Home Cooking Recipes
home cooking recipes                                            home cooking recipes
Quick & Easy
By Beverly Barbour


Home for the holidays coffee cake

Along 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
¾ cup granulated sugar
1 ½ sticks (¾ cup) butter
½ teaspoon baking powder
½ teaspoon baking soda
1 egg, beaten
¾ cup buttermilk
1 can (20 oz.) apple, cherry, berry or lemon pie filling (2 ½ cups)
½ teaspoon grated lemon rind
1/3 cup raisins

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 CAKE

A crusty bottom and cream puff top together make an incredibly good coffeecake.

Bottom Layer:
1 stick (1 cup) butter or margarine
1 cup all-purpose flour, spooned into cup
2 tablespoons cold water
Top Layer:
1 stick (1 cup) butter or margarine
1 cup water
1 teaspoon almond extract
1 cup all-purpose flour, spooned into cup
3 eggs
Icing:
1 cup shifted confectioner's sugar
1 to 2 tablespoons milk
½ teaspoon vanilla or almond extract
chopped nuts

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.


CRANBERRY COFFEE CAKE

Use leftover canned cranberry sauce or use your own.

1 ½ sticks (¾ cup) margarine or butter, softened
1 ½ cups granulated sugar
3 eggs, room temperature
1 ½ teaspoons almond extract
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
1 ½ cups sour cream
1 can (2 cups) whole berry cranberry sauce
½ cup chopped nuts
Glaze:
¾ cup confectioners sugar
1 tablespoon warm water
½ teaspoon almond extract

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

Untitled
Ingredient
Title
Chef
Category

Untitled
PAST RECIPES FROM BEV BARBOUR
Cool soups for hot days
Soup can be the secret to homemade meals in minutes
Soups on!
Put the bits and pieces to work in soup
Beat the cold with hot soup
Soups travel well
Bossy soups
Soup's on!
Soups for summer
Soups: Some like them hot--some do not
End of the garden summer soups
Soup is a near perfect food!
Ever heard of rock soup?
More cold comfort
Leftovers rolling around the refrigerator and on the hips
Chicken comes up to scratch
"Tis the season to be jolly" has ended; Now "Tis the season to be frugal"
Lewis and Clark's way of cooking
Meal completers
Asparagus spears have charged into the market
Don't let those pumpkins scare you
Cereal based cookies are a good Halloween trick
All of the little Halloween haunts are hungry
Healthy Halloween treats
Make holiday breakfasts special
There is a nut that is not nutty
Old favorites in new pots
Kiddie Christmas cookies
Halloween may be time to try some scary new recipes
It's time to think spring
Autumn is when cookies fall into cookie jars
No trick treats
Puddings that Mom never made
Cookies, Cookies Everywhere
Home for the holidays coffee cake
Fruitcakes can no longer be used as door stoppers
Cookies
Totally cool
Halloween is a pumpkin scene
Cookies for kiddies to make all by themselves

Google
 
Web hpj.com

Copyright 1995-2014.  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