For the past couple of days, I have been dreaming of Entenmann's coffee cakes. I don't know, I just miss them. So I thought I would have a look for a "similar recipe". Yippee - I found one and can not wait to try it out. For those of you who can pick up a genuine Entenmann's and have any knack at matching recipes, please give this a go - I really want to give my kids a taste of home...
Terrific, flavorful coffee cake! A favorite at my house.
These are absolutely the best oatmeal raisin cookies I have ever had. I get rave reviews from both children and adults every time I bake them ... as well as many repeat requests.
This recipe is a family favorite that's great for a holiday brunch or breakfast for friends and family any time of the year. It makes a hearty breakfast.
Terrific cranberry sauce recipe. Try this and you'll never again buy the canned stuff.
Think crunchy, sweet porridge squares with maple syrup. When I was growing up this was called Mush, Cornmeal Mush or Porridge. Nowadays, no one eats mush, no one eats porridge...everyone has joined the culinary elite, everyone now eats, what is popularly refereed to as, Polenta (simply the Italian version of cornmeal mush). But no matter what you like to call it, I simply call it good! Whenever my mom or grandma cooked up a big kettle of mush to go with supper, all of us kids knew that we would have fried mush in the morning. There was always enough of the mush (simply a porridge of meal cooked in boiling salted water) for breakfast the next morning. The solid mush was sliced in slabs and fried crispy like bacon. It made a tasty breakfast. Some liked it with honey or sorghum molasses (maple syrup was a rarity), others were happy with the crisp, salty mush. If we were lucky, mom or grandma would make a special breakfast batch just for us, cooking the meal in milk with a little sugar, va
A fabulous dessert that's easy to make and so delicious. Great served with vanilla ice cream.
Warm, sweet fruit dessert.
My favorite downright irresistible coffeecake...adapted from a recipe found in, "The King Arthur Flour Baker's Companion." This is the only recipe I've tried, over all the years, where the crumbs actually turn out big--huge, just like what you would get in the bakery. This recipe makes for a very sweet, crumbly cake that is incredibly moist and has a slight tang due to the sour cream. The big and plentiful crumb is very tasty having just a hint of almond flavor. The proportion of crumb to batter is gloriously indulgent. To highlight those crumbs, dust the top with a little confectioners' sugar after baking. I usually make this cake at night for breakfast the next day. I believe it benefits from having ample time to cool and sit. So, it is the perfect sweet breakfast treat to make in advance.
This sweet-hot dish comes together quickly for a weekday meal or a busy weekend dinner.