Saturday, August 27, 2011

Peach Coffee Cake



1 c. sugar
1/2 c. butter, soften
1 c. sour cream
1 t. vanilla
2 eggs, lightly beaten
2 c. flour ( high altitude +1/4 c.)
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
4  fresh pitted peeled & thin sliced peaches

Topping
1/2 c. flour
1/2 brown sugar
1/2 walnuts chopped
4 T butter.
Work topping ingredients together to form coarse crumbs.

Preheat oven to 325^. Grease and flour 9 X 13 baking pan.  In a large bowl, cream together sugar and buttr. Beat in sour cream, vanitlla and eggs. Mix in flour, baking powder, baking soda, and salt. Spread batter into pan layer peaches over batter  Sprinkle topping evenly over the peaches. Bake 45 minutes or until done.








So often this time of year as I bake I have to think of all the time I spent in the kitchen with my mother and my grandmother. Growing up with a fruit orchard I had to learn to cook with fruit.  Pick, peel and can. Peel fruit without wasting.  Help can a bushel before we could play. Now, I  go to the local farmers market happy to support any local grower knowing the love and  hard work they put into their fruit. I enjoy having and using all the wonderful fresh fruits this time of year.  I know good  fresh fruit, well tended fruit. That is what I use in my kitchen all year long. I freeze peaches, cherries and apples to use all winter. I like to provide my guests with the best quality I can find!        Enjoy ! Gwenn   Innkeeper  Avenue Hotel Bed and Breakfast

Wednesday, August 17, 2011

Cinnamon Sugar Donut Muffins



Adapted from Baking Bites



¾ c sugar
1 large egg
1 ½ c all purpose flour
2 tsp baking powder
¼ tsp salt
¼ tsp ground nutmeg
¼ c vegetable oil
¾ c milk
1 tsp vanilla
3 Tbs sugar
1 tsp cinnamon


Preheat oven to 350˚F. Lightly coat a muffin tin with non-stick spray. In a large bowl, beat together the sugar and egg until light in color. In a small bowl, stir together the flour, baking powder, salt, and nutmeg. Pour dry mixture into the egg mixture and stir to combine. Add vegetable oil, milk, and vanilla, stirring until just combined.


Divide batter evenly into muffin tin, filling each cup about 2/3 full. Bake until a toothpick inserted into the center of a muffin comes clean, about 15-18 minutes. Let cool for 10 minutes, then remove muffins from tin. In a small bowl, combine sugar and cinnamon. While the muffins are still warm, roll each one in the mixture, coating all sides with the cinnamon sugar.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, August 2, 2011

Blueberry lemon Streusel Cake

adapted from a Ree Drummond's Blueberry Crumb Cake
yeild: 1-9x13 cake or 2-9 inch round cakes

Ingredients:

5 T. butter
3/4 c. sugar
1/2 t. cinnamon
1 large egg
1 t. vanilla
2 c. flour
2 1/4 t. baking powder
1/2 t. salt
3/4 c.whole milk
zest and juice of 1 lemon
2 c. fresh blueberries

Topping:
In a seperate bowl combine the following ingredients and work together to make a crumb topping.

1/4 c. butter
1/2 c. brown sugar
1/2 c. flour
1/2 c. oats
1/2 c. ground walnuts
zest of 1/2 lemon
dash of cinnamon

Directions:

Preheat oven to 350^. Combine  flour, baking powder, cinnamon,and salt. Sift and set aside.

Cream butter with sugar. Add egg and beat until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat.

Grease a 9x13 baking pan. Pour batter into pan and smooth out evenly. Sprinkle 2 c. of blueberries over the top of the cake batter .Sprinkle crumb topping over the berries.
Bake the cake for 30 - 35 minutes or until tooth pick comes out clean after inserted.
Cut into 16 slices & serve.
The lemon flavor of this is wonderful surprise!

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast