Blackberry Cream Pie

FromJoan Gross

Crust:

2 cups vanilla wafers crushed with almonds

1/3 cup sugar

½ cup margarine or butter, melted

2 tsp almond flavoring

Blackberry filling:

1/1/3 cup sugar

6 tablespoons cornstarch

1/8 tsp salt

2 cups water

4 tablespoons cornstarch

1 pint fresh blackberries

Cream filling:

4 ounces cream cheese softened and whipped

½ cup sugar

5 ounces whipped topping or whipped cream

2 tsps. Almond flavoring

Enjoy! 

Directions

Preheat oven to 375 degrees. Mix crust ingredients together and press into a pie pan. Bake 6 minutes and set aside to cool.

In a saucepan, mix sugar, cornstarch, and salt. Add ½ cup water and stir until smooth. Add remaining water, corn syrup and berries. Cook over medium heat, stirring constantly until thick. Cool. Add 2 tsps almond flavoring

Gently fold cream cheese, sugar and whipped topping together. Spoon over cooled crust. Then spoon cooled berry filling over cream filling. Allow to chill in refrigerator for 2 hours before serving.

Taco Salad

From: Linda Cronk

I head lettuce, chopped as you like

1 bag Doritos

1 bottle French dressing

Tomatoes

Cheddar cheese - shredded

Green onions

Hamburger - cooked and drained

I Can Pinto Beans, drained

Olives

Other condiments - adjust to your liking

Back to top

Directions:

Crush the Doritos.

Toss together all ingredients

Enjoy.

Tuscan Potato Salad

From: Linda Cronk

3 lb. Cubed red potatoes

2/3 c Parmesan

1 Cup Ricotta cheese

4 Cloves garlic, mashed

1/2 Red onion, thinly sliced

1/2 c Olive oil

6 Tablespoons Cider vinegar

1/2 Cup Fresh parsley, chopped

Salt & Pepper to taste

Back to top

Directions:

Cook potatoes in boiling salted water until just tender. Drain.

While potatoes are still hot, stir in remaining ingredients.

Chill before serving.

Santa Fe Stew

From: Laura Miller

1 1/2 lb. Ground Turkey                                  3 Large onions, chopped

6 - 8 carrots, chopped                                     1 tsp chili powder

1 - 2 tsp ground cumin                                     1 tsp black pepper

1/2 tsp ground red pepper                                2 Tbsp Dried herbs (such as

1 can black beans                                                (italian mix, oregano, basil, etc)

1 can kidney  beans                                          1 can cannelloni beans

1 can tomatoes with green chilies                       3 cans diced tomatoes

1 can corn                                                        2 cups chicken broth  

Back to top

Directions:

Coat large soup pot with cooking spray and cook turkey until lightly browned.  Add onions and carrots and cook for 5 minutes longer.

Stir in chili powder, cumin, peppers, dried herbs, beans, tomatoes, corn and broth.

Simmer 2 hours uncovered and serve over rice.

Prevention Magazine recipe served at Laura's Studio for the 2/12/ chapter meeting.

Noodle Salad - A.K.A. Nudel Salat

From: Monica Leisten

 1  Pkg. Elbow Macaroni (small elbow’s work best)

1  Pkg. Cooked Ham

1  Can Black Olives

1  Hard Boiled Egg

3  Tbls. Mayonnaise (Best Foods work’s best)

A Dash of Salt

A Dash of Pepper 

& the Secret Ingredient:

       1 tsp. Maggi Seasoning (liquid form)

Back to top

Directions:

Boil egg and let cool in cold water.  Cook macaroni’s - strain, drain and let cool. 

Slice; ham, olives and egg.  Mix all ingredients together and refrigerate until ready to eat. 

Seafood Ceviche

From: Monica Leisten

1 Yellow Pepper

1 Red Pepper

1 Jalapeno Pepper

1/2 Red Onion

3 Garlic Gloves (Crushed)

3/4 Pound Raw Seafood ( I use Scallops, Ahi Tuna,

        and/or Halibut Cheeks)

1/4 Cup Cilantro (Chopped)

2 Tablespoons Olive Oil

1 Avocado

1 Bag Tortilla Chips (I use Tostitos Chips)

Fresh Lime Juice from 3 to 4 Limes

             (can also use lemon, Orange, Grapefruit)

Salt to Taste

Pepper to Taste

Back to top

Directions:

Chop red onion, cilantro and all peppers (yellow, red and jalapeno. Add crushed garlic cloves, olive oil and salt/pepper.  Mix together. 

