Coffee desserts are best not only with tea but as hostess gifts, welcome to neighborhood gifts, new baby gifts, etc. They can be also done to share with co-workers, Book of jesus learn groups, etc. Following are a couple of foods from my vintage mix collection. They can be sure to grow to favorites. CRUNCHY BRAN COFFEE CAKE two Two or 5 glasses boiling water1 cup 100% bran1 or 3 cup butter, softened1 or 3 cup sugar1 or 3 cup packed beige sugar2 eggs1 tsp chocolate extract1 two or 5 glasses all-purpose flour1 tsp baking soda1 tsp ground cinnamon1 or 5 tsp saltTOPPING:3 tbsp butter, melted1 or 5 cup 100% bran1 or 5 cup packed beige sugar1 or 3 cup broken walnuts.
Combine boiling h2o and bran in tiny bowl; let stand for 3 to 4 minutes. In another bowl, cream together margarine and sugars until light and fluffy. Sum eggs, one at a time, beating subsequent to each addition; sum vanilla. Combine flour, baking soda, cinnamon, and salt; combine into creamed mix until blended. Sum bran mixture; stir to blend.
Pour into a greased 9-inch round cake pot or 8-inch square pan. Fry at 350 degrees for 30 to 40 minutes. Combine topping ingredients; sprinkle over tea cake. Broil for 3 to 4 periods or until bubbly. COFFEE CRUMB CAKE 3 glasses sifted flour1 tsp salt1 or 3 cup sugar2 tsp baking powder1 egg, beaten1 cup milk1 or 4 cup oilPreheat stove to 375 degrees.
Mix and sift flour, salt, sugar, and baking powder. Make a well in center of mix and place in egg, milk and oil. Stir only enough to dampen all the wheat mixture. Pour into a square baking pot that is been greased. Topping:1 or 5 cup flour1 or 3 cup sugar1 tsp cinnamon2 tbsp butterMix flour, sugar, and cinnamon in a tiny bowl.
Sprinkle topping on top of batter. Fry for 35 periods at 375 degrees. Note: A quick, easy tea cake that is not overly sweet.
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