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Reply
| | From:  Genie· (Original Message) | Sent: 10/8/2007 7:02 PM |
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Reply
| | | From: Genie· | Sent: 9/24/2008 4:19 AM |
Very Raspberry Coffeecake - Streusel:
1/2 cup quick or old fashioned oats
1/4 cup granulated sugar
3 tablespoons butter, melted
1/4 teaspoon ground cinnamon
Coffeecake:
1 cup granulated sugar
1/2 cup butter, softened
2 large eggs
1 (8-ounce) carton sour cream (1 cup)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup quick or old fashioned oats
2 teaspoons baking powder
1/2 teaspoon baking soda - 1/2 teaspoon salt
1/3 cup raspberry preserves
3/4 cup fresh or frozen (do not thaw) raspberries - Heat oven to 350°F (175°C). Spray 9-inch square metal baking pan with cooking spray or grease lightly.
- For Streusel: In a small bowl, combine all ingredients and mix well. Set aside.
- For Coffeecake: In a large bowl, beat sugar and butter with electric mixer until light and fluffy. Add eggs, sour cream and vanilla; mix until smooth.
- Combined flour, oats, baking powder, baking soda and soda and add to butter mixture; mix just until blended.
- Spread into pan. Spoon preserves over batter; swirl through batter with knife. Sprinkle raspberries evenly over batter. Sprinkle streusel over raspberries.
- Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean.
- Serve warm.
Makes 12 servings. | |
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Reply
| | | From: Genie· | Sent: 9/24/2008 4:20 AM |
Rhubarb Ripple Coffeecake - 1 1/3 cups rhubarb puree or sauce
2 1/4 cups unbleached all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 tablespoon orange zest - finely minced
1/8 teaspoon salt
3/4 cup unsalted butter
1 large egg, beaten
1 teaspoon vanilla extract
3/4 cup buttermilk
Confectioner's (powdered) sugar for dusting - Preheat oven to 350*F (175*C).
- Cut in the butter into flour and sugar until mixture is crumbly and mealy. Set aside one half cup for topping. For the remaining flour/sugar mixture, stir in the baking powder, baking soda, cinnamon, orange zest and salt. Stir in the egg, vanilla and buttermilk to make a soft batter.
- Spread 2/3 of batter over the bottom and up the sides of the greased 9-inch springform pan. Spread rhubarb on top of batter. Spoon or dollop remaining batter over rhubarb layer. Sprinkle on reserved sugar/flour mixture.
- Bake for 35 minutes until cake tests done. Cool well. Dust with confectioner's sugar (optional).
Makes 8 to 10 servings. | |
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Reply
| | | From: Genie· | Sent: 9/30/2008 8:30 PM |
Ambrosia Coffee Cake - Makes 10 servings - Preparation Time: 8 minutes
Cook Time: 35 minutes
| | | Ingredients | - 3 Tablespoons butter or margarine, melted
- 2/3 cup honey, divided
- 1/4 cup flaked coconut
- 1/3 cup canned crushed pineapple, well drained
- 2 Tablespoons orange zest, divided
- 1/4 cup butter, softened
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla
- 1-1/2 cups flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
| Directions | | Preheat oven to 350°F. Grease and lightly flour an 8-inch square cake pan; set aside. In a small bowl, combine melted butter, honey, coconut, pineapple and 1 teaspoon orange zest; set aside. Using an electric mixer, beat butter until fluffy. Add 1/3 cup honey, egg, milk, vanilla and remaining orange zest and beat on low speed until blended. Add flour, baking powder and salt, and mix on low speed until dry ingredients are moistened. Beat on medium speed for one minute. Spread into prepared pan. Spoon honey coconut mixture carefully over top of batter, spreading evenly. Bake for 30 to 35 minutes, until cake tests done in center. Serve warm. | | |
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Reply
| | | From: Genie· | Sent: 10/1/2008 3:48 AM |
| Apricot-Almond Coffee Cake
Ingredients
4 ounces cream cheese, softened
1/2 cup apricot preserves
1 (16-ounce) package pound cake mix, divided
Pinch of orange food coloring powder (optional)
1 (8-ounce) container sour cream
1/2 cup milk
2 large eggs
1/2 teaspoon almond extract
1/2 cup sliced almonds
Glaze
Preparation
Beat cream cheese, apricot preserves, 1 tablespoon cake mix, and, if
desired, orange food coloring powder just until blended; set mixture
aside.
