My Mother's "Koffee Cake" (Coffee Cake)

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My mother is known for her exceptional cooking and baking skills. Her "Koffee Cake," is known far and wide, and for good reason. She spells it with a "K" because, as she says, there is no coffee in it, and the K makes it her own!

Ingredients:
For Cake:
4 cups all purpose flour
3 heaping teaspoons baking powder
1 teaspoon baking soda
pinch of salt
1/2 cup or 1 stick butter
1 1/2 cup sugar
4 beaten eggs
2 cup sour cream mixed gently with 1 teaspoon baking soda
2 teaspoon vanilla

Topping:
1 cup flour
1/2 Cup brown sugar
1/2 cup butter. 

Blend to form a crumb topping

Variations:
1) Cinnamon Sugar and Pecan:
Combine 2 cups chopped peacans, 3 -4 teaspoons cinnamon and 3 Tablespoons of brown sugar.

2) Apple Cinnamon:
3 Red Apples (in season) peeled and sliced thin
4 teaspoons cinnamon
2-3 tablespoons white sugar

Directions:
 

Spray or grease a bundt pan, springform, or tube pan
preheat oven to 350 degrees

Sift dry ingredients together

In a teacup, combine the sour cream with the 1/2 teaspoon baking soda. Mix gently and wait until it bubbles over the top.
Cream the butter and sugar. Blend in the beaten eggs, vanilla and sour cream.

Stir in dry ingredients.
Layer the batter with the chosen variation, either pecan or apple, starting with the batter, and ending with the batter.
Top with crumb topping.

Bake for 45-60 minutes or until cake tester comes out clean

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I was looking for a recipe that would satisfy people who are gluten free and vegan. I came across this one at King Arthur Flour recipes, and won everyone over! As an extra bonus, these cookies are FAT FREE!

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Ingredients:

  • 2 1/4 cups confectioners' sugar
  • 1/4 teaspoon salt
  • 1 teaspoon espresso powder, optional but good
  • 1 cup cocoa powder, natural or Dutch-process cocoa
  • 3 large egg whites
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips, chopped nuts, and/or chopped dried fruit, optional

Directions:

  1. Lightly grease two baking sheets. Or line with parchment, and grease the parchment. Yes, grease the parchment; these cookies are sticky, and need to be baked on a greased surface.
  2. Whisk together the egg whites and vanilla. In a separate bowl, whisk together the dry ingredients, except for the chips/nuts/fruit. Stir the wet and dry ingredients together. Scrape the bottom and sides of the bowl, and stir again until smooth. The sticky batter will be the consistency of a thick syrup. Add the chips and/or nuts, if you're using them.
  3. Drop the syrupy batter onto the prepared baking sheets in 3" circles (for large cookies), or 1 3/4" to 2" circles (for smaller cookies); a tablespoon cookie scoop or teaspoon cookie scoop, respectively, work well here. Let the cookies rest on the baking sheets for 30 minutes, while you preheat your oven to 350°F.
  4. Bake the cookies for 7 minutes (for smaller cookies), 8 to 9 minutes for the larger cookies; they should spread slightly, become somewhat shiny, and develop faintly crackly tops. Note: large cookies with added chips/nuts will need to bake for 10 minutes.
  5. Remove the cookies from the oven, and allow them to cool right on the pan. When they're nearly cool, carefully loosen them from the pan with a spatula.
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Just in time for Labor Day or for you to use whenever you want a good beef and veggie dish that you can throw on the BBQ.

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Ingredients:

·       1/4 cup extra-virgin olive oil
        1/4 cup Worcestershire sauce
        1 tablespoon freshly squeezed lemon juice from 1 lemon
        1 tablespoon Dijon mustard
        1 tablespoon minced garlic (about 3 medium cloves)
        2 teaspoons dark brown sugar
        2 teaspoons freshly ground black pepper
        2 1/2 pounds beef sirloin tips, cut into 1 1/2-inch cubes*
        1 large box or 15 cremini or white mushrooms, cleaned, stems removed
        1 large red onion, sliced into 1 1/2-inch cubes (about 3 onion layers each)
        1 red, yellow and orange bell pepper, cut into cubes.

Directions:

1.  Whisk together oil, Worcestershire, soy sauce, lemon juice, mustard, garlic, brown sugar, and black pepper in a small bowl. Place beef cubes, pepper and mushrooms in a large resealable plastic bag. Add marinade and seal bag, pressing out as much air as possible. Marinate, refrigerated, for at least 1 and up to 5 hours. Be aware that if you marinade for too long, the beef can become very soft and mushy.
2. Thread beef onto skewers, alternating with mushrooms and onions.

Grill on a hot BBQ for 1 minute, then reduce heat to medium.  Turn the skewers continually for about 8-12 minutes. 

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Since I have many friends who are gluten free, I am always in search of a good gluten free cookie recipe. This one is so easy, that I had to share it with you. It scored big points with both gluten free and regular folks!

Ingredients: 1 cup smooth peanut butter 3/4 cup brown sugar 1/2 teaspoon baking soda pinch of salt 1 large egg 1 teaspoon vanilla extract 1/2 cup of chocolate chips Directions: Preheat your oven to 350°F. Beat the peanut butter, sugar, baking soda, and salt at medium speed of your mixer, until well-blended. Add the egg and vanilla, and blend on low-medium speed until incorporated. Stir in the chocolate chips. Scoop the dough by the tablespoonful onto a parchment-lined baking sheet and push the top of the dough to flatten just slightly. Bake the cookies for 8 to 10 minutes. Remove them from the oven, and cool right on the pan. The tops should be slightly crinkled and you will want to pull them BEFORE they begin to brown on the edges.

Ingredients:

1 cup smooth peanut butter
3/4 cup brown sugar
1/2 teaspoon baking soda
pinch of salt
1 large egg
1 teaspoon vanilla extract
1/2 cup of chocolate chips

Directions:

Preheat your oven to 350°F.

Beat the peanut butter, sugar, baking soda, and salt at medium speed of your mixer, until well-blended.

Add the egg and vanilla, and blend on low-medium speed until incorporated.

Stir in the chocolate chips.

Scoop the dough by the tablespoonful onto a parchment-lined baking sheet and push the top of the dough to flatten just slightly.

Bake the cookies for 8 to 10 minutes. Remove them from the oven, and cool right on the pan. The tops should be slightly crinkled and you will want to pull them BEFORE they begin to brown on the edges.

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Ingredients:

1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 carrots
2 cups mayonnaise
1/4 cup dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Directions:

Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches as mix in a bowl with the grated cabbages.
In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

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Ingredients:

Coarse salt
1 pound spaghetti
8 ounces snow peas, thinly sliced lengthwise
1 red, yellow and orange bell pepper cut into long strips (you can use only 1 pepper if you prefer)
3/4 cup smooth peanut butter (like Skippy or Jiff)
2 cloves garlic, smashed
1 jalapeno pepper, seeds removed (optional)
1/4 cup soy sauce (I use low sodium)
1/4 cup rice vinegar
1/3 cup warm water
2 tablespoons toasted sesame oil

Directions:

In a large pot of boiling water, cook pasta al dente, according to the package instructions. Drain, and rinse with cold water. in a large bowl, combine with snow peas and peppers; set aside.
2. In a blender, combine peanut butter, garlic, jalapeno, soy sauce, rice vinegar, water, sesame oil, and 1/4 teaspoon salt; puree until smooth. Pour over reserved pasta; toss to coat. Serve chilled or at room temperature.
 

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