Place seafood on top of the vegetable mixture. 

 Juice limes (or other acidic fruit) and pour the juice over the seafood.  Mix together well. 

Refrigerate for approx. ½ hour, making sure to stir the mixture every five to ten minutes. 

The acid in the juice will cure the seafood.  When the seafood looks cured, top salsa with sliced avocado. 

Serve with chips and enjoy!!!

Brie Fondue

From Monica Leisten

Salty

1  Medium/large section of Brie cheese  (plain and/or herbed)

1  Medium sized cannon ball bread

1/4 cup Olive oil

1 tsp.  Garlic powder

1 tsp.  Onion powder

Garlic salt, thyme, basil, oregano, (herbs optional) etc. to taste

Sweet

1 Medium/Large section of plain Brie Cheese

1 Medium sized cannon ball bread

1/4 cup Olive Oil

1 Tablespoon Brown Sugar

1 Tablespoon Raisins/Dried Cranberries

4 Thin Slices of green apple

Back to top

Directions:

Slice top off of cannon ball.  Hull out center of cannon ball.  Cut top and hulled center into 1" size squares.

Salty:  Mix together; olive oil, garlic/onion powder, garlic salt and spices.  Coat cannon ball (inside and out) and 1" cut squares with oil mixture.  Place Brie section in center of hulled cannon ball. 

Sweet:  Coat cannon ball (inside and out) and 1" cut squares with olive oil.  Place Brie section in center of hulled cannon ball.  Add; brown sugar, raisins and slices of apple.

Preheat oven to 300 - 350 degrees.  Place cannon ball in oven for approx. 15 minutes.  Place 1" cut squares in oven when Brie is almost melted and cannon ball is beginning to turn a golden brown.  Pull from oven when Brie is melted, cannon ball is a golden brown and 1" cut squares are toasted.  Serve immediately.  

Stuffed Onions

From Monica Leisten

1  Medium sized onion per guest

1 pkg.  Ground breakfast sausage (pre-spiced)

1 Clove of garlic per onion (crushed)

garlic salt, salt and pepper to taste

Back to top

Directions:

Mix together sausage, crushed garlic, garlic salt, salt and pepper. 

Slice onion(s) in half.  Hull out centers - leaving approximately 3 to 4 of the outside sections. 

Stuff onion halves with sausage mixture. 

Place onion halves back together and double wrap in foil. 

Grill on the "barbie" until onion(s) are tender.

Carmel Apple Cheesecake

From Monica Leisten

1 - can / 21 oz. Wilderness Apple Fruit Filling

1 - 9" or 10" Graham cracker crust

2 - pkg's. / 8 oz. Cream cheese, softened

1/2 - cup sugar

1/4 - tsp. Vanilla extract

2 - eggs

1/4 - cup caramel topping

12 - half pecans

2 - Tbsp's. Chopped pecans

Back to top

Directions:

Preheat oven to 350 degrees. 

Reserve 3/4 cup of apple filling.  Spoon remaining filling into crust.

Beat together cream cheese, sugar and vanilla until smooth.  Add eggs and beat well.  Pour over apple filling.  Bake for 35 minutes or until center is set.  Let cool.

Mix reserved apple filling and caramel topping in a small saucepan.  Heat, about 1 minute.  Arrange apple slices around outside edge of cheesecake.  Spoon caramel sauce onto the cheesecake and spread evenly.  Decorate with pecan halves around the edge.  Sprinkle with chopped pecans.  Refrigerate until ready to serve.

Makes 8 to 12 servings.

Salmon Pate

From Monica Leisten

1 cup Cooked Salmon

¼ cup Sun-dried tomatoes

1 Large bar of cream cheese

½ tsp. Dill

¼ tsp. Lemon juice

A touch of liquid smoke (unless smoked salmon is used)

Garlic salt, salt and pepper to taste.

Back to top

Directions:

Mix together and place in the refrigerator until ready to serve. 

Serve with bread (toasted/non-toasted and/or crackers).

Brownies

From: Linda Cronk

3 sticks of margarine or butter - melted

3 cups sugar

7 eggs

1 1/4 cups all-purpose flour

1 1/4 cups cocoa powder (Hershey's works best)

1 tsp. vanilla

pinch salt

Back to top

Directions:

Preheat oven to 350, line a 9x13 pan with foil and grease or spray the foil.

