My Favorites: Coffee Cake

 

My mother didn't learn to cook until after she was married. Her mother didn't teach her more than stir the pot or heat up whatever. Better Homes & Gardens Cookbook became her bible. She followed recipes to the letter, never deviating, never experimenting. She made sure her daughters learn to cook, when we were young. I sat on the red stepstool next to the stove and stirred pudding--no instant pudding back then. Or I learned to make a white sauce (aka béchamel, according to my chef son), again stirring so as not to have lumps.

Mom was always cutting recipes out of the newspaper, a habit I followed for years. She found one for coffee cake that has become a staple in our home, as well as our daughter's and daughter-in-law's, on Christmas Day.

"Secret" recipes is not in my vocabulary. Others have shared their recipes with me and I do the same. So, here's a favorite recipe from my home to yours.

Streusel Coffee Cake

1 package yellow cake mix

1/4 cup firm butter

1 cup brown sugar (packed)

3/4 cup chopped walnuts (optional)

3 eggs

1  1/2 cups (12 oz) sour cream

Heat oven to 350°. Spray a 13x9x2 baking pan with non-stick cooking spray (or grease and flour the pan). Measure 2/3 cup dry cake mix into small bowl. Cut in butter until crumbly. Mix in brown sugar and walnuts. This will be the topping. Set aside.

In a large bowl, beat eggs lightly with fork; stir in sour cream. Blend in remaining dry cake mix, scraping bowl often. (Batter will be thick and slightly lumpy.) Pour half of the batter into prepared pan. Sprinkle half the topping over the batter. Spoon and gently spread remaining batter in pan, top with remaining topping mix. Bake 40-45 minutes at 350°.

 

One time, My daughter-in-law added blueberries. Let me know if you make a variation. I'd love to try it.

Enjoy.

 

#30 Days of Gratitude - Day 10: Food

When my mother got married, she didn't know how to cook. Better Homes & Gardens and Betty Crocker cookbooks were well-used as I was growing up. Mom was determined that her daughters knew how to cook. Back in the day before instant pudding, I stood on a stepstool and stirred so it wouldn't stick. I learned to make  white sauce the same way because, according to Mom, some vegetables (like peas, parsnips, and turnips) tasted better in a sauce. About a year ago, my son the chef informed me that what I knew as a "white sauce" was really béchamel. 

Mom cooked according to a recipe. No winging it for her, no experimentation. Not me. I guess learning how to cook simple things at a young age gave me the courage to try different ingredients. I took cooking classes in ethnic foods, like Mexican, German, and Chinese. 

When my kids were nine or ten, my sister gave them Betty Crocker Junior cookbooks. They became good cooks at a young age. Now, my daughter is passing that on to her children. This spring break--the one where no one could go anywhere--her kids (ages 10 and 13) "visited" a different country each day and took turns preparing an appropriate dish. My son has been a chef since he graduated college. I can't wait to see what he teaches his kids when they're a little older. 

In her later years, Mom found shortcuts for totally delicious foods. Like her streusel coffee cake. 

 

Streusel Coffee Cake

 1 package yellow cake mix

1/4 cup firm butter

1 cup brown sugar (packed)

3/4 cup chopped walnuts (optional)

3 eggs

1 1/2 cups (12 oz) sour cream

 Heat oven to 350°. Spray a 13x9x2 baking pan with non-stick cooking spray (or grease and flour the pan). Measure 2/3 cup dry cake mix into small bowl. Cut in butter until crumbly. Mix in brown sugar and walnuts. This will be the topping. Set aside.

 In a large bowl, beat eggs lightly with fork; stir in sour cream. Blend in remaining dry cake mix, scraping bowl often. (Batter will be thick and slightly lumpy.) Pour half of the batter into prepared pan. Sprinkle half the topping over the batter. Spoon and gently spread remaining batter in pan, top with remaining topping mix. Bake 40-45 minutes at 350°.

I'm grateful my mother insisted I learn to cook. Not only could I feed my family, I could pass on my own love of cooking to my children, as they are passing it on to theirs.

Feature Friday Block Party Blog Hop

When I was invited to participate in the first Feature Friday Block Party and I read we could share a recipe, I had to go with a family favorite. While not specifically for summer, it's quick and easy—my favorite kind. I can’t lay credit for this one. It’s from my mom and now it’s a staple at our house whenever we have company . . . and even when we don’t.

Streusel Coffee Cake

1 package yellow cake mix

1/4 cup firm butter

1 cup brown sugar (packed)

3/4 cup chopped walnuts (optional)

3 eggs

1 1/2 cups (12 oz) sour cream

Heat oven to 350°. Spray a 13x9x2 baking pan with non-stick cooking spray (or grease and flour the pan). Measure 2/3 cup dry cake mix into small bowl. Cut in butter until crumbly. Mix in brown sugar and walnuts. This will be the topping. Set aside.

In a large bowl, beat eggs lightly with fork; stir in sour cream. Blend in remaining dry cake mix, scraping bowl often. (Batter will be thick and slightly lumpy.) Pour half of the batter into prepared pan. Sprinkle half the topping over the batter. Spoon and gently spread remaining batter in pan, top with remaining topping mix. Bake 40-45 minutes at 350°.

I hope you enjoy.

My heroine in THE CHAMELEON learned from the family cook who made everything from scratch. With Jileena's busy day, leading a double life--covertly working in her family's business and playing the socialite--she's always looking for quick and easy.

Legally Blond meets Mata Hari

Socialite Jileena Winslott has perfected the image of the spoiled, rich, bubble-headed daughter of an industrial magnate. In reality, she’s a smart, savvy aide to her father in social situations where she is his eyes and ears. She yearns to be her true self and run the family business. When her father sends her on a covert mission to the Outer Rim, she has the chance to prove herself. Big problem. He insists she take along a fake fiancé—the man she’s secretly loved for years.

Security Officer Laning Servary has better things to do than babysit a spoiled rich girl on a tour of the Frontier. If he refuses, he can kiss his career good-by. Then Jileena’s father sweetens the pot. If Laning keeps her safe, his family will receive the land they share-crop. He can’t refuse.

In the close quarters of her ship, Laning and Jileena discover they aren’t who they seem. Pirates, weather, and her recklessness threaten to derail the mission. As Laning and Jileena revise their impressions of each other, they’ll have to make hard choices about their goals. Can their budding love survive?

Be sure to check out the other authors on the blog hop.  http://buythebooktours.com/feature-friday-block-party-blog-hop