Favorite Coffee Cake

Definitely a sentimental favorite. I grew up eating this coffee cake and more often than not we made it for supper. ☺

Favorite Coffee Cake
1-1/2 c. Flour
1/4 c. Sugar
2-1/2 t. Baking Powder
1/4 t. Salt
1/4 c. Milk
1 Egg

Mix above ingredients and pour into an 8x8 greased pan.

Topping:
1/3 c. Brown Sugar
1/4 c. Flour
3 T. Butter

Mix until crumbly and sprinkle over batter.
Bake @ 375 for 25-30 minutes
Serve warm with butter. Yum! ☺

We used to press the topping into the batter with our fingers, so that you had crunchy goodness all throughout the cake, but that's not required.

Cornbread

So usually, Cary and I are *meh* about cornbread. We don't usually really care for it, so it was strange when Cary came home from a work dinner raving about the cornbread he had eaten. I guess he asked and they told him that it was made with a cake mix so I was intrigued and decided to try making cornbread with a cake mix and see what I thought.

I thought it was really good!

Cornbread

2/3 cup butter, melted

1/2 cup sugar

5 eggs

1-1/4 cup water

1 cup of buttermilk (a little less than a cup of milk + 1 tablespoon of lemon juice)

1/2 teaspoon salt

1/2 teaspoon soda

1 cup cornmeal

1 cup flour (I used whole wheat)

1 yellow cake mix 

Melt butter beat in sugar, add then beat in the eggs. Add salt, soda, and cornmeal and then alternate adding water, flour, buttermilk and cakemix in.

Cook at 375 for 30-40 minutes (20 min for muffins)

I made 12 muffins and then filled a 8x11 pan. (it was a little too full), so it would probably fill a 13x9 + 8x8. I froze most of it for us to eat later.

After all the beating is done.

Raspberry-Cream Cheese Muffins

Raspberry-Cream Cheese Muffins

2/3 cup (5 ounces) cream cheese, softened

1/3 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
2 cups fresh or frozen raspberries (I used mixed berries)
1/4 cup finely chopped walnuts (I used Almonds, nuts are optional)
 
Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.

Bake at 350 for 25 minutes
Makes 24 muffins

Adapted from Cooking Light

Easy Garlic-Cheese Biscuits

From Betty Crocker cookbook. I needed something QUICK to make with some chili, so I gave these a try and ended up loving them, and next time I'd actually follow the directions and make them smaller.

Easy Garlic-Cheese Biscuits

2 c Bisquick

2/3 c Milk

1/2 shredded Cheddar Cheese

1/4 Butter (I used Olive Oil)

1/4 t Garlic Powder (I added some garlic salt too)

Mix for 30 seconds, drop onto a cookie sheet, bake for 8-10 minutes at 450

Mix everything in a bowl and stir for 30 seconds

Drop onto an ungreased cookie sheet. Oops. This size works, but you might like them better smaller.

Bake at 450 for 8-10 minutes.

Banana Sour Cream Muffins

Ok, ok...I wasn't going to post anymore banana bread/ muffin type things on here anymore, since I have plenty. I thought these were pretty tasty though, and had to share. Since I wasn't planning on posting it, I didn't take pictures other than the final product and I can't remember how many it made...

Banana Sour Cream Muffins

1/4 c butter

1-1/2 c brown sugar

2 eggs

3-4 mashed bananas

1 c sour cream

1 tsp vanilla

1 tsp cinnamon

1 tsp salt

1-1/2 t soda

2-1/4 c flour

1 c chocolate chips

Bake at 350 for about 15-20 minutes

Banana Muffins

These were awesome! (and I halved the recipe)

Banana Muffins (or bread)

2-1/2 cups all-purpose flour

1-1/4 cups brown sugar
2 packages (3.4 ounces each) instant vanilla pudding mix
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
5 eggs
2 cups mashed ripe bananas (4 to 5 medium)
1 cup canola oil
1 teaspoon vanilla extract
1 cup chopped nuts, optional


In a large bowl, combine the first six ingredients. In a large bowl, whisk the eggs, bananas, oil and vanilla. Stir into dry ingredients just until moistened. Stir in nuts if desired.

Transfer to two greased 8-in. x 4-in. loaf pans, or make muffins. Bake at 350° for 55-65 (20 for muffins)minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each) or about 24 muffins.

Parmesan Knots

Here is another recipe from Taste of Home magazine.

Parmesan Knots


1 tube (12 ounces) refrigerated buttermilk biscuits
1/4 cup canola oil
3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes

Yield: 2-1/2 dozen.
Cut each biscuit into thirds.

Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown. Don't look too closely at my "knots".

In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.

Peanut Butter Banana Bread

I got this recipe from Dinner's On Me blog.

Peanut Butter Banana Bread

1/3 c Butter
4 T smooth peanut butter (I used Crunchy!)
3 large or 4 small ripe bananas, mashed
3/4 c Sugar
1/4 c Brown Sugar
1 Egg, beaten
1 t Vanilla
1 1/2 c Flour
1 t Baking Soda
1/8 t Salt

Bake at 350 for an hour or until the toothpick comes out clean


Mix all the "wet" ingredients
Add Salt, Soda, and Flour, mix well, but don't over mix.

I made muffins since they have a shorter cook time and that's a good thing around here when it's this hot outside!

Bake for an hour for one loaf of bread, or 20-25 minutes for 12 muffins

Banana Crumb Muffins

We buy a lot of bananas and so I usually have some that go bad and I just throw them in the freezer until I want to make something with them. Since I haven't been baking or cooking for awhile I have lots of bananas that I need to use so I've been looking at banana recipes. This recipe is from http://www.allrecipes.com/.

Banana Crumb Muffins


Batter:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted

Topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.