Pineapple coffee cake is a '60s classic

Spanishchef.net recommends these products

Pineapple coffee cake is a ’60s classic

Lillian Percy of Watertown, N.Y., asked for help replacing a lost coffee recipe for a sweet bread with pineapple filling. Mary Bettinger of Mannsville, N.Y., and Evelyn Bugg of Forsyth, Ga., both found the recipe here in a booklet from 1962 titled The Fleischmann Treasury of Yeast Baking. It is a plain but delicious coffee cake that could accommodate many fillings. Thanks also to Marlene Hahn and Martha Perry of Elyria, Ohio, for contributing.

JUBILEE COFFEE CAKE

1/2 cup plus 4 tablespoons butter or margarine

2 cups sifted confectioners’ sugar

1 recipe Basic Sweet Dough (see recipe)

1 cup (20-ounce can) drained, crushed pineapple

1 egg yolk

2 tablespoons milk

2 tablespoons granulated sugar

1/4 cup flour

1/2 teaspoon cinnamon

Beat 1/2 cup plus 2 tablespoons butter, confectioners’ sugar and 2 tablespoons water until smooth.

Divide dough in half. On a lightly floured surface, roll out each half into a 10-by-16-inch rectangle. Spread with butter mixture. Cover with drained pineapple. Roll up as a jelly roll, starting with a long side. Seal edges. Shape into a circle, with sealed edges down, on a greased baking sheet, sealing ends together. Cut half way into ring with scissors at 1-inch intervals. Cover and let rise in a warm place, free from draft, until doubled in bulk, about 45 minutes.

Heat oven to 350 degrees. Beat egg yolk with milk; brush on rings. Mix remaining 2 tablespoons butter with sugar, flour and cinnamon until crumbly. Sprinkle over rings. Bake 20 to 25 minutes or until golden. Remove from baking sheets and cool. Makes 2 (8-serving) rings.

Per serving: 355 calories (34 percent from fat), 3.5 g fat (7.4 g saturated, 3.8 g monounsaturated), 64 mg cholesterol, 6 g protein, 53 g carbohydrates, 1.3 g fiber, 343 mg sodium.

BASIC SWEET DOUGH RECIPE

1 1/2 cup milk

1/2 cup sugar

1 1/2 teaspoons salt

1/2 stick (1/4 cup) butter or margarine

1/2 cup warm water (105 to 115 degrees)

2 envelopes regular dry yeast

2 eggs, beaten

4 1/2 cups flour (about)

Heat milk just until steaming. Stir in sugar, salt and butter; set aside to cool until lukewarm.

Place warm water in large, warm bowl. Sprinkle with yeast and let stand until dissolved.

Stir in milk mixture, eggs and half the flour; beat until smooth. Stir in remaining flour to make a slightly stiff dough.

Turn dough out on lightly floured board. Knead until smooth and elastic, about 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Punch down on lightly floured board. Roll and shape as desired. Makes enough for one (16-serving) recipe coffee cake.

Per serving: 201 calories (20 percent from fat), 4.5 g fat (2.4 g saturated, 1.2 g monounsaturated), 33 mg cholesterol, 5.4 g protein, 34.5 g carbohydrates, 1.1 g fiber, 262 mg sodium.

Q. In the 1980s in Wilmington, N.C., there was a cafeteria called Sadie’s. They served a yellow rice that was very good. I remembered it had onion, peppers and I found a bay leaf at one time. Could you help me with a recipe?

-Alice M. Murray, Wallace, N.C.

A: I don’t have Sadie’s recipe (though of course I’d be happy to publish it if one of our readers can help), but a delicious yellow rice really isn’t all that hard. I have been known to use a packaged mix from time to time – Vigo and Zatarain are two widely distributed brands – adding my own touches. But be aware that the mixes tend to be flavored with annatto or turmeric rather than pricey saffron.

Saffron produces a more delicate flavor and a paler color. Putting 10 threads into a rice dish is a luxury, but if making a paella or pilau, it’s a must.

