Apricot Cream Cheese Coffeecake

I made these coffeecakes for a recent baby shower brunch. (The original recipe called for apricot preserves. But it is also good with strawberry or raspberry perserves.) Thought you might enjoy the recipe! See below.


This shows how half of the batter goes on the bottom of the pan---then the preserves---then the remaining batter. The batter is then spread evenly over the preserves.

Into the oven! This shows the crumb topping---the final touch before baking.

All done and ready to eat! Very yummy!

Apricot Cream Cheese Coffeecake

Cream together:
1 8oz. pkg. softened cream cheese
½ cup butter, softened
1 ¼ cups sugar

Beat in:
2 eggs
1 teaspoon vanilla
½ teaspoon almond extract, opt.

Sift together:
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Add flour mixture alternately with:
1/3 cup milk

Pour half of batter in greased 9x13 baking pan and spread evenly.

Spoon on and gently spread:
1 12 oz. jar of apricot (or raspberry or strawberry) preserves

Spoon remaining batter over the top and gently spread to cover preserves.

For TOPPING combine with pastry blender:
¼ cup butter, softened
½ cup sugar
¼ cup flour
Then add 1/3 cup of sliced almonds, opt. Sprinkle the crumb mixture on top.

Bake at 350º for 35-40 minutes.

Good warm or cold!

Cook Breakfast While You Sleep

Many of us grew up eating oatmeal for breakfast. My mom cooked old fashioned rolled oats two or three times a week. It was an economical staple in our household. Then I also cooked oatmeal for my kids—though probably not quite as often.

I first ate steel cut oats as a cooked breakfast cereal many years ago when my husband and I visited Scotland. I enjoyed it so much that I ate it almost every morning while we were there. When I returned home, I still didn’t cook it for myself.

Then several years later I rediscovered this hearty breakfast cereal as one of the many selections on the breakfast buffet at my favorite inn on the Oregon coast. So I purchased some steel cut oats to cook at home. They take a long time to cook, so before I would go to bed, I would bring the water to a boil, and then add a pinch on salt and the correct amount of oats to the water. I put a lid on it and remove it from the heat---let it set overnight. The next morning, it would only take ten minutes to cook it.

Recently, one of my daughters found a suggestion online to cook the steel cut oats overnight in the crock-pot on low. And someone else suggested using a Pyrex or Corningware casserole dish or bowl inside the crock-pot (with water around it) for an easier clean-up. Wow! It’s great! Breakfast cooks while you sleep! Ready when you and your family are ready, and no waiting.

I buy organic steel cut oats at Vitamin Cottage for $2.03 for two pounds. At a dollar a pound that is an inexpensive healthy breakfast. (A serving is ¼ cup, so a little goes a long way.) Many other places carry steel cut oats. King Soopers has it in bulk, but it is more expensive. You can also find it in canisters and cans at most any store. The imported McCann’s is more expensive, but a good products. Below are photos of the crock-pot process.

Let me know what you think!

Here’s to a hot, healthy breakfast that cooks while you sleep!

Ready to cook! This is two servings. Use the package directions for the amounts of water, oats, and salt in the oven-safe casserole. (Most use 1/4 cup steel cut oats to 3/4 cup to 1 cup of water.) Put water around the dish inside the crock-pot. Turn on low when you go to bed.

This is what it looks like when you wake up in the morning. It is ready to dish up and serve.

This morning I added blueberries (anti-oxidants!) and a few walnuts (good fat/Omega-3). I sweeten mine with either pure maple syrup, honey, or agave nectar.

Cookies Galore

Recipe times four! I made about 12 dozen cookies today and froze the dough balls ready to bake next week for a shower. This way I can bake them fresh the day of the party, and I won't be so frazzled when I am trying to also make dozens of cupcakes.

I put the dough on these trays and freeze them for 15 minutes or so. Then they are easier to handle when transferring them to the freezer bags.

These are a few of the bags I did. The large bags are for the party and the small bags I will give to each of my children's families. See recipe below:

Double Chocolate Oatmeal Cookies

From Marlene Depler

This is a family favorite for over 20 years. When the kids where in 4-H, they won blue ribbons at the county fair with this recipe!

Makes 3 dozen

1 ½ cups sugar
1/3 cup cocoa
1 cup (2 sticks) butter, softened
1 egg
¼ cup water
1 teaspoon vanilla
½ teaspoon salt
½ teaspoon baking soda
1 1/3 cups flour
6 oz. (or more!) chocolate chips
3 cups uncooked oatmeal

Mix sugar and dry cocoa. Then add softened butter and mix well. Add egg, vanilla, and water. Add flour, soda, and salt. Mix until completely incorporated. Stir in chocolate chips, then oatmeal.

Drop by teaspoon (or use medium Pampered Chef scoop) on ungreased baking sheet. Bake in preheated 350º oven for 10-12 minutes. Do not overbake! Let cookies set on pan for a minute or two before removing to cooling rack.

NOTES:

1) I like to refrigerate the dough for about one hour before making the cookies.

2) I usually double or triple the recipe and freeze all or part of the cookie dough in balls in a zippered freezer bags. Then I simply take them from the freezer when I am ready to bake a few or a dozen. I place them directly on the baking sheet and place in preheated oven. Increase the cooking time by a few minutes. This way I can pull out cookies to bake fresh when we have company or when the grandchildren come over. Sometimes I will just bake four for my husband and I. Fresh is always best!

Company for Dinner

Zinnias from my garden in a pitcher my daughter's bought for me in Croatia.

The table is set: placemats from Wal-mart, napkins from a gift shop, and flowers from my garden.

We are having friends over for dinner this evening. If it wasn't so hot, we would eat out on the back patio. But I think we will all be more comfortable inside in the air conditioning. Maybe we will take our strawberry shortcake outside after dinner if it cools off.

Does having guests for dinner stress you out? I hope not. Sometimes we spend too much energy worrying about everything being just right instead of just enjoying the preparation. I have tidied things up a bit, but I haven't cleaned the entire house. I have come to the conclusion that a stressed-out hostess doesn't create the warm, friendly atmosphere that I desire for my guests. Family and friends will generally overlook a little imperfection when the mood and food exude a welcoming environment.

Here's a good summertime potatoe recipe (I'm serving this tonight!) that is good served warm or at room temperature:

PARSLIED POTATOES

4 boiling pototoes---peel and slice 1/4 inch thick. Boil in salted water
until tender. Drain and add to the following mixture. Toss.

1 Tablespoon white wine vinegar
3 Tablespoons olive oil, either light or extra virgin
1 or 2 cloves of garlic, minced
Salt and pepper
1 Tablespoon fresh chopped Italian parsley (If I don't have the fresh
parsley, I use dried parsley or dill.)

If you have leftovers, make some pototoes salad with it! I rarely have any left, even if I double the recipe.