This is a moist coffee cake with ribbons of buttery goodness throughout. It is easy enough to whip together before guests come over or as a warm delicious breakfast bread. Either way, this is a great recipe to have in your wheelhouse.
1 1/2c sugar
5tsp baking powder
1 1/2tsp salt
1 1/2c milk
2/3c brown sugar
2 1/2tsp cinnamon
Mix together all the dry ingredients in a bowl.
Add the shortening, milk, and eggs then mix thoroughly. There will still be lumps of shortening and that is OK.
Pour the batter into a greased 9×13 cake pan.
For the topping mix together the brown sugar, flour, and cinnamon using a fork to break apart the larger clumps.
Evenly pour the topping over the cake batter in the pan.
Cut the butter into small pieces and place evenly over the top of the topping.
Bake at 375° for 30-35 minutes or until an inserted toothpick comes out clean.
I love barbecue sauce. Some may suggest I love it too much. There are so many varieties you can sample and they can really compliment a meaty burger or brat. Being a lover of whiskeys and bourbons as well, here is my take on a bourbon barbecue sauce.
1 medium yellow or white onion
4 cloves of garlic
3/4c bourbon(Pick what you want, but I wouldn’t waste the good stuff in a sauce)
1/3c cider vinegar
1/4c Worcestershire sauce
1/2c dark brown sugar(packed)
1/2tsp black pepper
1/2tsp cayenne pepper sauce(If you like more kick, try 1 Tbsp. BANG!)
1/2c cold water
1Tbsp corn starch
Mince the onion and garlic. Then put them into a pot
Add the bourbon and simmer for 10 minutes, stirring occasionally until the onions are translucent.
Add all the remaining ingredients except the water and the corn starch.
Bring your sauce to a boil and then reduce heat to simmer for 15 minutes, stirring occasionally.
Mix the water and corn starch together and stir vigorously until it is absorbed by the water into a milky concoction.
Pour the water into your sauce and continue to simmer for 5 minutes.
Stir constantly for 1 minutes and then continue to simmer and stir 4-5 minutes until the sauce thickens.
Let cool and store in the refrigerator until you need it or follow regular canning guidelines if you wish to keep it without refrigerating.
There’s a lot of opportunity to change up this recipe. Try adding a few Tbsp of liquid smoke are add hot peppers with your onions in the beginning. The only person that knows what you like is yourself, so feel free to put your soul into what you make by doctoring the recipe to your tastes.
Apple butter is always in great supply in our house. It’s a fabulous spread on an English muffin in the morning for breakfast, but it can also be a great addition to your muffins. This recipe produces muffins that are more dense in consistency but produce a moist texture and pie-like spice flavor profile. Enjoy
1 3/4c flour
2tsp baking powder
1/2c apple butter
Mix together the dry ingredients(flour, sugar, baking powder, cinnamon, salt, nutmeg, allspice, and ginger) in a bowl.
In a separate bowl combine egg, milk, and oil. Stir enough to lightly beat the egg.
Pour the wet ingredients into the dry ingredients and stir just until the batter is moistened.
Grease muffin tins or spray 12 paper muffin cups.
Place 1 rounded Tbsp of batter in the bottom of each muffin space.
Place 1 rounded tsp of apple butter on top of each muffin.
Finally, place 1 tsp of the remaining batter on top of each muffin.
Bake 400° for 15-18 minutes, allow to cool. This recipe produces 12 muffins.
You can top with your choice of chopped nuts, such as pecans or honey roasted peanuts.
cinnamon-sugar or cinnamon-brown sugar
small apple slice
Whatever you like. You’re the baker of these muffins!
Apple pie is a real treat but it can take an awful long time to make. The filling, the crust, and ultimately baking it can take hours. This recipe helps you prep the filling ahead of time so you have less excuses in the end preventing you from enjoying a hot and fresh pie.
5-6lbs tart pie apples
4 1/2 sugar
3Tbsp lemon juice
Always start with making sure you have 6 clean and sterilized quart jars, lids, and bands. You don’t want all your hard work to be wasted on dirty jars.
Peel and core apples. (An old fashioned apple peeler/corer is an essential tool for all apple cooking. If you don’t have one, get one.)
cut into small triangle or long slices and pack them into the jars. Here is where there is a little difference in the apple quantity because you have a finite amount of space in 6 quart jars.
In a large pot add the sugar, cinnamon, nutmeg, cornstarch, salt and water.
Bring the mixture to a boil on high heat, stirring frequently. Boil for just 1 minute.
Remove from heat, add lemon juice and stir.
Using a funnel, pour the filling sauce into the jars full of apples up to 1/2′ from the lip.
Seal the jars with lids and bands.
Place the jars in a boiling canning pot for 20 minutes to fully process.
This time of year, apple trees are heavy laden with the beautiful fruits of the summer’s growing. One of the simplest, quickest, and desired deserts around here is apple crisp.
Use your own judgement on how many apples to use. When it comes to availability of a varied sizes of suitable tart cooking apples, a good rule of thumb is to fill 2/3 to 3/4 of the 8×8 pan with apples.
6-8 sliced medium sized cooking apples(Approximately 4-5 cups)
3/4c packed brown sugar
1/2c old fashioned oats
Preheat oven to 375°.
Slice up the apples however you want. If you have an apple corer that also slices the apples for you, this process is even faster.
Grease an 8×8 pan with shortening or cooking spray.
Spread apples in the pan. Filling it up to 2/3 full.
Mix remaining ingredients in a bowl.
Sprinkle topping over the apples evenly.
Bake for 30 minutes or until topping is golden brown.
Apple crisp is best served warm with a dollop of ice cream but you can do it any way you wish. It’s your apple crisp after all.
In our eternal search for finding enough recipes to keep from throwing out a single zucchini from our garden due to spoilage, we came up with this nice cake because of the overwhelmingly positive response to our Glazed Lemon Zucchini Bread recipe. It again uses fruit to bring add favor and character to the mundane, but nutritionally abundant, zucchini.
1c white flour
1/2c whole wheat wlour
1 1/4c sugar
2tsp baking soda
2 eggs(lightly beaten)
2c grated zucchini
2 1/2c drained crushed pineapple(or a 20oz can)
Preheat oven to 350°.
Mix all dry ingredients(flours, sugar, baking soda, salt, cinnamon, nutmeg, and ginger) and set aside.
In a separate bowl mix together the oil, eggs, vanilla, zucchini and pineapple. Mix well.
Add the dry ingredients to the wet and mix thoroughly.
Pour contents of bowl into a greased 9×13 cake pan.
Bake for 35 to 40 minutes or until cake is a nicely medium brown and an inserted toothpick comes out clean.
CREAM CHEESE FROSTING
We used some of the reserved pineapple juice from crushing to put in the frosting. It continues the flavor throughout the frosting that you get from the cake. If there’s no juice left(because someone over zealously drank it) then substitute milk.
2Tbsp softened butter
8oz package of cream cheese
2c powdered sugar
about 1Tbsp pineapple juice(be careful not to overdue it or your frosting will be runny)
Simply mix the ingredients together until even texture and it has a thickness you are comfortable with. Then spread on your COMPLETELY COOLED cake. It should be completely cooled or your frosting will become a runny mess. You may also like to sprinkle crushed nuts or your choice over the top.