BIG-BATCH STREUSEL COFFEE CAKE
Need to make four big coffee cakes? Here's an easy way to do it using a 5-pound box of Bisquick® mix.
Provided by Betty Crocker Kitchens
Categories Side Dish
Yield 80
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Grease 4 (13x9-inch) pans with shortening or cooking spray. In 1 1/2- to 2-quart bowl, stir together streusel ingredients; set aside.
- In 6- to 6 1/2-quart bowl, stir coffee cake ingredients until blended. Spread evenly in pans. Sprinkle evenly with streusel.
- Bake 18 to 22 minutes or until golden brown.
Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 9 g, TransFat 1 g
J.P.'S BIG DADDY BISCUITS
This recipe will produce the biggest biscuits in the history of the world! Serve these gems with butter, preserves, honey, gravy or they can also be used as dinner rolls...you get the picture. The dough can also be prepared several hours, and up to a day ahead of time. If so, turn dough out onto aluminum foil that has been either floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate. Don't be surprised if your biscuits rise even higher because the baking powder has had more time to act in the dough. You may have to make a few batches before you get desired results: desired results equals huge mongo biscuits.
Provided by John Pickett
Categories Bread Quick Bread Recipes Biscuits
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
- Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
- Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
Nutrition Facts : Calories 282 calories, Carbohydrate 36.4 g, Cholesterol 3.3 mg, Fat 12.6 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 648.9 mg, Sugar 4.1 g
CHRISTINA'S DADDY'S CHEESECAKE
Provided by Food Network
Categories dessert
Time P1DT2h55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Generously butter a 9-inch springform pan and dust the bottom and sides with the ground cornflakes. Wrap the pan in heavy-duty aluminum foil, then refrigerate the pan while preparing the batter.
- In a large mixing bowl, use an electric mixer to combine the cream cheese, sour cream, sugar, cornstarch, orange and lemon extracts, and salt. Add 3 of the eggs, 1 at a time, mixing well after each addition.
- Separate the remaining 2 eggs. Mix the yolks into the batter.
- In another bowl, with the mixer on low speed, beat the heavy cream, egg whites, and confectioners¿ sugar until combined. Stir the cream mixture into the batter, then strain through a fine mesh sieve into the chilled pan.
- Set the springform pan in a roasting pan and add enough hot water to come halfway up the sides of the springform. Cover the top with aluminum foil and bake for 15 minutes. Lower the oven temperature to 250 degrees F, uncover, and bake for 2 hours more. Increase the heat to 350 degrees F. and bake until light golden and set, about 10 minutes more.
- Place on a rack to cool completely, then refrigerate overnight.
- Release pan sides and transfer cheesecake to a platter.
Nutrition Facts : Calories 646 calorie, Fat 53 grams, SaturatedFat 33 grams
BIG DADDY'S BEER FLOAT
Provided by Aaron McCargo Jr.
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Add 2 large scoops of ice cream to a chilled beer mug. Top with the cold chocolate stout beer. Garnish with a dollop of fresh whipped cream, some shaved chocolate curls, and a cherry.
ADDIE'S COFFEE CAKE RECIPE
Provided by á-4468
Number Of Ingredients 9
Steps:
- (All bread ingredients must be at room temperature!) Measure all ingredients into bread pan. Select Dough/Pasta setting. Press Start/Stop. When unit signals and display reads 0:00, press Start/Stop and remove dough. Pat dough into greased 9-inch round or 5x7-inch oblong cake pan. Add TOPPING. TOPPING: 2T. butter, melted 1/2 C. sugar 1 tsp. cinnamon 1/2 C. chopped pecans Drizzle butter over dough. In small bowl, mix sugar, cinnamon, and nuts; sprinkle onto butter. Cover; let rise in warm place about 30 minutes. Bake in a preheated 375° oven for 20 to 30 minutes, until golden brown. Cool 10 minutes in pan on rack. Drizzle with Glaze. POWDERED SUGAR GLAZE: 1 C. sifted powdered sugar 1 tsp. butter or margarine, softened 1 or 2 T. water or milk 1/2 tsp. vanilla In small bowl, combine all ingredients and blend until smooth. Spread or drizzle Glaze on slightly warm coffee cake.
BIG DADDY'S CAKE
I clipped a picture of this cake several years ago,but couldn't find the recipe,it was described as,"a big gorgeous cake baked in a large bundt pan,topped with a dark,thick chocolate glaze that runs down the sides. When you cut into it you will find a moist,white cake,studded with pecans and containing a tunnel of soft,gooey chocolate. Most delicious" I requested it here on JAP and a Big THANK YOU to Diane Smith,who found the recipe. I will be making it next week for my Aunt Patsy's 76th birthday. Both photos are from outofthefryingpan.com,not my personal photos!
