Thursday, February 2, 2012

Guest Lyndee Henderson with Hungarian Coffee Cake!

Welcome to our friend, Lyndee Henderson! She's sharing an amazing recipe (and some equally cute doggie and child photos!). Thanks, Lyndee, for being with us!


Hungarian Coffee Cake
With Lyndee Henderson

Betty Crocker calls it ‘high, light and handsome.’  I call that description just perfect for a man from New York’s Allegheny County. (Get it, Ruthy?).

First, yuns make the dough.

Begin this recipe by making a Traditional Sweet Roll Dough.


2 packages active dry yeast
½ C warm water (105 to 115 degrees)
½ C lukewarm milk (scalded, then cooled)
½ C sugar
1 tsp salt
2 eggs
½ C shortening
4 ½ to 5 C all-purpose flour

Scald milk, then cool.

Dissolve yeast in warm water.  Stir in milk, sugar, salt, eggs, shortening, and 2 ½ C flour.


Beat until smooth.  Mix in just enough of the remaining flour to make it easy to handle.  Turn dough onto lightly floured board; knead until smooth and elastic, 3 - 5 minutes.  Don’t overwork.  Place in greased bowl; turn greased side up.  Cover; let rise in warm place until double, about 1 ½ hours.

While the dough is rising, go eat snow.


Dough is ready if impression remains when touched.

As the dough is rising, prepare the following:

½ C butter, melted
1 C sugar
1 tsp cinnamon
½ C optional chopped nuts

Punch down dough.  Divide into 48 pieces and shape into 1 ½ inch balls.

Dip into butter, then into the mixture of sugar, cinnamon and, if desired, nuts.  Place a single layer of balls into well-greased 10-inch tube pan so they just touch. If the pan has removable bottom, line with aluminum foil.  Top with a second layer of balls.


Cover and let rise until double, about 30 - 45 minutes.
While waiting, sit on the chair and watch your people.

Bake 35 minutes at 375 degrees.


Loosen from pan. Invert pan onto serving plate so butter-sugar mixture can drizzle down over cake.
Voila!!
(We speak a lot of French on the Illinois prairie.)

To serve, break coffee cake apart with forks.


Lyndee Jobe Henderson has been digging up history, literally, ever since she was little girl accompanying her Daddy on archeological digs.  It’s no wonder that she’s author of three history-related non-fiction books: Johnstown, More than Petticoats: Remarkable Illinois Women, and Off the Beaten Path Illinois.  Wife of thirty-four years, Grammy of four, and Alpha to three Pomeranians, Lyndee also weaves Inspirational Historical Romances rooted in places that hold her heart – the Illinois prairie and Western Pennsylvania’s Allegheny Mountains.




38 comments:

  1. Lyndee, my mouth is watering looking at that cake. Does the Yankee Belle do deliveries?


    Love the dog and kid pics.

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    1. I think we could, Mary! You're only six hours from me and I could stop by and surprise my kid, too! ;)

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    2. I wish I could share! My fur-gurls thank you.

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  2. wow that looks good! one of these days I'm gonna have to break down and buy yeast and give it yet another try! seems like I've tried at least 3 times and zilch - failure every time though at least the last attempt in 2001 was at least edible - just not fluffy :-(
    ok off to find a youtube video on how to scald milk...
    cute doggies!
    Susanna

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  3. youtube rocks! :-) still don't know why they call it scalded since it didn't even come to a full boil but oh well at least I see how to do it now and why! learn something new every day!

    can butter replace shortening? I still have a ton of butter left from that cranberry bread last year!
    Susanna

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    1. I'm laughing with you, Susanna!!! Not at you! Butter will work, it just flavors differently and is heavier.

      But sure. I'd try it. But then, I try everything which means I make a lot of grievous ERRORS!

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    2. Susanna,
      I do bring the milk to a quick boil, then let it cool. It actually browns the edges of the pan. A pain to clean, but that's how my Grandmother taught me.

