Cherry Coffee Cake

I usually save this yummy coffee cake for the holiday season, however for some reason I didn’t make it this past Christmas. It is a perfect weekend breakfast or brunch treat. This recipe divides perfectly into 2 8×8 foil pans that can be given away as gifts! Just a thought 🙂

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What you need:

2 1/4 cups all-purpose flour

3/4 cup granulated sugar

3/4 cup butter

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 beaten egg

2/3 cup buttermilk or sour milk

1 teaspoon vanilla

1 can fruit pie filling, such as cherry, apple, strawberry, peach, or blueberry

Glaze – 1/2 Cup powdered sugar, a drop of vanilla, splash of milk

How To:

  • Grease and flour a 9×13 pan; set aside.
  • In a large bowl combine flour and granulated sugar. Cut in butter until mixture resembles coarse crumbs.
  • Set aside 1/2 cup mixture for topping.
  • Stir baking powder, soda, nutmeg, and salt into remaining crumb mixture. Make a well in the center. In a small bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to nutmeg mixture. Stir just until moistened (batter should be lumpy). Set aside 1 cup batter.
  • Spread remaining batter onto bottom and 1/2 inch up sides of prepared pan or dish.
  • Carefully spread the desired pie filling on top.
  • Spoon reserved batter into small mounds on top of filling.
  • Sprinkle with topping.
  • Bake in a 350 degree F oven about 30 minutes or until slightly browned and your knife comes out clean.
  • Let cool. Mix up glaze ingredients and drizzle over cake. Enjoy!

Saltine Toffee

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One of the easiest, most delicious treat recipes ever!!! Perfect for movie night treat, family get together or last minute gift!! BEWARE!! They are addicting!

37 saltines cracker squares
1 cup butter
3/4 cup sugar
2 cups (12 ounces) semisweet chocolate chips
Chopped nuts, sprinkles, any topping of your choice

How To!

Place crackers in a single layer in a foil-lined 15-in. x -10-in. x 1-in. baking pan.
In a large saucepan, bring butter and sugar to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved.
Spread over crackers.
Bake at 350° for 7-8 minutes or until bubbly.
Sprinkle with chips.
Bake 3-5 minutes longer or until chips begin to melt; spread chocolate evenly over top.
Sprinkle with your desired toppings
Chill for 30 minutes or until set; break into pieces.

Pumpkin Bars

It’s fun when you cook something and it brings back wonderful memories of great times and special friends. This is a recipe I used to make a lot when we lived in Alaska and were leading the young adult ministry there. It was always a favorite! It feeds a crowd and is quick and easy.pumpkinbars_s4x3_lg

Ingredients:
Bars
4 large eggs
2C sugar
1C vegetable oil
1 can (16oz) pumpkin puree
2C flour
2t baking powder
2t ground cinnamon
1t baking soda
1/2t salt
1/2t ground ginger
1/4t ground cloves
Frosting:
1 package (8oz) cream cheese
1/2C softened butter
1t vanilla
2-3C powdered sugar

How to:

Heat oven to 350 degrees. Grease bottom of a 15in jelly roll pan. Beat eggs, sugar, oil & pumpkin in a large bowl until smooth. Stir in all of the dry ingredients and mix until just combined. Spread in pan. Bake for 25-30 minutes, until slightly golden and springy to the touch. Allow to cool completely

Beat frosting ingredients together and spread over cooled pumpkin bars.