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Big Crumb Coffee Cake with Rhubarb

Big Crumb Coffee Cake with Rhubarb

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By Prep Time: 1 hour 15 minutes Cooking Time: 50 minutes

Ingredients

  • ----RHUBARB FILLING----
  • 1/2 pound rhubarb trimmed
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground ginger
  • ----CRUMBS----
  • 1/3 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick or 4 butter melted
  • 1 3/4 cups all-purpose flour
  • ----CAKE----
  • 1/3 cup sour cream
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup cake flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons softened butter cut into 8 pieces.

Instructions

1

Preheat oven to 325°-f degrees. Grease an 8-inch-square baking pan.

2

To make filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.

3

To make crumbs, in a large bowl, whisk sugars, spices and salt into melted butter until smooth. Then, add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside.

4

To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.

5

Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.

6

Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.

Notes

Source: https://www.jamhands.net/2013/06/big-crumb-coffee-cake-with-rhubarb.html#recipe

Dessert/ Sweets

Maple Cake

Maple Cake

Print Recipe
Prep Time: 25 minutes Cooking Time: 55 minutes

Ingredients

  • 3 c cake flour
  • 1 tablespoon Baking Powder
  • 1 tsps Salt
  • 1/2 c unsalted butter
  • 2 tablespoon Shortening
  • 2 c maple syrup
  • 3 egg yolk
  • 1 egg
  • 1 1/4 c whole milk
  • 1 c walnut; toasted and chopped
  • 3 c powdered sugar
  • 8 oz cream cheese
  • 1/2 c unsalted butter
  • 2 tablespoon maple syrup

Instructions

1

To make the cake, grease and flour two 8-inch cake pans. Beat softened butter and shortening; add maple syrup and beat until smooth. Add egg yolks and egg one at a time, beating after each addition. Sift together flour, baking powder and salt and add alternately with milk. Fold in walnuts. Bake 50 to 55 minutes at 325.

2

Cool in pans on racks 20 minutes. Invert and cool completely before frosting. Frost with Maple Syrup Frosting (unless using a sugar-free frosting instead). Decorate with walnut halves around the top edge.

3

To make the Maple Syrup Frosting, beat softened cream cheese and butter; add powdered sugar and maple syrup and beat just until smooth.

Cookies/ Snacks/ Sweets

Candy Cane Cookies

Candy Cane Cookies

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Prep Time: 50 minutes Cooking Time: 10 minutes

Ingredients

  • 1/2 c butter
  • 1/2 c shortening
  • 1 c powdered sugar
  • 1 egg
  • 1 1/2 tsp almond extract
  • 1 tsp vanilla
  • 2 1/2 c flour
  • 1 tsp salt
  • 1/2 tsp red food coloring
  • 1/2 c crushed peppermint candy
  • 1/2 c sugar

Instructions

1

Heat oven to 375 degrees. Mix butter, shortening, powdered sugar, egg, and flavorings. Blend in flour and salt. Divide dough in half; blend food coloring into one half.

2

Take 1 teaspoon of dough from each color. Roll each piece into a 4-inch rope. Place ropes side by side and twist together. Place on an ungreased cookie sheet and turn the top down to form a candy cane shape. Bake 9 minutes. Mix together crushed candy and granulated sugar. Sprinkle cookies with candy mixture immediately after baking.

Dessert/ Sweets

Pumpkin Pie

Pumpkin Pie

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Prep Time: 25 minutes Cooking Time: 50 minutes

Ingredients

  • 3 eggs
  • 1/2 c sugar
  • 1 c mashed cooked pumpkin
  • 1/2 c cream
  • 3/4 c dark corn syrup
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 c chopped walnuts optional

Instructions

1

Preheat oven to 375 degrees. Mix together all ingredients except walnuts and pour into a prepared pie crust. Sprinkle walnuts on top, if desired.

2

Bake 45 to 50 minutes at 375 degrees.

Dessert/ Sweets

Raisin Pie

Raisin Pie

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Prep Time: 40 minutes Cooking Time: 30 minutes

Ingredients

  • 3/4 cup sugar
  • 1 tsps Cinnamon
  • 1/2 tsps cloves
  • 1/2 tsps nutmeg
  • 1/2 tsps Salt
  • 1/3 cup cornstarch
  • 1 cup Water
  • 2 tablespoon vinegar
  • 3 eggs
  • 1 cup raisins
  • 1 tsps vanilla
  • 1 2/3 cup evaporated milk
  • 1 tablespoon cornstarch
  • 8 tablespoon sugar
  • 1/3 cup Water
  • 1/8 tsps Salt
  • 1 pie crust

Instructions

1

Prepare single pie crust.