Beat sour cream, milk, eggs, almond extract, and remaining cake mix at
low speed with an electric mixer 30 seconds or until blended. Increase
speed to medium, and beat 3 more minutes.
Pour into a lightly greased 13- x 9-inch pan. Drop cream cheese
mixture by rounded teaspoonfuls evenly over batter. Swirl batter
gently with a knife. Sprinkle almonds evenly over top.
Bake at 350° for 25 to 28 minutes or until golden.
Cool on a wire rack 20 minutes. Drizzle Glaze over slightly warm cake
or individual pieces.
Note: For testing purposes only, we used Candy-n-Cake Powdered Food
Color #5531 Orange.
Yield
Makes 15 servings
Southern Living, SEPTEMBER 2004
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Reply
| | | From: Genie· | Sent: 10/4/2008 3:07 PM |
| Rhubarb Orange Coffee Cake
Topping
¼-cup brown sugar
1-tbsp finely grated orange peel
½-tsp cinnamon
Cake
2-cups all-purpose flour
¾-cup granulated sugar
2-tsp baking powder
½-tsp baking soda
½-tsp salt
1-egg
1-tsp vanilla
1/3-cup melted butter
1-cup orange juice
1 ½-cups chopped rhubarb (3-4 stalks, depending on size)
Preheat oven to 350*
Grease an 8inch square baking pan
Combine brown sugar, orange peel, and cinnamon for topping in a small bowl
Stir together flour, sugar, baking powder, baking soda, and salt in a large bowl
In another bowl, lightly beat egg; blend in vanilla, butter, and orange juice
Pour egg into dry mixture and stir just until evenly combined
Spread half in prepared pan
Top evenly with rhubarb
Spoon remaining batter on top and gently spread evenly over surface
Sprinkle topping evenly over surface
Bake for about 40 minutes, or until toothpick inserted in centre comes out clean
Cool pan on wire rack before cutting into squares
Serve warm or cool
Makes 9 servings
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Reply
| | | From: Genie· | Sent: 10/5/2008 3:16 AM |
Almond Rhubarb Coffee Cake
1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 egg
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
1 1/2 cups finely chopped fresh or frozen rhubarb
1/2 cup sliced almonds
Topping:
1/3 cup sugar
3 1 tablespoon butter, melted
1/4 cup sliced almonds
Beat brown sugar, oil, egg and vanilla until smooth. Combine flour salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in Rhubarb and almonds. Pour into 2 greased 9 inch round cake pans. For topping, combine sugar and butter; stir in almonds. Sprinkle over batter. Bake at 350F for 30 to 35 minutes or cake tests done.
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Reply
| | | From: Genie· | Sent: 10/5/2008 3:46 AM |
Rhubarb Bundt Coffee Cake
1/2 cup shortening
1 cup white sugar
1/2 cup brown sugar
1 egg, slightly beaten
2&1/2 cups flour
1 tsp. soda
1 tsp. salt
1 cup buttermilk
2 cups finely chopped rhubarb
1/2 cup chopped nuts
1 tsp. vanilla Topping: 1/2 cup sugar
1 tsp. cinnamon In large bowl, cream shortening and both sugars. Add egg. Add dry ingredients and buttermilk. Stir in rhubarb, vanilla, and nuts. In another bowl, mix together topping ingredients. Using a 12 cup bundt pan, put 1/2 of the topping in pan. Pour in the batter. Sprinkle with remaining topping. Bake at 350° for 45-50 minutes. Let cool in pan for 15 minutes. Remove to rack. | |
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Reply
| | | From: Genie· | Sent: 10/5/2008 3:51 AM |
Rhubarb Cinnamon Coffee Cake
4 cups rhubarb, cut in 1/2 inch pieces
2 eggs, lightly beaten
2 cups sugar
2 tsps. cinnamon
1/2 cup oil
1 cup chopped nuts (optional)
2 cups flour
1 tsps. salt
2 tsps. baking soda Put rhubarb in a large bowl. Stir in eggs. Add sugar, cinnamon, oil and nuts; mix well. In separate bowl, combine flour, salt and soda. Add to rhubarb mixture. Stir only enough to dampen. Pour into a greased 9x13" pan. Topping:
