Buttermilk Coffee Cake

The original recipe comes from the "Mennonite Country-Style Recipes and Kitchen Secrets" cookbook.  I discovered this recipe about 6 years ago.  I made it for the first time for our community group from church and it was a huge hit and it was asked for regularly.  Since then, it has become one of my favorite "go-to" recipes.  It is so simple to throw together.  Not to mention, I always have all these ingredients in my pantry.  This is great for Saturday morning brunch or Thursday night dessert!  Just don't forget to serve it with good coffee... it is a must! 

Buttermilk Coffee Cake

2 1/2 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1 c. brown sugar
3/4 c. white sugar
3/4 c. oil (i have never tried this with butter, i always use canola oil or coconut oil)

Mix these ingredients thoroughly with hands until crumbly.  Reserve 1 1/2 cups of crumbs for the top of cake. 

1 egg
1 c. thick sour milk, buttermilk, or plain yogurt
1 tsp. baking powder
1 tsp. baking soda

Combine and add to remaining mixture and beat for 2 minutes.  Pour into a greased 9x13 pan and sprinkle with reserved crumbs.  I like to sprinkle with chopped pecans and extra cinnamon as well...  Bake at 350 degrees for 30 minutes.  This cake is very easy to over bake.  I typically will set my timer for 25 minutes.  Check with a tooth pick for done-ness in the center. 

Baked Oatmeal

This recipe is one that I have adapted from many different recipes I have tried over the years.  I was always frustrated at how much sugar most recipes call for and it seemed to defeat the purpose of having something healthy like oatmeal.  This is a delicious breakfast you can feel good about feeding your family.  It is hearty, healthy, and oh so tasty!  Try this tomorrow for breakfast.  You won't regret it.
 
1 c. oil or butter
1 c. honey
4 eggs
5 c. rolled oats (the regular not the instant, they're healthier!)
1/2 c. flax seed meal
1/2 c. wheat germ
4 tsp. baking powder
2 tsp. salt
2 c. milk
1 T. cinnamon
1 c. chopped pecans (optional)
2 c. fresh or frozen peaches or blueberries (optional) 

Beat eggs, honey, and oil together in large bowl. Add dry ingredients and pour into a greased 9x13 pan and bake for 30 - 40 minutes at 350 degrees. Serve hot with milk or with plain yogurt.

Nutty Granola

6 c. rolled oats
1 c. flax seed meal
1 c. wheat germ
1 c. almonds
1 c. pecans
1/2 c. sunflower seeds
1/2 c. pumpkin seeds
1/2 c. chopped coconut
1 T. cinnamon
1 stick of butter
1 c. honey or pure maple syrup


Mix everything in large bowl except the butter and honey. Microwave the honey and butter till the butter is melted and combined with the honey. Pour over the oat mixture and toss to coat. Grease a large cookie sheet and pour mixture onto sheet and bake at 400 degrees in 10 minute increments till golden brown and toasted.

Grandma's Cinnamon Rolls

Cinnamon Rolls
1 1/2 T. yeast
1/3 c. sugar
1/2 c. oil
1 egg
1 1/2 c. warm water
3 1/2-4 c. flour
1 tsp. salt

Combine the following ingredient in a mixer and kneed about 5 minutes. Keep it sticky. This is the key to fluffy rolls. Cover and let rise once. Kneed down and roll out.
Combine 1 T. cinnamon and 1/3 c. brown sugar. Smear 3 T. soft butter on the dough then sprinkle with the cinnamon sugar mixture. Roll tightly then cut into 12 pieces. Place in 2 greased 9x13 pans. Let rise until doubled then bake for 20 minutes at 350 degrees.

Frosting:
1/2 c. butter
1 c. brown sugar
1/4 c. milk
2 c. powdered sugar

Melt butter and brown sugar in a sauce pan and bring to boil for 2 minutes. Add milk and cool to lukewarm. Gradually add powdered sugar till you reach the consistency you like.

Little Piece of Heaven

2 8oz. blocks of cream cheese
1 c. sugar, divided
1/2 tsp. vanilla
1/8 tsp. cinnamon
2 pkg. crescent rolls
1 stick of butter, melted

Grease a 9x13 pan. Roll out 1 pkg. of crescent rolls and press in bottom of pan. Then mix together cream cheese, 1/2 c. sugar, and vanilla. Spread on top of the dough. Then top with the second pkg. of rolls. Mix together 1/2 c. sugar with cinnamon and sprinkle on top of the dough. Melt the butter and pour over the top. Bake for 30 minutes at 350 degrees.

