It’s
Coffee “Chatter”
Next coffee get-together, mix kuchcn or a quick
bread into the fun. Y<mll have the extra pleasure of
having started "from scratch" — and the triumph of
knowing it was easy.
Serve the charms of a loaf swirled with cinnamon
and butter, or filled with creamy custard. Share a
rich quick bread made dark with molasses, raisins
and nuts, or sunny with orange. Save all four of
these recipes —for “best of alt coffee party plans!
crunchy / op Coffee (,ake . . . buttermilk adds a special
flavor under old-fashioned streusel topping and it al
most melts in your mouth.
Orange Nut Bread rises light and delicious under
foil, then foil is removed, allowing it to brown without
a hard, heavy crust.
4 - W »- ---
ORANGE NUT BREAD
314 cups sifted all purpose flour
14 teaspoon soda
344 teaspoons baking powder
I '/* teaspoons salt
1 cup plus 2 tablespoons sugar
2 eggs, well beaten
1 cup plus 2 tablespoons orange juice
2 tablespoons orange rind
3 tablespoons melted shortening
IM cups walnuts, finely chopped
Sift together flour, soda, baking powder, salt and
sugar. Blend well.
Combine eggs, orange juice, orange rind, melted
shortening. Add liquid ingredients to dry ingredi
ents; add nuts; stir until dampened but not smooth.
Pour into lightly greased 9x5x.3-inch loaf pan.
Shape a square of aluminum foil loosely over the
top of the pan, but pressed tightly against sides of
pan.
Bake 20 minutes at 350°; remove foil cover; bake
additional 50 minutes.
Note: Orange Nut Bread, like many quickbreads,
will improve with storage. It will keep best wrapped
in aluminum foil, in a cool place. To freshen, un
wrap foil, sprinkle lightly with water, if necessary;
re-wrap and heat in .150° oven.
CRUNCHY CREAM-FILLED KUCHEN
Priie Winner in 11th Grand National Bake-Off
1 packet active dry yeast (or l cake compressed
yeast)
2 tablespoons warm water
2 tablespoons sugar
2 tablespoons butter
1 teaspoon salt
V* teaspoon nutmeg
'/i cup hot scalded milk
I unbeaten egg
2'/t cups sifted all purpose flour
Soften yeast in water. Combine in large mixing
bowl sugar, butter, salt, nutmeg and milk. Cool to
lukewarm. Stir in the egg and softened yeast. Gradu
ally add flour, beating well after each addition.
Cover. Let rise in warm place until light and
doubled, 45 to 60 minutes. Prepare Almond Top
ping.
Spread in well-greased 13x9x2-inch pan. Spread
with Topping. Let rise in warm place until light
and doubled, about 30 minutes.
Bake at 375° for 20 to 25 minutes. Cool and split
crosswise, making two thin layers. Slip top layer onto
cookie sheet or foil. Spread bottom layer with Fill
ing. Place top layer over Filling.
Almond Topping: Combine 'A cup sugar, lA cup
butter and 1 tablespoon milk. Heat until sugar dis
solves. Add % cup slivered blanched almonds. Cool.
Custard Filling: Combine 1 pkg. vanilla pudding
mix, 1 'A cups milk and U teaspoon nutmeg in a sauce
pan. Cook, stirring constantly, until thick. Stir in 2
tablespoons butter, teaspoon almond extract. Cool.
BUTTER SWIRL LOAF
frila Winner in llrti Grand National loU OH
b cup butter, melted and cooled
2 cups lifted all purpote flour
J teaipoom double-acting baking powder
b teaipoon tall
2
b cup lugar
b cup milk
b cup tugur
2 teaipoom cinnamon
Sift flour with baking powder and salt. Beat eggs
until thick and ivory colored. Gradually add K cup
sugar and K cup of the melted butter Add dry in
gredients alternately with milk, beginning and end
ving with dry ingredients. Blend well after each
addition. (Iasw speed with electric mixer).
Turn into 9x5x3-inch pan, well greased and lightly
floured on bottom (or grease and flour a foil lining,
for easy cooling and cutting). Combine K cup sugar
and cinnamon; sprinkle over batter. Top with re
maining butter. Cut through batter several times to
give marbled effect.
Bake at 375° for 40 to -15 minutes until golden
brown. Cool thoroughly before slicing. Makes 1 loaf.
CRUNCHY TOP COFFEE CAKE
Vs cup buttermilk
3 teaspoons sugar
1 teaspoon salt
2 pkgs. active dry yeast for 2 rakes compressed yeast
Vs cup uarm water
2Vs to 3 cups sifted all purpose flour
I large egg, unbeaten
3 tablespoons soft shortening
Float buttermilk till just warm. Pour into large
bowl w ith sugar and salt. Blend. Add yeast to warm
water. Ia*t stand a few minutes, then stir to dissolve.
When buttermilk mixture has cooled slightly, add
half the flour, the egg and yeast. Beat till smooth.
Blend remaining flour and shortening in, until sides
of the bowl are cleaned.
Turn out dough on floured hoard. Knead until
smooth and little bubbles can lx* seen beneath the
surface. Cover. Ix*t rest 5 minutes. Mix Topping
ingredients.
Place dough in lightly-greased 9-inch square pan
or divide into two 8-inch round layer pans. Press
dough evenly in pans. (Coffee Cake may lx- refrig
erated at this stage. Add Topping, cover with foil.
Refrigerate. Next day, bake immediately in pre
heated oven.) Let dough rise in warm place 30 to
40 minutes or until dent is left when finger is pressed
lightly in dough. Preheat oven to 375°.
Press rows of little dents in cake with fingers, and
add Topping. Bake 35 to 45 minutes, or till well
browned. Remove from pans to rack.
Crunchy Almond Topping bakes with the bread, filling goes in later!
Cinnamon-y Butler Suirl Loaf is delicious fresh — but try it in toasted slices, tool