LINDA HOSKINS
This week I have for you a couple sweet recipes from Sue Norbury, a reader of the Troy Tribune. Both sound delicious!
COFFEE CAKE
(Submitted
by Sue Norbury)
■ 2 1/2 cups flour
■ 3/4 cup sugar
■ 1 cup brown sugar, packed
■ 1 tsp nutmeg
■ 1 tsp salt
■ 1 cup oil
■ 1 cup buttermilk
■ 1 tsp baking soda
■ 1 egg, beaten
■ 2 tsp cinnamon
■ 1/2 cup chopped pecans
Mix together the first six ingredients. Remove and reserve 3/4 cup of this mixture. Add buttermilk, baking soda and egg to the remaining mixture. Stir to combine. Pour into a greased and floured jelly roll pan. To the reserved mixture, add the cinnamon and chopped nuts. Sprinkle over the batter. Bake for 20 minutes at 350 degrees. While warm, drizzle with glaze made with 1 cup powdered sugar, 1/2 cup water and 1 tsp vanilla.
BROWNIES
(Submitted
by Sue Norbury)
■ 1 cup unsalted butter
■ 1 cup semi sweet chocolate
chips
■ 2 cups sugar
■ 3 eggs
■ 4 Tbsp cocoa
■ 1/2 tsp salt
■ 1 1/2 cups flour
■ 1 tsp vanilla
■ 1 cup chopped walnuts,
optional
Melt butter and chocolate chips in a microwave safe bowl. Add cocoa, sugar and eggs. Stir well to blend. Add flour and salt. Mix well. Stir in vanilla. Pour into a 13×9 greased pan. Bake at 350 degrees for 35 minutes, no longer.
As much as I like to bake, I have never made brownies from scratch, but I plan to try this recipe soon. The above recipe does not specify when to add the nuts, but I would think it’s the last thing you add. As I don’t care for nuts, but my husband does, I plan to try this: after spreading batter in a pan, I will sprinkle some nuts over half the batter, and then press in gently. Then we are both happy!
If you have a recipe to share, please send to letscook!@heraldpubs.com, or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks! Happy Cooking!
