Desserts and Baked Goods, Recipes

Coffee Cake for Chilly Mornings

Autumn is here and things have been pretty quiet in the garden (and here at Clover and Thyme, too.) The Grow Camp has been cleared of all but the peppers, and I decided  to plant a few fall salad greens which are sprouting quite nicely. While the pace has slowed in the garden, it’s certainly picked up in the home. Our house has been buzzing with homeschool lessons, piano practice, fall soccer, and weekly homeschool co-op and church activities.

I’ve been having fun revisiting all my favorite cool weather recipes, including this coffee cake recipe. The weather has been quite nippy over here for the past week, and let me tell you, there is nothing like indulging in a warm comforting breakfast baked in the oven on a chilly autumn morning.

This cake has that perfect coffee cake texture, dense, but tender and not dry at all. It has just enough cinnamon and buttery richness without being too much.

The recipe makes an 8×8 pan – enough for a family of four or more to each have a healthy serving with left overs. How long it lasts in your kitchen without a revisit from your family is another story altogether.

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 6 tablespoons white sugar
  • ½ teaspoon salt
  • ⅓ cup shortening
  • ½ cup milk
  • 1 egg
  • ½ teaspoon vanilla extract
  • 2 tablespoons butter, melted
  • ½ cup brown sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon

1. Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.

2. In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender until well incorporated.

3. In a separate small bowl, beat the egg. Stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.

4. Transfer batter into prepared pan and spread evenly (batter will be thick.)

5. In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon with the butter. Distribute evenly on top of cake, occasionally poking the topping into the batter wherever you desire. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Desserts and Baked Goods, Recipes, Salads and Dressings

Shhhh…Don’t Tell My Arteries.

I’m a from-scratch kind of girl. If I make it from the beginning, I know what’s in it. Simple as that. Normally I eschew all forms of box mixes except a select few that I know are all natural.

I’m also an artery-conscious kind if girl. Both my husband’s cholesterol and mine have a tendency to dance in the danger zone, so I’m usually very aware of the saturated fats in what I make.

Normally and usually. But not this past weekend. Shhhhh. Don’t tell anybody. This weekend I pulled out my Amish cookbook I mentioned back in the Jello post and found some more recipes to try. This little Amish lady loves her saturated fats and box mixes, apparently.

First, I did another round of layered jello, this time going with a Hawaiian Punch theme using raspberry, pineapple and lemon flavors in the layers.

Next up was Lettuce Bacon Salad. Oh my. Hold on to your hats.

Lettuce Bacon Salad

1 large head iceberg lettuce
1 head cauliflower
1 small onion
2 cups mayonnaise
1/4 cup sugar
1/3 cup parmesan cheese
1 lb. bacon, fried and cut fine (I just couldn’t bring myself to make this much. I just fried up about 6 slices and used that.)

Wash and cut up lettuce in a large bowl. Break up cauliflower into small pieces and put on lettuce. Add chopped onion, cover with mayonnaise. Add sugar, then sprinkle with cheese. Add bacon and cover. Set in refrigerator overnight. When ready to eat, mix everything together.

Next, Triple Chocolate Cake Roll. Holy Box Mixes, Batman! Actually, this one could be adapted to scratch by making your own cake and frosting recipes. But I went mixes all the way on this one, just to see how it would turn out.

Triple Chocolate Cake Roll

1 pkg. chocolate instant pudding
1 3/4 cup milk
1 pkg. chocolate cake mix
2 eggs
1 12 oz. bag chocolate chips
1 tub chocolate frosting

Prepare pudding with milk as directed on box. Combine cake mix, eggs, pudding and chocolate chips. Pour into greased jelly roll pan. Bake at 350 for 20 minutes. Cool and fill with your favorite icing and roll up. Put chocolate icing on top (I used powdered sugar instead.)