NO-KNEAD COFFEE CAKE

NO-KNEAD COFFEE CAKE


Makes 1 coffee cake



2 cups sifted flour

1 package active dry yeast

1/2 cup milk

6 tablespoons CRISCO

5 tablespoons sugar

1/2 teaspoon salt

1 egg

1/3 cup slivered almonds

1 tablespoon butter or margarine





In mixing bowl, combine 1 cup of the flour and yeast.

Heat milk, Crisco, 4 tablespoons sugar, and salt just till warm (115ºF-120ºF), stirring till Crisco almost melts; add to dry mixture. Add egg. Beat with electric mixer at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough.

Turn into a greased 8 x 1-1/2- or 9 x 1-1/2-inch round baking pan. Sprinkle with nuts and 1 tablespoon sugar. Cover; let rise till almost double in size, about 1 hour. Dot with butter.

Preheat oven to 375ºF; bake for 18 to 20 minutes.

NUTTY CHOCOLATE DROPS

NUTTY CHOCOLATE DROPS


Makes 7 dozen cookies



4 ounces (4 squares) unsweetened chocolate

1 cup CRISCO Shortening

2 cups sugar

2 teaspoons vanilla extract

3 eggs

2-3/4 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1-1/2 cups chopped walnuts

Rich Chocolate Frosting:

1/2 cup CRISCO Shortening

4 ounces (4 squares) unsweetened chocolate

2-2/3 cups confectioners' sugar

1 egg

6 tablespoons water

2 teaspoons vanilla extract

1/8 teaspoon salt





Preheat oven to 350ºF.

Melt chocolate; set aside to cool.

Cream Crisco, sugar, and vanilla extract in a bowl. Add eggs, one at a time, beating thoroughly after each addition. Blend in cooled chocolate.

Combine flour, salt, baking powder, and baking soda; add to creamed mixture alternately with buttermilk, mixing until blended after each addition. Stir in walnuts.

Drop by teaspoonfuls onto ungreased cookie sheets.

Bake at 350ºF for 12 to 15 minutes. Cool on racks.

For Rich Chocolate Frosting, melt Crisco and chocolate together. Pour into a bowl. Beat in, in order, confectioners' sugar, egg, water, vanilla extract, and salt. Set bowl in a larger bowl of ice and water. Beat with electric mixer about 5 minutes or until frosting is of spreading consistency.

Spread frosting on cooled cookies.

NUTTY TOPPERS

NUTTY TOPPERS


Makes about 4 Dozen Cookies



Peanut Butter Layer

3/4 cup Butter Flavor CRISCO

1 cup Jif Creamy Peanut Butter

2 eggs

1 cup sugar

1 teaspoon vanilla

1 teaspoon water

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup dough from Peanut Butter Layer

1 egg

1 tablespoon unsweetened cocoa powder

48 pecans or walnut halves





Heat oven to 375ºF.

For peanut butter layer, combine Butter Flavor Crisco, peanut butter, eggs, sugar, vanilla and water in large bowl. Beat at medium speed of electric mixer until well blended.

Combine flour, baking soda and salt. Mix into creamed mixture at low speed until blended.

For chocolate layer, combine 1/2 cup of the dough for the Peanut Butter Layer, egg and cocoa. Beat at low speed until blended.

Form Peanut Butter Layer dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten slightly with bottom of greased and sugared glass. Place leveled 1/2 teaspoonful of Chocolate Layer on flattened dough. Press nut into each center. Repeat with remaining dough.

Bake at 375ºF for 10 minutes, or until edges are lightly browned. Cool 2 minutes on baking sheets. Remove to cooling rack.