This can all be done by hand with a wooden spoon.

Mix together, sugar and melted butter.  Add eggs 1-2 at a time and blend well until all are mixed in. Add rest of ingredients, but do not over mix.

Place in pan and bake for 45 minutes-Be careful to not over bake.

Cool and cut into desired portions. These can also be frosted.

Happy Eating.

Directions:

Grease and flour 9” square pan. 

Sprinkle with topping (See Below) and bake at 375 degrees for 25-30 minutes.

Streusel Mixture

  Mix together

       ½ C Brown Sugar

        2 Tbs Flour

        2 tsp cinnamon

        2 Tbs butter melted

        ½ Cup of nuts chopped. 

        1 C drained blue berries - optional

Add alternately until all is blended

    Flour Mixture

    1 ½ C Orange Juice

Fold in:

     2 ½ C Raw Cranberries

    2 ½ C Walnuts

Bake for 1 Hour at 350 Degrees

24 Hour Fruit Salad  

From: Lori Larkey

Add the following ingredients in quantities that you prefer.  Bind together with mayonaise.

Celery - chop fine

Apples - Skins on, chopped

Mandarin Oranges - Well drained

Bananas - Cut lengthwise, then slice

Miniature Marshmellows

Spanish Peanuts - Chopped (pound with a heavy weight)

Back to top

This is a salad made by My Grandma Lettau on special occasion - which is a family tradition.

**Note - Lori made this for the chapter members working the Greens Show 2005.  And it was to "die for!!!!". 

Four Sisters Carrot Cake  

From: Lori Larkey

(Sheila Thomas, Misawa Japan 1991)

2 Cups All Purpose Flour

2 teaspoons Baking Soda

1/2 Teaspoon Salt

2 teaspoons Cinnamon

3 Eggs

3/4 Cup Oil

3/4 Cup Buttermilk

1 - 8 oz. Crushed Pineapple (drained)

2 Cups Grated Carrots

3 oz. Coconut

1 Cup Firmly packed Brown Sugard

1 Cup Sugar

2 teaspoons Vanilla

2 Cups Chopped Nuts

Topping:

1 Cup Sugar

1/2 teaspoon Baking Soda

1/2 Cup Buttermilk

1/2 Cup butter

1 teaspoon Corn Syrup

1 teaspoon Vanilla

Back to top

Directions:

Sift dry ingredients, set aside.  In a large bowl, beat eggs, add oil, buttermilk, brown sugar, sugar and vanilla. 

Mix well. 

Add dry ingredients, blending thoroughly.  Mix in pineapple, carrots, coconut, nuts.

Pour into a well greased & floured 9 x 13 pan.

Bake at 350 degrees for 55 minutes.

Topping:

In a large saucepan, mix together all ingredients but vanilla.  Boil for 5 minutes.  Remove from heat and add Vanilla.  Pour over hot cake.  (Use a large saucepan because when it boils, it needs the space so it won't boil over).

Smoked Salmon Spread

From: Judi McCourry

(Janet Sheehan - Super Bowl 2007)

 3 Cups Smoked Salmon

1/2 Cup Sour Creme

1/2 Cup Mayonnaise

1 tsp Lemon Juice (may add more if too thick)

1 tsp Dill Weed

1 tsp Garlic Powder

2 tsp Horesradish (creamy style)

1/2 tsp Red Pepper (ground)

Back to top

Directions:

Smoosh up the smoked salmon and place into a food processor.  Add all remaining ingredients and pulse until semi-smooth. 

Chill.

Enjoy with sliced french bread or crackers.

CHICKEN CASSEROLE

From: Lori Larkey

1 pkg. Stove Top stuffing

½ cup butter

1 (10oz) can cream of chicken soup-I used cream of celery

1 can chicken broth

1 ½ cup frozen peas

2 Tbsp. each of celery and onion, chopped

1 (5oz.) can of Milnot or canned milk –OR- 1 cup sour cream

2 cups cooked chicken, diced

1/2 cup grated cheese- yellow, white or a mix                                    

Back to top

Mix dry Stove Top stuffing with melted butter; cover bottom of 2 quart casserole with half of the stuffing.  Mix soup and milk or sour cream until smooth. Add broth, peas, celery, onion, chicken and cheese. Pour into casserole and cover with the remaining stuffing. Bake at 350 degrees for 30 to 45 minutes. Let stand for about 10 minutes before serving.

