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.
Really, all you need is a good basic muffin recipe that is adaptable to different flavor profiles. After that it’s just a matter of deciding what you want to fill it with. This recipe is a great base-line recipe to keep handy. Today, my daughter and I filled these muffins with black raspberry preserves and apple jelly with a small dollop of caramel for a caramel apple treat.
2 1/2c flour
1Tbsp baking powder
Whatever jam, jelly, or filling you want
Preheat oven to 400°F.
In a bowl mix together the dry ingredients(flour, sugar, baking powder and salt).
In a separate bowl mix the wet ingredients(milk, butter, egg, and vanilla).
Pour the wet ingredients into the dry 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 jelly on top of each muffin.
Finally, place 1 tsp of the remaining batter on top of each muffin.
Bake for 20-25 minutes, allow to cool. This recipe produces 12 muffins.
Any kind of jelly or jam works great here.
Think outside the box! You can put half of a Tootsie Roll or any kind of soft candy inside. Figure out what works for you and make it your own. This is a blank slate recipe dying for your own sense of taste. Enjoy.
Donuts are easy to make and a fun project for the whole family. Who doesn’t like to decorate their own donut? I regret that the donuts were so good with sprinkles that our kids devoured them before I had a chance to take pictures. The directions are here to make your own and, trust me, you will love them as much as we do!
Cooking Oil(Whatever you choose to fry with)
3 1/2c flour
3tsp baking powder
Heat oil to 375°. Whatever you choose to cook in, make sure you have 2 to 3 inches of oil in the bottom to allow the donuts to “bathe” in. (We use a regular cast iron pan)
Beat together all ingredients with just 1 1/2c of flour to an even and texture and color.
Add the remaining flour. For this stage you will want to hand mix it because the dough will become much stiffer.
Turn dough onto a well floured surface.(Don’t skimp! You don’t want to have the dough sticking to the surface.)
Flour the top of your dough in the same manner and then roll it out with a rolling pin to approximately 3/8″.
If you have a donut cutter then use it, otherwise the rim of a standard rocks glass makes a great outside cutter and the top of a plastic bottle makes a great inside hole cutter.(Tip: If you cut the top off of the plastic drink bottle you can easily get the cut-out “hole” dough through the back side instead of potentially getting it stuck in the bottle.) You can take the cut out bit and re-roll them or just fry them up to make donut holes.
Carefully slide uncooked donuts into the hot frying oil so as to not splash yourself.
The donuts will sink to the bottom of the oil. Once they float up to the top, flip them with a fork or tongs.
Fry about 1 minute until both sides are a nice golden brown color.
Remove donuts from oil and allow them to drain on an absorbent material such as paper towels. This recipe makes about 2 dozen donuts.
Once they’ve cooled, top them with whatever you fancy. We like just eating them old fashioned style but our kids appreciate iced with sprinkles.
For toppings, Here are some ideas:
Powdered or Sugar-Cinnamon – Place topping in an empty bread bag and have the kids shake to coat.
Iced – A simple mix of 1c powdered sugar, 1Tbsp milk, and 2tsp vanilla(or some other flavoring) makes a great icing. Just place the donut in the icing and turn it clockwise, then remove and allow to dry.
Sprinkles – Just add them to the iced donuts. Icing makes a great mortar to stick your topping to a donut.
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.
My mother was a third generation American but a full blooded Czech. Growing up with subtle reminders of your own ethnic subset is common and even endearing as you get older. As a child, it was not uncommon to have Jaternice(Pronounced “ethernitze”) or Klobása sausage and sauerkraut or knedlíky (potato dumplings).
Kolaches are a traditional Bohemian pastry normally made with yeast with a filling made from prune, apricot, or cheese. For simplicity, this recipe is sans yeast and I even cheated by using pre-prepared pie filling.(GASP!) Think of it as a faster way to enjoy the end result.
1c Butter (2 sticks), softened
6oz Cream Cheese, softened
Cream the butter and cream cheese together thoroughly. 5 minutes on a mixer is not out of the question.
Add the sugar and mix well.
Add the flour and mix well. Take note: the dough should be stiff you if your mixer sucks, do it by hand.
She the dough into a ball and then set, bowl and all in the refrigerator to shill for 1 hr. This will help solidify it for rolling.
Well flour a cotton dish towel or cutting board and cut the dough ball in half.
Take that half of a dough ball and roll it out on the surface to 1/8 inch thickness.
Cut the rolled dough into squares somewhere between 2×2 and 4×4 inches. The larger, the more filling you can fit in each. Some people like them petite and some people like them bigger.
Dab a 1/2 tsp or 1 tsp of filling in the center of your squares.
Gently gather all 4 corners of the square together at the top and pinch them together. Then push the pinched part down to flare out the 4 slits between the gathered sides.(You’ll be able to see the filling then)
Put on ungreased cookie sheet and bake at 400° for 15 to 17 minutes.
Gather only 2 sides together overlapping leaving the kolache longer and more open.(Your filling might run more so don’t overfill)
Once cooled you can drizzle a simple vanilla icing over the top for an extra sweet treat.