Tag Archives: coffeecake

‘Cheater’ May Day Breakfast Cake

It’s home made, because you made it at home. This is another recipe using cake mix as an ingredient, but no one has to know unless you want them to.

  
You Will Need:
Cake:
15 wz ‘pudding in the mix’ fruit flavored boxed cake mix (any brand you have on hand)
Handful of dried cherries, minced
1 TBS poppy seeds
3 wz fresh strawberries, chopped into bite size pieces
2 wz red palm oil (or avocado oil, or coconut oil. or any other local light-flavored oil)
1 TBS unsalted butter (room temp)
6 fz milk
2 fz water
3 whole eggs
Bundt Pan:
Non-stick spray or butter and flour to prep bundt pan
Topping:
1 pint fresh strawberries, chopped into bite size pieces
Powdered sugar to taste
  
Instructions:
Preheat oven to 350F or your local equivalent.
Prepare bundt pan either by spraying liberally with non stick spray, or by buttering and flouring thoroughly.
Combine all cake ingredients except strawberries and cherries in medium mixing bowl, stirring until well combined, but not too smooth. Add fruit gently.
Pour batter into bundt pan.
Bake approximately 40 minutes. But begin checking for doneness at the 25 minute mark. Cake mixes do vary greatly.
When done, cool for 10 minutes in pan if spray was used or 5 minutes if butter and flour was used.
Turn out onto plate to finish cooling.
While still slightly warm sprinkle with powdered sugar.
Serve each slice with a hearty spoonful of berries on top.
VARIATIONS (This basic recipe can easily be modified, depending on what you have on hand):
Use lemon cake mix, swap dried ginger for the cherries, and serve with a dollop of clotted cream.
Top with fresh banana slices, strawberries, and coconut shavings.
Substitute applesauce for the oil. Serve warm with poached apples and sour cream.
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Filed under All Recipes, Breakfast, Desserts, Tips and Tricks, Vegetable-arian

Baking Mix

I blame my sister Bonny for this one. She was on this ‘make-a-mix’ kick for a good couple of years before we figured out how to make our own baking mix without having to purchase industrial shelf-stable shortening that we couldn’t really afford. The only drawback to it is that you have to store it in an airtight container in the freezer. Not the fridge; and definitely not the cupboard. Use it the same way you use your favorite boxed baking mix, and enjoy the savings.

Super Basic (mix up a little bit as you need it) Recipe:

1 C Flour

1 1/2 tsp Baking powder

1/4 tsp Salt

1 TBSP Room temperature stable fat/oil:  this can be shortening, lard, butter, coconut oil, or chilled olive or grapeseed oil, or even rendered fat*

Instructions:

Combine everything in the blender or food processor (or you can whisk it by hand, but that takes a very long time and a rather strong arm). Process until the fat is completely absorbed and the whole mix is a powder. Store up to 6 months in an airtight container in the freezer. I label my stuff with the date to toss so I can keep track.

Big Batch (keep it in the freezer) Recipe:

6 C Flour

3 T Baking powder

1 tsp Salt

1/3 C Room temperature stable fat/oil

Notes:

The ratios do change as you increase the overall volume. Slightly less salt is required as you get larger amounts, while the fat content goes up a smidge. 

The other thing to keep track of is your fat/oil. Some things go rancid faster than others, while some things have stronger or softer flavors than others.

Coconut oil has a strong scent, but almost no flavor. It is also still solid at room temperature and doesn’t go rancid very fast (one of the reasons you find it in so many products).

*Rendered fat – the fat or grease that is left in the pan after dry-cooking any meat such as pork, lamb,  or duck. Bacon grease blends in to the baking mix beautifully, but will impart a very salty bacon flavor on milder recipes. My favorite coffeecake recipe came out too salty, for example. But my biscuits and gravy turned out great!

For a gluten free mix, use equal parts brown rice, tapioca, and oat flours in place of the regular flour.

For vegans, I advise the use of Dr. Bronner’s coconut oil for multiple reasons, not least of which is that it is organic and coconut oil has more nutritional value than the other non-meat options.

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Filed under All Recipes, Bites, Breads, Grains, Tips and Tricks, Uncategorized, Vegetable-arian