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*

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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*

    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*

    Spinach and Potato Frittata

    I love frittatas.  For some reason they always seem lighter (and prettier) than an omelet–don’t they?  This one has the hash browns already “built-in”  I’m sure you can play with the ingredients, adding whatever cheese or vegetable you want, just like an omelet.  I picked spinach, but I’m sure broccoli, asparagus, or even zucchini would work.

    Ingredients
    6 eggs
    1/2 cup milk
    3 medium Idaho potatoes
    3 green onions
    1 cup grated cheddar cheese (or any other cheese)
    3/4   of 6oz pkg. spinach washed and dried with paper towel
    salt and pepper to tasted
    2-3 tablespoons olive oil for pan

    Start by peeling the potatoes and cutting them up into small cubes.  Dice up the onions.  Place olive oil and potatoes in oven proof pan and cook turning every few minutes until tender and golden brown.

    Add onions and spinach and toss until spinach is wilted.
    Reduce heat.  Whisk together the milk and eggs and pour over spinach and potatoes.  Slowly cook, lifting up edges around pan so more of the liquid gets cooked.  Even sometimes cutting a small slit in the middle so more egg mixture can drain to pan to help cooking process.  You can cover the pan to speed up cooking–but be sure to keep the temperature on low.  After about 10 minutes and eggs are pretty cooked  sprinkle with cheese and place under a broiler for about another 3-4 minutes–until cheese in melted and bubbly.  Remove from oven, carefully since handle may be very hot.
    Slice into wedges and serve.

    *Christine*

    Broiled Grapefruit

    Broiled Grapefruit, a quick, refreshing way to enjoy this awesome citrus fruit.

    Broiled Grapefruit

    Ingredients:
    2 grapefruits
    2 Tbsp Honey
    1/2 tsp vanilla extract

    Directions:

    1. Position an oven rack about 4 inches below the broiler and heat the broiler on high.
    2. With a serrated knife, cut the grapefruit in even halves. Using a small paring knife or a grapefruit knife, cut each section away from the surrounding membrane. Remove the seeds and cut out the tough white center. Leave the grapefruit in the rind. Set the grapefruit halves in a shallow broiler-safe pan (such as an enameled baking dish or a heavy-duty rimmed baking sheet). If necessary, trim a thin slice off their bottoms so they sit level.
    3. In a small bowl, stir together the honey and the vanilla extract. Drizzle the honey mixture over the grapefruit halves. At this point, if you desire, you could dust each grapefruit half with any of these desired spices; cinnamon, nutmeg, allspice, cardamom or ginger. For an added sweetness you could also sprinkle with brown sugar.
    4. Broil until bubbling and lightly browned in spots, 4 to 10 minutes. Keep an eye on it as it cooks, you could also rotate the pan as the grapefruit browns. They will be done when the edges begin to bubble and turn brown. Remove from the oven and let cool slightly. Serve warm or at room temperature.

    You could also garnish your grapefruits before you serve them with any of the following; Plain or Greek Yogurt dusted with cinnamon, Mint sprigs, Strawberries or Cherries.

    This is not only a great breakfast but can also be served as a light dessert. Have fun with the many ways this fruit can be served warm, many people who claim to not like grapefruit love to eat it this way, I love grapefruit and the taste of it , I often eat it plain and cold. Since I love grapefruit plain, I broil my grapefruit with the least amount of sugar, that is why I only drizzled mine with raw honey and vanilla. My favorite grapefruits to eat personally are Texas Red’s, they are so delicious!

    *Camala*