Cream 3/4 cup butter or margarine,
3 Tbsp buttermilk,
1 lb confectioner’s sugar.
Adjust texture and flavor with strong hot coffee – can be made more coffee flavored by using good instant espresso with a lot less water than called for, since you will
only need a Tbsp or two.
She said “I have never looked for it online. It’s a family recipe, at least 4
Recipe # 1 (From Southern Living 1990 Annual Recipes)
1/4 cup butter or margarine
1 (16-oz.) carton sour cream
1/3 c. sugar
1 t. salt
1 pkgs. dry yeast
1 T. sugar
1/2 c. warm water (105 º to 115 º)
6 to 6 1/2 cups all-purpose flour, divided
1/2 cup sugar
1 1/2 t. ground cinnamon
1/3 cup butter or margarine, softened
Combine the first 4 ingredients in a saucepan; heat until butter
melts, stirring occasionally. Let mixture cool to 105 º to 115 º.
Dissolve yeast and 1 T. sugar in warm water in a large bowl; let
stand 5 minutes. Add butter mixture, eggs, and 2 cups of flour; beat
at medium speed with an electric mixer for 2 minutes or by hand until
smooth. Gradually stir in enough remaining flour to make a soft dough.
Turn dough out onto a lightly-floured surface, and knead until smooth
and elastic (about 10 minutes). Place in a well-greased bowl, turning
to grease top. Cover and let rise in a warm place free from drafts,
for 1 hour or until dough is doubled in bulk.
Combine 1/2 cup sugar and cinnamon; set aside.
Pinch dough down and it divide in half. Turn one portion of dough out
onto a lightly floured surface, and roll to a 28" X 10" rectangle.
Spread half of the butter and half of the cinnamon mixture on the
rolled out dough. Roll dough, jelly roll fashion, starting at the
long side. Gently place dough roll, seam side down, on a lightly
greased baking sheet. Bring ends of dough together and form an oval
ring. If you have access to a tiny plastic baby, tuck it into the
seam before you seal it. If not, use a large, dried bean. Moisten and
pinch the edges together to seal.
Repeat this procedure with the second half of the dough.
Cover and let rise in a warm place, free from drafts, 20 minutes or
until doubled in bulk.
Bake at 375 º for 15 to 20 minutes or until golden. Decorate each
cake with bands of colored frostings, and sprinkle with colored
Makes 2 cakes.
NOTE: If you prefer, you can replace the cinnamon and sugar inside
the roll of dough with a cream cheese filling or a pie filling in the
flavor of your choice... just spread it thinly on the center of the
rectangle before you roll it up. Popular flavors are blueberry,
cherry, and lemon.
Recipe # 2 - A Smaller Version
1/4 cup milk
1/4 cup sugar
1/2 t. salt
3 T. butter or margarine
1/4 c. warm water (105 - 115 degrees)
1 pkg. active dry yeast
2 1/4 cups sifted all-purpose flour
Heat the milk in a small saucepan until it steams; remove from heat.
Add sugar, salt and butter, stirring until butter is melted.
Let cool to lukewarm.
In a large bowl, sprinkle the yeast over the warm water. Stir to dissolve.
Add egg and 1 1/2 cups flour; beat with a wooden spoon until smooth.
Add the rest of the flour. Beat until the dough is smooth and leaves the
side of the bowl. Turn dough out onto a lightly floured pastry cloth.
Knead until dough is satiny and elastic and blisters appear on the surface.
Go to the directions in the other recipe to finish.
If you want to use the cinnamon and sugar, just follow the ingredients &
directions from the other recipe.
Cream Cheese Filling
1 8-oz. package cream cheese
1 c. confectioners sugar
2 T. flour
1 t. vanilla
drop or two of milk
Cream all ingredients together with an electric mixer.
Spread on the rolled-out rectangle before rolling it into a ring.
You can use cream cheese and a fruit filling if you so desire.
1 -1/2 cups sugar, divided
1 to 2 drops each of green, yellow, red and blue food coloring
Combine 1/2 cup sugar and a drop of green coloring in a jar.
Place lid on jar, and shake vigorously to evenly mix the color with sugar.
