Title: Cherry braid
 Categories: Breads
      Yield: 1 Servings
 
      1    Recipe basicsweetdough;
           -(page 118)
      1 pk (20-oz) frozen sour pie
           -cherries; thawed
    1/2 c  Cherry liquid
    1/4 c  Sugar plus 2 tablespoons
           -sugar
      2 tb Cornstarch
    1/4 c  Flour
      2 tb Butter; melted
 
  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
  
  Notes: This cookbook was acquired at a junk sale. It captured my
  interest because of the annotated comments beside the recipes. The
  original owner had made comments or just check marks beside certain
  recipes. I will include these as I scan. This one had no markings.