Gorrilla Bread

1/2 c. sugar
1 T. Cinnamon
20 Buttermilk Biscuits
8oz. cream cheese
1 stick of butter
1 c. brown sugar
1 c. pecans

Combine sugar and cinnamon in separate bowl. Separate biscuits and flatten each on with your hand. Divide cream cheese into 20 equal pieces and place a piece on each biscuit. Fold the biscuit in half and pinch to seal. Grease a bunt pan and place the chopped pecans in the bottom. Next roll each biscuit in the cinnamon sugar and place a row in the bunt pan. Then sprinkle more of the cinnamon sugar. Repeat in with each layer. In a saucepan, melt the butter and brown sugar till it comes to a boil. Remove from heat and pour over the layers in the bunt pan. Bake at 350 degrees for 30 minutes. Flip bunt pan over onto a plate while still hot.

Zucchini Bread

3 eggs
1 c. oil
2 c. sugar
3 tsp. salt
1/4 tsp. baking powder
1 tsp. baking soda
3 tsp. cinnamon
2 c. shredded zucchini
3 c. flour
1 c. nuts

Mix all ingredients and bake 350 degrees for 1 hour. Makes 2 loaves.

Pumpkin Donut Holes

2 cups all-purpose flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup pumpkin
2 eggs
1/4 cup milk
1/4 cup shortening, butter, or margarine, softened

In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Add pumpkin, eggs, milk, and shortening, butter, or margarine; beat with an electric mixer on low speed till mixed.

Drop into heated oil and fry till golden brown. Roll in cinnamon sugar, powdered sugar, or a glaze.

Bran Flax Muffins

1 1/2 c. flour (half wheat, half white)
3/4 c. flax meal
3/4 c. oat bran or wheat bran
1 c. honey
2 t. baking soda
1 t. baking powder
1/2 t. salt
2 t. cinnamon
1 1/2 carrots, shredded
2 apples, peeled and shredded or 1 c. applesauce
1 c. nuts, chopped
3/4 c milk
2 eggs, beaten
1 t. vanilla

Mix together flour, flax, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Stir in apples, carrots and nuts. In separate bowl, combine eggs, milk, and vanilla. Pour liquid into dry mixture, and stir to just mixed. Fill muffin tins 3/4 full. Bake at 350 for 15-20 minutes. Makes 15 muffins.

Pumpkin Muffins

Mix:
1 c. flour
3/4 tsp baking soda
1/2 tsp each: baking powder, cinnamon, salt

Whisk together:
3/4 c. sugar
1/2 c. pumpkin
2 eggs

Add:
5 Tbsp butter, melted
1/2 c. milk
Mix until smooth; add flour mixture and stir until combined. Bake at 375 for 15 min. Makes 12 muffins.

Blueberry Coffee Cake

Heat oven to 375*. Grease 9" pan, square or round.

Prepare Crumb Topping and set aside:
Cut 1/4 cup margarine or butter into a mixture of 1/2 cup sugar, 1/3 cup flour and 1/2 tsp cinnamon. Mix until crumbly.

Mix together:
2 cups flour
3/4 cup sugar
1/4 cup butter
3/4 cup milk
2 1/2 tsp baking powder
3/4 tsp salt
Beat for 30 seconds. Fold in 2 cups fresh or frozen blueberries.
Spread in pan, sprinkle with topping.

Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes.

Top with Reg. glaze:
1/2 cup icing sugar
1/4 tsp vanilla
1 1/2 - 2 tsp hot water

Lemon Glaze:
juice from one lemon
with 1/2 icing sugar

Double Chocolate Biscotti

This is what I made for our community group tonight. My friend Brooke had shared this recipe with me a couple weeks ago and I modified it slightly to my liking. Below is the recipe I made and it turned out great. However, i cut my biscotti in half lengthwise to make them more appropriate sizes for snacking and dipping in coffee. This recipe is a great one for experiments with different types of nuts, chocolates, cake mixes, etc... Let me know what you try and how it turns out!

1 chocolate cake mix
1 c. flour
1/2 c. butter, melted
1/4 c. semi-sweet chocolate chips melted
2 eggs
1 t. vanilla
1/2 t. almond extract
1/2 c. slivered almonds
1/2 c. chocolate chips
1 10 oz pkg dark chocolate chips
2 T. shortening

Combine all the ingredients except the reg & dark chocolate chips, almonds and shortening. Stir in almonds and regular choc chips. Shape into 1 or 2 loaves (depending on how big you want your biscotti to be) on a cookie sheet lined with parchment paper. Bake at 350 for 30-35 minutes. Allow to cool at least 15 minutes. Cut into lengths, lay on cookie sheet on their sides, bake again for 10-15 minutes til firm.
Melt dark chocolate chips with shortening and drizzle over top or dip or dip one end into the chocolate.