Mrs. Dalton’s Coffee Cake

Came across this recipe suggestion and decided to try it with a few modifications. Who’s Mrs. Dalton? She’s the author of the cookbook Dining with the Daltons, no longer in print. Also was the wife of John Dalton, the Governor of Virginia many decades ago. Why have I decided to post another coffee cake recipe when I have so many excellent ones. In other words, what’s different here? The texture! It’s like a pound cake. When I put this together the baking powder seemed skimpy. This I’m sure accounts for the denseness. It’s quite delicious! Is it one of my best, probably not, but it’s an excellent change-up.

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Banana Pumpkin Bread

Spring is here! Time to clear out the freezer and ready for the overflow of garden vegetables. Pumpkin puree has just about reached it’s frozen limit. Today I’m using the last of this fall fruit and a few overripe bananas to make this amazing bread. This quick bread has a different texture than most quick breads. Never dry and a bit ‘springy!’ Ha! Kristyn has put together the best ingredients with a little less sugar than most quick breads for this recipe. Check out her cute blog Lil’ Luna. Thank you Kristyn.

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Pumpkin Panettone

A Great Holiday Presentation

Pumpkin Panettone

This is straight from my test kitchen. Ha! This is an amazingly simple recipe. A little time consuming but worth it. The texture is unchanged from the traditional panettone. The question is why. Why mess with the traditional panettone? It’s simple. Not everyone in our family is into candied fruit. And without the candied fruit where do you go? Pumpkin and toasted or candied pecans. You can add raisins or chopped dates if you must. It’s just a great change up for panettone.

I recommend a paper mold for baking. Baking time is a little faster using a paper mold, and clean up is a snap. This 2 pound loaf paper mold needs no greasing nor extra baking pan.

If you have any Panettone left give my next recipe a try, Panettone French Toast.

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Pennsylvania Dutch Apple Pie

Incredibly inviting! This recipe was followed meticulously for the most beautiful product. It did have a few little *drawbacks which were more about individual taste preferences. This is an America’s Test Kitchen recipe put together by my oldest. If you know anything about America’s Test Kitchen you are aware some recipes are not shared without joining. However, this recipe is shared in a Youtube presentation. Just plug in Pennsylvania Dutch Apple Pie & add America’s Test Kitchen.

*Know this recipe is on the tart side. Of course apple choice may contribute to the lack of sweetness. Secondly, the crumb topping was very crunchy. I’m not sure I have a correction for this except to say … if your filling lacks moisture and the topping cannot be placed over a flat surface this might contribute. Too, the melted butter in the crumb topping might be the crunch contribution.

It was delicious!! Ice cream right in the pie! Thank you Will.


Prune Cupcakes

This is a 9 inch double layer cake recipe made into 24 standard size cupcakes instead. The recipe ingredients are only slightly different from the traditional Prune Cake. It has a special touch of added coffee. One ingredient, vegetable shortening, has not changed. I’ve attempted to use other fat substitutes without much luck in moistness and texture. I hope you enjoy this great recipe! And if you really aren’t into prunes … surprise yourself!

Recipe adapted from Florence Jane Harvell and Brenda Slate.

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Espresso Coffee Cake

This is what happens when you don’t follow a recipe. It’s delicious but nothing like the King Arthur Glazed Espresso Coffee Cake. Well, it’s the same ingredients but steps do make a difference! Mine has a dome-like center, oops, which might have been avoided if I had layered the cake batter little by little over a silicone mat covered bottom per directions. I read the directions months ago and when I finally made the cake today I had forgotten the one thing that caught my eye initially … the marbling of the cake. (As you see, no marbling at all. Yep, I mixed all the batter together.) Too, I used parchment paper with the thought it would work as well as the silicone. It did help with the cake removal but silicone does provide even baking. It does seem the amount of batter was a bit excessive for an 8 inch square baking dish. You might like to try a 9 inch square and cut the baking time a bit Or use the reverse creaming method as in the King Arthur recipe. These all affect the baking outcome.

I do love King Arthur Products. Their mixes are helpful when you have unexpected company or need a break from the time a scratch recipe requires. I’m sure you can get around some of the King Arthur ingredients here by substitution if needed. This is a many ingredients recipe and does take some attention when putting it together.

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Hummingbird Quick Bread

Sometimes you just want a fully loaded quick bread. If you love the cake you’re gonna love this! A mere 15 minutes to the oven. Yep, it does take an hour to bake but your kitchen will smell amazing while it bakes. I opt for light olive oil just because of the health benefits. There is reportedly more health benefits to extra virgin. I have used extra virgin without significant taste difference. But if you are baking this for a foodie with a very discriminating palate opt for the light.

Enjoy!

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Chocolate Malted Milk Scones

The perfect scone for the chocolate lover.

Just the right amount of chocolate taste with a hint of malted. A great way to start your morning with that cup of coffee. This recipe is only slightly revised and one of many put out by King Arthur Baking. I’ve enjoyed many of their products and tried several of their recipes. I do recommend trying their catalog for interesting baking ideas.

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Brownies with Cream Cheese Swirl & Nut Crust

Amazing variation to a great brownie recipe. And what brownie is really that good without nuts! I’ve added a nut crust that is just beyond rich and delicious. These three giant flavors make for an A+ dessert! BTW, no electric beater needed!

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Baked Strawberry Shortcake

Everyone loves strawberries … well almost everyone! This is the time of year fresh strawberries are plentiful. This recipe is packed with strawberries. Would you believe two pounds! Time for strawberries, shortcake and whipped cream topping.

This recipe is not difficult and there is wiggle room for imperfections. Delicious? I should say so! And what is amazing … this Baked Strawberry Shortcake is not cake like nor is it soggy like strawberry shortcake can be. It is meant to be eaten warm from the oven, and works well served at room temperature. Leftovers are not likely but refrigerate any you may have and eat the next day … cold. There you have it, warm, room temperature or cold … It works!

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