food

Overnight Coffee Cake

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  • Post category:Breakfasts

From the 1976 Old Settlers and Threshers Cookbook

My mom makes this great coffee cake to take to neighborhood and church breakfasts.

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup margarine
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 beaten eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla

Cream margarine, eggs and sugars and add flour mixture alternately with buttermilk. Add vanilla and blend well. Pour into well-greased cake pan. Sprinkle with topping, let stand covered in refrigerator overnight or bake immediately. Bake 350 degrees for 35 minutes in 9 x 13 pan.

Topping:

  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped nuts

May use coconut in place of nuts if you like.

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Banana Bread

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  • Post category:Breads

From the kitchen of: Pat Mineart.

This is a family favorite.

  • 1/3 cup shortening
  • 1/2 cup sugar
  • 2 eggs
  • 1 3/4 cup sifted enriched flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon soda
  • 1 cup mashed ripe bananas
  • 1/2 cup broken walnuts

Cream shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternating with a banana, beating well after each addition. Stir in walnuts. Pour into well-greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Bake at 350 degrees about 1 hour until done. Remove from pan, cool on rack. Wrap, store for at least one day.

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Irish Soda Bread

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  • Post category:Breads

From the kitchen of: Charmaine Corbasson

Ingredients:

  • 4 cups all-purpose flour or whole wheat flour
  • 1 tsp salt
  • 2 tb cold butter
  • 2 eggs
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tb granulated sugar
  • 1 1/2 cup raisins
  • 1 2/3 cup buttermilk
  • 1 tb melted butter

Instructions:

In large mixing bowl, combine flour, baking powder, salt and sugar. Cut in cold butter with pastry blender or two knives until fine. Stir in raisins. In bowl beat eggs, stir in buttermilk and soda. Make well in dry ingredients and add liquids all at once, mixing lightly with fork until blended. Turn dough on to floured surface and knead lightly for 10 seconds. Shape dough into ball and place on buttered baking sheet. Flatten ball into 8 or 9-inch loaf.

Grease sharp knife with butter and cut 1/4-inch deep cross from edge to edge to mark into quarters.

Brush top with melted butter; bake in preheated 375F oven 40 to 45 minutes or until golden brown. Remove from baking sheet and cool to lukewarm.

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Orange Marmalade Gingerbread

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  • Post category:Breads

From the kitchen of: Lisa

  • 1 3/4 cups cake flour 3 tblsp shortening
  • 3/4 tsp baking powder 1 egg, beaten
  • 1/2 tsp baking soda 1/2 cup molasses
  • 1 tsp cinnamon 1 cup orange marmalade
  • 1 tsp ginger 4 tblsp boiling water
  • 1/2 tsp salt

Stir flour, baking powder, soda, cinnamon, ginger and salt together. Cream shortening, add egg and mix well. Add molasses and marmalade and beat thoroughly. Add sifted dry ingredients and hot water alternately in small amounts, beating well after each addition. Pour into greased 8×8 inch pan and bake at 350 F for 35-45 minutes.

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Pumpkin Bread

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  • Post category:Breads

From the kitchen of: Unknown

  • 1 1/2 cup sugar
  • 1/2 cup cooking oil
  • 2 eggs
  • 1 cup pumpkin
  • 1/3 cup water
  • 1 3/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice

Add sugar to oil. Then add eggs, pumpkin, water. Mix well, then add flour and spices sifted together. Grease and flour pan. Back at 350 degrees for 1 hour. Yield: 1 large loaf or two small ones.

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