Buttermilk Rhubarb Coffee Cake

Buttermilk Rhubarb Coffee Cake, a nice balance of tart and sweet.

Buttermilk Rhubarb Coffee Cake

Ingredients:
1 1/2 cups chopped rhubarb (1/4-inch pieces)
2 Tbsp sugar
1/2 cup (1 stick) unsalted butter, softened
2/3 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups unbleached all-purpose flour
1/2 tsp salt
1 tsp baking powder
1/8 tsp (large pinch) baking soda
1/2 cup buttermilk

Topping
2 Tbsp brown sugar
1/2 tsp cinnamon

Directions:

  1. Preheat the oven to 350F (325F for a glass baking dish). Place the chopped rhubarb in a bowl, and sprinkle with 2 tablespoons sugar. Let stand while preparing the batter. Grease an 8-inch baking pan.
  2. Place the softened butter in a mixing bowl. Add the sugar, and cream together until fluffy. Add the eggs, one at a time, beating well after each. Stir in the vanilla.
  3. In a second bowl, stir together the dry ingredients until uniformly blended.
  4. Add the dry mixture to the butter mixture, alternating with the buttermilk. Stir thoroughly, but minimally – until combined. Don’t overmix.
  5. Fold in the rhubarb, and transfer the batter to the pan. The batter will be somewhat stiff, and might seem to resist being spread into the pan. Be patient, and give the spreading process a few minutes of your time and attention. If it doesn’t look completely uniform in the pan, that’s OK.
  6. Use the same bowl (no need to clean it) to mix together the brown sugar and cinnamon topping, and sprinkle this on top of the batter.
  7. Bake for 25 minutes, or until a toothpick inserted all the way into the center comes out clean. Serve warm or at room temperature.

This is a Mollie Katzen recipe and I really love this recipe. This coffee cake has such a wonderful flavor, It doesn’t taste overly sweet and it was nicely balanced with the tartness of the Rhubarb. The coffee cake had a great texture and was perfectly moist. The fam loved this breakfast treat and Sug’s (the hubby) asked for me to definitely make it again. So glad I gave this recipe a go and I will make it again fo’ sure!

*Camala*

Lemon Scones


This is a real winner.  The texture of this scone in incredible.  The lemon flavor is so light and delicate that it could be eaten at any meal.  Or—-
all alone of course.  And an added plus, these scones or lower in fat that most recipes.  I adapted this recipe from Prevention Healthy Cooking.


Turn onto lightly floured surface and knead gently till dough holds together.  Pat dough to form long rectangle and cut evenly into triangles.
Makes about 9 scones.  Place on baking sheet and brush with remaining egg white and sprinkle with raw sugar
Bake for 15 minutes or until golden brown.

Perfect, beautiful, delicious.

To get this Lemon Scones Recipe visit us on our NEW Food Blog CCRecipe.com

Peaches and Cream French Toast Casserole

Peaches and Cream French Toast Casserole, a delectable baked casserole.

Peaches and Cream French Toast Casserole

Ingredients:
1 cup packed brown sugar
1/2 cup butter, cubed
2 Tbsp corn syrup
1 (29 ounce) can sliced peaches, drained
1 loaf (1 pound) day-old French bread, cubed
1 (8 ounce) package cream cheese, cubed
12 eggs
1/2 Tbsp pumpkin pie spice
1-1/2 cups half and half
1 tsp vanilla extract

Directions:

  1. In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 9 x 13 inch baking dish.
  2. Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese cubes and remaining bread.
  3. Place the eggs, pumpkin pie spice, half and half and vanilla in a blender; cover and process until smooth. Pour over top of ingredients in the baking dish. Cover and refrigerate overnight.
  4. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350F for 50-60 minutes or until a knife inserted near the center comes out clean.

I got this recipe from Taste of Home. I knew I had to make it because of the… why do you think I had to make it? The cream cheese, I swear I am addicted to the stuff=} This french toast casserole was absolutely wonderful, not overly sweet and I loved getting a special, pillowy pocket of cream cheese in random bites, YUM! This recipe is super easy, great for making for guests or for a brunch, all the prep is done the night before and then you just bake it in the morning. This is a keeper recipe and I will make this many times again in the future, thanks TOH!

