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2 pkgs. active dry yeast
1/2 c. warm water
1 1/4 c. buttermilk
5 1/2 c. Gold Medal flour
1 1/2 c. butter or margarine
1/2 c. sugar
2 tsp. baking powder
2 tsp. salt
In a large mixer bowl, dissolve
yeast and warm water. Add buttermilk, eggs, 2 1/2 cups of the flour,
the butter, sugar, baking powder and salt. Blend 1/2 minute on low
speed, scraping bowl constantly. Beat 2 minutes on medium speed,
scraping bowl. Stir in enough remaining flour to make dough easy to
handle. Dough should remain soft and sticky. Turn dough onto well
floured board. Knead 5 minutes. Shape dough into desired coffee cakes
and rolls. Cover; let rise in warm place until doubled, about 1 hour.
Bake at 375 degrees. GLAZE: Mix 2 cups confectioners' sugar, 2 to 3
tablespoons water or milk and 1 teaspoon vanilla. Cream until smooth.
Trim with colored sugar.