat just until very warm (120 to 130F), stirring occasionally. Gradually add milk mixture to flour mixture, beating until well blended. Beat in whole eggs, egg yolks and 1 cup flour. Stir in 21/2 cups flour or enough to make stiff dough. Cover with wax paper and towel; letstand at room temperature 20 minutes.
In small bowl, combine semi-sweet chocolate morsels, walnuts and brown sugar; set aside. Grease two large cookie sheets.
Sprinkle work surface with 1/2 cup flour. Turn dough onto surface; sprinkle dough with 1/2 cup flour. Knead 2 to 3 minutes until dough is smooth and elastic, adding additional flour if necessary to prevent sticking. Cut dough in half.
On floured surface, roll one dough half into 16x10-inch rectangle. Sprinkle with half of walnut mixture to within 1/2 inch of edges. Roll up jelly-roll style beginning at long side. Moisten edge with water; pinch seam together to seal. Place seam-side down on prepared cookie sheet; shape into circle, pinching ends together to seal. With scissors or knife, cut dough at 11/2-inch intervals almost to center of ring;twist ends up to expose filling. Brush with oil. Cover with plastic wrap. Repeat with remaining dough and filling. Refrigerate 2 to 24 hours.
Preheat oven to 375 degrees. Remove dough from refrigerator. Carefully remove plastic wrap; let stand at room temperature 10 minutes.
Bake 25 to 30 minutes until golden brown. Cool completely on wire racks.
GLAZE: In small bowl, stir confectioners sugar, 5 tsp. milk, vanilla extract and dash of cinnamon until smooth. (Add additional 1 tsp. milk if neccessary for desired consistency.)
Drizzle Glaze over rings. Makes 2 coffee rings.




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