Provided by L D @windella
Categories Cakes
Number Of Ingredients 16
Steps:
- Adjust a rack one-third up from the bottom of the oven and preheat to 350°. Very generously butter a 10-inch bundt pan (even if it has a non-stick finish). Coarsely break up half the pecans and set them aside. Chop the remaining pecans finely (or use the pre-chopped pecans sold in the baking aisle). Pieces should be about the size of rice. Reserve a few tablespoons of chopped nuts for garnish. Place the finely chopped nuts in the buttered pan, then turn the pan and shake it to coat it completely with nuts. Allow the excess nuts to stay in the bottom of the pan. Sift together flour, baking powder, and salt, and set aside. Melt the chocolate with the coffee in the top of a double boiler. (See sidebar for detailed instructions if you've never used a double boiler.) Remove from heat and whisk briskly with a small wire whisk until smooth, then whisk in cream until it is fully incorporated and the mixture is once again smooth. Set aside. Beat the butter in a large bowl with an electric mixer until soft and smooth, then beat in vanilla and Amaretto (or almond extract) and sugar and beat for an additional 2 minutes. Beat in eggs one at a time. Beat in milk, then gradually add dry ingredients, beating on low speed. Note: after adding the milk, and even after adding dry ingredients, batter will have a curdled appearance. That's fine. Turn batter into prepared pan and smooth top. Drag a large spoon around the center of the batter to form a trench about 1/2" deep and 1 1/2" wide. Spoon the chocolate mixture into the trench, making sure it doesn't touch the sides or the tube. Sprinkle the reserved coarsely broken pecans all over the top of the batter (they can touch the sides). The fudge trench will sink while baking and disappear from the surface of the batter. Bake for 50 minutes, then cover loosely with foil and bake another 15 minutes, or until a long wooden skewer inserted into the center of the cake comes out clean. During baking, a big crack will form in the center where the trench was. Cool 20 minutes. Then cover it with a large, flat plate and invert and remove bundt pan. If it doesn't come off on its own, you can re-invert it and very carefully loosen the cake from the pan with a flexible blade. Be very careful or the pecan crust will break away from the cake. While the cake is cooling, use the chocolate bowl over the double boiler to melt the glaze ingredients until smooth. Pour over the top of the cake, allowing the glaze to run down the sides unevenly. Serve at room temperature.
GRANDMA DONNIE'S BLUEBERRY COFFEE CAKE
A family recipe for at least 60 years, likely taken from the newspaper. Moist and loaded with blueberries. There is never any left over. Give it a try!
Provided by Allrecipes
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch cake pan.
- Sift together flour, baking powder, and salt. Set aside.
- Cream sugar, butter, and vanilla together in another bowl. Add egg and beat well.
- Using a wooden spoon, stir in dry ingredients in 3 additions alternately with the milk (ending with dry) just until flour is incorporated. Do not overbeat. Fold in blueberries. Turn into the prepared cake pan and spread evenly with a spatula. Frozen blueberries make dough very stiff, so pressing with moistened fingertips works better for me. Combine 1 tablespoon sugar and cinnamon in a small bowl; sprinkle on top of batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 251.5 calories, Carbohydrate 45 g, Cholesterol 35.3 mg, Fat 6.3 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 252.5 mg, Sugar 22.1 g
MOM'S DIVINE COFFEE CAKE
I got this recipe from mom, who got it out of an old cookbook, and decided to rename it "Mom's coffee cake" . In fact, she renamed everything "moms" if it was good! Anyways, it is a great basic coffee cake, and can be made with or without the nuts. Impress your work friends, church group, or house guests. It is yummy, and tastes better the next day.
Provided by Chef Sweet Sal
Categories Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- COMBINE nuts with the 1/4 cup sugar and cinnamon; set aside.
- BLEND together flour, baking powder & soda; set aside. Cream butter with the 1 cup sugar until light and fluffy. Add eggs and vanilla; beat well. Add dry ingredients and sour cream; beat until well blended (do not overbeat).
- POUR half batter into greased and lightly floured 9 inch square pan;
- Top with half of cinnamon-nut mixture. Cover with remaining batter; top with last of cinnamon-nut mixture.
- Bake at 375° for 30 minutes or until golden brown.
Nutrition Facts : Calories 594.6, Fat 31.2, SaturatedFat 16.1, Cholesterol 128, Sodium 395.5, Carbohydrate 71.5, Fiber 2.5, Sugar 42.7, Protein 8.7
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