Repeat with each color, combining red and blue for purple.
3 cups sifted powdered sugar
3 T. butter or margarine, melted
3 to 5 T. milk
1/4 t. vanilla extract
1 to 2 drops each green, yellow, red, and blue food coloring
Combine powdered sugar and melted butter. Add milk (room temperature)
to reach desired consistency for drizzling; stir in vanilla.
Divide frosting into 3 batches, tinting one with green, one with yellow,
and combining blue and red for purple frosting. Makes about 1 - 1/2 cups.
2 c. all-purpose flour
3/4 c. sugar
1/2 c. milk
1/4 c. butter, softened
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. fresh blueberries
1/2 c. sugar
1/3 c. all-purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. butter, softened
Heat oven to 375ºF.
In a large mixing bowl, combine all buckle ingredients except blueberries. Beat at low speed, scraping the bowl often, until well mixed (1-2 minutes).
Fold blueberries into batter by hand. Spread into greased and floured 9″X9″ pan.
In a small bowl, stir together all streusel ingredients except butter. Cut in butter until crumbly; sprinkle over batter.
Bake for 30-35 minutes.
THE EVENING POST, CHARLESTON S.C. 7/13/1988
I thought I had lost this recipe. It is bad for you in so many ways and I don’t even care.
2 c. flour
2 c. sugar
1 1/2 c. marshmallows
1/2 c. shortening
1/2 c. butter
3 Tbsp. cocoa
1 c. Coca-cola
1/2 c. buttermilk
1 tsp. soda
2 eggs (beaten)
Sift flour and sugar; stir in marshmallows. Melt shortening with cocoa and Coke. Bring to boil. Add flour mixture. Stir in buttermilk, soda and egg. Bake in greased tube pan at 350 F for 45 minutes. Cool in pan.
1/2 c. margarine
3 Ts. cocoa
6 Tbsp. cola
1 lb. 10X sugar
1 c. nuts (optional)
Put margarine, cocoa and Coke in saucepan and bring to a boil. Remove from heat; add sugar and nuts. Spread on cake.
2 cups sugar
1/3 cup cocoa
1 cup pecans
1 cup shortening
1-1/2 cups flour
3 teaspoons vanilla
1 package of miniature marshmallows
1/2 stick of margarine, melted
1/3 cup cocoa
1 box powdered sugar
1/2 cup evaporated milk
1 teaspoon vanilla
1 cup pecans
Cream sugar and shortening. Add eggs and beat. Stir in flour and
cocoa; add vanilla and nuts and pour into greased and floured oblong
pan. Bake 30 minutes at 300 degrees.
Remove from oven and spread with marshmallows. Return to oven and
melt marshmallows for about 10 minutes. Cool cake before frosting.
Sift sugar and cocoa together. Mix well with melted margarine. Add
milk, vanilla and nuts. Spread over cake; let stand before serving.
Preheat oven to 325 degrees. Use either 1 ring pan or two small loaf pans. Line the bottoms with wax or parchment paper and grease and flour the pans.
1 1/2 cups mixed candied fruit (or 1 pound container)
1 cup raisins
3/4 cups chopped nuts (I use walnuts and pecans)
1/2 small package dried figs — about 1/4 pound or 6 or 8 figs, cut into small pieces (brown Greek or Turkey figs work better than Mission figs)
Mix together in a bowl and set aside
In a large bowl, sift together
2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoon nutmeg
2 teaspoon cinnamon
1/4 lb (one stick) butter, rubbed into the flour and spice mixture and add
1 cup of sugar and the mixed fruit and nuts
In a small bowl beat together
1 egg and
1 cup of milk
Add to the flour and fruits, stirred together well to wet all the flour. Put batter into pans, topped with candied cherries and pineapple and or nuts.
Bake for 1 1/2 hours, until tops are light brown and the kitchen smells divine. Cool for several hours.
Take out of pans, dowse with brandy and wrap tightly in cling wrap and then another layer of foil. Keep for at least two weeks before eating, but can be stored until next year, if you unwrap and add more brandy, say on Easter and Labor Day. In the freezer, they will last forever.