Note: I doubled this recipe and used one 5oz can of Milnot and one cup of sour cream. There is enough for a 9 X 13 dish and a small casserole.

This casserole was served at the Coast to the Cascades’ Maureen McNaughton technique seminar in Coburg Oregon, April 14, 2007.

CARMEL FRENCH TOAST

From: Marge Simons

2 Tbsp. Corn syrup, light or dark

½ Cup Butter

1 Cup Brown sugar, packed

1 loaf  Buttermilk or potato bread, crusts trimmed

5 Eggs

1 ½ Cup Milk

1 tsp. Vanilla

¼ tsp. Salt

Back to top

Combine syrup, butter, and brown sugar in a small saucepan and simmer until the sugar is dissolved and mixture is thick.  Pour into 9”x13” baking dish and set aside.

 Layer the bread slices on the syrup in the baking pan.  You will need about 12 slices of bread total, 6 per layer.  In a large bowl, beat the eggs, milk, vanilla and salt.  Pour evenly over the bread.  Cover with foil and refrigerate overnight.

Remove casserole dish from refrigerator while oven is pre-heating to 350 degrees.  Bake uncovered for about 45 minutes or until golden brown.  Cut into squares and serve with butter and a selection of syrups.

This dish was at the Coast to the Cascades’ Maureen McNaughton technique seminar in Coburg Oregon, April 14, 2007.  The actual recipe is from Marge's friend Jeanie.

MELT-A-WAY COOKIES

From Margie Crawford

Cookie:

1 cup unsifted flour

3/4 cup cornstarch

1/3 cup powdered sugar

1/2 pound (two cubes) butter – soft

Icing:  

1 cup powdered sugar

3 ounces of cream cheese warmed to room temperature

1 teaspoon vanilla

Back to top

Cookie:

Blend well and drop on an ungreased cookie sheet by the teaspoon.  Bake at 350 degrees for 15 minutes or until JUST a hint of brown.  Cool.

Icing:

Blend well.  Apply using the back of a spoon to the top of the cooled cookie.

Enjoy!!  Let the company come to you!

Margie got this recipe from Edythe and her twin sister Edna (Edythe was Margie's MIL).  This recipe is from 1980 Christmas dinner in Salem.  

Directions:

Preheat oven to 425 degrees.

Combine potatoes and vegetable oil and press into a pie dish for crust.  Bake for about 30 minutes or until browned.

Reduce heat to 350 degrees.

Combine all but tomatoes and half of the parsley in a bowl.  Pour into the baked potato crust.  Bake in oven for about 25 minutes.  Place tomatoes and parsley on top and bake for another 5 to 7 minutes.

Margie’s comments: 

I would add broccoli or spinach or diced green onions.  I would use sautéed not canned mushrooms and sautéed garlic, too.

My mom made it from a cookbook - Great brunch dish!

SMOOTHIE

From Becky Albeke

Dump a pint of frozen strawberries into your blender

    (You did remember to pick & freeze strawberries in June, right???),. 

Add:

2 cups milk

1/4 to 1/2 cup sugar,(depends on your sweet tooth!)

1banana

Back to top

Directions:

Blend away! 

If you choose to use fresh strawberries, add about 8 ice cubes so it'll be really thick. 

You could add a raw egg & live on the wild side, too.  That's it!

MARINATED CARROTS

(OR- COPPER PENNIES)

From Lori Larkey

 4 CUPS  sliced carrots ( if using fresh- slice and cook until tender crisp)

 2 Green peppers ( I prefer red ones)- sliced or diced- your preference

 1 Onion sliced or diced- your preference

 Salt and Pepper to taste

 1 Can of tomato soup- undiluted

 1 Tsp. dry mustard

 ½ Cup sugar ( or less- your preference)

 ¾ Cup vinegar

 ½ Cup salad oil

Back to top

 Directions:

 Mix and refrigerate.

This is really good after it has set at least 24 hours.

This was served at the Jan. 2008 Karen Hubbard seminar in Salem

PEA SALAD  

From Lori Larkey

 Frozen Peas- thawed -(toss bagged peas in fridge the night before assembly)

Hard boiled egg- I grate on cheese grater- so much easier

Bacon- cooked crisp and then crumbled

Celery and / or water chestnuts- chopped rather fine

Onion- green, white, or yellow, or for eye appeal add red- your choice

Salt and Pepper to taste

Sharp Cheddar cheese- grated

Back to top

 Directions:

Bind all ingredients together with mayonnaise.

