Category: Breads

Breads

Streusel Coffee Cake

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Well, a sweet new friend from Oklahoma brought over this coffee cake this past week. It was absolutely delicious. I asked her if she minded if I share it. It stayed fresh for days, but when it was delivered to us, it was still warm and just so great with a warm cup of coffee.

1 pkg (26.5 oz) cinnamon struesel coffee cake mix

3 large eggs

1 cup sour cream

1/3 cup softened butter

1/4 cup water

1 tsp vanilla

1/2 package toffee bits

1 cup chopped pecans

1/3 cup uncooked regular oats

Mix cake mix and next 5 ingredients together about 2 mins. Pour 1/2 of mixture into a 9×13 pan or a bundt greased pan.

Combine struesel packet, toffee, pecans and oats. Sprinkle 1/2 of this mixture over batter. Dollop then spread remaining batter over struesel layer.

Sprinkle with remaining struesel. Bake at 350 for about 40 min or until done. Cool completely. Drizzle glaze packet over cake. This is really easy and oh so good.

I think I am going to try changing out the toffee with chopped dates next time. Will let you know!

Breads

Apple French Toast

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1/2 of a 16 oz French bread loaf

5 large eggs

 1/2 cups milk

1 teas vanilla

1 cup light brown sugar

1/2 cup butter

2 Tables light corn syrup

3 granny smith apples, peeled and diced

1 teas ground cinnamon

Cut bread into 3/4 inch thick slices and place in a single layer in a lightly greased 13×9 pyrex dish

Whisk together the eggs, milk and vanilla

Pour over bread and cover and chill 8 hours (overnight)

Remove bread from dish and wipe dish clean. Coat with cooking spray. Cook brown sugar, butter and syrup in a suacepan over low heat, stirring often, until mixture is smooth. Pour into baking dish. Top with the applies and sprinkle cinnamon over apples before  arranging  bread over apples.

Bake at 350 degrees for 40 min. Loosen with knife and invert onto platter.

Sometimes I also add blueberries to the apple mixture

appetizers · Breads

Cornbread Croutons

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Do you want to be the hit of the holidays? Then serve these along with your dips or chile or soup. Had never tasted them before and a friend, Susan, brought them to dinner the other night. Everyone just loved them and wanted the recipe.

3 cups cornbread muffin mix

1 teas chile powder

1 teas dried cilantro

1 tables chopped jalapeno peppers

Mix muffin mix as directed. She used 1/2 buttermilk and 1/2 water (as per directions on mix). Stir in the next 3 ingredients. Spread into a greased jelly roll pan. Bake until brown. Cool and cut into crouton size squares. Place croutons on greased cookie sheet, spray witholive oil spray, sprinkle with chile powder. Bake again at 350 spraying with olive oil after about 10 minutes. Continue baking until they are crisp and dry. They freeze well.

Breads · Daily Thoughts

Spanish Olive Cheddar Muffins

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Before I begin this recipe, I just have to share something with you about some new friends God has blessed me with. There are 3 sisters, Susan, Dena and Wendy who have come into my life and each of them have so many talents that it has been pure joy getting to know them. Wendy is a nurse and if you know her, you know she makes one great nurse. Her heart is of just pure sweetness and mercy. Susan is a little firecracker who loves to cook and makes some great lavender warmmeups which she sold in our Mistletoe Market. Susan passed on a great little thought yesterday and I told her I wanted to share it on the blog, so here it is, “nothing would be more tiresome than eating and drinking, if God had not made them a pleasure as well as a necessity!”  Think about that, what else do we do so many times a day,  every day of our lives, yet, each time we feel not just satisfied, but blessed and enjoyment and usually always looking forward to the next meal.

Dena, well, what can I say about Dena? We met first at church and immediately felt like old friends. We share a love of cooking, a thankfulness to the Lord for His grace and mercy for our lives of us both wasting many years not living according to His will. We have had so many talks regarding our hum,….. “precious?” children that we have grown as friends over the last two years because of tears, laughter and just enjoying sitting out in the sunshine having lunch. Thank you, each of you for the joy you have brought to my life. The recipe I am putting on here today is from Dena. She had a few of us over for chile and these melt in your mouth muffins. You will not be disappointed, trust me, they are awesome.

2 cups flour

1 tables sugar

2 teas baking powder

1 teas dry mustard

1/2 teas baking soda

1/2 teas salt

1/2 teas ground red pepper

1/4 cup butter not  softened

1 cup (4 0z) shredded cheddar cheese

1/2 cup chopped pimento-stuffed green olives

1 1/2 cup buttermilk

1 egg

Preheat oven to 375. Grease or paper-line 12 muffin cups

Combine flour, sugar, baking powder, mustard, baking soda, salt and red pepper in large bowl. Cut in butter with pastry blender until mixture resembles fine crumbs. Stir in cheese and olives.

Combine buttermilk and egg in small bowl until blended. Stir into flour-cheese mixture just juntil moistened. Spoon evenly into prepared muffin cups.

Bake 25 to 30 min or until golden brown and wooden toothpick inserted in center comes out clean. Remove from pan and serve warm or cool completely and serve.