Posts tagged ‘coffee’

August 14, 2010

Blueberry Coffee Cake

  • 2 c. flour
  • 3 tsp. baking powder
  • ½ tsp. salt
  • ¾ c. sugar
  • ¼ c. shortening
  • 1 egg
  • 1 tsp. vanilla
  • ¾ c. milk
  • 1 ½ cups fresh blueberries
  • 2 tbsp. each sugar and grated lemon rind

Measure flour, and baking powder and salt. Cream sugar, shortening, egg, and vanilla. Add milk and blend well. Add dry ingredients, stir only till moistened. Spread half the butter in a nine inch pan. Spoon blueberries over top and sprinkle with 2 tbsp sugar and lemon rind. Spread batter over top. Sprinkle with a topping mixture made from ½ c. flour, ¼ c. brown sugar, and ¼ c. butter. Bake in 375 oven for 35-40 mins.

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August 14, 2010

Java Jumbles

java jumbles

Uncredited
“A hint of coffee flavour enhances the spiciness in these big, crunchy cookies.”

  • ¾ c. shortening
  • 1 c. packed brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 ½ c. rolled oats (quick, not instant)
  • 1 c. all purpose flour
  • 1 tsp. ground coffee
  • ½ tsp. each baking soda, salt, cinnamon
  • ¼ tsp each nutmeg and allspice
  • 1 c. raisins or chocolate chips (or half of each)
  • ½ c. chopped pecans

In large bowl, cream together shortening and brown sugar. Beat in egg and vanilla. In another bowl, combine oats, flour, coffee, baking soda, salt, cinnamon, nutmeg and allspice; mix thoroughly. Stir into creamed mixture. Stir in raisins and pecans. Shape dough into balls about 2 inches in diameter. Place about 3 inches apart on greased baking sheets. Flatten each to ½ inch thickness. Bake in 350 oven for 12 to 14 mins or until golden brown (don’t overbake). Let cool a few minutes on baking sheets, then remove to rack to cool completely. (May be wrapped airtight and stored up to 2 days or frozen).

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August 14, 2010

No-Fat Rhubarb Coffee Cake

“Rhubarb Season Returns,” The Morning Star Weds May 7, 2008

  • 2 c. cake flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 c. firmly packed light brown sugar, plus 2 tbsp.
  • 1 egg
  • 1 c. plain low fat yogurt
  • ½ c. applesauce
  • 1 tsp. vanilla
  • 3 c. uncooked rhubarb, coarsely chopped

Sift the flour, baking powder, baking soda and salt into a large bowl. In a separate bowl, mix the egg and 1 c. of sugar. When well-mixed, add the yogurt, applesauce and vanilla. Stir into the flour mixture until well-blended, then add the chopped rhubarb and mix well. Turn into a 9-inch square pan that is greased or sprayed with non-stick spray. Sprinkle top with remaining sugar. Bake at 350 F for 30-35 mins until cake tests done in the centre.

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August 14, 2010

Coffee Bars

Katherine N. (who is this?)

  • ½ c. raisins
  • 2/3 c. strong coffee (hot)
  • 1 c. sugar
  • 1 ½ c. flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. cinnamon
  • 2/3 c. shortening
  • 2 eggs
  • ¼ tsp. salt

Wash raisins, put in a bowl and cover with hot coffee and cinnamon. Sift dry ingredients. Cream sugar and shortening, add beaten eggs, add raisin mixture alternately with flour. Bake in 350 oven for 20-25 mins. While hot cover with a mixture of: Icing sugar, butter, vanilla, and coffee, so as to glaze top of cake. Cut in bars.

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August 12, 2010

Rhubarb Coffee Cake

Vernon News

  • 1 c. coarsely chopped pecans
  • ½ c. firmly packed brown sugar
  • 1 tsp. cinnamon
  • 2 1/3 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¼ c. margarine, softened
  • 1 ½ c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 4 c. rhubarb, cut in ½” pieces or 1 (20 oz.) pkg. frozen
  • 1 c. sour cream

Preheat oven to 350. Grease a 10” bundt pan and set aside. In medium bowl, combine pecans, brown sugar and cinnamon until mixed. In large bowl sift flour, baking powder, soda and salt. Cream margarine and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Stir flour mixture into butter mixture until smooth. Fold in rhubarb and sour cream. Sprinkle one third of the nut mixture evenly over prepared pan. Spread half of the batter over nut mixture. Sprinkle with remaining nut mixture; then spread with remaining batter. Bake 50-55 mins. or until cake tester inserted near centre comes out clean. Cool in pan on wire rack 10 minutes. Then invert cake into rack and cool complete. Makes 10 servings.

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August 12, 2010

Streusel Filling Coffee Cake

Vi made at Evy’s Aug. 6, ’85

  • 1 ½ c. flour
  • 3 tsp. baking powder
  • ½ c. shortening
  • ½ c. milk
  • ¼ tsp. salt
  • ¾ c. sugar
  • 1 egg
  • 1 tsp. vanilla

For filling:

  • ½ c. brown sugar
  • 2 tbsp. flour
  • 2 tsp. cinnamon
  • 1 tbsp. melted butter
  • ½ c. chopped nutmeats (optional)
  • 1 tsp. vanilla

Sift dry ingredients. Cut in shortening. Blend in egg beaten with milk. Pour ½ of batter in pan. Sprinkle with ½ of filling and blueberries. Repeat with remaining batter, filling, and blueberries. Bake at 350 until done.

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