If you are looking for an easy coffee cake recipe that you can get to the table in no time at all, this is it! The base of the batter uses a boxed baking mix to add to the ease to which this coffee cake comes together. Great for the holiday season as you might have a few early morning guests in the house. It’s a winner!
Topping: ⅔ cup baking mix ⅔ cup brown sugar 4 tablespoons butter, cold and cubed ½ teaspoon ground cinnamon ½ cup walnuts, chopped
Preheat the oven to 400 degrees. Grease a deep 9-inch pie pan. Combine baking mix, milk, sugar, egg, cinnamon, and vanilla in bowl; mix well. Spread into the bottom of the prepared pan. For topping, in a medium sized bowl, combine baking mix, brown sugar, butter, cinnamon, and walnuts. Using a fork or pastry blender until crumbly. Spread topping mix over cake batter. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. (Optional: Drizzle with powdered sugar/water glaze.
While rummaging through some piles of paper last week, I found a county fair cookbook that I had purchased many years ago. One of the dog-eared pages held this delicious recipe for County Fair Orange Cake. Looking further, I realized it was a cake that I had entered into the fair that year. While It didn’t receive the top prize, it’s always held a blue ribbon in my book. It’s incredibly easy to make and my family loves the bright citrus flavor of the orange juice, pudding mix and glaze. Yep, it’s a winner!
County Fair Orange Cake
1 (15.25-ounce) package yellow cake mix 1 (3.5-ounce) package lemon instant pudding mix 3/4 cup orange juice 1/2 cup canola oil 4 large eggs 2 teaspoons lemon zest
Orange Glaze: 1/2 cup sugar 1/3 cup orange juice 1/4 cup butter 1 teaspoon orange zest plus more for garnishing
Preheat the oven to 350 degrees. Spray a Bundt pan with nonstick cooking spray and dust with flour. In a large bowl, combine cake mix and pudding mix. Add the orange juice, oil, eggs and orange zest; beat with a mixer at low speed to combine. Beat an additional 4 minutes with mixer on medium speed. Pour the batter into the prepared pan. Bake 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 15 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Transfer to a platter and poke holes all over with a skewer. Carefully, pour warm orange glaze over the cake. Garnish with more orange zest for serving.
For the Orange Glaze: Cook the sugar, orange juice, and butter in a saucepan over medium, stirring, until the butter is melted. Cook 2 more minutes and remove from the heat; stir in the orange zest.
While looking through one of my older cookbooks last week, I stumbled across a recipe for a breakfast sausage ball that would make for a welcome addition to my brunch menu. I had the few required ingredients on hand and I was in the mood to try something new. Talk about an easy recipe… 3 ingredients are combined with an optional dash of water to moisten the mix. Adding a side of scrambled eggs, coffee, orange juice and fresh fruit rounded out the meal. This is a plentiful recipe. If you make the full recipe, you’ll have extras to warm up for weekday quick fixes. I throw them in the microwave for 10-20 seconds and they are ready to eat. They freeze well too. A win-win for my busy family!
I’ve include the original recipe link below… along with the adjusted recipe that I am using instead.
Last weekend, we donned our masks and headed to the local apple orchard. It was a beautiful day and we were able to pick a variety of apples. After arriving home, I scrolled through a few YouTube videos to find new and unique apple recipes that I hadn’t tried before. I stumbled across this video and realized that I had the cookbook with the exact recipe on my kitchen shelf. I had purchased the cookbook many years ago when visiting Georgia. We had just eaten in Paula Deen’s restaurant and I picked up the cookbook in the souvenir shop on my way out of the building. I hadn’t tried this recipe until I watched Paula pull all of the ingredients together to make a dense, moist, scrumptious looking cake. Wow, this cake does not disappoint! I’ll be making it all season long!
In fact, I took the opportunity to bake it again for a birthday celebration. This cake travels well. I packed it up in a cake carrier and I’ll sprinkle it with extra powdered sugar before serving.
Preheat the oven to 325 °F. Generously grease a tube pan.
For the cake: in a large bowl, combine 2 cups sugar, eggs, oil, orange juice, flour, 1 teaspoon baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut and pecans into batter.
Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.
Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in 1 cup sugar, buttermilk and 1/2 teaspoon baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.
I have been without a proper kitchen for a number of months as the Corona Virus has ushered in a major kitchen appliance shortage in the US. We started a home remodel in May and everything is complete with the exception of a fridge, wall oven, cooktop, microwave and dishwasher. Ugh, this has been a bit of a pain. Full disclosure, I have a second kitchen in my home and I’ve been using it to make quick and easy recipes. Most have a shortcut that I use so that I don’t have to pull out too many ingredients (many ingredients have been packed away in boxes from the original kitchen demo.) I have to credit https://vintagerecipetin.com/blueberry-coffee-cake/ for this adapted recipe as I wanted to make a Sunday morning coffee cake with ingredients that I had on hand. This one included simple ingredients that made for a moist and delicious breakfast cake. I made a few changes to make the process even easier and to add a bit more flavor. I set up a small coffee bar and let everyone dig in while I pulled the rest of the meal together.
Easy Blueberry Coffee Cake
For the streusel: 1/2 cup brown sugar 2/3 cup all purpose flour 1/3 cup butter, softened 1/2 tsp. cinnamon
For the batter: 15.25 oz. white or yellow cake mix 3 eggs 8 oz. cream cheese 1/4 cup water 1 teaspoon vanilla extract 1 teaspoon almond extract 1/2 cup oil 3 cups blueberries
Optional drizzle: 1 cup powdered sugar combined with 1 tablespoon of milk. Thin with extra milk, if needed.
Preheat oven to 350 degrees. Spray a 9×13” pan with non-stick cooking spray. In a small bowl add the streusel ingredients. Mix with a fork until combined; set aside. In a larger bowl add the cake mix, cream cheese, eggs, water, extracts and oil. Mix together with a hand mixer until smooth; fold in blueberries. Sprinkle streusel evenly over batter. Place in the oven on the center rack. Bake for 45-50 minutes or until a toothpick comes out clean when inserted in the middle of the cake. Place on a cooling rack; cool. Drizzle with powdered sugar and water mixture. Serve warm or room temperature.
I found these delightful self-watering containers at a local hardware store. I always begin the growing season with the good intention for watering my plants regularly. Slowly but surely, as the season moves into the hot and sticky months, my intentions are quickly forgotten and my garden begins to fade. I’m hoping these little babies will help me find success this year.
I recently purchased a bag of pears, brought them home and placed them in the fruit bowl on my kitchen table. Those pears sat there all week as the family seemed to choose every other fruit in the bowl when snacking. I watched as the pears began to get overly ripe. Not wanting to waste the fruit, I remembered an apple cake recipe that I frequently make during the fall months. I thought I could easily substitute the pears into the apple recipe. So, I peeled and chopped the remaining pears and tossed them in. I was making a Father’s Day meal and thought this would be a lovely dessert.
Well, I was right… this cake was super moist, and tasted delicious pared with a scoop of vanilla ice cream. I’ll definitely be making this one again!
Glazed Pear Cake
1 cup sugar
1 cup brown sugar
3 eggs, slightly beaten
1 cup oil
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
4 cups pears, peeled and diced (apples work well too)
1 cup chopped walnuts
1⁄2 cup brown sugar
1⁄4 cup milk
1 stick of butter
Preheat over to 350 degrees. Grease a 9X13” baking pan. Mix all cake ingredients by hand in order the listed. Pour batter evenly into prepared pan.
Bake at 350 degrees for 40-45 minutes; remove.
In small saucepan mix topping ingredients; bring to a slow boil for 3 minutes.
Pour over hot cake and return to oven for 4 minutes. Cool completely before slicing.
