|
Quick & EasyBy Beverly Barbour
Home for the holidays coffee cakeAlong with the good cheer, Christmas brings the hungry hordes and what fun it is to cook and bake and feed them. Waking up to warm coffeecake will make any guest feel like he is truly welcome (and one lucky critter). These coffeecakes are all "quick breads" - so called because they are not made with yeast which takes a while to huff and puff and raise up the dough. Mrs. Hallie Offerle of Beeler, KA says, "This cake tastes like you spent hours on it, but is actually very easy to make. The recipe came to me from a friend. APPLE STREUSEL COFFEE CAKE You can use any kind of pie filling, not just apple, to make this recipe; it doesn't have to be apple. And you can make your own pie filling it doesn't have to be canned. 2 ¼ cups all-purpose flour Preheat oven to 3500F. Grease a 9-inch springform pan. Combine flour and sugar in large bowl. Cut in butter until mixture is crumbly; set ½ cup of mixture aside. To the remainder add the baking powder and soda; set aside. Combine egg and buttermilk; add to dry ingredients, stirring just until moistened. Spread two-thirds of the batter over the bottom and half way up the sides of pan. Combine pie filling, lemon rind and raisins; spoon over batter. Drop spoonfuls of remaining batter over the filling. Sprinkle with the remaining flour-sugar-butter mixture. Bake 1 hour. This recipe is probably my all time favorite. It impresses even Santa himself and it can be made ahead. I think that it originally came to me, many years ago, from a good friend in Rolla, ND, Frieda Hasen. Freida isn't Danish at all, she isn't even blonde. Instead she is a stunningly beautiful Syrian-American who cooks in many languages. DANISH PUFF COFFEE CAKEA crusty bottom and cream puff top together make an incredibly good coffeecake. Bottom Layer: Bottom Layer: Preheat oven to 3500F. Cut butter and flour together as if making pie crust; sprinkle with cold water, stir with a fork. Roll out on lightly floured board to make two pieces each 12x4 inches in size. Top Layer: heat butter and water for 4 minutes until butter is melted and water is at a rolling boil. Add almond extract and remove from heat. Stir in flour all at one time, beating until smooth. Add eggs one at a time beating until smooth after each addition. Spread one-half of the batter over each strip of dough. Bake about 50 minutes, until top is well browned. Cool on rack. Combine icing ingredients, sprinkling with nuts and candied fruits. "Anything with cranberries is festive for the holidays and this coffeecake is so moist," commented Rose M. Dietz of Hosington, KS.
Use leftover canned cranberry sauce or use your own. 1 ½ sticks (¾ cup) margarine or butter, softened Preheat oven to 3500F. Grease a Bundt or other tube pan. Cream margarine, sugar, eggs and almond extract together. Sift together flour, baking powder, baking soda and saLt. Stir into sour cream. Add dry ingredients to creamed mixture alternately with the sour cream, beating well after each addition. Spoon 1/3 of the batter into pan. Distribute 1/3 of the cranberry sauce. Sprinkle with nuts. Bake 1 hour or until cake tests done. Cool on rack. Remove from pan and drizzle glaze made by stirring ingredients together, over the top. Serve warm or cool. Makes 20 servings. FORGET THE DIET, FULL SPEED AHEAD IN THE KITCHEN
Copyright/Privacy
Copyright 1995-2011. High Plains Publishers, Inc. All rights reserved. Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com |