Overnight Coffee Cake

In case you still haven’t set your Christmas breakfast menu, let me offer this delicious coffee cake! My favorite part is that you make it the night before and refrigerate it overnight before baking. In the morning you can stick it in the oven and hit snooze a couple more times or send your significant other down to stick it in while you stay asleep – I would, of course, never  do that (hehehe). This recipe is delicious and you are a total rockstar for effortlessly serving a warm cake.

I like to pair this with egg casserole which can also be made the night before AND they can be baked at the same time. WIN! Now you will actually need to accept an award for your fabulous, organized, awesome breakfast – I promise I’ll keep the easiness a secret from your admirers… 🙂 The awesome thing about this egg casserole is that you can customize it for your taste – you can add veggies, herbs, different meats, or various kinds of cheese – it is an all-time family favorite!

You will thank your self for getting it done the night before and you will love the results! I serve with coffee and tea and with fruit juice and/or fruit salad. Since it’s the holidays, sometimes we will sneak in some of our favorite(!) eggnog from the local creamery or a wonderful champagne cocktail or sparkling wine. Delish!

OVERNIGHT COFFEE CAKE
Print This Recipe

3/4 c. (1 1/2 sticks) butter, softened
1 c. sugar
2 eggs
1 tsp. vanilla extract
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 c. yogurt (or sour cream)
3/4 c. packed brown sugar
1/2 c. chopped pecans
1 teaspoon ground cinnamon
1 1/2 cups confectioners’ sugar
3 tablespoons milk

In a mixing bowl, cream butter and sugar. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, nutmeg and salt; add to the creamed mixture alternately with yogurt. Pour into a greased 9×13 in. baking dish.

In a small bowl, combine the brown sugar, pecans and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for a few minutes. Combine confectioners’ sugar and milk; drizzle over warm coffee cake.

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Gluten-Free Goodness: Apple Carrot Breakfast Cake

I made this breakfast “cake” this weekend. With fruit, veggies, and flax seed, it’s quite healthful and ideal for breakfast, brunch, snack, or even dessert. For a gluten-free recipe it’s quite easy and by using palm sugar (also called coconut sugar) the recipe will be easy on the blood sugar. I think you’ll find kids and adults will both enjoy this treat.

APPLE CARROT BREAKFAST CAKE
(from Simply Sugar and Gluten Free)
Print This Recipe

2 cups sorghum flour
1/2 cup palm/coconut sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon kosher salt
1 Tablespoon ground flax seed
3 eggs
2 apples, unpeeled, cut in wedges
1 cup peeled and chopped carrots (about 3 medium)
Optional toppings: Whipped Cream, Cream Cheese Frosting, Yogurt, Maple or fruit Syrup

Preheat the oven to 350°F. Grease an 8 x 8 baking pan.

Mix the 1 Tablespoon of ground flax seed with 2 Tablespoons of boiling water to make a slurry. Set aside.

In a large bowl, whisk together the sorghum flour, palm sugar, baking soda, cinnamon, nutmeg, and salt.

Combine the eggs, vanilla, apples, carrots, and flax seed slurry in a blender or food processor. If using the blender, start on a low speed and quickly increase to high until thoroughly mixed. If using a food processor, pulse many times until combined and then process until smooth. Batter will be thick.

Add the wet ingredients to the dry ingredients and fold them in with a rubber spatula until thoroughly combined. Pour the batter into the prepared pan and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Let cool completely in the pan. Top with freshly whipped cream, cream cheese frosting, yogurt, or syrup.

Cooks Note: Sorghum flour and palm sugar can both be found at health food stores, as well as online.

Weekend Fare & Foodie Fridays

It’s that time of week again! What are you planning for this weekend? I’d like to make soup, homemade bread, and an apple pie. Maybe some of that will happen but I will also be taking boys to their soccer game, finalizing details for the charity walk, and planning the menu, & school plan for next week. I think I’ll do the latter two over a cup of coffee or a pumpkin spice latte. Mmm…fall.

I think I’ve mentioned before my love of brunch. It’s the perfect weekend meal, in my opinion. Anyway, here’s a delicious coffee cake recipe that I made recently for a family gathering. It turned out beautifully and while I think I would have baked it just a couple of minutes less, we enjoyed anyway! The recipe is from one of my favorite celebrity chefs…Ina Garten. Most all of her recipes that I have made had been delicious!

SOUR CREAM COFFE CAKE (Ina Garten)
Print This Recipe

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:

1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional

For the glaze:

1/2 cup confectioners’ sugar
2 tablespoons real maple syrup

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

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FOODIE FRIDAYS!

