Friday, February 13, 2009

Blueberry Oatmeal Coffee Cake

1- 1/3 cups flour
¾ cup quick cooking oats
1/3 cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg
½ cup milk
¼ cup canola oil
¼ cup sour cream
1 cup fresh or frozen blueberries
STREUSEL TOPPING:
¼ cup quick cooking oats
3 tablespoons flour
3 tablespoons brown sugar
2 tablespoons cold butter or
Margarine

In a large bowl, combine flour, oats, sugar, baking powder, and salt. In another bowl, beat egg, milk, oil and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9 in round baking pan coated with nonstick cooking spray.
For topping, in a small bowl, combine the oats, flour and brown sugar; cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees for 20-25 minutes or until toothpick come out clean. Cool on wire rack.

Butter Cookies

3 ½ sticks butter
1 cup sugar
2 yolks
Rind of a lemon
4 cups flour plus 3 ½ teaspoon

Mix ingredients together and press top with knife, top with egg and white sugar. Drop of ungreased cookie sheet. Place in cold oven. Bake 45 minutes at 350 degrees.

Zucchini Cookies

2 cups zucchini shredded and drained (don’t peel)
1 cup sugar
1 cup brown sugar –packed
1 cup butter flavor Crisco
2 eggs
1 teaspoon salt
1 teaspoon baking soda
3 ½ cups flour

Mix first 5 ingredients together then add the last 3 to mixture. Drop by the teaspoonful on greased cookie sheet. Bake at 350 degrees for 10-12 minutes.
Frost with cream cheese if need.

Nana's Zucchini Bread

4 cups coarsely shredded zucchini (unpeeled)
3 cups flour
2 ½ cups sugar
1 ¼ cups oil
4 eggs
1 tablespoon and 1 teaspoon vanilla
1 tablespoon cinnamon
1 ½ teaspoon salt
1 ½ teaspoon baking soda
1 ½ teaspoon baking powder
1 cup chopped nuts

Heat oven to 325 degrees F. Grease and flour pans; blend all ingredients on low speed for 1 minute. Beat on medium for 1 minute; let set. Pour into pans. Bake until wooden comes out clean, 50 minutes to 1 hour. Cool for 10 min. Remove from pans.

*My Notes:*
-This recipe has been passed on through generations. Every year my Nana uses her fresh zucchini from the garden to make many loaves of this bread to give away to family and friends.

Pumpkin Bread

5 eggs
1 ¼ cup vegetable oil
1 can (15 oz or 2 cups) solid pack
Pumpkin or fresh pumpkin
2 cups all purpose flour
2 cups sugar
2 packages (3 oz each) vanilla instant
Pudding mix
1 teaspoon ground cinnamon
Just enough allspice

Preheat oven to 325 degrees. Grease and flour loaf pans. In mixing bowl, beat eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Let set. Pour into loaf pans.

TOPPING:
1 cup oatmeal
2 tablespoons packed brown sugar
½ teaspoon cinnamon
3 tablespoons margarine, melted

Combine topping ingredients. Spread evenly over both loaves. Bake 75 minutes or until done.

Oreo Muffins

1 ¾ cups all purpose flour
¼ cup sugar
3 teaspoons baking powder
1/3 cup cold butter or margarine
1 egg
1 cup milk
16 Oreos (coarsely chopped)

TOPPING:
3 tablespoons all purpose flour
3 tablespoons sugar
5 Oreos (finely crushed)
2 tablespoons butter or margarine (cold)
1 cup vanilla chips
1 tablespoon shortening

1) In large bowl, combine flour, sugar, and baking powder. Cut in butter until mixture resembles coarse crumbs. Beat together milk and egg; stir into dry ingredients just until moistens. Fold in chopped cookies. Fill greased muffin cups 2/3 full.
2.) For topping: Combine flour, sugar, and crushed cookies. Cut in butter until crumbly; sprinkle about 1 tablespoon over each muffin.
3.) Bake at 400 degrees for 16-18 minutes. Cool for 5 minutes before removing from pan to wire rack.
In heavy sauce pan over medium heat, melt vanilla chips and shortening until smooth. Drizzle over cooled muffins.

*My Notes:*
-This is a Taste of Home Recipe
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