1 cup butter, softened
1 cup white sugar
2 eggs
1 1/4 teaspoons salt
1 teaspoon vanilla extract
1 cup bread flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
2 teaspoons baking soda
2 cups wheat flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons margarine, melted
1/2 cup milk
2 tablespoons margarine, melted
1 packet instant vanilla pudding mix
2 1/2 cups flaked coconut
1 cup chopped pecans
1 cup chopped walnuts
1 cup heavy whipping cream
1 teaspoon lemon zest
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 8 inch loaf pans.
In a large bowl, cream butter and sugar together. Beat in eggs and salt and vanilla. Combine the flour, baking powder and nutmeg; stir into the creamed mixture just until moistened. Mix in the bread flour, baking soda and baking powder; stir into the creamed mixture until just blended. Mix in the salt, margarine, milk, margarine, and vanilla pudding mix. Fold in the chopped pecans and walnuts. Pour batter into prepared pans.
Bake at 375 degrees F (190 degrees C) for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
While the loaf is still warm, place some of the butter mixture into the center of the loaf and turn to coat. Remove the loaf from the pan, allowing it to cool completely.
In a small pan, layer some of the whipped topping over the loaf. Spread the cream mixture over the top of the cream and spread the remainder of the whipping cream over the side of the loaf. Cover evenly with a thin layer of corn syrup, and spread the remaining whipped cream around the outside edge of the loaf.
Heat the remaining 1 cup of butter mixture in a large saucepan over medium heat, stirring occasionally, until the butter melts. Remove the loaf from the pan, and seal cracks in the sides and edges. Refrigerate until firm, about 1 hour.
When the loaf is cool, cut into squares. Serve warm or cold.
I substituted vanilla wafers for the dry ingredients in this recipe. I was told by several people that this recipe is delicious, but they just didn't have the grit to press the crescent rolls into the bread for 15 minutes to see if they could squeeze in a squeeze (maybe they just didn't have the dough it took). I put the rolls in a casserole dish and let it sit overnight to firm up, then I rolled the rolls and added salt and pepper to taste. I made a little corn dish for this, but it was just as delicious. I definitely will make it again and tweak it a little. People who have never crescent rolls before might find this a bit daunting, but I will try to ease that in the future.
Have been making this recipe for a couple of years now and love it. It is super easy to make and super tasty. I usually use 1/2 c. Whole wheat flour and 1/2 c. all-purpose, and it turns out great. I always add a bit more water until I am happy with the consistency. I usually use a little less flour (but it balances out the flavor!). I always keep a close eye on the number of cookies I bake (especially during the baking phase) to make sure I have enough to coat all the cookies with the milk chocolate glaze. I usually bake for just a few more minutes than stated, so the finished product is crispy and moist, not hard and wet. Super-easy and moist baking, and super-easy to put together. A winner in my house!
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