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    3. But Ruthy, ERRORS mean you get to eat the result and try again. :)

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  4. I agree, Mary! We need a delivery service. I wonder if we can get Ruthy to bake these things up and send to us? :)

    Susanna, that sounds so funny to hear you say butter from last year! As if it's a year old. :)

    BTW, I bought yeast last week. The first time in ages! I still haven't made anything yet, though. Must remedy that.

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  5. well I think that recipe as early December or late November - and I bought it specifically for that recipe LOL! oops I did use it another time for popcorn! I just don't use the stuff at laast not at home.
    still gonna buy some yeast and find a recipe to use it in - almost got a ocuple of baking cookbooks but decided I could screw up a free online printout recipe just as well and for less $! I saw a coupon for pizza yeast - maybe I'll try making pizza crust- if it fails I can just call it think crust or something...
    Susanna

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  6. Oh, I love this, Lyndee and I'm so totally going to make it and see if it's a Men of Allegany County creation, LOL! I love me some Betty Crocker and some Lyndee Henderson!

    What a delicous treat. My husband will love this. He loves simple cinnamon cake. Coffee cakes. Nothing fancy does it for him.

    And those pics of the dogs! I'm laughing out loud at how cute they are! Do they get a piece??? Pretty please?

    Thank you huge amounts for hangin' in the cafe today! I'm on shift for coffee, teas, lattes, etc. And if you like, feel free to pop over to Seekerville (Link on upper right side bar) and lend your congrats to Virginia on her first sale.

    SWEET all the way around!

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    1. Thanks, Ruthy. The dogs are so spoiled, no doubt! BTW, forgot to include that as made here, each coffeecake piece is 2 Points Plus on Weight Watchers. But warning, they are like potato chips. Hard to eat just one or two. And slathering in butter, which is my preferred way, won't keep it low points!

      Yay for Virginia. Will jump over to Seekerville next.

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  7. This Betty Crocker sweet roll dough is fabulous - I use it as the base for tons of different things!

    (Yes, Susanna, use butter instead of shortening. I always use butter in mine - fabulous flavor....)

    This recipe is a keeper - it sounds perfect for a crowd. Or even the two boys that are always hungry for carbs and sweets :)

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    1. Jan, thanks for that update! And two boys EAT like a crowd, don't they????

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  8. There's certainly truth to the old adage "A picture is worth a thousand words!" I don't know what has me drooling more the cake or the dogs...though I wouldn't eat the dogs! I'd just cuddle them to death!

    I'm going to try this on the weekend since I need a pick me up and then I can share it around at work on Monday and be like the most popular person around town!

    Oh - and your dogs kinda look like baby ewoks! Glad you're the alpha 'cause they look like terrors! LOL!

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    1. Well, you'd have to catch them for cuddles, Kav! Only one is a lap dog. The other two are battling for the title of Miss Independent!

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  9. Yum! This reminds me of a gourmet monkey bread. And I have yeast on hand. Sounds like a good weekend treat. I have to make a coconut pie today, though. Hubby's birthday (he's my little groundhog) and he prefers pie over cake. After the year he's had, he gets whatever he wants.

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    1. I'd be doing the same thing for my dear husband, Mindy, if he had been through what you two have been through...

      Wait, I DO spoil him that way - now what will I do when he really NEEDS spoiling?

      Tell your guy happy birthday for me!

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    2. My family prefers pies too, Mindy! Everyone has a different one in mind too - blueberry, cherry, apple, coconut cream, lol. After all these years, I'm still trying to perfect my mothers fantastic crust though! Happy Birthday to your husband.

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    3. I love coconut pie - do you make meringue for the top and bake it til it's sorta brownish on the peaks? my dad would get so aggravated when restaurants would put cool whip and that other stuff on top - he liked meringue!
      Susanna

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    4. I make it both ways. The cheaters way, whipped cream, is really the favorite around here though, and of course with toasted coconut on top!

