Jennie's Cinnamon Coffee Cake

Cinnamon Coffee Cake 

Preheat oven to 375 degrees

Cream together:
1 cup sugar
1 cup oil (I use canola oil)


Add:
2 eggs


Mix together in separate bowl:
3 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda

Add dry ingredients to creamed mixture gradually with 1 cup milk and 1 tsp vanilla

Filling:
1 1/2 c brown sugar
2 tsp cinnamon
1 c chopped nuts

1. Spread 1/2 of the cake i a greased, floured, 9x13" pan
2. spoon 1/2 the filling on top
3. put on the reminder of the cake
4. and the rest of the filling       

Pour 3/4 cup melted margarine or butter over the top

Bake for 30 minutes - ENJOY

Sydney brought this to Recipe Club, but it was originally served by Merry L. at a function.  Sydney checked with Merry to see if it was OK to share.  Merry told her that this was actually a recipe from her daughter, Jennie.

Strawberry Divine or Blueberry Danube

A Sweet Summer Salad Duo-

Ingredients:

1 large (16 oz) container of whipped topping
1 can of strawberry pie filling (for Strawberry Divine) 
or  1 can of blueberry pie filling (for Blueberry Danube)
1 cup marshmallows
1 - 8 oz can of drained crushed pineapple
1 box of powdered vanilla instant pudding mix

Ingredients:

1. Mix everything together 
2. chill covered in the fridge for at least one hour
3. serve and accept all the compliments

Candy Bar Salad

 Summers' Best --- Candy Bar Salad

Ingredients: 

• 1 large 16 ounce carton of whipped topping
• 1 small box of powdered vanilla instant pudding
• 1 large (King size) frozen candy bar
• 1 granny smith apple or pear

Directions:

1. freeze the candy bar
2. put the candy bar into a zip-lock bag and hit with a hammer or meat tenderizer to break it into small pieces
3. peel and core the apple or pear
4. cut into small pieces - or grate on a cheese g rater
5. mix everything together
6. put in the fridge for at least an hour

Launa - This is a great salad to make all through the summer - just keep lots of king size candy bars frozen in the freezer. Our personal favorites are butterfingers, Baby Ruth, Snickers, and Whoppers.  

For the sample I made for Recipe Club I used mini Reese's peanut butter cups - it was fabulous!

Chicken Kiev Casserole

Bertha's recipe:

Ingredients-

• 4 chicken breasts- cooked and cubed
• 1 1/2 tsp oregano leaves
• 1/2 tsp garlic salt
• 1/4 tsp pepper
• 2 T melted butter
• 2 cans cream of chicken soup
• 1 T chopped parsley

Directions-

1. combine all the ingredients, spread over chunks of chicken in a casserole dish
2. top with 2 cups of shredded Monteray jack cheese
3. combine 1/2 c dry bread crumbs and 1/2 c grated Parmesan cheese
4. Bake at 400 degrees F for 30 minutes

Bertha likes to serve this with rice.

Congo Cookies

Charlene's recipe for Congo Cookies

2 1/4 c. brown sugar
2/3 c veg oil
3 eggs
1 tsp vanilla
2 1/2 c flour
1 tsp salt
1 pkg chocolate chips
1 tsp salt 1 c nuts

Mix together
Press into cookie sheet
Bake 350 degrees for 15 minutes
Cut into squares

Recipe Club Meeting - June 21, 2012

We had a great meeting! and great food!  

We missed  all who couldn't make it.

Attending this night:

• Elaine
• Muriel
• Sydney
• Bertha
• Charlene
• Launa

Blueberry Muffins

(this is a mini muffin)

Makes 12 LARGE muffins

2 c. flour

1 TBL. baking powder

½ tsp. salt

1 large egg

1 c. sugar

4 TBL. unsalted butter, melted and cooled slightly

1 ¼ c. sour cream (low fat and fat free are definitely not as good)

1 ½ c. frozen blueberries regular size, not Wild

Directions

·         Preheat oven to 350º.

·         Spray standard muffin tin with nonstick cooking spray, or use paper liners. (Only use the liners if you will be serving the muffins cool, because they won’t come off of warm muffins.)

·         Whisk flour, baking powder, and salt in medium bowl until combined. Set aside.

·         Whisk egg in second medium bowl until well combined and light colored, about 20 seconds.

·         Add sugar to eggs and whisk vigorously until thick and homogenous, about 30 seconds.

·         Add melted butter in 2 or 3 additions, whisking to combine after each addition.

·         Add sour cream in 2 additions, whisking just to combine.

·         Add frozen berries to dry ingredients and gently toss just to combine.

·         Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25-30 seconds. (Small spots of flour may remain and batter will be very thick. Do not over mix.)

·         Use ice cream scoop or large spoon to drop batter into greased muffin tin. (Heaping Full!) 12 large sized. And when it says heaping full it really means HEAPING! They don't rise.

·         Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25-30 minutes, rotating pan from front to back halfway through baking time.

·         Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. 

3 mini muffins

Melinda Radmacher made these for us to enjoy after her RS lesson on scripture study. 
The muffins we had on Sunday were made mini muffins- and more healthy with the following substitutions:    1 cup of sugar = (1/4 cup of honey + 1/4 cup maple syrup) or 1/2 cup of maple syrup. white flour = whole wheat flour equal parts same measurements.