Week of April 1, 2001
COFFEE CAKE
| 2 C. milk | 2 yeast cakes, dissolved in |
| 1/2 C. Crisco | a little warm water |
| 1/2 C. butter | 1 tsp. salt |
| 1 C. sugar | 9C. flour (approx.) |
| 4 eggs, beaten | 1/2 C. raisins |
Scald milk; pour over shortenings and sugar. Add beaten eggs, yeast mixture and salt; cool. Add flour and mix until it doesn't stick to your hands. Let rise until double, then shape into coffee cakes. Punch raisins into top of dough and let rise again. Spread top of coffee cakes with cream and sprinkle with sugar and cinnamon. Bake about 45 minutes in 350 degree oven.
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