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    5. Yep, Susanna, it's got meringue with the brownish peaks :-)

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    6. all right! my dad would be happy - and of course the toasted coconut on top! and those little sugar droplets?! I don't mind the whipped cream myself - wonder if I can find my mom's recipe..wish I'd learned to do her biscuits and gravy but she did it by a 'method' and by 'feel' and I just didn't catch on so may have to practcie..
      Susanna

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    7. Oh, I love coconut pie! So does Dave. And yes to toasted coconut on top! I toast a bag or two of coconut and keep it in a freezer bag so I have it whenever I need it. Always handy that way.

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    8. Ruthy, you have the best ideas. I want to be like you when I grow up.

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  10. Thanks for having me here today, Ruthy and Missy!

    I should have shared the names of the fur-gurls.

    First is Abigail Bean. She was ill when we acquired her (we knew that going in and took her by choice, long story) and we dubbed her Bean because she couldn't walk or sit up and she flopped around like a beanie baby. But when she got well, we gave her the more stately name of Abigail. And you can see by the way she sits on the chair, she's stately and proper and she's my lap dog.

    In the middle is Trinket, aka, The General, because she commands everyone as they move around the house. She'll boss you worse than any mother-in-law, let me tell you!

    And last is Zoe - nicknamed Zoebird because she runs around the house like a bird flying from room to room. She's the youngest of the crew and she's in her prime Pom coat which is best between the ages of 3-4. But don't let that big coat fool you - She's FAT under there. If there's anything, crumb or crust or nibble from a sister's bowl, she's eating it.

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  11. They're the most precious little bundles of fur ever!! I laughed out loud when I saw the snow picture. :) Sooo cute!!

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  12. Mindy, tell Richard happy birthday!

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  13. Okey dokey, homeschool mom time again:

    Scalding milk is something leftover from the days of unpasteurized milk and questionable dairies (meaning if you didn't get milk from your own cow or your neighbor's, you didn't have any idea how sanitary the dairy was). Pathogens could possibly contaminate the milk and then grow as the bread dough went through the process of rising, being shaped, and then rising again.

    In this day of pasteurized milk or certified raw milk, we really don't have to worry about scalding it.

    Our homeschool mom minute is over :)

    I heat mine just enough to melt the butter, but not so hot to kill the yeast (about 110 degrees).

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    1. the youtube video I watched said that then said it did something to the proteins so stuff would rise better..dunno I think there's a fine line on my stovetop between near boiling and burned :-( I"ve never heated milk but I've heard horror stories - when QVC used burned milk to demo how great the cleanup on a pan was it made me take notice and remember to never burn milk. oops I HAVE heated milk for the sugar free cook and serve jello..ok it's not that easy!
      Susanna

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    2. Jan, I do the same thing. For the same reasons. And Susanna, I'm with you. Burnt milk or cheese or popcorn is NOT FUN.

      :)

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  14. Interesting, Jan!

    I'm just dying to make this cake. It looks sooo good!

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  15. Susanna, I HAVE scorched milk. And it's not pretty! :)

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  16. What a fun post, Lyndee! I love the photos, too. You brightened my day. Lucky grandson, eating grandma's goodies!
    I'm an old bread baker from way back, but don't do much these days. Our family's favorite are my onion herb bread and my carmel pecan rolls. As for those with yeast, if you keep it in the freezer, it will last for years. I buy in bulk. And I don't scald milk anymore, either! Put it in the microwave in the measuring cup with the butter, heat until just barely melting butter. Viola! We Norwegians speak French, too :-)
    Sherry

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    1. Thanks Sherry! And also for sharing the freezing yeast tip.

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    2. well that sounds easier than stirring it til I see little bubbles on the side!
      Susanna

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  17. Sherry, we're glad you stopped by! I had no idea you could freeze yeast!! I won't have to ever throw it away again. :)

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