All right! The season for spring cleanup is here! I know that some of us enjoy getting outside to pick up the yard and spruce everything up for the oncoming summer months more than others. For both groups, a visit and a snack is always a pleasant experience. So, if you are expecting company, or you plan on visiting someone soon, try one of these and serve it up.
These are a couple of my favorites and I’m sure you will enjoy them as much as we do. They can also be kept in the refrigerator for a couple of days until you’re ready for them. Everyone will be so impressed that you have this on hand ready to bake or ready to eat!
One more thing, I had a letter from a gentleman here in the area asking for a recipe for homemade wine using local fruits and vegetables as they become available. Now, I have done some research and I think we can come up with something, but I would like to know if this is anything you have a recipe for or are you also interested?
Sour Cream Coffee Cake
1 cup butter
2 cups white sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons melted butter
1 teaspoon ground cinnamon
Directions: Preheat oven to 350 degrees F. Grease a 9×13 inch baking pan. In a large bowl, cream together one cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in two cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.
Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.
Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
Cake Mix Coffee Rolls
3 (.25 ounce) packages active dry yeast
2 1/2 cups warm water
1 (18.25 ounce) package white cake mix
4 1/2 cups all-purpose flour
1/2 cup butter, softened
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 cup butter, melted
1/3 cup white sugar
Directions: In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the cake mix and three cups of the flour; stir to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 10×16 inch rectangle. spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon. Starting from one of the long sides, roll up the rectangle and cut into one inch wide rolls.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking pan. Pour the melted butter into a small bowl and mix the white sugar and pecans in another small bowl. Dip the top of each roll in the melted butter, then in the sugar and pecan mixture, then place the topped rolls snugly into the prepared pan.
Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes. Bake at 375 degrees F (190 degrees C) for 20 minutes, or until rolls are golden.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years ? Can I help you find it?
Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
