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Wednesday, December 5, 2018

California Coffee Roll




California Coffee Roll, a strange recipe indeed, yields a sort-of cheese danish, with a pleasing lemon flavor. It's very easy and delicious. But did I say strange? Like many vintage hand-written recipes, much is left to the imagination and, while this one includes instructions, they don't make particular sense. For example, yeast is used, yet there's no rise time called for.  But, most importantly, the recipe worked and the result is really, really good. Its proud (her name appears twice on the card) author is Mary Gentilcore from Niles, Ohio. 

Let's get started by making the filling by mixing the cream cheese, sugar and lemon extract. Set aside. Next, dissolve the yeast in warm water. Set that aside until the yeast blooms (bubbles up).


Now, cut the butter into the flour "as for pie crust." Add the yeast mixture and an egg. Combine.


Form the half the dough into a ball, and on a well-floured surface, roll out into a rectangle. (Repeat this with the remaining dough.


Using a spatula or butter knife, spread the filling on the surface.  Roll up lengthwise.


You can cut off the messy ends, as I did before taking this photo. 



Slice the rolls lengthwise, more than halfway through. Place in a 375F oven and bake for 20 to 25 minutes.



While the rolls are baking, prepare the glaze by mixing confectioner's sugar, lemon extract and milk to a smooth consistency. Using a spoon, pour over the slightly cooled rolls.  Slice and enjoy!



My daughter's friend Sarah tried the California Coffee Roll and gave it a thumbs up. Sarah is an accomplished baker, making bread and other treats from her own stash of sourdough starter, so her approval is a good thing. She also didn't taste the yeast, so not sure why that's included, but whatever.



Below is the recipe, whichI followed almost exactly, but substituted unsalted butter for the margarine. "Mix like pie crust" means cutting the fat into the flour, so you can mix the flour and salt, and cut the butter into it using a food processor, pastry blender, two knives or your fingertips. I rolled out the dough between two floured sheets of parchment -- it's really sticky and I used a bench scraper to assist in the rolling.





12 comments:

  1. i miss your recipes. Hope all is well in your world and that you are just happy busy.

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    Replies
    1. Thanks so much, auntiemjo. All is well, I just decided to take a break from blogging! Ironically, it happened at the same time I retired from my full-time job and finally have the time to do it! Hope to be back soon.

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    2. Last winter during the polar vortex in Michigan, I was a cookie makin' machine! Especially loved the everyday cookies. Miss you and your wonderful recipes.

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  2. When I initially commented I clicked thhe "Notify me when new comments are added" checkbox and now each time a comment
    is axded I get four emails with the same comment.
    Is there any way you can remove me from that service?
    Thanks a lot!

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    Replies
    1. Sorry about that. The only way I can figure to do that is if I delete your comments (or maybe you can). Problem is, I don't know which "anonymous" you are! Since I've pretty much stopped blogging, hopefully the comments will be fewer and further between. Hope you don't get four notifications for this, lol!

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  3. This comment has been removed by a blog administrator.

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  4. Stopped in today, I see you are not blogging, hope all is well with you and yours.

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    Replies
    1. Hi there, and thanks for checking in. All is well, just decided to stop this project! It's been great but on to bigger and better, as they say. Or more likely, spending more time lounging on the sofa, lol!

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  5. This coffee roll looks delicious!

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  6. Stopped in to see if you were back. Hope all is well. Miss your posts.

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  7. Hi there! I know you’re not blogging anymore, so I’m not sure if you will even see this!
    I have a old family recipe book that I can not find any info on, but the pictures of the recipes you have for your gold and silver cakes are identical. Is there a way that I can contact you directly? Via email possibly, to ask a couple more questions? If so, my email is laberge12@hotmail.com
    I think my book is missing the first few pages with the info I would like.

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    Replies
    1. Sure, you can contact me at visit.susan at gmail but I probably no longer have that book. I will do a little search though because I'd love to help out.

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