Monthly Archives: April 2020

My Mom’s Coffee Cake

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If you are reading this on April 7th, today is National Coffee Cake Day. Funny how memories of childhood pop up at the most interesting times. My niece asked this morning if I had a good coffee cake recipe, so I sent her Mom’s. What a great way for her to remember her grandmother.

This coffee cake defines “simple.” Mom had me making it by the time I was 10. Not complicated, not too sweet, and perfect for a quick family morning surprise, this cake has few ingredients, so gather them up and let’s get baking!

I don’t usually bake. I don’t usually use sugar, or white flour for that matter, but I truly believe “less is more,” so a rare trip down memory lane isn’t bad, as long a someone will help you eat this pan of deliciousness. I quite honestly can’t say if it freezes well as I’ve never had it last more than a few hours.

Equipment:

  • 9×9 baking pan
  • small mixing bowl
  • medium mixing bowl
  • wooden spoon or rubber spatula
  • small, microwavable dish

Ingredients:

  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup sugar
  • 1 egg
  • 1 Tablespoon melted butter
  • 1 cup milk (I use skim; use what you have)
  • 2 Tablespoons sugar
  • 2 teaspoons ground cinnamon

Directions:

Preheat oven to 350 F. Sift dry ingredients (except for the 2 Tablespoons sugar and 2 teaspoons cinnamon-that comes later) in a medium mixing bowl. Melt butter in a small, microwavable dish (cover it so it doesn’t explode in your microwave). In a small mixing bowl, whisk egg and milk together. Add melted butter. Add wet ingredients to dry ingredients and mix gently with a wooden spoon or rubber spatula until totally mixed. Pour into prepared 9×9 baking dish and spread evenly.

Mix additional 2 Tablespoons sugar and 2 teaspoons ground cinnamon in a small bowl. Sprinkle evenly over top of batter in pan.

Bake in a preheated 350F oven for 25 to30 minutes until top is crispy and toothpick comes out clean.

Cool slightly before cutting a big slice and slathering it with butter. Enjoy!

Oatmeal Breakfast Casserole

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This will definitely keep you happy until lunch!

Do you spend your day at home or do you head off to work in the midst of a whole slew of snackers? At home, the cupboards and refrigerator call your name on a regular basis, while at work, some well-meaning soul offers you a doughnut about every 20 minutes. “Where is my determination? Where is my resolve?” you cry.

There is a solution to the 10 a.m. attack of the food pushers. What did you eat for breakfast? Those who eat a good, healthy breakfast do well with weight-loss and weight control. Making sure to add protein to that first meal of the day adds even more insurance that you’ll make it through, unscathed, to the next meal.

At our house, we love breakfast and, although they look elaborate, we have five “go to” breakfasts that are simple to make but make just about every day look like Sunday brunch. Most of them take less than 20 minutes to whip up, but this oatmeal casserole makes us “wait for it,” which allows us time to have our first cup of coffee while waiting for the oven timer to go off.

Here we go:

Two servings! Holy oatmeal!

This recipe is the amount for ONE serving. Adjust quantities and size of baking dish as needed. Casserole will puff slightly when baking.

  • ½ cup old-fashioned oats
  • 2 teaspoons, packed, brown sugar
  • ¾ teaspoon baking powder
  • ½ teaspoon cinnamon (or more for the cinnamon lovers)
  • dash salt
  • 1 large egg or ¼ cup Egg Beaters
  • ½ cup skim milk or almond milk
  • ½ teaspoon vanilla extract
  • 1 teaspoon canola or olive oil
  • ½ cup frozen sliced peaches, slightly thawed and cut into thirds.
  • ½ cup fresh blueberries (or frozen, NOT thawed)

Preheat oven to 350º

Mix dry ingredients together in a deep bowl. In another bowl, whisk together wet ingredients. Stir wet ingredients into dry ingredients. Stir in peaches and blueberries. Pour into a casserole dish sprayed with no-stick spray. Gently rearrange fruit so it is evenly distributed in dish.

Bake at 350º for 45 minutes. Serve with milk.

Feel free to experiment with other fruits.