Coffee's Mate

Here is another recipe from my Mom, although I had actually also written it down to share! I won't rehash what she says, but this is easy, quick, and absolutely delicious! I have had people pay me to make it for them on a regular basis!

This is yet another recipe I received from my Mom before I was married, and I am still in the process of learning its’ origin. This possibly came from my Mom’s own mother, which would, in turn, mean that it has been enjoyed by my family now for at least four generations! It’s one of those truly timeless recipes that once they’ve arrived have a way of staying put. They are pulled out time and again because of their ease and reliable results. This is one of the few recipes that I have that fall into that category. It’s one of the few that I’ve been making for years and just keep coming back to.  This is my recipe for coffee cake.

So the first thing people ask when I offer them coffee cake is always... YES...How did you know! They always ask me, “Is there coffee in it?” The answer is “No”…there’s NO coffee in coffee cake. It’s just that it needs an excellent cup of coffee to accompany it! This makes it a wonderful breakfast bread, but many, many times we’ve eaten it late in the evening, after dinner. It’s very versatile. Not only is it good around-the-clock, it’s always my reliable stand-by when I have unexpected guests or need a bread-type dessert in a hurry! It’s my substitute for breakfast breads or evening dessert that might normally call for yeast…which means they have to rise…and rise…etc. But not this recipe! This recipe is so basic and quick, that once I pop it in the oven, it cooks up and is ready to serve in only 20 to 25 minutes! I’ve also used this in cupcake pans, with great results! Not only is it quick to whip up and quick to cook & serve, it tastes exceptionally good. So without further ado…

Coffee Cake

Batter:

Mix together the following ingredients:

½ cup Sugar

1 Egg

½ tsp Salt

2 tsp Baking Powder

2 Tbsp Melted Butter

1 cup Flour (I usually use 1/3 cup whole wheat flour and 2/3 cup white.)

Pour into a prepared 8x8x2” baking dish, or if doubling the recipe, use a 9x13 baking dish. Set aside.

Topping:

NOTE: I ALWAYS double the entire topping recipe. This isn’t necessary. I made it the original way for many years and thought it tasted great. I guess I’m just one of those people who figure that if ‘a little’ tastes good, then a lot will taste ‘even better’!  So if you do decide to double the topping, I listed the increased increments below, next to each ingredient. Also, if I double the batter recipe for my 9x13 pan, I then quadruple the topping recipe!

¼ cup Brown Sugar (Double: ½ cup or Quadruple: 1 cup)

1 tsp Cinnamon (Double: 2 tsp or Quadruple: 4 tsp)

1 Tbsp Melted butter (Double: 2 Tbsp or Quadruple: 4 Tbsp)

1 Tbsp Flour (Double: 2 Tbsp or Quadruple: 4 Tbsp)

Mix together with a fork and sprinkle it evenly over top of batter. Bake in a preheated 375* oven for 20 to 25 minutes, or until an inserted knife comes out clean. If doubling the recipe and using a 9x13 baking pan, cook for 5 to 10 minutes longer. Serve immediately. Enjoy!

It's in the Rain

Well, I finally made my way out of the new 'blogger in draft'  layout and made my way back to the things I know. The old stuff. So now I can get back to posting on my blog!
I wanted to start by saying it is really sad that I have around 400 pictures of food on my camera, and about 150 of my children/ family.

I know it is July, but the weather has been a bit gloomy lately, and that always makes me feel like baking. Even though, somehow, it is gloomy and raining but it is hot and humid outside. I wanted to share a recipe for focaccia. I LOVE LOVE LOVE focaccia. I could eat it with everything. As a matter of fact, I do. When I make up a batch, we eat it with dinner, as an after dinner snack, I make breakfast sandwiches with it the next day and then I turn the rest into croutons or stuffing. It is absolutely delicious. If you have never made homemade bread, you have to try it. There is nothing that beats the aroma of fresh baked bread filling your house, and then eating it! I love it warm, with lots of butter. Not the fake stuff. Butter. Focaccia has all these wonderful little pockets in it that make it perfect for soaking up butter. Yum!