My daughter is a healthcare worker and was able to get a few days off this past week. She decided to come home to enjoy the peace and quiet of our tree-lined property. A brief get-away from the hustle and bustle of the crowded city…
While she was home, I decided to reorganize my pantry and she noticed a box of elbow noodles on the shelf. She remarked that a Mac and Cheese dinner would be a delicious treat. She said, “Mac and Cheese comforts my soul.” Naturally, I gathered the ingredients and I cooked up a huge baker filled with delicious cheesy goodness. I was sure to pack up the leftovers so she could take them back home with her and munch on them after a long night at work. I got a text shortly after she arrived home thanking me and letting me know how great it was to be back home. And, to reiterate her love for this Mac and Cheese recipe.
Creamy and Crunchy Mac and Cheese
4 tablespoons butter
1 lb. (16 oz. box) elbow macaroni
2 (12-ounce) cans evaporated milk
1/3 cup milk
3 tablespoons hot sauce (I use Frank’s Hot Sauce)
2 teaspoons all purpose seasoning (I use Jack Stack Barbecue – Kansas City, all purpose seasoning)
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
8 ounces extra-sharp cheddar cheese, grated
16 ounces Mozzarella, grated
½ stick butter, melted
½ cup Panko breadcrumbs
Preheat the oven to 375 degrees. Butter a 9-x-13-inch glass baking dish; set aside. Cook macaroni according to package directions; until al dente. Drain well and return to pot. Add butter to noodles and toss until pasta is coated and butter has melted; set aside.
In a medium bowl, whisk together the evaporated milk, whole milk, and eggs. Stir in the hot sauce, all purpose seasoning, garlic powder, and pepper; set aside. In another medium bowl, combine the cheeses; lightly toss and set aside.
For topping- In a small bowl, mix melted butter with breadcrumbs; set aside
Spread one third of the macaroni in an even layer in the prepared baking dish; cover evenly with one third of the cheese. Repeat with the remaining macaroni and shredded cheeses. Pour the milk mixture evenly over the contents of the baking dish, sprinkle with topping and bake until the top layer is lightly browned, 40 to 45 minutes. Let stand 10 to 15 minutes before serving.
I love using up ingredients from the fridge when pulling together a last minute breakfast. This quiche is one of my favorite go-to breakfast items because it’s so simple and delicious. Actually, it a great lunch or dinner entree, as well. Just add a light salad and enjoy!
Easy Ham and Cheese Quiche
1 refrigerated pie crust 7 large eggs 3/4 cup milk 3/4 teaspoon hot sauce 1/4 teaspoon black pepper 1 cup cooked ham chopped 1 1/2 cups shredded cheese 3 tablespoons green onions, chopped (optional)
Preheat oven to 375 degrees. Unroll pie crust and press into a greased 9″ pie plate, crimping the top edges, if needed. In a large bowl, whisk together eggs, milk, hot sauce and pepper. Sprinkle ham, cheese, and (optional) green onions into the pie crust and pour the egg mixture over top. Bake for 40-43 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.
On Saturdays, I usually make a big homemade breakfast for all those that may have returned home for the weekend. While it’s usually just my hubby and I, when the kids travel home for a few days, I enjoy the time we have catching up around the breakfast table. When making pancakes, I usually use my old standby recipe, Oatmeal Pancakes, and stand at the stovetop griddle pouring individual mounds until I’ve cooked all of the batter into round-shaped cakes. Alternatively, this recipe is a lifesaver as I can mix up a batch of batter, pour it into a baking dish, and throw it into the oven while working on all of the other items that will need to be prepped and cooked. During the late winter/early spring, we tap our trees to make our own delicious maple syrup. Our family loves its rich flavor and I use a healthy dose for this convenient recipe.
Oven Baked Maple Pancakes
1/2 cup packed brown sugar 1/3 cup butter ½ cup maple syrup 1 ½ cups pancake baking mix ¼ cup packed brown sugar 1 cup milk 1 teaspoon vanilla extract 2 eggs
Preheat oven to 350 degrees. In a small microwave-safe bowl, melt butter. Stir in 1/2 cup brown sugar and the maple syrup until completely combined. Pour into greased 13X9” baking pan.
Mix remaining ingredients in a medium bowl, until well blended. Carefully pour over syrup mixture.
Bake uncovered 25-30 minutes or until top springs back when touched in center. Cut into 3-inch squares; turn each square upside down onto plate. Serve immediately.