Danish Coffee Cake

This restaurant recipe for Danish Coffee Cake is flaky and tender. Restaurant guests have voted it as a favorite restaurant recipe for over two decades!

Danish Coffee Cake Recipe
Another Favorite Restaurant Recipe
Preparation time: 30 minutes. Serves 10-12.

Cooking Conversion Table

Ingredients for coffee cake:
First part:

1 cube (4 ounces) butter, cut into small pieces
2 tablespoons of water
1 cup of flour

Second part:

1 cup of water
1 cube (4 ounces) butter
1 cup of flour
3 eggs
1 teaspoon of almond flavoring
Ingredients for frosting:

1 cup powdered sugar
1 teaspoon vanilla
Small amount of melted butter
A splash of coffee
Slivered almonds
Instructions for restaurant coffee cake:
Use the butter and flour and water in “part one” to make the bottom crust of this recipe. The butter should be chilled.

Place the flour in a mixing bowl and cut in the butter with a pastry blender or blend with your fingertips until the texture is like coarse crumbs (about the size of peas)
Sprinkle the two tablespoons of water evenly over the surface of the mixture
Blend only until the ingredients are moistened and the dough can be shaped into a ball
Place the dough on a lightly floured surface or pastry mat
Roll the dough out to a thickness of 1/8 inch in the shape of a cookie sheet pan and ease it gently onto the pan

“Part Two”

Bring 1 cup of water to boil in a sauce pan with one cube of butter and almond flavoring until the butter is melted
Remove the sauce pan from the heat and add one cup of flour
Combine the mixture until it leaves the sides of the pan
Add one egg at a time, stirring after each addition
Spread the mixture over the bottom crust all the way out to the edges
Bake at 350 degrees F for one hour and let it cool slightly. Coffee Cake was not invented, rather it evolved from a variety of different of cakes into the delicious dessert ( or breakfast) we all now know and love. From honey cakes to simple flat cakes, to fruitcakes and then to yeasty rolls. Coffee cake progressed over time into one of the most popular and delicious desserts. This is a great coffee cake Recipes, that you and your Frends and family will enjoy.. You will find this is a little differnt then your reguler Danish Coffee Cake, This has a little tasty twist to it!!!
I do think you and your will like. So go and cook this tasty Coffee Cake to night and enjoy!!
Enjoy More At: http://coffeecakerecipes.org

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This is a smooth, tasty and healthy Chicken Liver Pate Recipe and should be prepared at least 1 day before you plan on eating it as this actually improves the flavor. Quick and simple to create it can be served either in one large 1 litre container or in several small ramekins

It makes a delicious first course for Christmas dinner served with toast or celery for a healthier option.

Delicious Dishes……..with no hassle!

Chicken livers and Thyme Pate

INGREDIENTS
Serves 6 to 8

450g-500g chicken livers, trimmed
1 medium onion, chopping into small pieces
125g butter
A few pinches of allspice
2 teaspoons chopped fresh thyme and some sprigs for garnish
1 tablespoon of mustard powder
Two Cloves of Garlic, Chopped up
2-3 tablespoons cognac
Salt and black pepper

Method

- Put around half of the butter in a frying pan and melt it slowly and Soften the onion and garlic by adding them for a few minutes. Next place the chicken livers in the pan, aswell as the thyme, mustard powder and allspice. Season with the black pepper and salt.

- Heat everything together for 8-9 minutes turning them frequently to ensure all side get cooked (they should still be just a bit pink in the middle).

- Stir in the cognac and now remove from the heat.

- Next transfer everything into a blender and blend until the consistancy is smooth. Check the seasoning and add more salt and freshly milled black pepper if needed.

- Pour it all into a container or individual bowls and smooth the surface.

- Melt the rest of the butter over a low heat and take off the heat. Try your best to remove the froth layer and throw away. Next spoon only the clarified butter onto the pate to seal it. Garnish the top with the small sprigs of thyme.

- Leave it to cool totally and then cover with clingfilm. Refrigerate for a few hours.

This chicken liver pate recipe can also be served as an appetizer when spread (or softened slightly and piped from a piping bag) over small crackers or crostini. You can keep it for about 1 week as long as you keep it in the fridge and covered. Enjoy the many chicken liver nutrition benefits!

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