Since I doubt a cafeteria would have splurged on saffron, the recipe here is for an everyday yellow rice. You can add your own touches: Substitute diced bacon for the olive oil, for example, or throw in cooked chicken or ham. Add chopped celery, tomatoes or okra. Or punch it up with sliced jalapenos.

YELLOW RICE PILAU

1/4 cup olive oil

1 large onion, diced

1 medium green or red bell pepper, diced

2 garlic cloves, crushed

1 cup raw rice

2 cups chicken broth

1 bay leaf

1 teaspoon salt

1/4 to 1/2 teaspoon annatto or turmeric or 1/4 teaspoon pulverized saffron threads

2 pimientos, sliced into julienne

1/2 cup frozen peas

Heat the oil in a large saute pan with a lid. Saute onion, pepper and garlic over medium heat for 5 minutes. Add rice and saute 3 more minutes. Add broth, bay leaf, salt and annatto. Bring to a boil, reduce heat and simmer, covered, until liquid is absorbed and rice is tender, 20 to 30 minutes depending upon rice variety. Add water as needed. Remove from heat, stir pimientos and frozen peas and set aside, covered, 2 minutes. Makes 4 servings.

Per serving: 348 calories (38 percent from fat), 14.7 g fat (2.2 g saturated, 10.3 g monounsaturated), 0 cholesterol, 7.7 g protein, 46 g carbohydrates, 3 g fiber, 1,066 mg sodium.

SUMMER COOLERS

Betty Crocker is offering 12 easy-to-make frozen pop recipes like the fruit and yogurt cups here. There’s one for the Fourth of July – Red, White and Blueberry Lemonade Pops – and some definitely adult options such as Watermelon Mojito ‘Sicles. For more recipes go to bettycrocker.com

FRESH FRUIT FRO-YO POPS

2 (6-ounce) containers fat-free French vanilla yogurt

2 cups berries or cut-up fresh fruit such as bananas, cherries, grapes, papaya, peaches or orange

1 tablespoon honey

Place all ingredients in a blender or food processor and process until smooth. Divide among 6 (5-ounce) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze until solid, about 6 hours. Makes 6.

Per serving: 82 calories (2 percent from fat), 0.1 g fat (0 saturated, 0 monounsaturated), 1.2 mg cholesterol, 2.4 g protein, 19 g carbohydrates, 0.9 g fiber, 36 mg sodium.

TIRAMISU SMOOTHIE

8 ounces mascarpone cheese

1 cup vanilla ice cream

2 tablespoons milk

3 cups chocolate ice cream

1 cup brewed espresso or strong coffee, chilled

4 teaspoons unsweetened cocoa powder

4 teaspoons confectioners’ sugar

4 biscotti

Process mascarpone, vanilla ice cream and milk in a blender until smooth and creamy. Pour into bowl or pitcher and set aside.

Process chocolate ice cream and espresso in blender.

Divide chocolate mixture evenly among 4 glasses. Top with mascarpone mixture. Combine cocoa powder and sugar, and sift evenly over each glass. Garnish with biscotti. Serve immediately. Makes 8 servings.

Per serving: 328 calories (63 percent from fat), 24 g fat (13.4 g saturated, 2.8 g monounsaturated), 82 mg cholesterol, 5.6 g protein, 26 g carbohydrates, 1 g fiber, 78 mg sodium.

The Wisconsin Cheese Board has a lot of new summer recipes at eatwisconsincheese.com. The liquid tiramisu here is suggested for breakfast but I found it delicious as an afternoon pick-me-up.

(Send questions and responses to [email protected] or Food, 1 Herald Plaza, Miami, FL 33132. Personal replies are not possible.)

If you require a high quality printout of this article, just click on the printer symbol next to ’Share and enjoy’, and we will do the rest.

Get the best website builder available anywhere –SBI! Lick here for more information

Return from coffee to Home Page

If you want to increase your site popularity and gain thousands of visitors – check out these sites THEY ARE FREE. Spanishchef more than doubled its ‘New Visitors’ last month simply by signing up to these sites: