Orange-Glazed Coffee Cake

This recipe came in the mail from "Great American Home Baking" (they wanted me to subscribe). Years later, we tried it. We've been missing out for a long time! This was way good! It is light and sweet, really good warm and still yummy the next AM for breakfast. My kids wanted this for dinner, after having a few pieces each for breakfast. Next time I'm going to put the dough in muffin tins for a better serving option and then we'll have more glaze on each bite!

Cake
1 pkg active dry yeast (scant T)
1/4 C warm H2O
1/2 C warm milk
1/2 C fresh OJ (I used canned)
1/2 C granulated sugar
1/2 C ricotta cheese (I used cottage cheese)
1 T grated orange zest
1/2 t salt
1 egg, lightly beaten
3 1/2-4 C flour

Glaze
1 large egg, lightly beaten

Icing
1 C confectioners' sugar
1 1/2-2 T fresh OJ

Dissolve yeast in warm H2O and let stand until foamy. Mix in milk, OJ, sugar, ricotta, orange zest, salt, and egg. Mix in 2 C flour, then the rest 1/2 C at a time, until a stiff dough forms. Turn onto lightly floured surface and kneed until smooth and elastic, 5-10 minutes, adding more flour as needed to prevent sticking. (I just used my kitchenaid with dough attachment.) Place in a greased bowl, turning to coat. Cover and let rise until doubled, about 1 1/2 hrs.

Grease a 10-inch springform pan. Punch down the dough, turn onto lightly floured surface, and knead for 1-2 minutes. Divide dough into 3 equal pieces, and roll them into a 20-inch long rope (like a playdough snake). Braid the ropes together. Coil the braided dough into the pan, and tuck ends under. Cover loosely and let rise until almost doubled, about 30 minutes. Preheat oven to 425 and brush the dough with the glaze. Cook 25-30 minutes, or until golden brown. Turn cake out onto a wire rack to cool slightly. Spread icing over warm cake. Serve warm.

Chicken Salad

I fell in love with chicken salad when I was pregnant with Eric, and still eat it about once a month! This isn't an exact recipe - make the sauce and add whatever else you want! The sauce recipe is courtesy of the Crofts cousins.

Sauce:
1/2 C mayo
1/2 C sour cream
1/2 t dry ranch dressing
1 T lemon juice
2 T chopped parsley
1/2 t salt
1/2 t pepper
1 C chopped green onions

mix, then add whatever you want of the following:
-a can or 2 of cooked chicken, drained or some cooked chicken, cut into bite sized pieces
-cooked pasta (I like the tube shapes or corkscrew or smaller pastas - NOT spaghetti)
-can pineapple, drained
-can mandarin oranges, drained (add very last, they fall apart if stirred for long)
-2 C grapes, cut in 1/2 (we prefer purple)
-apple, cut into bite-sized pieces
-celery, cut into small pieces
-nuts

Serve as is (with or without pasta), on a croissant or bread, or on lettuce. It is best cold, and within the first 24 hours or so.