Recipes to help make the season bright
Brenda Plaisance of St. Martin found some old holiday recipes that she thought readers would enjoy: divinity, icebox fruitcake and walnut bread.
Karen Varnado shares her sweet potato muffins recipe that she needs readers’ help in finding the canned mashed sweet potatoes. Readers, have you located her request for help?
Don’t forget to send in those holiday party recipes. To get you started thinking about those recipes, I offer one that I did for a party last weekend, cheese-pecan biscuits. I had enjoyed a similar biscuit at a morning meeting and decided to tweak it a bit. Several friends wouldn’t let me leave the party without sharing the recipes, so I guess the biscuits were a hit.
CINNAMON COFFEE CAKE
1-1/2 cups all purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg
1/4 cup vegetable oil
3/4 cup milk
CINNAMON CRUMB TOPPING
1/3 cup all purpose flour
1/2 cup sugar
1/4 cup butter, softened
3/4 teaspoon cinnamon
OR
COCONUT NUT TOPPING
2/3 cups brown sugar, packed
1 cup flaked coconut
1/3 cup butter, softened
1/4 cup heavy cream
1/2 cup finely chopped nuts (optional)
Preheat oven to 375 degrees.
Combine dry ingredients for cake. Beat together egg, oil and milk and then add to dry ingredients.
Brush square or circular pan with butter. Dust pan with flour and tap out any excess. Fill pan with cake batter and level off top with spatula.
If using Cinnamon Crumb Topping, spread over top of cake and bake.
If using Coconut Nut Topping, combine ingredients after cake is baked and spread over cake while still warm. Broil on low (just under top burner in oven) until lightly golden. Watch carefully so as not to burn.
Bake for 20-25 minutes.
– Submitted by Retired Lt. Col. Robert Petersen
BUTTERY CINNAMON CAKE
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
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