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Recipe Name: Apricot Almond Coffeecake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fruits Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
3 1/2 Cup(s) All-Purpose Flour
1 RapidRise yeast
2 Tablespoon(s) Sugar
2 Tablespoon(s) Instant dry milk
1 Teaspoon(s) Salt
6 Ounce(s) Apricot baby food
1/4 Cup(s) Water
2 Tablespoon(s) Margarine
1 Egg
1/3 Cup(s) Apricot jam or preserves
3/4 Cup(s) Dried apricots, golden
Raisins, or currants
chopped
1/3 Cup(s) Slivered almonds, toasted
1 Cup(s) Powdered sugar, sifted
2 Tablespoon(s) Milk
1/2 Teaspoon(s) Vanilla
Directions:
In large bowl combine 1 cup flour, undissolved yeast, sugar, instant
milk, and salt. Heat baby food, water and margarine until very warm
(120 to 130ø); stir into dry ingredients. Stir in egg and enough
remaining flour to make a soft dough. Knead on lightly floured surface
until smooth and elastic, about 6 to 8 minutes. Cover; let rest on
floured surface 10 minutes. On lightly floured surface, roll dough to
20x9-inch rectangle. To fill, evenly spread jam on dough to within 1/2
inch of edges. Sprinkle evenly with apricots and almonds. Beginning at
long end, roll up tightly. Pinch seam to seal. Form into ring, pinch
ends together to seal. Place, seam side down, on large greased baking
sheet. With sharp knife, cut slits, starting from outer edge, 3/4 of
the way through dough at 1-inch intervals. Turn each section on its
side to show filling. Cover; let rise in warm, draft-free place until
doubled in size, about 30 to 45 minutes. Bake at 350ø for 30 to 35
minutes or until done, covering with foil after 20 minutes to prevent
excess browning. Remove from sheet; let cool on wire rack. Drizzle
with icing. Icing: Combine all ingredients. Stir until smooth. From
the recipe files of Roberta Thompson Source: The News-Enterprise,
Elizabethtown, KY; Taste of Spring column in the Food section by Mary
Alice Holt, April 13, 1995 Posted to MM-Recipes Digest by "Chat Cat"
<maintech@ne.infi.net> on Mar 26, 98

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2705
Calories From Fat: 497
Total Fat: 57.7g
Cholesterol: 190.9mg
Sodium: 2780.2mg
Potassium: 1586.3mg
Carbohydrates: 484.2g
Fiber: 25.3g
Sugar: 95.7g
Protein: 66.8g


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