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Mar 142015

Sour Creme Streusel Coffee Cake

Put on some coffee...I'm coming over!

Put on some coffee…I’m coming over!

In my quest to put some weight on my husband, I’ve been making more sweet treats than I think I’ve ever cooked in my life. With the doc telling us that his sugar is very normal for his age, my goal and my mind was hell bent for leather and determined to add a few pounds to his trim body and so far it’s working! Kenny has never been heavy to begin with but with just a few pounds lost, you could really see a difference. Another reason for the coffee cake was that he had to eat in the morning with one of his meds and we are just not early breakfast eaters so this fit the bill real well! I also have to admit, our local grocery store had coffee cakes on sale the other day and as we hadn’t had one in a long while and it got my taste buds in motion; what can I say!

Sour Creme Streusel Coffee Cake
  • 2 cups + 2 tbsp sugar
  • 2 teas cinnamon
  • ½ teas nutmeg
  • 1 cup chopped pecans or walnuts
  • 1 cup butter at room temperature
  • 1 teas vanilla
  • 2 eggs at room temperature
  • 2 cups of sifted flour
  • 1 cup sour creme
  1. Combine the 2 teaspoons of sugar with the cinnamon, nutmeg and chopped nuts and set aside.
  2. Cream the butter until light and fluffy; continue beating adding the 2 cups of sugar in gradually until light and fluffy again, ending with the vanilla.
  3. Add eggs one at a time mixing well after each.
  4. Add the flour alternately with the sour cream until combined.
  5. Grease a 9-inch bundt pan and flour the bottom part.
  6. Pour half the mixture into the pan, top with the nut mixture and repeat with the remaining batter and nuts.
  7. Bake in a 350 degree oven for 50-60 minutes, leaving oven door shut during the baking time to keep cake from falling.
  8. Let cool in pan for 10 minutes before removing.
  9. May add a confectioner's icing after cooling time.

This would be a great treat for tomorrow morning with your coffee! I hope you enjoy this and the rest of the weekend as I’m off to make another sweet treat with more bananas for my husband and here’s a hint, today is National Pi Day. A couple you might want to check out that I posted are Irish Whiskey Pie just in time for St. Patrick’s Day on Monday. Another one is Kentucky Derby Pie, one of my all time favorites………….

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Jun 062014

Orange And Pecan Breakfast Bread

A couple of weeks ago, I ran across the 1948 publication of the Rumford Complete Cook Book that first made it’s debut in 1908 and as a sucker for those old cookbooks, I couldn’t resist buying it to add to my collection. It’s in fairly good shape, had a couple of hand written recipes in it and the best part, it was only a buck! The very first page is an advertisement for Noctil which was a cleaning booster for just about anything from dishes to making woodwork shine without rubbing. It was manufactured by Rumford Chemical Works that was established in 1854 in Rumford, R.I. If it did what it says, I wish I could find some today! There’s also a little history about the man who started it and I will save that for another time as it is quite interesting….

bread and book 005
When I saw this recipe which they called Orange Sandwich Bread I knew I had to try it and with a little tweaking, we really enjoyed it this morning with our coffee and now Kenny is dying to have some with the homemade orange sherbert in the freezer. I think I would rather have it with vanilla ice cream myself, you know, more like a Creamsickle with nuts thrown into the mix! I don’t know why they called it sandwich bread as it is more like a cake bread and not something I would make a sandwich out of!

bread and book 003

Gotta buy a new camera!


Orange And Pecan Breakfast Bread
  • ¼ cup shortening at room temperature
  • 1 cup sugar
  • 1 egg at room temperature
  • 3 cups flour, sifted
  • 4 teas baking powder
  • ½ teas baking soda
  • 1 teas salt
  • ½ cup milk
  • ½ cup fresh orange juice
  • 1-1/2 tbls finely grated orange rind
  • 1 cup chopped pecans
  1. Cream the shortening and sugar; add egg that has been slightly beaten.
  2. Sift together the flour with the next 3 ingredients.
  3. Alternately add the flour mixture, milk and orange juice to the creamed mixture.
  4. Add the orange rind and fold in the pecans.
  5. Pour batter into a greased and floured loaf pan (10x5 inches) and bake in a 350 degree oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.


Oops, I forgot to mention, there were 3 four leaf clovers pressed in the book too, my lucky day! I just would like to know when they were put there. Hope you enjoy…………..

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