Welcome to another edition of Foodier Fridays! There is so much we can learn and share from one another! We hope you will find this feature encouraging and inspiring.

Here are just a few guidelines for participating in Foodie Fridays:
1) Leave a link to your post with Mr. Linky (you can also click on Mr. Linky to check out who has linked up!).
2) Your entry can include a recipe, a kitchen success, an ingredient, a tradition, a book/magazine/restaurant review, a favorite (or not) tool or gadget, food photos, recipe website, a food memory, a cooking or eating experience or anything food related.
3) Please link back here in your participating post.

Hope you have fun, meet new people, learn a few things, feel encouraged, and find inspiration as you cook, bake, and entertain!

Weekend Fare: Raspberry Crumb Coffee Cake w/Maple Frosting

This coffee cake is so delicious and goes along with the raspberries for this week. The combination of raspberry, cinnamon, vanilla, and maple is scrumptious. What a perfect recipe for weekend brunch, overnight company, or just because. Hope you enjoy it as much as we did!

RASPBERRY CRUMB COFFEE CAKE w/ MAPLE FROSTING
(adapted slightly from Emeril Lagasse)
Print This Recipe

1 teaspoon butter
1 1/2 cups fresh or frozen raspberries
1 1/2 cups sugar
1 lemon, juiced
1/4 cup water
2 tablespoons cornstarch
1 stick plus 4 tablespoons butter
2 eggs
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup buttermilk or sour milk
1 teaspoon pure vanilla extract
1/2 cup brown sugar
1 cup powdered sugar
2 tablespoons pure maple syrup
2 tablespoons milk

Preheat the oven to 350 degrees F.

Grease an 11 by 7 by 2-inch rectangular pan with the teaspoon of butter. In a saucepan, combine the raspberries, 1/2 cup of the sugar and lemon juice. Bring the mixture to a boil and reduce to a simmer. Simmer the mixture for 3 minutes. In a small bowl, whisk the water and cornstarch together. Stir the slurry into the fruit mixture. Cook and stir the mixture for 4 minutes. Remove the pan and cool completely.

 In the bowl of an electric mixer, cream 8 tablespoons of butter and remaining 1 cup of the sugar. Add the eggs, 1 at a time. In a small mixing bowl, sift 3 1/2 cups flour, baking powder, baking soda, salt and cinnamon together. Add the flour mixture and buttermilk, alternately to the butter mixture. Mix thoroughly. Mix in the vanilla.

 In a small bowl, combine the remaining butter, remaining flour and brown sugar together. Using your hands, combine the mixture until it resembles a fine crumb-like consistency. Spread half of the batter into the prepared pan. Spread the fruit mixture over the batter. Drop heaping spoonfuls of the remaining batter over the fruit mixture, about 1-inch apart. Sprinkle the crumb mixture over the entire pan. Bake for 40 to 45 minutes or until golden brown.

 In a mixing bowl, whisk the powdered sugar, maple syrup and milk together. Set aside. Remove from the oven and let cool for 5 minutes before drizzling glaze over top. Cut into slices and serve warm.

Off The Shelf: March Magazines

(Heather) – Now that we are well into 2010, the food magazines have begun to arrive en masse. First up this month is Food Network. The March issue encompasses 140 pages. Along with all the normal features (such as Food News, Star Kitchen, Fun Cooking, He Made-She Made, and Copy That), there are a number of great feature articles which include: cooking with orange juice concentrate, 11,375 stir-fry possibilities complete with some amazing photos, easy green snacks for St. Patrick’s Day, Weeknight Cooking and Weekend Cooking — all of which have very appealing recipes, a Ravioli how-to, and a pull-out booklet on 50 Pizzas. The magazine ends with a lengthy spread devoted to the upcoming Oscars, including Hollywood-specific recipes.

I chose a recipe from the On The Road feature — Green Apple-SourDough Pancakes. I love the smell and taste of sourdough and these pancakes were lovely. And my kids ate them right up too!

GREEN APPLE-SOURDOUGH PANCAKES
(Food Network Magazine March 2010)
Print this recipe

For the sourdough starter:
1 cup whole milk
1 tsp. active dry yeast (1/2 packet)
1/2 cup apple cider (I had to substitute apple juice with 1 Tbsp. apple cider vinegar)
3 Tbsp. packed light brown sugar
2 Tbsp. butter, melted
1 cup all-purpose flour

For the pancakes:
1/2 cup all-purpose flour
1 large egg, slightly beaten
1 tsp. baking soda
1 small tart green apple (such as Granny Smith), unpeeled and diced
1-2 Tbsp. butter
maple syrup or honey, for serving
chopped pecans, for garnish (optional)

Make the sourdough starter: Warm the milk in a small saucepan over low heat to about 110F. Transfer to a medium bowl, sprinkle with the yeast and let stand until foamy, about 5 minutes. Whisk in the cider, brown sugar, butter and 1 cup flour until smooth. Cover with plastic wrap and let stand at room temperature overnight.