This is absolutely perfect for a special Italian dinner. Obviously I can't make it all the time, or else I would have to buy new clothes. Bigger clothes. But it is definitely worth the effort, just to have it once in a while.
So the next time the weather cools off, and you are in the mood to bake, throw in a batch of this bread, start a pot of coffee, and put in a Christmas CD. It makes bad weather fun!

Rosemary Focaccia
from the  Art and Soul of Baking
2 1/4 cups warm whole milk (110 to 115 F)
1 teaspoon sugar
1 Tablespoon active dry yeast
5 cups flour

3 Tablespoons olive oil
2 bunches fresh rosemary, leaves removed and very finely chopped
1 teaspoon salt

Combine the warmed milk and sugar in the bowl of a stand mixer and sprinkle the yeast over the top. Whisk in 1/4 cup of the flour by hand. Let the mixture sit for1 minute, or until the yeast is activated and foamy or bubbling. Whisk in another 2 cups of flour, or enough that the dough resembles a thick pancake batter. Attach the paddle attachment and mix on low speed for 4 minutes.

Add the olive oil, rosemary, and salt to the dough, attach the dough hook, and knead on low until well blended. Add the remaining 2 1/4 cups flour and knead for 2 minutes. Scrape down the sides of the bowl and turn the dough over in the bowl so everything is mixed evenly. Continue to knead for 2 minutes longer. The dough might stick to the side of the bowl a bit but that's ok.
Lightly oil a tub or bowl and scrape the dough into the tub, lightly brushing the top with oil. Cover with plastic wrap or a damp lint-free towel and let the dough rise until doubled in size, about 1 to 1/2 hours.
Scrape the risen dough onto a prepared baking sheet. Lightly oil your hands and press down on the dough firmly to expel some of the air bubbles, but don't knead the dough. Begin to push and gently stretch the dough into an even layer in the pan.
Brush the top of the dough with a little olive oil and cover the plan with plastic wrap or the damp towel. Let the dough rise until it is almost doubled in size.
Preheat the oven to 375. Be sure your oven is completely preheated.

Remove the plastic wrap. Dimple the dough by gently pressing your fingertips into the dough about 1/2-inch deep.
Bake 30 to 35 minutes, until the bread is a deep golden brown. Cool for 10 minutes, then cut with a serrated knife.

Let's Ask the Cook

Just in time for your 4th of July picnic or potluck, my mom is contributing a recipe from my grandma for fried chicken seasoning. This is another item that is going to be making it's way to my 'have-to-try-that' list. I usually just put some salt, pepper, paprika, and maybe Parmesan cheese in with the flour, and don't get me wrong its good, but I want to try this!
Spice blends are quite popular, and one reason is because their unique combination of flavors creates a bit of an explosion in your mouth when you try them. We have all been there, when we taste something new and there is such a perfect succession of flavors as our tongue distinguishes each herb or spice and we can't wait to take the next bite! I hope you will give this a try.

This is a recipe that I remember well. Probably at least once a week, for no special reason, Mom’s fried chicken made its’ way to our dining room table, served with real mashed potatoes smothered in Mom’s delicious gravy! (There was never enough gravy!)

Then there were the extra times it was served, and almost always accompanied by Mom’s delicious potato salad: any summertime holiday, any and all picnics including a day at the beach or a leisurely drive up through the beautiful Southern California mountains…destination: Mt. Baldy, Lake Arrowhead or Lake Gregory. Or the occasional church potluck with dinner on the grounds…..

Mom’s Fried Chicken Seasoning Salt

6 TBL Salt
½ tsp Thyme
½ tsp Marjoram
½ tsp Garlic Powder
2 ¼ tsp Paprika
½ tsp Curry Powder
½ tsp Dry Mustard
¼ tsp Onion Powder
1/8 tsp Dill
½ tsp Celery Salt
1 tsp Black Pepper
Process in blender or simply put it in a jar, secure the lid and shake.
For fried chicken coating:
1 Tablespoons Seasoning Salt
3/4 cup Flour
Mom clipped this recipe from a newspaper column, “LET’S ASK THE COOK” by Nan Wiley, 35 to 40 years ago.