Recipe - Peach Ambrosia Braid

1 Recipe basic sweet dough;
(posted)
Three fourths cup Peach preserves
One half cup Flaked coconut
1 tablespoon Butter; melted
1 tablespoon Sugar
1/8 teaspoon Nutmeg

Divide dough into thirds; roll out each on lightly floured surface to a 12
x 6inch rectangle. Spread each with peach preserves; sprinkle with
coconut. Starting with 12inch side, roll jellyroll fashion; seal edges.
Place the 3 rolls side by side on greased cookie sheet; braid. Brush with
melted butter. Combine sugar and nutmeg; sprinkle rolls with mixture.
Cover; let rise in warm place until doubled, about 30 to 45 minutes. Bake
at 375 degrees for 20 to 25 minutes, until golden brown. YIELD: 1 COFFEE
CAKE

Notes: This cookbook was acquired at a junk sale. It captured my interest
because of the annotated comments beside the recipes. The original owner
had made comments

Recipe by: The Pillsbury Family Cookbook (1963)

Posted to MCRecipe Digest V1 #932 by "Eugene Johnston"
ejohnston@mailexcite.com on Nov 29, 1997