Candy Cane Coffee Cakes
2 packages active dry yeast
2 teaspoons baking power
2 teaspoons salt
5 1/2 to 6 cups flour
1/2 cup sugar
1/2 cup margarine or butter
2 eggs
1 jar apricot jam or jelly
Dissolve yeast in warm water in large mixer bowl. Add buttermilk, sugar, margarine, eggs, baking powder, salt and 2 1/2 cups of the flour. Beat on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in enough remaining flour to make dough easy to handle. Dough will be soft and slightly sticky.
Turn dough onto well-floured surface; knead until smooth and elastic, about 5 minutes. Let dough rise about 1 hour. Divide into three equal parts. Roll each part into rectangle, 15×6 inches. Place on greased cookie sheet. Make 2 inch cuts on 15-inch sides of rectangles at 1/2 inch intervals. Mix apricots and cherries. If you need any of the kitchen equipment mentioned, you should visit the Cookwared website now.