*Camala*

Sticky Apple Butter Biscuits

Sticky Apple Butter Biscuits, A wonderful Breakfast or Brunch treat!

Sticky Apple Butter Biscuits

    These really make a wonderful breakfast treat and are a way to get a sticky bun taste without the yeast, hard work and time. Give these Sticky Apple Butter Biscuits a try, they are delicious!

    Visit us at our NEW Food Blog CCRecipe.com for this Sticky Apple Butter Biscuit Recipe

    *Camala*

    Avocado Bread

    Avocado Bread, a Sweet, Dense and Moist bread.

    Avocado Bread

    Ingredients:
    2 cups all-purpose flour
    3/4 cup sugar
    1 1/2 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1/2 tsp cinnamon
    1/2 tsp all-spice
    1 avocado, mashed (I use Haas avocados)
    1 large egg
    1/2 cup buttermilk
    1 Tbsp orange zest

    Directions:

    1. Preheat the oven to 375F. Generously grease a 9 x 5-inch loaf pan.
    2. Combine the flour, sugar, baking powder, baking soda, salt, cinnamon and all-spice in a large mixing bowl. Whisk to blend thoroughly.
    3. Remove the avocado from the skin and remove pit, place avocado in a separate bowl, and mash the avocado. Beat together the egg and avocado. Stir in the buttermilk and orange zest.
    4. Add to the dry ingredients and blend well. Pour into the prepared pan and bake for 50 minutes to 1 hour or until a wooden pick inserted in the center comes out clean.

    This is a great sweet breakfast bread, it is very similar to banana bread. It has a wonderful flavor and you would never know it was made with an avocado. I thought the addition of the orange zest would add a fresh flavor to the bread and it does and I also love seeing the little orange color pop in the bread. I know the thought of eating avocado bread sounds weird but it is a moist and delicious quick bread. Give it a try!

    *Camala*

    Yogurt and Fresh Berry Parfait

    Try something “pretty” for breakfast.  Eventhough this is something I eat all the time when you see it in a pretty glass it is hard to resist.

    INGREDIENTS
    3  different flavors of yogurt ( I used vanilla, strawberry, blueberry)
    chopped walnuts
    fresh or frozen blueberries
    fresh strawberries
    homemade granola

    get a pretty glass—not too big,  the glasses I used could have been a
    little bigger.   Start with the yogurt.  Next layer chopped walnuts and blueberries.  Another layer of yogurt.  Sprinkle granola and more yogurt. Top with fresh strawberries.  It goes without saying you can substitute any fruit: peaches, bananas, apples, etc.  Thats it!

    * Christine*

    Buttermilk Pancakes

    Check out what makes these the lightest and fluffiest Buttermilk Pancakes.

    Buttermilk Pancakes

    Ingredients:
    3 eggs, separated
    1 2/3 cups buttermilk
    1 tsp baking soda
    1 1/2 cups flour
    2 tsp baking powder
    1/2 tsp salt
    2 Tbsp sugar
    4 Tbsp unsalted butter, melted
    1/2 tsp vanilla (optional)

    Directions:

    1. Beat the egg yolks until pale and smooth. Beat in the buttermilk and then the baking soda and mix well.
    2. Whisk the dry ingredients together in a separate bowl. Add the dry ingredients to the wet, mixing as you add; make sure the batter is smooth.
    3. Add in the melted butter and vanilla, mix well.
    4. Beat the egg whites with an electric mixer in another bowl until stiff.
    5. Fold egg whites into the batter until no white remains. Let batter stand about 20 minutes before making pancakes.
    6. Make sure your griddle is really hot. Add some drops of water to the griddle/skillet and if the water sizzles the griddle/skillet should be hot enough.
    7. Ladle batter onto griddle; turn when bubbles form across the cakes and allow to lightly brown on the second side. Serve with warm organic maple syrup.

    These Buttermilk Pancakes are so light and fluffy, I think that folding in the egg whites is what makes the difference. Sure it is an added step and you might not want to fool with it but if you want to see a difference with your Buttermilk Pancakes give this recipe a try, I just love these pancakes. You can add whatever you want to this pancake batter for a different variety, like chocolate chips, apples, bananas, blueberries, whatever you want!

    *Camala*