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Cream butter in small mixing bowl. Add walnuts, sugars, maple syrup, flour, cinnamon and maple flavoring. Roll out half of dough to a 14 x 8-inch rectangle. Spread with half of filling. Starting with 14-inch side; roll jelly-roll fashion. Cut roll in half lengthwise. Twist the 2 strips together, keeping cut sides up. Shape into a ring in well-greased 8 or 9-inch round pan. Repeat with remaining dough. Cover; let rise in warm place until doubled, about 45 to 60 minutes. Bake at 3500 for 25 to 30 minutes, until golden brown. Spread while warm with Maple Glaze (posted). YIELD: TWO 8-INCH COFFEE CAKES Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan. This one had no markings. Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #932 by "Eugene Johnston"
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|Serving Size: 1 Serving (575g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 760 (30%)|
|Amt Per Serving||% DV|
|Total Fat 84.4g||113 %|
|Saturated Fat 32.8g||164 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 29.4g|
|Cholesterol 122mg||38 %|
|Sodium 392.1mg||14 %|
|Potassium 640.5mg||17 %|
|Total Carbohydrate 451.7g||133 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 445.9g|
|Protein 11.7g||17 %|
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Calories per serving: 2519
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