Instructions: Drain cherries, reserving 1/2 cup liquid. Combine 14 cup sugar and cornstarch in saucepan. Gradually add reserved cherry liquid. Cook over medium heat, stirring occasionally, until mixture is thick and clear. Cool; stir in cherries. Divide dough in half; roll each portion to a 12 x 6-inch rectangle on greased cookie sheet. Spread cherry filling down center third of each rectangle. Make cuts 1 inch apart on each side of rectangle just to edge of filling. Fold opposite strips of dough at an angle across filling, alternating from side to side to give braided appearance. Blend flour with 2 tablespoons sugar and butter until particles are the size of small peas.

Sprinkle mixture on coffee cakes. 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: 2 COFFEE CAKES

include these as I scan. This one had no markings.

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