Big-Heart Coffee Cake

Well, Oops I just plain forgot to upload a quick bread for yesterday...I was still upset I guess what the doctor had said yesterday( on Thursday) ....So today or rather tonight ya'll get two for the day to try to catch up so to speak....I will try and do better

So this recipe comes from the Dessert cookbook....

                                     Big-Heart Coffee Cake

1/2 cup milk,scalded
3/4 cup sugar
1 1/2 teaspoon salt
1/4 cup shortening
2 package dry yeast...( now Im intrigued, I didn't read this recipe, Hint you need to read recipe fully
     Before doing recipe)
1/2 cup warm water
2 eggs, beaten
5 cup sifted flour
3 Tablespoon margarine, melted
1/2 cup chopped drained Maraschino Cherries
!/2 cup raisins
1/4 cup walnuts

   Mix milk, 1/2 cup sugar,salt, and shortening; cool to lukewarm. Sprinkle yeast into water; stir until dissolved. Add milk mixture, eggs and 3 cups flour, beat until smooth. Stir in remaining flour; knead lightly on floured board until smooth and elastic, about 10 minutes. Place in greased bowl; grease top. Cover; let stand in warm place until double in bulk, 1 hour. Roll on floured surface to 20 x 16 inches; brush with margarine. Sprinkle on remaining sugar, fruits and walnuts. Roll jelly roll fashion. Place on greased baking sheet; shape into heart, joining ends at top. Cut 2/3 through roll at 1-inch intervals with scissors; twist slices toward top. Let rise until doubled in bulk. Bake at 350 degrees for 30 - 35 degrees. Frost with confectioners sugar icing; top with cherries.

^-8 servings.
Submitted by Mrs. Virgil Bush