Tuesday, February 21, 2017


Usually, when I hear the word "coffee cake" I think of a sweet treat that is only "at it's best" right out of the oven and it usually needs either a cup of coffee, tea or glass of milk to wash it down. Well, dear friends, this coffee cake IS the exception to that rule. My husband and I finished this cake in a single day with NO trouble (a cake this size usually lasts us several days). We just couldn't stop snacking on it!

I used all strawberries, this time, which added to the sweetness of this buttery cake, but we seriously enjoy this recipe with a raspberry filling as well.I sure hope you give it a try, you will NOT be disappointed.

Make the fruit filling first and let it cool a little.

In a heavy bottomed sauce pan, mix:

12 ounces of frozen strawberries (I used 12 ounces of frozen strawberries that I chopped finely in my food processor).
1/3 cup granulated sugar
1 tablespoon cornstarch

Heat the above ingredients, over medium heat, stirring until it is thick and bubbling. Set aside while you make the batter.

Cake Batter
2 and 1/4 cups all purpose flour
3/4 cup white sugar
3/4 cup COLD butter sliced in to thin pats

Put the flour, sugar and butter in your food processor and pulse until you get fine crumbs. Remove 1/2 cup of these fine crumbs and set them aside for later in the recipe.

To the remaining crumbs in the food processor, add:
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 egg
3/4 cup buttermilk (no substitutions)
1 teaspoon vanilla extract

Pulse a few times until everything is good and moist (but don't over-mix).

Preheat your oven to 350 and grease and flour a (2 piece) 10" round tart pan. Using your fingers, press 2/3 of the batter into the prepared tart pan, pushing the batter evenly across the bottom and one inch up the sides of the pan (flouring your finger tips helps here).

Once you have the batter spread out and pushed up on the edges, gently pour in the fruit filling and spread it around the bottom.

With the reserved 1/3 of the batter, place small pieces in an irregular pattern on top of the fruit (I used a one teaspoon measure to get the right size). Be very careful not to push the batter pieces down into the fruit, you want them to float on top of it as much as possible. Finally, sprinkle the reserved crumbs over everything.

Bake in a 350 oven (Important tip; place a cookie sheet under the tart pan) for 30 to 35 minutes (my electric oven takes 35 minutes). 

The finished cake will be golden brown and smell heavenly!! I am certain that just about any fruit would work with this coffee cake.

When the cake is done baking, place it on a cooling rack for 15 minutes before you take it out of the pan.


Saturday, February 18, 2017


How many times have you tried a recipe that calls for 1 cup of buttermilk but they only sell it in quarts? Usually (at my house anyway) the unused/extra buttermilk sits (forgotten) in the back of the fridge until its "use by" date has expired, but that is now a thing of the past. Since I discovered how well buttermilk freezes, I always have it in the house.

The only trick is to freeze it in small containers so that it thaws quickly. The smallest container I tried was my ice cube tray. After they are frozen, just put them in a freezer bag and carefully mark what's in the bag:

Ice cube trays are not a standard size. I have one that measures 2 tablespoons per cube and one that measures 1½ tablespoons per cube, so keep that in mind when you are thawing out the cubes (I usually just thaw a couple extra to be on the safe side).

As a general rule:

8 frozen 2 oz. cubes = 1 cup buttermilk
6 frozen  2 oz. cubes = 3/4 cup buttermilk
4 frozen 2 oz. cubes = 1/2 cup buttermilk
2 frozen 2 oz. cubes = 1/4 cup  buttermilk
6 frozen 2 oz. cubes  = 3/4  cup buttermilk

You can thaw the buttermilk cubes overnight in the fridge, or if you need them sooner than that, you can microwave them for just a few seconds.
Sometimes, the thawed out buttermilk looks like it's separated (not pretty), don't freak out. Just whisk it back together (for a few seconds) then use it in any recipe.

TIP # 2:
The accuracy of the SIZE of your frozen buttermilk cubes is just a guideline and not at all important, it just gives you an idea of how many to thaw out for any given recipe.

Thursday, December 22, 2016


There are many different styles (and spellings) for Kolache cookies; some are made with yeast, some made with cream cheese, some are round, some are rolled up.

This recipe is a cream cheese and butter crust that is light as air and bakes up flaky and sweet. Instead of using dried fruit, it uses jam (any flavor you like) They are truly delicious and look SO PRETTY on any cookie tray.


2  1/4  cups all purpose flour
1  cup UNsalted butter at room temperature
8  ounces full fat cream cheese at room temperature
1/2 teaspoon salt

Mix flour and salt and set aside. NOTE: If you do not have salt free butter, just omit the salt in this recipe.

In a stand mixer, beat the room temperature butter and the room temperature cream cheese on medium high speed for 4 minutes.

After you have beaten the butter-cream cheese for 4 minutes, slowly add the flour-salt  mixture (I usually add it in fourths), mixing well after each addition.

Divide the dough in half and shape into two flat disks about 3/4" thick. Cover and chill for about an hour.

After the dough has chilled for an hour, lightly coat each disk with flour and pat off any extra. Coat your counter with regular granulated sugar and roll out the dough to 1/8" thickness.

NOTE: If you are like me, I often don't get back to this dough within an hour and it is rock hard when I go to roll it out. If that happens, just let it sit out for 10 to 15 minutes to let it soften up enough to be workable. The dough is very forgiving that way.

Cut dough into 2 1/2 inch squares. Pick up each square and pinch two opposite corners together (see above photo). Lay it on a parchment lined baking sheet and spoon 1/4 teaspoon of favorite jam into each end of the cookie. Personally, I like to do this step with a disposable frosting bag and I just squirt it into each end opening.

Sprinkle the pinched center with a little more granulated sugar. Bake in preheated 375° oven for 12 to 14 minutes (my electric oven takes exactly 12 minutes). Cool on wire rack.