The next morning, make the pancakes: whisk 1/2 cup flour, the egg, baking soda and apple into the sourdough starter. Melt 1 tablespoon butter in a cast-iron griddle or non-stick skillet over medium heat and swirl to coat. Pour about 1/4 cup batter onto the griddle for each pancake. (Alternatively, cook on an electric pancake griddle.) Cook until the tops are bubbly and the edges set, about 3 minutes, then flip and cook until golden and cooked through, 1 to 2 more minutes. Repeat with the remaining batter, adding more butter as needed. Drizzle with syrup and garnish with pecans, if desired.

Makes about 12 pancakes.

(Heather) – Next up is Everyday with Rachael Ray which boasts 462 easy recipes, tips & deals. The magazine opens with a number of regular features and this month includes a section on beating the winter blahs. There are focus pages on cauliflower, coffee, slow cookers, supermarket traps. My favorite section of this magazine is the five-page Meet the Grains feature, introducing us to brown rice, millet, barley, farro, buckwheat, and quinoa. I hope to obtain most, if not all, of these grains and begin to incorporate them into our diet. (Perhaps you’ll read about the results on this blog!)

As always the magazine includes some great suggestions for 30-minute meals, as well as a section on classic dishes (think chicken noodle soup, chocolate cake, apple pie, lasagna). Recipes for Oscar night fill several pages and, wouldn’t you know, there’s a lengthy article on the nation’s best pizza and how to make it (do magazine editors consult each other?).

I will mention that my biggest pick with this issue was from their Supermarket Traps article. The article actually encourages you to “save produce shopping for last; this will prevent overbuying.” Their argument being that produce has the highest profit margin and supermarket owners want you to buy a lot. In my opinion, fresh produce is what you should be filling the bulk of your cart with. The more fresh food we eat the more likely we are to have good health.

The Spaghetti Squash with Sausage and Greens from the $10 Dinners caught my attention. The recipe worked well and tasted great and one could even substitute regular pasta for the spaghetti squash.

SPAGHETTI SQUASH WITH SAUSAGE AND GREENS
(Everyday with Rachael Ray March 2010)
Print this recipe

1 spaghetti squash (about 3 1/2 pounds), halved lengthwise
1/3 cup grated parmesan cheese
salt and pepper
1 1/2 tsp. olive oil
12 oz. sweet Italian sausage
1 bunch spinach, stems discarded and leaves coarsely chopped (I used a 10 oz. bag of fresh spinach)
1/2 tsp. crushed red pepper

The magazine has you cook the spaghetti squash in the microwave. Because I try to avoid microwave cooking I placed my halved squash in a baking pan, added about 1-inch of water and baked it at 350F for 45-60 minutes until tender.

Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook until no longer pink, about 6 minutes. Add the spinach and crushed red pepper and cook until wilted, about 2 minutes; season with salt and pepper.

Using a fork, comb the cooked squash into strands into a bowl. Toss with the parmesan and season with black pepper. Serve the spinach and sausage over the squash.

Serves 4.

(Alaina) – Everyday Food is focused on spring! It has some wonderful looking salad recipes, a whole section on poaching eggs and recipes for them, five different uses for homemade pizza dough (which all look amazing!), as well as their usual meal plan with grocery a list. I continue to be impressed with this magazine. They make gourmet food easy! The Beer-Braised Sausages with Warm Potato Salad, Almond Torte with Pears and Whipped Cream, and the Swiss Chard Pie are just a few of the recipes I would love to try!

I decided to try the Orecchiette with Bacon and Tomato Sauce – Orcchiette is a small shell-like pasta which I didn’t happen to have on hand so mine was actually Orzo with Bacon and Tomato Sauce. Orzo is a small pasta that looks a little like rice. It worked well. This was a little spicy for my kids, so I would reduce the red-pepper flakes to 1/4 tsp. The smoky bacon is so good in this simple dish!

