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Circle the table for this ‘Coffee Ring’

Country Kitchen
By Brenda Sparks

Here is another old recipe that I found in the 1956 edition of The Erwin Record.
It’s called a “Make it Yourself” breakfast ring.

COCONUT FILBERT COFFEE RING
1/4 cup brown sugar, firmly packed
1/4 cup chopped filbert meats
1/2 cup tender-thin flaked coconut
2 cups sifted flour
2 1/2 teaspoons double-acting baking powder
1 teaspoon salt
1/3 cup granulated sugar
1/3 cup shortening
1 egg, slightly beaten
1/3 cup milk
3 tablespoons butter, melted
1/4 cup tender-thin flaked coconut, toasted
Combine brown sugar, nuts, and 1/2 cup coconut; mix thoroughly.
Sift flour once, measure, add baking powder, salt and granulated sugar, and sift again. Cut in shortening. Combine egg and milk. Add to flour mixture and stir until soft dough is formed. Turn out on lightly floured board and knead 30 seconds. Roll in 18 – by – 9-inch rectangle. Brush with some of the melted butter, reserving a small amount. Spread with coconut mixture and roll as for jelly roll, wetting edges to seal. Bring ends together to form ring and place on ungreased baking sheet. With scissors, cut 1-inch slices almost through ring, turning each slice cut-side up and pointing outer edges. Brush with remaining melted butter.
Bake in hot oven (400 degrees) 20 to 25 minutes. Remove to cake rack and while hot, dribble with glaze made by combining 1/2 cup confectioners’ sugar and 1 tablespoon hot water, Sprinkle with the toasted coconut. Makes 8 servings.
Until next week, here’s some Food for thought: Humble yourselves therefore under the mighty hand of God, that he may exalt you in due time: Casting all your care upon him; for he careth for you. 1Peter 5: 6,7