Cinnamon Coffee Cake

Cinnamon coffee cake

Cinnamon Coffee Cake

Ingredients:

  • 3 cups of flour
  • 1 1/2 cups of brown sugar, packed
  • 1 cup of vegetable oil
  • 1 cup of milk
  • 1 cup of sugar
  • 1/2 cup of salted butter, melted
  • 2 large eggs
  • 1 tablespoon of cinnamon
  • 3 teaspoons of baking powder
  • 1 teaspoon vanilla

How to make:

Preheat oven to 350 degrees.

In a large bowl, mix together milk, oil, eggs, and vanilla. In a medium bowl, blend together flour, white sugar, baking powder, and salt. Combine the two mixtures until smooth. Pour half of the batter into a greased 9 x 13 dish.

In a medium bowl, blend brown sugar and cinnamon. Sprinkle half of the streusel mixture on top of the batter.

Top with the remaining cake batter and sprinkle the other half of the streusel mixture on top. Drizzle with melted butter.

Bake for 25-30 minutes.

Can be made the night before, or served warm. Sprinkle with powdered sugar.

Sprinkle with powdered sugar.

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Whipped Honey Butter

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Whipped Honey Butter

Ingredients:

  • 2 cups of salted butter (4 sticks)
  • 1/2 cup of honey
  • 1/4 cup of confectioners sugar

How to make:

In a large bowl, using a mixer, whip together softened butter and honey. After blended add confectioners sugar.

Serve immediately or store in the refrigerator in an airtight container.

Southern Cornbread

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Southern Cornbread

Ingredients:

  • 2 cups of white self-rising cornmeal mix
  • 1/2 cup of sugar
  • 1 cup of milk
  • 2 large eggs
  • 1/2 cup of softened butter

How to make:

Preheat over to 400 degrees.

Grease a 9×9 dish, cake pan, or glass pie dish.

In a large bowl, beat butter and sugar together using a mixer until fluffy. Next blend in milk and eggs. Lastly, add in cornmeal until mixture runs smooth.

Pour into dish and bake for 22-25 minutes, or until a toothpick runs clean.

Let cool for a few minutes. Slice, add butter and serve.

Serves 6-8.

Blueberry Sour Cream Streusel Muffins

Homemade Blueberry Muffins for Breakfast

Blueberry Sour Cream Streusel Muffins 

Ingredients:

  • 2 cups of flour
  • 2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 3 T. sugar
  • 1 egg
  • 1 cup sour cream
  • 1/3 cup milk
  • 1/4 cup vegetable oil
  • 2 cups of blueberries
  • 1/2 cup of brown sugar, packed
  • 1/4 cup of flour
  • 1 t. cinnamon
  • 3 T. butter

How to make:

Heat oven to 425 degrees.

Grease two muffin pans – roughly two dozen muffins.

Combine and stir flour, baking powder, baking soda, salt and sugar. In a separate bowl beat the egg with sour cream and milk. Stir in the oil. Add liquids all at once to the dry ingredients. Stir only until well blended. Carefully fold in the blueberries. Spoon into greased muffin pans.

Mix brown sugar, flour, and cinnamon. Cut in the butter with a blender until crumbly and sprinkle over the top of the muffin batter.

Bake for 15 minutes or until topping is deep brown.

Remove and cook.

Serve warm or cool.