Page Title

WALNUT CRUNCH COFFEE CAKE
2 c. sifted flour
1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup brown sugar, packed
1/4 tsp. mace (or nutmeg)
1 tsp. grated lemon peel (optional)
1/3 cup butter, softened
1 large egg
1 cup milk
1/2 cup coarsely chopped walnuts
In small mixing bowl, cream butter & sugars. Add egg, lemon peel, & milk. Sift in dry ingredients. Beat 2 minutes. Stir in walnuts.
Topping:
1/2 cup brown sugar, packed
1/4 cup flour
1/8 tsp. cinnamon
1/4 cup butter, softened
1/2 cup chopped walnuts

In separate bowl, mix sugar, flour, cinnamon & butter. Stir in walnuts. In DEEP 9" pan (greased & floured), turn in 1/2 of the batter. Sprinkle with 1/2 of the topping mixture. Repeat layers. Bake at 350 degrees 50-55 minutes till toothpick inserted in center comes out clean. Cool, cut and serve. This cake raises up a lot. I use a 10" spring-form pan. Serves 12.

submitted by Maria Allan
Salt Lake City, Utah


	Back to Coffee News


	Index


	Do you have a favourite recipe ? E:mail it to us at Coffee News, and we'll publish it for you in

Blueberry Sour Cream Cookies
4 eggs
2 cups firmly packed brown sugar
1 cup sour cream
2/3 cup butter, melted
1 tsp. vanilla
4 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
2 cups blueberries

Beat eggs until foamy; gradually beat in sugar. Blend in sour cream, butter and vanilla.
Stir together flour, baking powder, salt, soda, cinnamon and nutmeg; blend into sour cream mixture. Fold in blueberries. Batter will be stiff.
Drop by teaspoonfuls on baking sheet.
Bake at 375 degrees for 15 to 20 minutes.
Note: if using frozen blueberries, do not thaw. The dough will still probably be a little blue, but they are so good it doesn't matter.
Makes about 90 cookies or 45 large.

submitted by Anna Zabizewski
Cornwall, Ontario