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 Post subject: Re: Easter Brunch
PostPosted: Sat Mar 30, 2013 7:30 pm 
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Joined: Mon Mar 28, 2011 8:07 pm
Posts: 328
Here are some of my favorite coffee cakes:

STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE

INGREDIENTS:

1 1/2 cups all-purpose flour
1/2 cup sugar (I used 2/3 cup sugar)
2 teaspoons baking powder
1 egg
1/2 cup butter, melted
1/2 cup milk (I used lowfat milk)
2 cups berries (blueberries, blackberries, raspberries; fresh or frozen) (I used 1 cup fresh blueberries and 1 cup fresh raspberries, tossed with 1 Tbsp sugar just before adding to batter)
3/4 teaspoon vanilla (I used 1 tsp vanilla extract)
1 dash cinnamon, generous

---Topping---
1/2 cup brown sugar, packed (I used 7 Tbsp dark brown sugar)
3 tablespoons flour
3 teaspoons cinnamon (1 Tbsp)
1/4 cup nuts, finely chopped [From the poster: "I use walnuts or pecans]" (I omitted the nuts)
3 tablespoons butter, melted (I used cold butter, cut in pieces)

DIRECTIONS:

1. In a large bowl, stir together flour, sugar, baking powder and cinnamon.
2. In a small bowl, mix egg, melted butter, milk and vanilla.
3. Stir liquids into dry ingredients just till blended.
4. In a buttered 9 inch square pan, spread half of dough. (I used an 8-inch square pan).
5. Top with berry mixture and spoon remaining dough over berries.
6. In a separate bowl combine brown sugar, flour, cinnamon and nuts.
7. Stir in melted butter until mixture resembles moist crumbs. (I cut in the cold butter)
8. Sprinkle this over top of dough and press in lightly.
9. Bake in a 375 degree oven 40 minutes until topping is golden brown.

9 servings

From Michelle Shipley - Recipezaar
http://www.food.com/recipe/streusel-top ... cake-47953

RASPBERRY CREAM CHEESE COFFEECAKE

INGREDIENTS:

2 1/4 cups flour
3/4 cup sugar
3/4 cup butter, very cold and cut into slices
1 egg
3/4 cup dairy sour cream
1 tsp almond extract
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 oz cream cheese, softened
1/4 cup sugar
1 egg
1/2 cup raspberry preserves - (I used all-fruit preserves)
1/2 cup sliced almonds

DIRECTIONS:

Heat oven to 350 degrees F. Decrease by 25 degrees for dark pans. Grease and flour bottom and sides of 9 or 10 inch springform pan.

In large bowl, combine flour and 3/4 cup sugar with a fork until blended. Cut in butter or margarine with a pastry blender until coarse crumbs form. Reserve 1 cup of crumb mixture.

In a small bowl beat the first egg, then add to it the sour cream, almond extract, baking powder, baking soda and salt. Combine thoroughly, then add to the crumb mixture remaining in the bowl, and blend well. Batter will be sticky and thick.

Spread batter over bottom and 2 inches up sides of prepared pan (batter should be about 1/4 inch thick).

In medium bowl, beat cream cheese with an electric mixer until it comes away easily from the beaters. Add 1/4 cup sugar and continue beating until well-blended. Add the second egg and beat until completely incorporated. Scrape sides of bowl as necessary, and beat mixture until it is completely smooth.

Pour cream cheese mixture into the batter-lined pan. Carefully spoon preserves over cream cheese mixture. Mix sliced almonds with 1 cup reserved crumb mixture and sprinkle over preserves.

Bake at 350 degrees for 45 minutes or until cream cheese filling is set and crust is golden brown. Cool 15 minutes. Remove sides of pan. Great served warm.

16 servings.