This is better if made at least 4 hours before serving.

Note:  I am going to list the ingredients; you determine how much you want of each,  depending on personal taste as well as relationship to pea quantity.

This was served at the Jan. 2008 Karen Hubbard seminar in Salem

CHILI RELLENO

From Judi Mecham

1/2 Stick        Butter (in pan melted)

 3 Eggs

 1 pound  Monterey Jack Cheese - grated

 1 Cup Milk

 1 Large can Green Chili's Chopped & Drained

 1 Cup Bisquick

Back to top

Directions: 

Preheat oven to 325 degrees

Melt Butter in pan 

Mix the remaining ingredients 

Pour into a 7 x 11 inch baking pan

Bake 30 minutes.   

I got this recipe from the Paula Deen Cooking Show

ULTIMATE COFFEE CAKE

From Judi Mecham

16 to 18 unbaked frozen dinner rolls (like Rhodes rolls - not the Texas size)

1 (3-ounce) package regular butterscotch pudding mix, not instant

1/2 cup brown sugar, packed

1/2 cup pecans, chopped

1 stick (1/2 cup) butter, melted

Back to top

Directions: 

The night before place frozen rolls in well greased large Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.

Preheat oven to 350 degrees F.

Mom's Raisin Cake

From Sue Snethen

1 ½ C. Raisins

2/3 C hot water (from boiling raisins)

½ C brown sugar

½ C granulated sugar

½ C shortening

2 eggs

2 C flour

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

3 tbls. Unsweetened Hershey’s cocoa

1 tsp. cinnamon

½ tsp. ground cloves

Back to top

Directions: 

Boil raisins in hot water for 20 minutes – drain and reserve 2/3 C. water for mixing into the cake. 

Cream the sugar and shortening; add eggs and mix well.

Mix the dry ingredients together and add to the creamed mixture alternately with the hot water. 

Stir in the raisins.

Bake in a greased 9” x 13” glass pan 350 degrees for 25 minutes.

Chili Strata Bake

From Lori Larkey

1 egg, slightly beaten                 

¾ cup water                                      

1 (12oz) pkg corn chips (Fritos)      

2 (15oz) cans chili with beans        

1 (20oz) can enchilada sauce    

1/3 cup chopped onion

¾ cup chopped red, green or yellow pepper

2 cup (8oz) shredded Cheddar cheese 

4 cups chopped lettuce

 2 cups chopped tomatoes

Directions: 

Heat oven to 350 degrees.

Mix egg and water. Crush 4 cups of corn chips to make 2 cups crushed chips. Add egg mixture to crushed chips, spread in lightly greased 13 X 9 pan.

Combine chili, one cup of the enchilada sauce, peppers and onion. Spread over corn chips in casserole.

Bake for 35 minutes.

Top with cheese and remaining whole corn chips; bake for 5 more minutes.

To serve, top with shredded lettuce and tomatoes and remaining enchilada sauce. You can go all out and add sour cream, olives guacamole , shaved carrots, etc.

Served in Coburg March 2008 when Judi Mecham taught Ros Stallcup Techniques.

Banana Cake with Quick Carmel Frosting

From: Sharon Krupika

Serves 16

Baking time: 30 to 32 min.

Assembly Time:  20 Minutes

Cake:

1 package (18.25 ounces) plain yellow cake mix

1/2 c. packed brown sugar

2 med. size ripe banana, peeled and mashed from about 1 c.

1 c. water

1/2 c. vegetable oil

3 large eggs

2 t. creme' de banana liqueur ( I have never used this)

1 t. ground cinnamon

Quick Caramel Frosting:

8 T. or 1 stick butter

1/2 c. packed light brown sugar

1/2 c. packed dark brown sugar ( I just use 1 c. of  light)

1/4 c. whole milk

2 C. confectioners' sugar, sifted

1 t. pure vanilla extract

(this was twice as much frosting as I needed for the Bundt cake as I drizzled it over the top- I did not want it to be too sweet))

Foot Note from Lori Larkey:

I added pecans and make ½ of the topping and bake in a 9 X 13 pan.  This was served this way at the Traditions Education Seminar 2008 in Coburg.

