Make Ahead Sour Cream Coffee Cake

shared by Jennifer H.

Ingredients

3/4 cup butter, softened

1 cup white sugar

2 eggs

1 (8 ounce) carton sour cream

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

3/4 cup packed brown sugar

1 cup chopped pecans

1 teaspoon ground cinnamon

Directions:

1.     Grease and flour a 9x13-inch pan.  Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.

2.     Beat eggs and sour cream into butter mixture until smooth.

3.     Whisk flour, baking powder, baking soda, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.  (Batter is very thick).

4.     Pour half of the batter into the prepared baking dish.

5.     Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle half the mixture over the batter.  Repeat layers.  Cover the baking dish with plastic wrap and chill 8 hours to overnight. 
Preheat oven to 350.  Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.

Apple Raisin Muffins

shared by Patty H. (these were moist and very tasty)

Ingredients

    1-1/2 cups all-purpose flour

    1/2 cup sugar

    2 teaspoons baking powder

    1 teaspoon ground cinnamon

    1/2 teaspoon salt

    1 egg

    1/2 cup fat-free milk

    1/4 cup canola oil

    1 cup chopped peeled tart apple

    1/4 cup raisins

   

CRUMB TOPPING:

    2 tablespoons all-purpose flour

    2 tablespoons quick-cooking oats

    2 tablespoons brown sugar

    1 teaspoon ground cinnamon

    1 tablespoon cold butter

Directions

1.     In a bowl, combine the flour, sugar, baking powder, cinnamon and salt.

2.     Combine the egg, milk and oil; stir into dry ingredients just until moistened.

3.     Fold in the apple and raisins.

4.     Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter.

5.     For topping, in a bowl, combine the flour, oats, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.

6.     Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

(note:  I used 2% milk and a regular apple for the muffins and old-fashioned oats in the topping and they turned out fine)

Cheesy Ham and Grits Casserole

shared by Patty H. (This was a new recipe for me even though I have made "cheesy grits" before. It got a "thumbs-up" from the grandchildren and is one I will be cooking again. I followed the recipe exactly as listed below, although I wonder if a little garlic powder or dry mustard might add a little extra "zing."  I also used a mexican flavored shredded cheese. P.S.  I didn't mention the word "grits" to the kids. :)

Ingredients:

3 cups milk

3/4 teaspoon salt

3/4 cup corn grits

1/4 cup (1/2 stick) unsalted butter

8 large eggs

2 cups (8 ounces) shredded cheddar cheese

2 cups diced ham

Directions

1.     Preheat oven to 350°F. Generously grease a 9-inch by 13-inch baking dish with butter or coat it with nonstick cooking spray.

2.      In a medium pot, mix milk and salt and bring to a boil. Stirring constantly, pour in grits, bring to a boil, and turn down heat. Continue stirring until grits begin to thicken. Remove from heat and stir in butter until melted.

3.      In a large bowl, scramble eggs. Mix in cheese, ham, and grits. Pour into prepared baking dish and bake in preheated oven for 45 minutes or until puffy and golden brown.

4.     Sprinkle lightly with parsley or cilantro. Serve warm.

Tips, Tricks, & Variations from the original recipe:

To prepare this casserole ahead of time, bake it, allow it to cool, cover, and refrigerate overnight. In the morning, bring casserole to room temperature, cover it with foil, and bake at 350°F for 15 minutes to reheat.

You may also bake this casserole, cool, cover tightly, and then freeze it for up to 1 month. Defrost casserole overnight in the refrigerator, bring it to room temperature, and then reheat it in the oven as indicated above (350°F for 15 minutes).