This was posted on the cooking forum. I'm thinking about trying it. Well, I'll rephrase that! I am going to try it, just as soon as I find the energy to! Sour Cream Coffee Cake recipe for Mattie...... clip this post email this post what is this? see most clipped and recent clippings Posted by marigene (My Page) on Thu, Jan 24, 08 at 15:04 Here is the recipe you requested, Mattie. I have been making this cake for several years. I believe the recipe came from either Good Housekeeping or Better Homes and Gardens magazine. Sour Cream Coffee Cake 3/4 cup walnuts, finely chopped* 1 1/2 teaspoons ground cinnamon sugar: 3/4 cup for topping; 1 1/4 cups for cake 3/4 cup butter 3 cups all-purpose flour 1 1/2 cups sour cream 3 eggs 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons vanilla extract In small bowl, combine walnuts, cinnamon and 3/4 cup sugar. Grease 10-inch tube pan. In large bowl with mixer at medium speed, beat butter with 1 1/4 cups sugar until light and fluffy. Add flour and remaining ingredients and beat at low speed until blended, constantly scraping bowl with rubber spatula. Increase speed to medium; beat 3 minutes, occasionally scraping bowl. Preheat oven to 350�F. Spread half of batter in pan; sprinkle with half of nut mixture; spread evenly with remaining batter and sprinkle remaining nut mixture. Bake 60 to 65 minutes until cake pulls away from side of pan. Cool cake in pan completely on wire rack. Makes 12 servings. * I use whatever nuts I have on hand. This last time it was hazelnuts.

Cindy's Cafe Bran Muffins Makes 3 dozen 2-inch muffins. from Cindy's Cafe and Catering, Mt Vernon, Ill. (from Ford Motor Travel Magazine) 1 cup boiling water 1 cup All-Bran Cereal 1 cup raisins 1/3 cup sugar + (¼ cup molasses - ¼ cup honey) ½ cup Crisco 2 eggs 2½ cups sifted all-purpose flour 1 teaspoon salt 2½ cups baking soda 2 cups buttermilk 2 cups 40% Bran Flakes Cereal 1 cup pecan pieces Mix water, All-Bran and Raisins in a bowl and let stand. Cream suger and Crisco in large mixer bowl. Add Eggs one at a time. Sift Flour and Baking Soda together. Add alternately with Buttermilk. Mix well. Add Bran Flakes and Pecan Pieces. Stir in the Bran and Raisin mixture. Fill greased muffin tins 2/3 full. Bake in a preheated 400o oven for approximately 20 minutes. Note: For muffins to rise properly, they must be baked in a thoroughly heated 400o oven. For Cake (12 x 9 pan) start at 400, then reduce to 350. Bake for 55 to 60 min., or until center of cake test indicates. Personal Note: When I make this recipe I use 3 cups of All-Bran (instead of the 1 cup) and eliminate the 2 cups Bran Flakes entirely.

Jasdip, I made 12 muffins from your recipe. Usually I make the jumbo size muffins and use a full recipe for only six gigantic, bakery size muffins. This time, I decided to go back to the smaller, regular muffins size. The muffins didn't crown the top of the muffin tin much, so maybe I should have made 8-10 rather than 12. No matter -- they taste really good. I had another one this morning, thawing it in the microwave. I used half butter & half applesauce. I'm not one to eliminate butter altogether. Also, I eliminated salt because of my husband's dietary restrictions. If I hadn't been making these muffins for the first time, I might have used a no-sodium baking soda product too. But I didn't want to risk ruining the muffins. I use a no-sodium baking powder for all my quick breads, and it works just fine. But I've had some trouble in the past with the sodium-free baking soda. I also used the lowest sodium of all the commercial buttermilks available at my local grocery stores. Donna, I may try your recipe next. As I've said before, I'm a sucker for bran muffins. I'm still hoping to replicate the wonderful flavor of the Van de Kamp's bran muffins of my childhood in Los Angeles. I loved them, but unfortunately, Van de Kamp's discontinued most of their bakery items years ago.

Here it is: and make it nite before, BUT BE SURE AND TAKE IT OUT A WHILE BEFORE BAKING THE NEXT DAY> Then top with cracker crumbs. I mix the cracker crumbs with butter in a plastic bag, as well, an put in refrig. Be sure and grate your own cheese. And double recipe! Pineapple Casserole 1 20 oz can pineapple chunks, drain, and reserve juice 3 Tbsp flour 1/4 cup melted butter 1/2 cup sugar 1 cup grated cheddar cheese (grate your own) Pre grated cheese doesn't melt 1/2 cup crushed Ritz crackers **I always use saltines Preheat oven to 350 Combine flour, sugar and 3 Tbsp pineapple juice. Stir in cheese and pineapple. Spoon into greased casserole dish. Mix crackers with butter, and add to top of mixture. Bake 25 minutes or until bubbly.