Oatmeal Coffee Cake

From:The Duffy House Bed & Breakfast Inn, outside Friday Harbor on San Juan Island, Washington.

1 cup quick oatmeal

1 1/4 cup boiling water

1 stick margarine, melted

1 cup sugar

1 cup brown sugar

2 eggs

1 tsp vanilla

1 1/3 cup flour

1 tsp soda

Pour boiling water over oats and let cool. Cream together next 5 ingredients. Add cooled oatmeal and mix well. Add flour, salt and soda. Beat well. Bake in greased 9 x 13″ pan at 350°, 35 minutes.  Remove from oven.

TOPPING

1/2 cube butter, melted

1/4 tsp vanilla

1 cup brown sugar

1/2 cup evaporated milk

1 cup coconut

Melt butter saucepan. Mix in remaining topping ingredients and spread over cake. Put back into oven under broiler to brown (watch carefully). Remove from oven and cool.

Nancy’s Notes: This a moist coffee cake that disappears fast. Especially good if served slightly warm, Stephanie’s favorite.

Citrus-Cream Cheese Pull-Apart Rolls

From: Cooking Light – December 1999

1 25-oz. package frozen roll dough

Cooking spray

¼ cup sweetened dried cranberries (or chopped dried apricots)

1 cup granulated sugar, divided

2/3 cup (6-oz.) 1/3-less-fat cream cheese, softened

2 tablespoons fresh orange juice

1 large egg

1 tablespoon grated lemon rind

1 tablespoon grated orange rind

1 cup powdered sugar

1 teaspoon fresh lemon juice

Thaw roll dough at room temperature 30 minutes. Cut rolls in half. Place 24 halves, cut sides down, in bottom of each of 2 (9-inch) round cake pans coated with cooking spray. Brush butter evenly over rolls. Cover, let rise in a warm place (85°), free from drafts, 30 minutes. Sprinkle with dried cranberries. Combine ¼ cup granulated sugar, cream cheese, orange juice and egg; beat a medium speed of a mixer until well-blended. Pour cream cheese mixture evenly over rolls. Combine ¾ cup granulated sugar and rinds. Sprinkle evenly over rolls. Cover and let rise 1 hour or until doubled in size. Preheat oven to 350°. Bake for 20 minutes. Cover with foil. Bake an additional 5 minutes or until rolls in center are done. Remove from oven; cool 15 minutes. Combine powdered sugar and lemon juice. Drizzle over rolls.

Overnight Variation: After pouring the cream cheese mixture over rolls, cover with plastic wrap and refrigerate 12 hours.

Nancy’s Notes: First made December 1999. A great choice for Christmas morning. I made for Christmas brunhch with Judy, Michael, Vivian, Jean and David. These were a big hit. Steven and Tammy made for Christmas weekend in Portland, Bob, Nancy and Tam ate a whole pan full.

I used a springform pan and the rolls raised to the top. Place some foil under the pan in case the sugar mixture runs over. The fresh lemon and orange peel give a great citrus flavor. I don’t think the icing is necessary for either looks or taste but it is very good.

I’ve made this many times since 1999 – everyone always loves them. These have really become a Christmas morning classic for the Yackel family.

Swedish Pancakes Lucken

From: Colorado Cache – Junior League of Denver, page 68

3 eggs

1¾ cups milk

1 cup flour

1 teaspoon salt

2 tablespoons sugar

1 tablespoon oil

In a blender mix eggs and milk. Add flour, salt, sugar and oil and blend until smooth, much like a crape batter. Cook on a lightly greased griddle or skillet.

Note: They should be very thin and delicate.

Nancy’s Notes: Very nice!

Cream Cheese Coffee Cake

From: Colorado Cache – Junior League of Denver, page 243

¼ cup butter

1 8-ounce package cream cheese

1½ cups sugar

2 eggs

2 cups flour

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon baking soda

½ cup milk

1 teaspoon vanilla extract

Topping

¼ cup butter

¼ cup flour

1 cup brown sugar

Cream together butter, cream cheese, sugar and eggs. In another bowl sift together flour, baking powder, salt and baking soda. Combine milk and vanilla and add to creamed butter mixture, stirring constantly until well blended. Add sifted flour mixture to the creamed ingredients, blending for 3 minutes or until all ingredients are well mixed. Spoon mixture into 3 greased and floured round cake pans.

Mix topping ingredients together and sprinkle over dough mixture. Bake at 350° for 20 minutes.

Note: Can be easily frozen.

Nancy’s Notes: After the first time I made this recipe I decided I would divide dough between only 2 pans for a thicker cake result.

Sweet Potato Muffins

2/3 cup canned or cooked fresh sweet potatoes, well drained

4 tablespoons butter

½ cup sugar

1 egg

¾ cup all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon nutmeg

½ cup milk

4 tablespoons pecans, chopped

4 tablespoons raisins, chopped

Preheat the oven to 400 degrees. Grease muffin tins, use muffin papers.

Puree the sweet potatoes in a food processor or blender.

Cream the butter and sugar. Beat in the eggs and pureed sweet potatoes.

Sift the flour with the baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients alternately by hand with the milk and chopped nuts and raisins, mixing just until blended. Do not overmix.

Spoon into the greased muffin tins, filling each tin completely full. A little sugar and cinnamon may be sprinkled on top of each muffin if desired. Bake at 400 degrees for 25 minutes.

From: The Williamsburg Cookbook as served in the Christiana Campbell’s Tavern.

 

Note from Nancy: I never add the nuts but add ½ cup of raisins instead of the 4 tablespoons. A single can of sweet potatoes will be enough for a double recipe and a single recipe just isn’t enough for the Yackel family. Enjoy!

Italian Sausage Quiche

From: Purple Sage – Junior League of Tucson

1 9-inch unbaked pastry shell

½ cup coarsely copped sweet Italian sausage

½ cup chopped onion

4 eggs, lightly beaten

1 cup evaporated milk

¾ cup milk

1 tablespoon chopped parsley

½ teaspoon salt

1/8 teaspoon nutmeg

½ teaspoon red pepper (cayenne)

1/8 teaspoon pepper

½ pound Muenster cheese, shredded

Prick pastry shell with a fork. Partially bake at 400° until just beginning to brown, about 5-8 minutes. Brown sausage in small skillet. Transfer to medium bowl. Add onion to pan drippings and saute over low heat until tender. Add onion to sausage. Stir in eggs, evaporated milk, whole milk, parsley, salt, nutmeg and peppers. Sprinkle cheese on bottom of pastry shell and pour in sausage mixture. Bake at 425° for 10 minutes. Reduce heat to 350° and continue baking 25 minutes longer. Let stand 10 minutes before serving.

Nancy’s Notes: Made Nov. 8, 2009 – Good, I didn’t think it was exceptional but perfectly acceptable. Bob ate most of the leftovers.

No Crust Spinach Quiche

From: Colorado Classique – Junior League of Denver, page 229

 

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

8 ounces Swiss cheese, grated

1 slices day-old bread, crusts removed, torn in small pieces 6 eggs, lightly beaten

¼ cup copped onions

1 tablespoon butter

1 ¼ teaspoons nutmeg

Salt and black pepper to taste

Preheat oven to 350°. Mix spinach, cheese, bread, and eggs together. Sauté onions in butter, then add to spinach mixture. Season mixture with nutmeg and salt and pepper. Transfer to a greased pie plate. Bake for 30 minutes or until a knife inserted in the center comes out clean.

Nancy’s Notes: Made Oct. 5, 2009 – Good. I didn’t have much of this because of the emergency trip to Florida. Plan to do again.

Cranberry Coffee Cake

From: Colorado Classique – Junior League of Denver, page 215

Batter

½ cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1 tablespoon orange zest

1 cups unbleached flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup sour cream

Topping

2 ½ cups fresh whole cranberries

¾ cup light brown sugar

½ cup unbleached flour

2 teaspoons cinnamon

2 tablespoons butter

Preheat the oven to 350°. To prepare batter, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time. Add vanilla and orange zest. In a separate bowl, mix together flour, baking powder, baking soda, and salt. Add dry ingredients, alternating with sour cream, to creamed mixture. The batter will be smooth and thick. Spread batter evenly in a greased and lightly floured 13x9x2-inch baking pan.

For topping, sprinkle cranberries over batter. Combine brown sugar, flour, and cinnamon in a small mixing bowl. Cut in butter with two knives or a pastry blender until the mixture is crumbly. Sprinkle sugar topping evenly over cranberries.

Bake for 45 minutes or until a cake tester inserted in the center comes out clean. Serve warm or at room temperature.

If fresh cranberries are not available or for an interesting change, try fresh blueberries.

The coffee cake is also delicious when prepared in 2 standard loaf pans. It is easier to slice into uniform pieces when baked in the loaves. (The baking time remains the same.) One load also can be frozen for later use if serving fewer people.

Nancy’s Notes: Made Nov. 16, 2009 – Good. I set the timer for 40 minutes and the cake tested done. When I sliced it the bottom seemed a bit over done. Next time I would check after 35 minutes.

Overnight Coffee Cake

From: Beyond the Rim – Junior League of Amarillo, page 88

1 (25-ounce) package frozen dinner rolls

1 (4-ounce) package chocolate or butterscotch instant pudding mix

½ cup packed brown sugar

1 teaspoon cinnamon

¾ cup chopped pecans

½ cup (1 stick) butter, melted

Place half the frozen dinner rolls, in a 12-cup bundt pan. Combine the pudding mix, brown sugar, cinnamon and pecans in a small bowl and mix with a fork. Sprinkle half the pudding mixture of the rolls. Drizzle half the butter over the rolls. Repeat with a second layer of dinner rolls, pudding mix and melted butter. Cover the pan with a paper towel and set aside at room temperature overnight. Bake at 350° for 30 minutes. Invert the coffee cake onto a serving platter. Yield: 12 servings.

Nancy’s Notes: Made Christmas 2008 – Not as good as Monkey Bread.

Cranberry and Pineapple Bread

From: Beyond the Rim – Junior League of Amarillo, page 152

2 cups flour

1 cup sugar

1 teaspoon baking powder

½ teaspoon salt

1 cup raisins

½ cup chopped nuts

1 cup coarsely chopped cranberries

1 egg, beaten

1 tablespoon melted butter

2 teaspoons vanilla extract

1 teaspoon baking soda

1 cup crushed pineapple

Sift the flour, sugar, baking powder and salt into a bowl. Add the raisins, nuts and cranberries and mix well. Combine the egg, melted butter and vanilla in a small bowl. Add to the flour mixture. Dissolve the baking soda in the undrained pineapple in a small bowl. Add the pineapple mixture to the batter. Stir until blended. Pour the batter into a loaf pan. Bake at 350° for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes. Remove to a wire rack to cool completely before slicing. Yield: 10 servings.

Nancy’s Notes: Made Nov. 9, 2009 – This bread is very good. I under cooked so middles were a little soft but the flavor is great. I used golden raisins. I made a recipe and a half which yielded three of my mid-sized loaf pans. This would make a nice Christmas food gift.

When dealing with fresh cranberries I cut them in half and then rinse in a colander. This gets rid of those pesky, gritty seeds.