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Recipe Name: Apricot Date Coffee Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Pound(s) Loaves rhodes Sweet dough
1/4 Cup(s) Apricot preserves
1/4 Cup(s) Pitted dates, snipped
1 Cup(s) Powdered sugar
1/2 Teaspoon(s) Vanilla extract
1 Tablespoon(s) Plus 1 tsp milk
1 Tablespoon(s) Unsalted butter, melted
> From: Sam M Rasheed <> Divide dough in half. Roll
one half into a 12x7" rectangle on floured surface. Spread half the
apricot preserves down center third of dough & sprinkle with half the
dates. Fold long sides over to meet at center of filling & seal seam.
Place seam side down on a greased baking sheet. Snip strips every 1"
almost to center of coffee cake down long sides. Turn each strips so
cut side is up. Repeat with remaining dough and filling, making a
second coffee cake. Cove and let rise 1 hour or until almost doubled
in size. Preheat oven to 350 degrees. Bake 20 minutes. Make glaze &
combining last 4 ingredients in a bowl, & drizzle glaze over coffee
cake while still war. Makes 8 servings. Posted to JEWISH-FOOD digest
by Deena Abraham <> on Jan 28, 1999, converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1209
Calories From Fat: 107
Total Fat: 12.2g
Cholesterol: 31.8mg
Sodium: 43.8mg
Potassium: 385.4mg
Carbohydrates: 285.9g
Fiber: 3.8g
Sugar: 263.6g
Protein: 2.3g

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