Ingredients: |
Ingredients: 1 cake yeast or 1 package dry yeast
1/4 cup lukewarm water
1 cup milk, scalded
1 (3-oz) package cream cheese
1/4 cup butter or margarine
1/4 cup sugar
1 1/2 tsp salt
4 to 4 1/2 cups sifted all-purpose flour
1 egg
1 1/2 cups rolled oats (quick or old fashioned) uncooked
2 tbsp butter or margarine, melted
Filling:
1 cup dried apricots, chopped, cooked and drained
1/2 cup raisins
1 1/2 cups chopped nutmeats
1/4 cup firmly packed brown sugar
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Directions: |
Directions:Soften yeast in lukewarm water. Pour scalded milk over cream cheese, butter, sugar and salt. Cool to lukewarm. Stir in 1 cup flour and egg. Add softened yeast and oats. Stir in enough more flour to make soft dough. Turn out on lightly floured board; knead until smooth and satiny, about 10 minutes. Round dough into ball; place in greased bowl; brush lightly with melted shortening. Cover and let rise in warm place until double in size, about 1 hour. Punch dough down; cover; let rise 10 minutes. Roll to form a 12 x 22" rectangle. Brush with melted butter. Spread cooled apricots on dough to within 1/2" of edges; sprinkle remaining ingredients over apricots. Roll up, beginning with longer end. Place on cookie sheet. Hold one end, coil to form spiral. Cover, let rise until nearly double in size, about 45 minutes. Bake in pre-heated moderate oven (375º) about 30 - 35 minutes. While warm, drizzle with lemon flavored confectioners' sugar frosting. Makes 1 coffee cake. |
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