BREADS AND MUFFINS
cinnamon coffee cake
1/2 cup butter
3/4 cup sugar
1 tsp. baking soda
1 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 tsp.baking powder
Pinch of salt
1 tsp. vanilla extract
1 Tbsp. ground cinnamon
2 Tbsp. chopped walnuts
Cream the butter with 1/2 cup of sugar. Add the eggs, one at a time, beating well after each addition. Mix the baking soda with the sour cream and gradually beat into the butter mixture. When the mixture is light and fluffy, add the flour sifted with the baking powder and salt. Add the vanilla.
Prepare cinnamon-walnut topping by mixing 1/4 cup sugar, 1 Tbsp. ground cinnamon and 2 Tbsp. chopped walnuts.
Pour half of the batter into a 9-inch square pan. Sprinkle half of the topping over it, then pour in the rest of the batter and sprinkle the remainder of the topping mixture over it. Bake in a preheated 350 degree oven for 40 minutes. Makes 9 large servings, or more if you cut smaller pieces.
This was always a favorite at Holiday celebrations. I always double the recipe.
Auntie’s Steamed Pudding
Grind together: 1/2 cup salt pork and 1/2 cup raisins
Add alternately: 1/2 cup flour, 1/2 cup milk
Add: 1/2 cup sugar, 1/2 cup breadcrumbs, 1/4 tsp nutmeg, 1/2 tsp cinnamon, 3/4 tsp baking powder
Steam approximately 4 hours or until done.
Mix well: 1/2 cup sugar, 1/3 cup flour, 1/4 tsp salt
Gradually add: 2 cups boiling water and 1 T butter
Cook about 5 minutes.
Remove from heat.
Add 1 3/4 tsp vinegar and nutmeg to taste.
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