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Showing posts from January, 2009

Overnight Coffee Cake

We always eat the same sort of menu on Christmas morning - fruit, fresh from stockings; little sausages, some browned and some wrapped up for pigs in a blanket; juice; and a bread of some sort. This year, the kids asked for a coffee cake. But I didn't want to take time to throw together a coffee cake when I could be with the family. So I found this recipe and put it together the night before. Then all I had to do was preheat the oven, wait the oven was ready, and pop this in. And it tasted great too.
Overnight Coffee Cake
Coffee Cake:
1 c. flour 1/4 c. sugar 1/4 c. brown sugar 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/2 c. buttermilk 1/3 c. shortening 1 egg
Topping:
1/4 c. brown sugar 1/4 c. chopped nuts or oats 1/4 c. nutmeg
Grease and flour 9 inch round or 8 inch square pan. In small bowl, combine all coffee cake ingredients; stir until moistened. Pour batter into greased and floured pan. In another small bowl, combine all topping ingredients. Sprinkle over batter. Cover and ref…

Pecan Pumpkin Bread

Pecan Pumpkin Bread
Made for Christmas this year. Really good.
2 1/2 c. flour 1 c. whole wheat flour 3 c. sugar 2 tsp. baking soda 1 1/2 tsp. salt 2 tsp. cinnamon 1 tsp. nutmeg 1 c. oil 2/3 c. water 4 eggs 16 oz. can (2 c.) pumpkin 1 c. chopped pecans
Preheat oven to 350. Grease bottom only of 2 9x5 loaf pans or 3 8x4 loaf pans. In large bowl, combine all flour, sugar, baking soda, salt, cinnamon and nutmeg; mix well. In medium bowl, combine oil, water, eggs, and pumpkin; blend well. Add to flour mixture; beat 1 minute at medium speed. Fold in pecans. Pour batter into greased pans.
Bake at 350 for 60 to 70 minutes or until done. Cool 10 minutes; remove from pans. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.

Lemon Herb Flank Steak

Lemon Herb Flank Steak
We had this for Christmas dinner this year. Super yummy!
For Steak:
2 lemons 2 Tb. oil 1 Tb. garlic 1 tsp. black pepper 1 tsp. oregano 1 tsp. rosemary 1 tsp. thyme 1 tsp. salt 1 flank steak, about 1 1/2 lbs.
Grate peel from lemons; set aside for later. Cut the lemons in half and squeeze to make 1/4 c. juice. In a large Ziploc bag, combine 1 Tb. grated lemon peel, lemon juice, oil, and herbs. Set aside remaining lemon peel. Using a large knife, cut several diagonal slashes into steak to prevent curling during cooking. Add steak to marinade in Ziploc bag. Chill for at least 1 hour. 
Preheat broiler. Broil for about 5 minute on each side for medium, brushing twice with marinade. Transfer steak to cutting board. Slice on a diagonal. Place lemon butter slices on hot steak; serve immediately. Serves 6.
Lemon Butter:
1/4 c. butter or margarine, softened 1/2 tsp. minced garlic 1/2 tsp. thyme 1/4 tsp. salt 1/4 tsp. black pepper Remaining lemon peel
In small bowl, combine 1 tsp. remaining gra…