Combine 3 tbsps. brown sugar with 1&1/2 tsps. cinnamon. Sprinkle over cake batter. Bake at 350°, 45-50 minutes. A very moist cake. | |
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Reply
| | | From: Genie· | Sent: 10/15/2008 2:20 AM |
Lemon Cardamom Loaf Recipe
4 1/2-5 cups flour
2/3 cup sugar, divided
2 packages rapid-rise yeast
21/2 teaspoons grated lemon peel 1 teaspoon ground cardamom
3/4 teaspoons salt
1/2 cup butter or margarine, divided 1/2 cup water
1/3 cup milk
3 eggs
Powdered sugar to sift over top
In large bowl, combine 2 cups flour, 1/3 cup of the sugar, undissolved yeast, lemon peel, cardamom and salt. Cut ¼ cup butter into pieces; heat cut-up butter, water and milk until warm (105-115° F.). Butter does not need to melt. Stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough into 30 equal pieces; roll into balls. Evenly layer 10 balls in bottom of greased 10-inch tube pan with nonremovable bottom. Melt remaining butter. Drizzle about 11/2 tablespoons melted butter over balls; sprinkle with 2 tablespoons remaining sugar. Repeat layers twice. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove from refrigerator; uncover dough and let stand 10 minutes. Bake at 375° F. for 40-40 minutes or until done, covering with foil after 30 minutes to prevent excess browning. Let cool in pan on wire rack 10 minutes. Invert onto serving plate. Sift powdered sugar over tops and sides of warm loaf. Cool completely.
Makes 1 coffeecake.
Source: Fleischmann's Yeast
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Reply
| | | From: Genie· | Sent: 10/29/2008 6:48 PM |
Pie Filling Coffeecake 1 cup granulated sugar
1 cup vegetable oil
4 eggs
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 can pie filling (fruit desired)
1 teaspoon cinnamon
1 1/2 teaspoons granulated sugar
Sift flour, baking powder and salt. Add remaining ingredients and mix well. Spread half of mixture in bottom of greased and floured 9 x 13-inch pan. Spread can of pie filling over this and cover with remaining batter.
Mix cinnamon and 1 1/2 teaspoons sugar and sprinkle on top of batter. Bake for 30 minutes at 350 degrees F.
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Reply
| | | From: Genie· | Sent: 11/4/2008 6:47 PM |
* Exported from MasterCook *
Instant Magnificent Cinnamon Roll Ring
Recipe By : NAWK/Internet
Serving Size : 8 Preparation Time :0:00
Categories : Frozen Dough
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups chopped pecans
1 tablespoon butter or margarine
1/4 teaspoon salt
1 package frozen dinner rolls
- -- (bridgeford or rich)
2 tablespoons ground cinnamon
1/2 cup sugar
1/2 cup brown sugar -- packed
1 3 oz pkg butterscotch pudding mix
1/2 cup butter or margarine
On a baking sheet, lightly roast pecans (approximately 8 minutes) in a
preheated 350 degree oven. While warm, stir in 1 Tablespoon butter and 1/4
teaspoon salt.
Spray a bundt pan VERY liberally with non-stick spray. Sprinkle about 1/4
cup pecans in bundt pan.
In a small bowl, stir together cinnamon, sugar and brown sugar. Roll each
frozen roll in cinnamon-sugar and place in bundt pan. After you have about
half of the rolls in the pan, sprinkle with 3/4 remaining pecans. Top with
last half of rolls. Sprinkle remaining pecans and butterscotch pudding mix
over rolls.
Slice butter into 1/2" cubes and dot cubes around. Cover loosely with
waxed paper or plastic and leave on cool spot on counter to rise over
night. (It will rise up out of pan.) Preheat oven to 350 degrees and bake
for 30 minutes. Permit to cool about 5 minutes in pan, then unmold onto
serving platter.
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