There are many of us doing some sort of celebration for our family, whether it be an anniversary, graduation, family reunion, or simply a goodbye luncheon for family headed home or off to school. A friend is giving a “Wedding Brunch” for family and has requested recipes and offered some of her own. Here are two of my favorite “to share” recipes for Buttermilk Coffee Ring and Sour Cream Banana Bread. Thank you for the column suggestion, Karen! I’ll expect your recipes for Quiche, and Amy’s Fruit Pizza for next week. Good luck and enjoy.
1 1/ 2 sticks butter or margarine
1 1/ 2 cups sugar
3 eggs
1 C buttermilk
3 C sifted flour
2 tsp baking powder
2 Tbls grated orange rind
1/ 4 c raisins
Streusel mixture
1/ 2 c brown sugar
1/ 3 c flour
2 tsp cinnamon
1/ 2 stick butter or margarine
Directions: Preheat oven to 350 degrees. Cream butter and sugar.
Add eggs and beat thoroughly. Combine flour with baking powder, baking soda and salt. Add to cream mixture alternately with buttermilk, mixing just until blended. Stir in the orange rind. Turn half of the batter into a greased and floured tube or bundt pan, sprinkle half of the streusel mixture over the batter, sprinkle with raisins, top with remaining batter and streusel mixture, bake for 45-50 minutes or until done.
Glaze: Mix together 1 cup confectioner’s sugar and 2 Tablespoons orange juice, pour over warm cake or drizzle over cooled cake. Yumm!
2 (10 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, diced
3/4 cup white sugar
1 1/2 teaspoons lemon juice
1 teaspoon vanilla extract
2 teaspoons sour cream
1 cup confectioners’ sugar
1 tablespoon milk
1 tablespoon butter, softened
Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan.
Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
Bake in preheated oven for 20 to 30 minutes.
In a small bowl, stir together confectioners’ sugar, milk and butter. After Danish has cooled, drizzle with icing.
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Directions: Preheat oven to 300 degrees F (150 degrees C). Grease four 7×3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
Have a great week and keep those letters and emails coming. I love hearing from you. We’ll talk more next week. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
