Recipe Box for December 2014

Recipe Box

Smells of homemade coffee cake baking in the oven can please the senses on Christmas morning. (Photo provided)



By Annette Kukoy and Jackie Shayotovich


Family and friends of Ginny Schaetzel always looked forward to receiving these magnificent coffeecakes every holiday. Ginny, now deceased, was a member of St. Stephen the Martyr and also attended St. Mary’s in Griffith.



Note: this recipe makes four coffeecakes.


Ginny’s Coffeecake


2 cups whole milk

3 1/4 oz.) packages yeast

1/2cup warm water

2/3 cup granulated sugar

3 teaspoons salt

2 teaspoons vanilla

4 large eggs, slightly beaten

7 to 8 cups of flour

2 cups unsalted butter, softened

2 egg yolks

4 tablespoons cream

Prepare topping: using a pastry blender cut following ingredients into crumbs

½ cup flour

½ cup brown sugar

2 teaspoons cinnamon

6 tablespoons cold butter


Scald milk; cool slightly. Dissolve yeast in warm water. In large bowl, mix together sugar and salt. Add eggs and vanilla; stir in milk and yeast. Blend in 7 cups of flour and knead in enough additional flour to make dough smooth.


Divide dough in half. Using floured surface, roll one half at a time as large as you can. Spread 1 stick of butter over 2/3 of dough. Fold dough in thirds with unbuttered section on top.


Roll out a second time. Spread 1/2 stick of butter over 2/3 of dough and fold in thirds again. Roll out in opposite direction and spread with 1/2 stick of butter. Fold dough in thirds. Repeat the rolling directions with second half of dough. Cover each section with plastic wrap and refrigerate 4 hours or overnight.


Remove from refrigerator. Cut each section in half. Leaving closed end whole, cut 3 long strips for braiding. Braid and stretch dough to fit on ungreased jelly roll pans. Let rise to double in size. Preheat oven to 375 degrees. Whisk egg yolks and cream together; brush on top of raised coffeecake. Sprinkle with prepared crumbs. Bake approximately 30 minutes. (Check after 20 minutes.) Drizzle while warm with icing made of one pound powdered sugar and enough milk for drizzling consistency.


Katie Kordeck is a sophomore at Munster High School and is very active at St. Thomas More parish. She learned to love baking from her mother and grandmother. One of their favorite treats is this irresistible toffee bark.


Saltine Cracker Toffee Bark


1 1/2 sleeves of saltine crackers

1/2 cup unsalted butter

1 cup packed brown sugar

1 (12 oz.) bag of Nestle milk chocolate chips

Chopped nuts or crushed candies 


Preheat oven to 350 degrees. Line a baking sheet with wax paper; spray with nonstick cooking spray. Arrange crackers in a single layer on baking sheet so there are no empty spaces. Place butter and brown sugar in a small saucepan over medium-high heat. Stir while butter melts; bring mixture to a rolling boil. Remove pan from heat and carefully pour mixture evenly covering the crackers.


Place pan in oven and bake for 5 minutes, until toffee is bubbling. Carefully remove pan from oven and allow to cool for one minute. Sprinkle chocolate chips on top of hot toffee, and let sit for one minute to soften. Using an offset spatula or knife spread the melted chocolate over entire surface of toffee in an even layer. Leave plain or top with chopped nuts or crushed candy canes. Refrigerate overnight, or place in freezer for 3 hours.


Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. .

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