Danish families call the various styles and shapes of Danish Pastry "Coffee Bread" and a real Danish breakfast consists of Coffee Bread and Coffee, nothing else. In America, these rich pastries are served as often for dessert or for an afternoon party as they are for breakfast.
Cardamom, which is used in many of these recipes, is a favorite spice that resembles cinnamon in taste. It is a seed which Danish cooks crush to a powder with a rolling pin. Cinnamon may be substituted but will not give the real Danish flavor.
The term "warm place" in coffee bread recipes means about 80 to 85 degrees of temperature.
Butter is called for in all of these Pastry recipes. Vegetable shortening, or oleomargarine, may be substituted unless otherwise specified, but you will lose the real, good, old-world flavor by doing so.
Cut dough into 3 inch wide strips, prick with a fork and bake at 400° until slightly brown. Cool and cover one layer with tart red jelly; lay another layer on top and frost with a mixture of powdered sugar and water. These may also be served with sweetened whipped cream.
Roll dough to pie crust thinness and cut into oval shapes. Prick each with a fork, sprinkle with sugar and bake until slightly brown in 400° oven. Put two pieces together with jelly or jam or whipped cream. Serve quickly.
Prunes, apple sauce or apricot jam is best for this. Lay . square of the dough to fit into a shallow pan. Prick with a fork and spread with fruit nearly to the edge. Cover with latticed strips of the dough and bake at 375°. Cut into small squares and serve with whipped cream.
Roll out dough to the thickness of pie crust. Cut into l1/^ inch wide strips and into 4 inch lengths. Bend into pretzel shape, sprinkle with sugar (slivered almonds are a nice addition) and bake at 400°.
This dough may also be used for patty shells for creamed chicken or creamed fish. Cut in circles and fit into muffin tins. Bake at 400°.