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Cooking Corner By: Bernice Volkens-OVERNIGHT COFFEE CAKE

June 7, 2013
Northern-Sun Print
Everybody’s favorite season will soon be here again, that is if you are a child. For children, summer brings wonderful warm weather and that glorious feeling of freedom from shoes, schedules and the indoors. For all of us adults (even those whose 9 to 5 weekdays don’t end when summer starts), it’s a time to enjoy once a year pleasures. For some it’s a time to slow down or if you’re a farmer, you’re busier than ever, but there’s always time to enjoy warm weather. So far, our weather has been cold and rainy but it does have to end one of these days. There has to be a season filled with sweet rewards. This cold, rainy weather has moved a lot outside activities to be moved inside. Everyone survives these changed plans but it would be nice to have a week-end that has perfect June weather. This looks like that this will be the year that spring will be forgotten. It looks like now we’ll go right into summer. I like to remember when children played outside, long before the computer games struck or the smart phones that seem to be stuck to some kids hands. Children ran, skipped, jumped, fell and sometimes broke an a arm. Their eyes were full of fun and life. Now their eyes pulsate, fingers twitch and they chant bonus points, game over Angry Birds. I do realize things have changed a lot since I was a kid, or my children were. We no longer have a safe world and children have to be warned of “Stranger - Danger”. Now we have to have plenty of adult supervision to play outside. Talk to your kids, you won’t scare them because I’m sure they have heard it before. We should all find time to spend more time outside. Coffee cakes make a perfect addition to a spring brunch or other special occasions. This is one I have made for years. OVERNIGHT COFFEE CAKE 2/3 cup margarine 1 cup sugar 1/2 cup brown sugar 2 beaten eggs 2 cups flour 1 tsp. baking powder 1/2 tsp. salt 1 tsp. soda 1 tsp. cinnamon 1 cup buttermilk Cream margarine and both sugars. Add eggs and buttermilk, then dry ingredients. Put into greased 9x13 inch pan. TOP with the following: 1/2 cup brown sugar 1/2 cup nuts 2 tsp. cinnamon Cover with plastic wrap. Refrigerate overnight. Bake 30 minutes at 350 degrees “Think Warm and Dry”
 
 

 

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