Place a 15-inch sheet of foil on cookie sheet; grease and turn up edges to form 12-inch round pan. Combine sugars, cinnamon and nuts. Pinch off small piece of dough, enough to roll into a 6-inch strip 1/2 inch thick. Dip in melted butter, then in sugar mixture. Wind into a flat coil in center of pan. Continue making strips, winding and placing coils close together to form a round flat coffee cake. Sprinkle with remaining sugar mixture. Cover; let rise in warm place until doubled, about 1 hour. Bake at 350 degrees for 25 to 30 minutes, until golden brown. Cool slightly. Drizzle with Vanilla Glaze (posted). TIP: Dough may be coiled in two 8-inch round pans. Bake as directed above. YIELD: 1 COFFEE CAKE 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 (766g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1359 (38%)|
|Amt Per Serving||% DV|
|Total Fat 151g||201 %|
|Saturated Fat 63.4g||317 %|
|Monounsaturated Fat 57.2g|
|Polyunsanturated Fat 21.1g|
|Cholesterol 244mg||75 %|
|Sodium 685.6mg||24 %|
|Potassium 562.5mg||15 %|
|Total Carbohydrate 577.6g||170 %|
|Dietary Fiber 13.4g||53 %|
|Sugars, other 564.2g|
|Protein 9g||13 %|
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Calories per serving: 3564
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