I apologize for my lack of posts lately.
My sweet, amazing Grandmother passed away last weekend after a long battle with many health problems. I will miss her warm smile, unfaltering faithfulness and continued encouragement in my life. However, I'm so thankful for the wonderful memories we share- including many in the kitchen. :) I appreciate all the support from my friends and family during this difficult time.
Here is one of my favorite and most recent photos of us when we made the road trip to visit her over 4th of July weekend.
I was lucky enough to find her vintage recipe box last week at her house, and although no single recipe stands out to me, I found one to share. Disclaimer- most of these recipes are either "from the kitchen of" my mother or one of my aunts! haha
Isn't it cute? You know we're related because 80% of the recipes were for desserts! :)
Good Morning Coffee Cake
- 2 1/3 cup flour
- 1 1/3 cup sugar
- 3/4 tsp salt
- 3/4 cup crisco (or butter)
- 2 tsp baking powder
- 3/4 cup milk
- 2 eggs
- 1 tsp vanilla
- 3oz. cream cheese, softened
- 14oz condensed milk
- 1/3 cup lemon juice
- 2 tsp cinnamon, divided
- 1/3 cup packed brown sugar
- 29oz bag sliced peaches, drained and rinsed or 21oz apple pie filling, chopped (optional)
- 1 cup chopped nuts (optional)
Preheat oven to 350. Combine flour, sugar and salt. Cut in shortening until crumbly. Reserve 1 cup crumbs. To remaining crumbs, add baking powder, then milk, eggs and anilla. Beat on medium speed for 2 minutes. Spread into 9x13 pan and bake for 25 minutes. Beat cream cheese until fluffy. Gradually beat in condensed milk. Stir in lemon juice, half of the nuts, peaches and 1 tsp. cinnamon. In medium bowl, combine reserved crumbs and 1 tsp cinnamon, other half of nuts and brown sugar. Spoon peach mixture evenly on top of cake. Sprinkle with crumb mixture. Bake 35 minutes longer or until set. Cool. Serve Warm. Enjoy!
I love you Grandma!
-M
This recipe is another reason that pumpkin should be eaten year-round. These are DELICIOUS! AMAZING. I've never had a baked good disappear so fast at work. I had to set one aside to take home to the bf so he could try them too. These are also easy, and you can make them too! The original recipe is from Williams Sonoma (found on the jar of their Pecan Pumpkin butter), but I grabbed it from Bakerella. I couldn't find the WS butter, so I grabbed this version of Maple Pumpkin Butter from the grocery store.
