I saw my mom the other day and she found some of my grandmother's recipes. They are worn and faded in her hard to read script. And she almost always used a pencil and not a pen for some odd reason.

Anyway, I thought I would post another one of her recipes. This one is for a coffee cake with icing; yet, it takes so long to make, you could drive or even walk to a great bakery and buy one, walk back and drink your coffee/tea and eat the cake all before this one has cooled! Yet... there is something to say for making your own and spending the time with your family doing so or having the pride in saying you made this!

Nana’s Coffee Cake & Confectioner’s Glaze

Total time about 3 hours


Ingredients/items needed for Coffee Cake:
½ cup milk
½ stick margarine or butter
1 egg
¼ cup sugar
2 cups flour (a little extra for use when rolling)
1 teaspoon salt
1 Table spoon vanilla extract
1 envelope dry yeast
½ stick margarine or butter (soften and will be used after dough has risen)
Raisins, finely ground pecans or walnuts, cinnamon (optional to your liking)
Small to medium sized sauce pan/pot
Large mixing bowl
Wooden Spoon
Cloth or towel to cover bowl
Rolling pin and board (or clean flat surface to work on)
9” round pan (greased)
Knife to make slashes in dough
Cooling rack

Instructions:
1. Pour ½ milk into a small to medium sized sauce pan/pot. Slice ½ stick margarine or butter into the milk and bring the milk and margarine/butter combination to a scalding temperature.
2. In a Large mixing bowl, slightly beat the egg and add sugar, salt and vanilla and stir.
3. Stir in scalded milk.
4. Add dry yeast, and stir until dissolved.
5. Using a wooden spoon, add 1 cup of flour at a time, and beat 150 times. Dough should be spongy and soft.
6. Cover bowl with cloth or towel and set in warm place to rise until double in size/bulk (about 1 ½ hours).
7. Empty dough on floured board (or clean flat floured surface).
8. Roll out dough to be ½ inch thick.
9. Spread soften margarine or butter on dough.
10. Fold dough into thirds and then spread margarine or butter on again.
11. Fold dough into half and then spread margarine or butter on again.
12. Keep repeating until margarine or butter is used up.
13. Roll out dough to ¼ inch thickness.
14. Sprinkle with cinnamon, raisins and finely ground pecans or walnuts (to your liking)
15. Roll up dough like a “jelly roll” (Remember the photos I posted earlier of the roll with whipped cream? Like that. Start at one end and roll the dough towards the other end.)
16. Place in 9” grease round pan, bringing the ends together.
17. Slash ring with knife every 2 inches.
18. Cover the dough ring and pan and let rise for 1 hour.
19. Preheat oven at 375 degrees.
20. Bake for 25 minutes until brown.
21. Let cool in pan placed on rack.
22. Iced with confectioner’s glaze (see recipe)


Ingredients/items needed for Confectioner’s Glaze:
½ cup confectioner sugar
½ teaspoon vanilla
About 1 tablespoon HOT milk
Small bowl

Instructions:
1. In bowl, add vanilla to sugar
2. Gradually add milk until confectioner sugar is consistency of heavy syrup.
3. Spread thickly on cake letting it run unevenly over sides.