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INGREDIENTS

3/4 c Pecans ; chopped
1 Recipe basic sweet dough;
2 ts Cinnamon
1/2 c Butter ; melted
3/4 c Sugar
1/4 c Brown Sugar ; firmly packed

Servings

INSTRUCTIONS

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" on Nov 29, 1997

NOTES

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Sweet Petals

3/4 c Pecans chopped
1  Recipe basic sweet dough; 
2 ts Cinnamon 
1/2 c Butter melted
3/4 c Sugar 
1/4 c Brown Sugar firmly packed

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"  <ejohnston@mailexcite.com> on Nov 29, 1997

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Nutrition

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Serving Size: 1 Serving (766g)
Recipe Makes: 1 Servings

Calories: 3564
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3564

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