Source: Uncle Sam's Hilltop Lodge - Funk, Nebraska

STRAWBERRY COFFEE CAKE

INGREDIENTS:

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (I used 1/4 tsp)
1 egg, beaten
1/2 cup milk
2 tablespoons butter, melted
1 1/2 cups sliced fresh strawberries (I used 2 cups)
(I added 1 tsp vanilla extract)

Topping:
1/2 cup all-purpose flour
1/2 cup sugar (I used dark brown)
1/4 cup cold butter
1/4 cup chopped pecans (I omitted this)
(I added 1 tsp cinnamon - next time I'll add 1 1/2 - 2 tsp)

DIRECTIONS:

(Preheat oven to 375 F. Grease an 8x8 inch square pan).
In a mixing bowl, add the flour, sugar, baking powder, and salt; stir to mix.
In a second bowl, add the egg, milk, and butter; stir to mix; add to dry ingredients and stir just until moistened.
Pour mixture into a greased 8-inch square baking dish.
Place strawberries evenly over the top of batter.
To make the topping: Combine the flour and sugar in a bowl. With a pastry blender, cut in the butter until consistency of coarse crumbs. Stir in pecans.
Sprinkle mixture evenly over the strawberries.
Bake at 375° for 30-35 minutes or until wooden pick comes out clean. (Many reviewers suggested baking about 40 minutes, which I did, but next time I may bake it for a little less time).

8 servings

http://www.recipezaar.com/67733

_________________
Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces.


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 Post subject: Re: Easter Brunch
PostPosted: Sat Mar 30, 2013 7:32 pm 
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Joined: Mon Mar 28, 2011 8:07 pm
Posts: 328
Cubangirl wrote:
Since we are doing brunch dishes, I thought I'd post one of my favorite sweet ones. I don't usually have orange juice concentrate on hand, or I'd be making this all the time. If anyone has any ideas as to subs. I'd love to hear them. I have KAF orange powder and always have regular oj and oranges.


Alina,
You can use regular orange juice, reduced on the stove top.

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Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces.


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 Post subject: Re: Easter Brunch
PostPosted: Sun Mar 31, 2013 2:05 pm 
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
Thanks so much, guys. My brunch was a big success. You all need to try Jean's strudels. They were the hit of the day. I thought the filling was a bit runny when I made them, so was a little unsure today. They cooked up perfectly though. I also made the pink onion asparagus salad. It was very pretty and quite good. I decided just chopping the egg was special enough and did not chop the whites and then press the yolks through a sieve (get a life CI). I also made little breakfast sausage patties and waffles. Could have easily done without the waffles. Dessert was cheesecake and an apple cake my mother-in-law made. The one negative is we changed times this weekend. Losing an hour and then having brunch is a bit much.

Mary

PS This thread is a fantastic resource. All those coffee cakes! And freezer muffins, what kind of genius thought of that!


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 Post subject: Re: Easter Brunch
PostPosted: Sun Mar 31, 2013 4:49 pm 
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Joined: Thu Oct 06, 2011 7:53 pm
Posts: 946
JesBelle,

Do you cook the muffins from frozen? (If so, genius!!!)

I love brunch! I am excited to try these new recipes!

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Carey


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 Post subject: Re: Easter Brunch
PostPosted: Sun Mar 31, 2013 5:39 pm 
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Joined: Fri Jan 16, 2009 7:50 pm
Posts: 2062
cmd2012 wrote:
JesBelle,

Do you cook the muffins from frozen? (If so, genius!!!)

I love brunch! I am excited to try these new recipes!

Yup. I posted the recipe in the baking section. It tells how long to bake from frozen and all that jazz. I wish I'd thought of the freezing on my own, but that was all CI.


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 Post subject: Re: Easter Brunch
PostPosted: Sun Mar 31, 2013 5:55 pm 
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Joined: Thu Oct 06, 2011 7:53 pm
Posts: 946
Yay! I have it downloaded into my recipe files. Now I just have to choose who to invite as guinea pigs!

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Carey


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 Post subject: Re: Easter Brunch
PostPosted: Sun Mar 31, 2013 8:03 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
Thanks Mary! I too now want to plan a brunch.


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