Muffins, Quick Breads, Coffee Cakes
Joy In The Morning Wonder Coffee Cake
Cream together: 1 cup butter
1 cup sugar
Add: 2 eggs, beaten
1 tsp. vanilla
Sift together: 2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
Add to creamed mixture alternately with 1 cup sour cream.
For topping, mix: 1/3 cup brown sugar
1/4 cup white sugar
1 tsp. cinnamon
1 cup nuts, chopped
In a greased 9 x 13 pan, put a layer of half the batter, then half of the topping, then the rest of the batter; finish with remaining topping. Bake at 350 degrees for 30 minutes.
Serves 9 - 12. Enjoy! -- Joy Miller and Ron Cuchna, Innkeepers
Joy in the Morning Bed & Breakfast, Cedar Rapids, Iowa
Sherman House Honey Apricot Bread
1½ cups flour 1/4 cup honey
2/3 cup brown sugar 2 Tsp. oil
1 ½ tsp. baking powder 1 cup Bran Flakes
½ tsp. salt 1 cup dried apricots,
1 egg, beaten finely chopped
1 cup buttermilk
Heat oven to 350 degrees. Mix together dry ingredients in large bowl. Add beaten egg. Stir in milk, honey and oil. Stir until just moistened.
Stir in cereal and apricots. Pour into well-greased loaf pan. Bake 55 - 60 minutes or until toothpick comes out clean. Cool a few minutes and remove from pan. Continue cooling on a wire rack.
Enjoy! -- Alma Beard, Innkeeper
Sherman House B&B, Charles City, IA
Squiers Manor Cantaloupe Bread
3 eggs, beaten 2 cups sugar
3 tsp. vanilla 1 cup oil
2 cups pureed cantaloupe
3 cups flour 2 tsp. cinnamon
1 tsp. baking soda 2 tsp. ginger
¾ tsp. baking powder 1 cup chopped nuts (optional)
Beat eggs. Add sugar, oil and vanilla. Beat until smooth.
Add pureed cantaloupe. Blend dry ingredients together and
beat into cantaloupe mixture until blended. Pour into lightly
greased loaf pan. Bake at 325 degrees for 45 - 60 minutes.
Enjoy! -- Kathy Banowitz, Innkeeper
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This page was last revised on March 1, 2003.