Dear Recipe Goldmine Friends,
It has been a long time since I last checked in. As many of you might know, I returned to the states for a month-long vacation last summer. While it was great to visit with relatives and friends, I did pay a BIG price when I returned to my office (lots of unfinished work and long hours--smile).
My trip to the states was enlightening to say the least. I discovered that many things have changed for the better, especially in Northern Virginia where I found there to be more of a sense of community. There are also awesome shopping centers (at least to me since I don't visit them everyday) that have sprung up everywhere. Wow!--talk about consumer choices.
Anyhow, it was also great to finally have a chance to stock up on impossible-to-find items such as coconut extract, double boilers, roasting pans, countertop fryers, etc. When I passed through customs, they must have thought I had a few loose screws. Now that I'm caught up on most of my work, I plan to put all of these aforementioned items--that most people take for granted--to use.
I miss visiting online with everyone and look forward to spending more time now that I am able to balance work, family and recreation. This past year has been fulfilling , but quite overwhelming. Anyhow, without further ado, here is a coffee cake recipe I recently threw together as an experiment. The kids and wife gobbled it up and I think you will enjoy it too. My family also liked the firm topping due to addition of oats. Lastly, I will also post a Szechuan Chicken recipe in a few minutes. Hope all is well with everyone and sorry for such a long message.
Peach Yogurt Coffee Cake
1 cup (2 sticks) margarine
1 1/2 cups granulated sugar
1/2 cup brown sugar
2 large eggs
7/8 cup of your favorite peach yogurt
1 teaspoon butter extract
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract (can leave out if
not available in your area supermarket)
2 cups all-purpose flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup Quaker oats
1 teaspoon cinnamon
1/2 cup margarine
To make topping, mix all ingredients except margarine. Cut in margarine until mixture is crumbly (By the way, I finally bought a pastry blender; it is very handy when making coffee cake toppings. I'm starting to get spoiled - smile).
Directions Preheat oven to 350 degrees F.
Sift all dry ingredients and set aside.
In another bowl, cream sugars and margarine until fluffy. Add eggs one at a time, beating well after each addition. Alternately add peach yogurt and flour mixture, starting with and ending with flour. Stir in extracts. Pour batter into greased and floured 8-inch square pan. Sprinkle topping over the batter in the pan. Bake for about 45 minutes. Enjoy!
Grandma Gwendolyn Brown
Baking & Desserts
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Tag(s): Grandma Gwendolyn Brown