1 packet Red Start active dry yeast (or 1 cake Red Star Comp. Yeast)
1/4 c. warm water
3/4 c. hot scalded milk
3 tbsp. Crisco
2 tbsp. sugar
1 1/2 tsp. Morton Salt
2 1/2 to 3 c. sifted Pillsbury's Best flour
1/2 c. melted butter
3/4 c. sugar
1/4 c. firmly packed brown sugar
2 tsp. French's Cinnamon
3/4 c. chopped nuts
"Quilted Kaiser heavy duty foil"

Soften yeast in water. Combine milk, shortening, 2 tablespoons sugar and salt; stir to melt shortening. Cool to lukewarm. Stir in yeast. Gradually add flour to form stiff dough.

Knead on floured surface until smooth and satiny. Place in greased bowl; cover. Let rise in warm place until light, about 1 hour. Place a 15 inch sheet of foil on baking sheet; grease and turn up edges to form 12 inch round pan. Combine 3/4 cup of sugar, brown sugar, cinnamon and nuts. Pinch off small piece of dough, to roll into a 6 inch strip (1/2 inch thick). Dip in melted butter, then in sugar cinnamon mixture. Wind into a flat coil in center of pan. Continue making strips, placing close together to make round flat coffee cake. Cover.

Let rise in warm place until light, 45 to 60 minutes. Bake moderate oven (350 degrees) 25 to 30 minutes until golden brown. Cool slightly. Drizzle with a confectioners' sugar glaze (if desired).