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Showing posts from December, 2014

Coffee Cake - Worth the Effort

Coffee Cake has become my husband's #1 request for his birthday cake. He loves the taste, texture and how the cake looks like a Grand Canyon-type land form. I've posted this recipe before, but I'd like to post again with updated measurements and photos. I ended up making a double recipe, two 9X13 cakes, because I read the recipe wrong. Then, because I didn't have time to bake each cake individually, I put them side by side in the oven which caused them to get burned on the bottoms. The cake was still delicious, I just served the slices without the bottom and threw the burnt edges away.

Coffee Cake
1/2 cup softened Smart Balance Light with Flax
1/4 cup Butter Flavored Shortening
2 cups (scant) Sugar
3 cups Flour, Sifted
4 teaspoons Baking Powder
1 teaspoon Salt
1-1/4 cup Almond/Coconut milk blend
3 whole Egg Whites, Beaten Until Stiff
1/2 cup cold Smart Balance Light with Flax
1/4 cup Butter Flavored Shortening
3/4 cups Fl…

Broccoli Salad - A Favorite

My husband says this salad is the ONLY way to eat broccoli, a vegetable he could do without. I think it's very tastey as well. I put the original recipe on the blog a while back, but have some photos of it from dinner tonight (Tonight's salad had no bacon and sliced almonds instead of sunflower seeds... still very happy taste buds).

Broccoli Salad.
Ingredients 2-3 broccoli crowns, just the florets, finely chopped (5-6 cups) 10 bacon slices, crisp-cooked and crumbled 1/3 C red onion, diced 1/3 C sunflower seeds 1/3 C dried cranberries, chopped (golden raisins are equally good) 1/2 C mayonnaise 2 T apple cider vinegar 2 t sugar salt and pepper
Instructions In a salad bowl, mix mayo, vinegar, and sugar. Add broccoli, bacon, onion, seeds, and cranberries and stir until evenly coated. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.