2

For filling, combine sugar, spices, salt, cornstarch, water, and vinegar in saucepan. Cook over low heat until mixtrue thickens slightly, stirring constantly. Mix together raisins, egg yolks, and milk. Add gradually to saucepan, whicking until it thickens. Add vanilla and stir over low heat 2-3 minutes longer.

3

For meringue, cook cornstarch, 2 T sugar, and water over medium heat for 2-3 minutes until thickened. In a large bowl, add salt to egg whites. Beat on medium speed until soft peaks form. Add cornstarch mixture and beat until creamy. Gradually beat in remaining sugar, then beat for 6-8 minutes longer.

4

Pour raisin filling into pie crust. Top with meringue. Bake 25-30 minutes at 350 degrees.

Cookies/ Sweets

Oatmeal Pudding Cookies

Oatmeal Pudding Cookies

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Prep Time: 30 minutes Cooking Time: 10 minutes

Ingredients

  • 1 1/4 c flour
  • 1 tsp baking soda
  • 1 c butter
  • 1/4 c sugar
  • 3/4 c brown sugar
  • 1 pkg pudding mix
  • 2 eggs
  • 2 1/2 c oatmeal
  • 2 c chocolate chips
  • 1 c raisins

Instructions

1

Preheat oven to 375 degrees.

2

Mix flour and baking soda together.

3

Combine the butter, sugar, brown sugar, and pudding mix; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, and then stir in the oats, raisins, and chocolate chips.

4

Drop by rounded teaspoons onto ungreased baking sheets, about two inches apart.

5

Bake at 375 degrees for 8-10 minutes.

Notes

To use old-fashioned oats, chop them for a few seconds in a mini food processor before adding to the dough.

Sides/ Snacks/ Sweets

Worm Salad

Worm Salad

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Prep Time: 15 minutes

Ingredients

  • 3 oz instant chocolate pudding
  • 1 1/2 c milk
  • 4 oz (half a container) cool whip
  • 1 row oreos, crushed
  • 1 pkg gummi worms

Instructions

1

Beat pudding and milk until thick.

2

Fold in Cool Whip and 1 row of crushed Oreos.

3

Refrigerate until ready to serve. Add worms just before serving and top with more Oreo crumbs.

Bars/ Snacks/ Sweets

Walnut Squares

Walnut Squares

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Prep Time: 30 minutes Cooking Time: 30 minutes

Ingredients

  • 1 c flour
  • 1/2 c butter
  • 1/4 tsp salt
  • 1 1/4 c brown sugar
  • 2 eggs, well beaten
  • 1/2 c coconut
  • 1 c nuts
  • 2 tsp baking powder
  • 1/2 tsp vanilla
  • 2 c powdered sugar
  • 1/2 c butter
  • 1 egg, beaten

Instructions

1

Mix flour, butter, and salt like pie crust and press into a 9x13 pan.

2

Mix brown sugar, eggs, coconut, nuts, baking powder, and vanilla. Pour over crumb mixture.

3

Bake at 350 degrees for 30 minutes.

4

Mix together powdered sugar, butter, and egg. Pour on top of bars.

Cookies/ Snacks/ Sweets

Chocolate Oatmeal No-Bake Cookies

Chocolate Oatmeal No-Bake Cookies

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Serves: 30 Prep Time: 20 minutes

Ingredients

  • 1 c sugar
  • 3/8 c butter
  • 2 T cocoa
  • 1/4 c milk
  • 3/8 c peanut butter
  • 1 1/2 c oatmeal
  • 1/2 tsp vanilla

Instructions

1

Mix together sugar, butter, cocoa, and milk. Boil one minute. Add peanut butter, oatmeal, and vanilla.

2

Drop on waxed paper. Refrigerate to set.

Snacks/ Sweets

Pumpkin Roll

Pumpkin Roll

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Ingredients

  • 3 eggs
  • 1 c sugar
  • 2/3 c pumpkin
  • 3/4 c flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp lemon juice
  • 1 tsp baking powder
  • 1 tsp ginger
  • 1/4 tsp salt
  • 1/2 tsp nutmeg
  • 1 c powdered sugar
  • 8 oz cream cheese
  • 1 tsp vanilla
  • 4 T butter
  • 1 tsp lemon juice

Instructions

1

Beat eggs for 5 min. Add sugar, pumpkin, flour, baking soda, and cinnamon. Add lemon juice, baking powder, ginger, salt, and nutmeg and mix together on low speed.

2

Pour into a greased jelly roll pan. Bake at 375 degrees for 15 minutes.

3

Turn onto a dish towel that has been lightly coated with powdered sugar. Roll cake and towel together and leave to cool.

4

Mix together sugar, cream cheese, vanilla, butter, and lemon juice until creamy.

5

Unroll cake, frost, and roll back up again.

6

Wrap in freezer paper or plastic wrap and freeze. Slice and serve frozen.