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Quick Breads
and Cakes
SOUR CREAM
COFFEE CAKE
7a
cup
sugar
1
A cup
butter
VU
cups
flour
1
cup sour cream
2
eggs
1
'A
teaspoons
vanilla
extract
1
teaspoon baking
powder
1
teaspoon
baking
soda
A
teaspoon
salt
Topping:
Va
cup chopped
walnuts
V«
cup
sugar
Va
teaspoon
cinnamon
Yield:
8
Servings
In
large bowl,
cream
sugar
and
butter.
Add
remaining
ingredients
and
beat
with
electric
mixer
at
low
speed
for
30
seconds and
then
medium
speed
for
2 minutes.
Pour
into
greased
8-inch
square baking
dish.
In
separate
bowl,
combine
topping
ingredients; sprinkle
over
batter.
TO COOK:
Cover
with
wax
paper. Elevate dish
on
inverted
glass
pie
plate.
Cook
at
MEDIUM-HIGH
S'A
minutes
and
at
MEDIUM
5
to
5'A minutes, or
until
edges
are dry
and
toothpick inserted
near center
comes
out
clean.
TO COMPLETE:
Let stand,
uncovered
for
10
minutes.
Serve
immediately.
BANANA NUT
COFFEE CAKE
1
A cup
oil
1
A cup
milk
1
egg
1
mashed
ripe
banana
'A
cup
packed brown sugar
'A
cup
flour
1
A
cup chopped
nuts
3
A
teaspoon
baking
powder
7*
teaspoon
salt
'A
teaspoon
baking
soda
Nut Topping:
'A
cup packed brown
sugar
'A
cup chopped
nuts
2 tablespoons
flour
'A
teaspoon
cinnamon
1
tablespoon
butter or
margarine, softened
Yield:
8 Servings
In
medium
bowl,
combine
oil,
milk,
egg,
banana,
and
sugar.
Add
flour,
nuts,
baking powder,
salt
and
baking soda;
stir
just
until
flour
is
moistened.
Pour
into
greased
8- or 9-inch
round
dish.
In
small bowl,
prepare
Nut
Topping.
Combine
brown
sugar,
nuts,
flour,
and
cinnamon;
cut
in
butter.
Sprinkle
over
batter.
TO COOK:
Cover
with
wax
paper.
Cook
on
MEDIUM-HIGH
5Va to
6
minutes.
Cook
at
MEDIUM
5Y* to
6
minutes, or
until
toothpick inserted
near
center
comes
out clean.
TO COMPLETE:
Let
stand,
uncovered, 10
minutes.
Store,
covered,
until
ready
to serve.
CHERRY BRUNCH ROLLS
Va
cup packed brown
sugar
1
A cup chopped
maraschino
cherries
'A
cup
flaked
coconut
1
tablespoon water
V«
teaspoon
cinnamon
1
can
(7.5 oz.)
refrigerated biscuits
3 tablespoons
butter
or margarine, melted
Yield:
10
rolls
In
small glass bowl,
combine brown
sugar,
cherries,
coconut,
water
and cinnamon;
stir.
Cook
at
HIGH
2
to
2'A
minutes
until
boiling.
Pour
into
a
greased 5-cup
ring
mold.
Dip
each
biscuit into
melted
butter;
arrange
on
top
of
cherries.
Cook
at
MEDIUM-HIGH
6
to
8
minutes.
Cook
at
MEDIUM-HIGH
3
to
4
minutes.
Let stand,
covered
for
5 minutes.
Invert
onto
serving.
Store covered.
SOUTHERN CHEESE SPOON BREAD
'A
cup
yellow
cornmeal
2
cups
milk
Va
teaspoon
salt
2 eggs, beaten
1
cup
(4 oz.)
diced
American cheese
2 tablespoons
butter or
margarine
Yield:
6
Servings
In
medium
glass bowl,
combine
cornmeal,
milk
and
salt.
Cook
at
HIGH
for
3
minutes
and
then
at
MEDIUM-HIGH
for
3
to
4
minutes,
or
until
cornmeal
is
thickened;
stir until
smooth.
Add
eggs,
cheese and
butter,
stir until
cheese and
butter
are
almost
melted.
Pour
into
greased
8-inch
round
dish.
Cover
with
wax
paper.
Cook
at
MEDIUM
12
to
14
minutes,
or
until
center
is
almost
set.
Let
stand 10 minutes
before
serving.
-36-
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