ORECCHIETTE WITH BACON & TOMATO SAUCE
(Everyday Food, March 2010)
Print this recipe

1 Tb. extra-virgin olive oil
4 slices bacon, cut into 1/2-inch pieces
1 medium red onion, halved and thinly sliced
2 garlic cloves, minced
1/2 tsp. red-pepper flakes
1 can (28 oz.) whole peeled tomatoes
Coarse salt and ground pepper
1 lb. orecchiette or other short pasta
Grated Parmesan and chopped fresh parsley, for serving

In a medium saucepan, heat oil over medium-high. Add bacon and cook until browned and almost crisp, about 4 min. Add onion and cook until softened, 3 to 5 min. Add garlic and red-pepper flakes and stir until fragrant, 1 min. Add tomatoes, breaking them up as you go, and season with salt and pepper. Bring sauce to a boil; reduce to a simmer and cook until slightly reduced, 15 min.

Meanwhile, in a large pot of salted water, cook pasta 1 minute less than package instructions. Reserve cup pasta water; drain pasta and return to pot.

Add sauce and pasta water to pasta and toss to combine; cook over medium-high until sauce thickens and coats pasta, about 2 min. Serve pasta topped with Parmesan and parsley.

(Alaina) – Cooking Light has a wide variety of recipes including many different proteins and vegetarian dishes. The photos are inspiring and the articles interesting. I especially enjoyed the article on 25 Most Common Cooking Mistakes – and yes, I’m definitely guilty of some of them! The Lentil-Barley Burgers with Fiery Fruit Salad, Apricot-Ginger Bellinis, Pear & Prosciutto Pizza, and Braised Short Ribs with Egg Noodles all look amazing.

I decided to try the lightened up Sour Cream Coffee Cake which was actually one of the Cooking Light staff favorites! And I agree – it was surprisingly delicious! I used yogurt which is the perfect substitute for sour cream if you don’t have any and since mine was fat-free plain, it reduced the fat in this recipe even more!

SOUR CREAM COFFEE CAKE
(Cooking Light, March 2010)
Print this recipe

3/4 c. old-fashioned oats, divided
1 c. flour
1/4 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. granulated sugar
1/2 c. packed brown sugar, divided
1/3 c. butter, softened
2 lg. eggs
1 tsp. vanilla extract
1 (8-oz) carton light sour cream (I used fat free plain yogurt)
2 Tb. finely chopped walnuts (I used pecans because we love them!)
1/2 tsp. cinnamon
1 Tb. chilled butter, cut into small pieces

Pre-heat oven to 350 degrees.

Spread oats in a single layer on a baking sheet. Bake at 350 for 6 minutes or until oats are barely fragrant and light brown. Coat a 9-inch springform pan (I used a regular 9-in. round glass baking pan) with cooking spray; set aside. Reserve 1/4 c. oats; set aside. Place remaining oats in a food processor; process 4 seconds or until finely ground. Combine flours, processed oats, baking powder, baking soda, and salt; stir with whisk.

Place a granulated sugar, 1/4 c. brown sugar, and 1/3 c. butter in a lg. bowl. Beat with a mixter at medium speed for 3 min. or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. (Batter will be slightly lumpy because of oats.) Spoon batter into prepared pan; spread evenly.

Combine remaining 1/4 c. oats and 1/4 c. brown sugar, nuts, and cinnamon in a bowl. Cut in 1 Tb. butter with a pastry blender until well blended. Sprinkle top of batter evenly with nut mixture. Bake at 350 degrees for 38 minutes or until toothpick inserted in center comes out clean, top is golden, and cake begins to pull away from sides of pan.

Cool cake in pan for 10 min. Serves 10.

Holiday Feast: Christmas Breakfast

Who doesn’t love breakfast food?! Especially on Christmas! Here’s what our families do for breakfast on Christmas morning:

HeatherChristmas breakfast is eaten around the tree as the children open their presents. The first year we were married I discovered the recipe for Swedish Tea Rings and have made one for Christmas breakfast ever since. The rest of the menu may vary some, but it always includes fruit. In recent years we’ve enjoyed bacon-wrapped sausages sprinkled with brown sugar and then baked and I often buy some thick, Greek yogurt to serve alongside the fruit. Drinks consist of juice and plenty of hot tea.

CITRUS FRUIT SALAD WITH LIME
(Heather)

1 pineapple, cut into bite-sized pieces
2 small cans mandarin oranges or 3 large navel oranges peeled and sectioned
1 can apricots
zest and juice of 2 limes

Cut pineapple into pieces and place in a serving bowl. Add the mandarin or navel oranges and the can of apricots. Sprinkle over the zest of lime and stir in the lime juice. Best made the same day as eaten.

For variety I sometimes add dried cranberries or pomegranate seeds. For those who like ginger, one teaspoon of freshly grated ginger adds a wonderful zing or try a few tablespoons of finely sliced candied ginger.

