In large bowl, mix together: 3/4 C. sugar –1/4 C. soft butter –1 egg.
Stir in: 1/2 C. milk –1/2 t. salt.
In another bowl, sift together: 2 C. flour — 2 t. baking powder, and then stir into mixture in big bowl.
Fold in 2 C. frozen blueberries (keep frozen to make stirring in easier).
Spread in greased and floured 9″ baking pan.
Make crumb topping: 1/2 C. sugar — 1/3 C. flour — 1/2 t. cinnamon — 1/4 C. soft butter. Sprinkle on top.
Bake at 375 degrees for 45-50 minutes.
Note: When doubling for 9/13 pan, bake approximately 15 minutes longer.
~~~~~~~~~~Overnight Coffee Cake~~~~~~~~~~
Place still frozen roll dough (24-piece package) in a well-buttered bundt pan. Pour 1 stick still-hot melted butter evenly over dough pieces.
In small bowl, combine: one 3-oz. package vanilla pudding (not instant) — 1/2 C. brown sugar — 1/2 C. chopped pecans — 1 t. cinnamon. Sprinkle over top.
Let set on counter overnight.
In the morning, bake at 350 degree for 30 minutes on rack in lowest position in oven. Invert onto serving plate while hot.
Cream together: 1 stick butter, softened — 8 oz. cream cheese, softened — 1 t. vanilla — 2 eggs — 1 C. sugar.
Sift together and then add: 2 C. flour — 1/2 t. soda — 1 1/2 t. baking powder — 1/2 t. salt.
Spread half of batter in bottom of greased 9×13 pan. Spread on a can of cherry pie filling. Add rest of batter on top of that.
Top off with crumbles: 1/2 stick butter, softened — 1/2 C. flour — 1/2 C. sugar — 1/2 t. cinnamon.
Bake at 350 degrees for 45 minutes.
~~~~~~~~~~German Coffee Cake~~~~~~~~~~
Cream until light: 1 C. softened butter, 1 C. sugar, 2 eggs.
In another bowl, sift together: 2 C. flour — 1/2 t. salt — 1 t. baking powder — 1 t. baking soda.
To creamed mixture, add dry mixture and 1 C. sour cream alternately (end with dry). Add 1 t. vanilla. Spread scant half of mixture in bottom of two round cake pans that have been lined with aluminum foil. Sprinkle on half of the *topping. Remainder of batter. Remainder of topping. Bake at 350 degrees for 30-35 minutes.
*Topping: 1/3 C. brown sugar — 1 t. cinnamon — 1/4 C. sugar — 1 C. chopped pecans
Note: Lining pans with aluminum foil make it sooo easy to remove them from pan, and sooo easy to wrap in more aluminum foil and freeze. Great to have on hand.
~~~~~~~~~~Mama’s Spiced Applesauce Bread~~~~~~~~~~
In large bowl combine: 1 1/4 C. unsweetened applesauce — 1 C. sugar — 1/2 C. cooking oil — 2 eggs — 3 T. milk
Sift into the bowl: 2 C. flour — 1 t. baking soda — 1/2 t. cinnamon — 1/2 t. baking powder — and 1/4 t. each of salt, nutmeg and allspice. Beat well.
Fold in 1/2 C. chopped pecans. Divide into two greased 9x5x3 loaf pans.
Combine and sprinkle over top: 1/4 C. chopped pecans — 1/4 C. brown sugar — 1/2 t. cinnamon.
Bake approximately 40 minutes at 350 degrees. Remove from pans and cool on rack. Wrap and store in frig.
Note: In case you’re feeling adventuresome — we had a neighbor once who added a tablespoon of cocoa to her applesauce bread batter. It was a surprise to me that that was verry good! But, I’m pretty traditional, so I still like plain, old-fashioned applesauce bread the best.
I hope that some of the recipes I’ve given you yesterday and today are ones that might “tweak” your interest. This is a fun time to bake (and try NEW recipes to bake) because there is always someone you can share them with.