Back to top

Directions: 

Place a rack in the center of the oven and preheat the oven to 350 deg.  Grease (I use spray) two 9-inch round cake pans, (I use a bunt) and dust with flour.

Place the cake mix, brown sugar, and the cinnamon, in a large mixing bowl. 

Add the mashed bananas, water, oil, eggs, and liqueur. 

Blend with the mixer on low speed for 1 minute.  Stop machine and scrape sown the sides of the bowl with a spatula.  Increase the mixer to medium and beat for 2 minutes more. 

Place batter in pan or pans.  Bake for 30-32 minutes.  Cool cake completely for 30 minutes or more.  (I used a Bundt pan and I had to cook the cake about 60 minutes)

Place the butter and brown sugar in a medium-size heavy pan over med. heat. 

Stir and cook until the mixture comes to a boil about 2 minutes. 

Add the milk, stir, and bring the mixture back to a boil, then remove the pan from the heat. 

Add the confectioners, sugar and vanilla.  Beat with a wooden spoon until the frosting is smooth.

Use immediately to frost the cake of your choice.  If the frosting hardens, place the pan back on low heat and stir in the frosting softens.

Meatloaf

From: Lori Larkey

Lori Larkey served this at the Traditions Education Seminar 2008 in Coburg

Back to top

Crunchy Cabbage Chicken Salad

(like Chinese chicken salad)

From: Pam Robinson

4 Tablespoons Sesame seeds

¾ cup slivered almonds

2 pkgs Top Roman (chicken flavor)

1 head cabbage

4 green onions (chopped)

4 Tablespoons sugar

6 Tablespoons wine vinegar

1 cup oil (vegetable is fine)

1 teaspoon pepper

Back to top

Directions: 

Cooked shredded chicken breast (as much as you like - I usually use two breasts).

Toast sesame seeds and almonds.

Break up roman noodles.

Thinly slice cabbage.

Mix together top roman seasoning mix, green onions, sugar, wine vinegar, oil and pepper.

Mix all together when ready to serve.  I like to let mine sit for about 15 minutes just to get the flavors incorporated 

Mandarin Chicken Salad

From: Marge Simons

2 Tablespoons butter or Margarine

1 pkg (3 oz) Oriental-flavored ramen noodles soup mix

2 Tablespoons Sesame Seeds

1/4 Cup Sugar

1/4 Cup White Vinegar

1 Tablespoon Sesame or Vegetable Oil

1/2 Teaspoon Pepper

2 Cups Cut-up Cooked Chicken

1/4 dry-roasted peanuts, if desired

4 medium Green Onions, sliced (1/4 Cup)

1 Bag (16 oz) Coleslaw Mix

1 Can (11 oz) Mandarin Oranges (why not 2 cans!!!)

Back to top

Directions: 

Melt butter in 10-inch skillet over medium heat.  Stir in seasoning packet from soup mix.  Break block of noodles into bit-sized pieces over skillet.  Stir into butter mixture.

Cook noodles 2 minutes, stirring occasionally.  Stir in Sesame Seeds.  Cook 2 minutes longer, stirring occasionally until noodles are golden brown; remove from heat.

Mix Sugar, Vinegar, Oil and Pepper in large bowl.  Add noodle mixture and remaining ingredients.  Toss.

Enjoy your salad.  Wash cans and paint for Greens Show.

Crumb Cake

From: Carol Swanson

1/2 Cup Butter

1 Cup Sugar

2 Eggs

1 Cup (8 oz) Sour Cream

1 Teaspoon Vanilla

1 1/2 Cups Flour

1 Teaspoon Baking Soda

1/4 Teaspoon Salt

Topping:

3/4 Cup Sugar

1/2 Cups Chopped Nuts

3 Tablespoons Coconut

3 Teaspoons Ground Cinnamon

Note:  This was served at the 2008 Retreat and everyone loved it!

Back to top

Directions: 

 In mixing bowl, cream the butter & sugar.

Add eggs one at a time beating well after each addition.

Add Sour Cream & Vanilla; mix well.

Combine flour, baking soda & Salt; Add to the creamed mixture & mix well.

Spread half the creamed mixture into a greased 9" square pan.

Combine the topping ingredients, sprinkle half over the batter.

Carefully spread the remaining batter on top; sprinkle with remaining topping.

Gentle swirl topping through batter with a knife.

Bake 350 degrees for 35-40 minutes until toothpick comes out clean.