Mix the yeast, tsp sugar, and warm water together and set aside. Heat the milk, shortening, 1/2 cup sugar, and 3 teaspoons salt until the shortening has melted and cool to lukewarm. Add 1 1/2 cups flour, beat well. Beat in yeast and egg. Gradually add remaining flour (2 1/2 to 3 cups) to form a soft dough, beating well. Dump out on well floured surface. Knead until can pick up easily, place in two large greased bowls, turning the dough once to grease the surface of the dough.
Let raise 2 hours. Put in pie pans & let raise 1 hour. Punch finger holes on top. Fill holes with brown sugar and cinnamon, pour half and half throughout holes, crumble more brown sugar and cinnamon over the top. Bake at 325 for 35 minutes.
Makes several coffee cakes. Grandma Pauline Adams would make some into coffee cakes and cut up the extra into strips that she then fried and iced and which she called Tipporaries.
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|Serving Size: 1 Serving (942g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 831 (82%)|
|Amt Per Serving||% DV|
|Total Fat 92.4g||123 %|
|Saturated Fat 40.2g||201 %|
|Monounsaturated Fat 37.1g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 308.9mg||95 %|
|Sodium 29352.7mg||1012 %|
|Potassium 803.8mg||21 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 24.7g|
|Protein 22.7g||32 %|
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Calories per serving: 1019
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