It's Time for A Recipe Break

It's holiday time once again and that means baking at my house. Today was our last session in our Beth Moore Daniel Bible study...it was just truly awesome. A lot to take in but time well spent.

We decided to celebrate with a buffet breakfast. Several ladies brought some truly delicious treats...cheese grits..mmmm, pumpkin bread, fruit salad, little quiche like cups, and I made this yummy Butter Almond Coffeecake.

For those of you who've never tried working with yeast, this recipe is perfect. No kneading! Your mixer does all the work and you get all the credit. It takes just minutes to prep the ingredients then you go do something else for 90 minutes while it rises. Bake for 20 minutes and done! Here's the recipe...remember to use real butter as it's a major flavor ingredient in this recipe.

Butter Almond Coffeecake

Topping
1/3 cup butter, melted
1/2 cup sliced almonds
1/2 cup sugar
2 T. light corn syrup
1/2 teaspoon almond extract

Dough
1-3/4 to 2 cups all purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 pkg. active dry yeast
1/2 cup milk
1/4 cup butter
1 egg

Grease an 8 or 9" square pan. In small bowl, combine all topping ingredients; blend well. Spread evenly in bottom of prepared pan, set aside.

Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 c. flour, 1/4 c. sugar, salt and yeast; blend well. Heat milk and 1/4 c. butter until very warm (120-130 degrees). Add warm liquid and egg to flour mixture. Blend at low speed of mixer until moistened; beat 3 minutes at medium speed. Stir in an additional 3/4 - 1 c. flour to make a stiff batter. Spoon evenly over topping mixture in pan. Cover loosely with plastic wrap and a cloth towel. Let rise in a warm place (80-85 degrees) until light and doubled in size, about 1-1/2 hours.

Heat oven to 375 degrees. Bake 20 to 25 minutes or until golden brown. Don't overbake. Immediately turn onto serving platter or foil. Serve warm. Makes 9 servings.

Enjoy!!