Serves 8.

SWEDISH TEA RING
(originally from Fleishmann’s New Treasury of Yeast Baking)

3 ½ — 4 ½ c. flour
½ c. sugar
1 tsp. salt
1 Tbsp. yeast
1 c. milk
¼ c. water
½ c. butter
1 egg (at room temp.)
½ c. flour
½ c. nuts
½ c. brown sugar
1-2 c. fruit (canned cherries, apricot, etc. well-drained)

Mix 1 ¼ c. flour, sugar, salt, and yeast in a bowl.

Combine milk, water and butter in saucepan. Heat to warm liquids and melt butter. Cool until warm. Add to dry ingredients and beat 2 minutes. Add egg and ¾ c. flour, to make a thick batter. Beat 2 more minutes. Stir in enough additional flour to make a stiff batter (but not as thick as bread dough). Cover and refrigerate dough at least 2 hours. (Can be kept in fridge 3 days.)

Combine nuts, ½ c. flour, and brown sugar. Turn dough onto a lightly floured board and divide in half. Roll ½ of the dough into a 14×7-inch rectangle.

Spread with ½ of the fruit. Sprinkle with ½ the brown sugar mixture. Roll up from long side as for jelly roll. Seal edges. Place sealed edge down in a circle on a greased cookie sheet. Seal ends firmly.

Cut slits 2/3 through ring at 1-inch intervals; turn each section outward, on its side.

(Note: This picture shows only one-half of the ring slices turned out — be sure to turn out every ring)

Repeat with remaining dough. Cover and let rise until doubled – about 1 hour. Bake at 375 for 20-25 minutes or until done. Cool on wire rack. Frost while warm with confectioners’ sugar glaze.

Often I don’t have the canned filling I want so I make an apple filling by chopping about 3 large, peeled apples and mixing them with 1/4 c. flour, 1/2 c. brown sugar, juice of one lemon and a few dried cranberries. Bring this mixture to a boil and cook until thickened, stirring constantly.

Glaze: mix 3 tablespoons soft butter into about 1 1/2 cups confectioners’ sugar. Add enough milk to make a drizzling consistency. Add more sugar if needed to thicken.

Makes 2 rings.

Alaina – We traditionally enjoy an egg casserole, fruit, some kind of bread or coffee cake, and a few special drinks. The coffee pot is kept going for those of us who were awakened early by eager children. We have breakfast after stockings and gifts are opened or in between the stockings and gifts depending on the time. It’s a leisurely affair and one that I find makes me incredibly content and reflective.

I use the same base recipe for my egg casserole and just switch out the meats and cheese and sometimes add vegetables to make it different. We love it and I’ve been making it year-round for years. One of my favorite combinations is bacon, spinach, and swiss and we also love the traditional classic of sausage and sharp cheddar (onions & peppers add great color and flavor). You could easily make this vegetarian by omitting the meat. This egg casserole also re-heats very well if you have leftovers. I’m sharing one of my favorite versions.

SPINACH-MUSHROOM-BACON-SWISS EGG CASSEROLE

6 eggs, lightly beaten
1 lb. bacon, cooked and finely cut up (I often use less than a pound)
3 c. milk
8 oz. swiss cheese
1 1/3 c. crushed crackers (I use a butter cracker like ritz)

1 tsp. dry mustard
1 lb. mushrooms, cleaned and chopped
1 lb. frozen, chopped spinach, thawed w/liquid thoroughly squeezed out
pepper & salt*

Combine all ingredients. Pour into a greased 9×13 pan. Bake at 350 degrees for 45 minutes – 1 hour until golden brown.

*May not need much salt.
**May be made the night before and refrigerated.

These muffins are delicious! You could make them even more special by drizzling a little glaze over them.

LEMON-CRANBERRY ALMOND MUFFINS
(adapted from Taste of Home)

2 c. flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
zest of 1 lemon
1 c. fresh or frozen cranberries, coarsely chopped
1/3 c. slivered almonds, toasted

In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil. Stir into dry ingredients just until moistened. Fold in zest and cranberries.

Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Makes 1 1/2 – 3 dozen muffins.

This icy drink always reminds me of my childhood. My mom used to surprise us with it and now I love to share it with my children.


ORANGE JULIUS

6 oz. frozen orange juice concentrate
6 oz. water
1 c. milk
1/8-1/4 c. sugar (opt.)
1/2 tsp. vanilla extract
12 ice cubes

Chill glasses in freezer.

Combine all ingredients in blender or smoothie machine and blend until ingredients are mixed and ice is pulverized. Makes 4 servings.