Dairyland Peach Recipe Corner

BUTTER BRICKLE BREAD

Mix together:

•1 small pkg. vanilla instant pudding

•1 pkg. butter brickle cake mix

•4 eggs

•1/2 c. oil

•1 c. water

Add 1/4 c. poppy seeds. Grease 2 loaf pans. Bake at 325° for 45 minutes.

Topping: Whip together:

•1 stick butter     

•3 oz. cream cheese

•2 - 3 Tbsp. powdered sugar

STRAWBERRY NUT BREAD

2 (10 oz.) pkg. frozen sliced strawberries

3 c. flour

4 eggs

1 c. cooking oil

1 Tbsp. cinnamon

1 tsp. baking soda

1 tsp. salt

1 1/4 c. chopped nuts

2 c. sugar

Defrost strawberries. Beat eggs in a bowl until fluffy. Add oil, sugar and strawberries. Sift together flour, cinnamon, soda and salt into mixing bowl. Add strawberry mixture, mix well. Stir in nuts. Pour into two greased and floured 9-1/2-by-5-by-3-inch loaf pans. Bake in 350° oven for 1 hour and 10 minutes or until done. Cool in pans for 10 minutes, then on racks. Slice when cool, chilled easiest. Serve with whipped cream, cheese or butter.

SOUR CREAM NUT MUFFINS

•1/2 c. butter     

•1 1/2 c. dairy sour cream

•1 1/2 c. granulated sugar

•1/2 tsp. salt     

•2 3/4 c. flour

•4 eggs, well beaten     

•1 tsp. soda

•Nutmeg, sugar and nuts for topping

Mix butter, sugar and salt until light. Add eggs, soda, sour cream and flour, mix thoroughly. Pour into greased muffin tins and sprinkle with some nutmeg, sugar and nuts. Bake in a very hot oven, 450°, for 15 minutes. Makes 20 muffins.

CINNAMON APPLE COFFEE CAKE

•1 yellow cake mix     

•1/2 c. chopped nuts

•1 pkg. instant vanilla pudding     

•1/2 c. sugar

•4 eggs     

•2 tsp. cinnamon

•1 c. sour cream     

•3 med. apples, peeled, cored and sliced

•1/2 c. salad oil

Combine cake mix, pudding mix, cream, eggs and salad oil; beat with electric mixer for 5 minutes. Combine nuts, sugar and cinnamon. Pour 1/2 of mix into greased 10 inch tube or Bundt pan. Arrange 1/2 of apple slices over batter, sprinkle with 1/2 of sugar, cinnamon and nut mixture. Repeat. Bake at 350° for 1 hour. Serve with Rum sauce:

•1/2 c. butter      •1/2 c. cream

Bring to boil, add 1 teaspoon rum flavoring. Serve warm.

PEACH COFFEE CAKE

•3/4 c. flour     

•3 1/2 oz. dry vanilla

•1 tsp. baking powder pudding (not instant)

•1/2 tsp. salt      

•1/2 c. milk

•3 Tbsp. margarine     

•1 egg

Combine in bowl, beat 2 minutes. Pour into 9-inch round greased pan. Place 15 ounces canned sliced peaches, well drained (reserve juice) over batter.

•1 (8 oz.) pkg. cream cheese, softened     •1/2 c. sugar

•3 Tbsp. reserved juice

Combine in bowl, beat 2 minutes. Spoon to within 1 inch of edge of batter. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon, sprinkle over cream cheese filling. Bake at 350° for 30-35 minutes.

LEMON BREAD WITH POPPY SEED

•4 eggs, slightly beaten     

•1 c. water

•1 pkg. lemon cake mix     

•1/2 c. oil

•1 small pkg. lemon instant pudding    

•1/4 to 1/2 c. poppy seed

Mix together. Beat 4 minutes at medium speed. Bake In 2 greased and floured loaf pans for 45 minutes at 350°.

FRUIT SWIRL COFFEE CAKE

•1 1/2 c. sugar     

•4 eggs

•1/2 c. soft margarine     

•3 c. flour

•1/2 c. shortening     

•1/2 c. milk

•1 1/2 tsp. baking powder      

•1 can cherry pie filling

•1 tsp. vanilla     

•1 tsp. almond extract

Heat oven to 350°. Grease a 13-by-9-inch pan. Beat sugar, margarine, shortening, baking powder, vanilla and almond extract and eggs in large bowl on low speed. Scrape bowl occasionally. Add milk and then flour and spread 1/3 of mixture in greased pan. Spread pie filling over batter and spread remaining batter over filling. Bake 45 minutes.

Glaze: Beat 1 c. powdered sugar and 1 to 2 tablespoon milk until of spreading consistency. Spread over cooked cake. (Other fillings may be used.)

SOUR CREAM PUMPKIN COFFEE CAKE

•1/2 c. margarine     

•1 tsp. soda

•3/4 c. sugar     

•1 c. sour cream

•1 tsp. vanilla     

1 (16 oz.) can of pumpkin

•3 eggs     

•2 c. flour     

•1 slightly beaten egg

•1 tsp. baking powder     

•1/3 c. sugar

•1 tsp. pumpkin pie spice

Streusel Topping:

•1 c. firmly packed brown sugar     

•2 tsp. cinnamon

•1/3 c. margarine

•1 c. chopped nuts or pecans

Cream margarine, 3/4 cup sugar and vanilla in mixing bowl. Add eggs, beaten well. Combine flour, baking powder and soda. Add dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, 1/2 c. sugar and pumpkin pie spice. Spoon half of batter into 13-by-9-inch pan. Spread to corners. Sprinkle half of streusel over batter. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining streusel over the top. Bake in slow oven (325°) for 50-60 minutes.

PUMPKIN APPLE STREUSEL MUFFINS

•2 1/2 c. flour     

•2 eggs, lightly beaten

•2 c. sugar     

•1 c. pumpkin

•1 Tbsp. pumpkin pie spice     

•1/3 c. vegetable oil

•1 tsp. soda     

•2 c. peeled, finely chopped apples

•1/2 tsp. salt

Mix in order given. Put into muffin cups. Makes 18 muffins. Add topping:

•2 Tbsp. flour     •1/2 tsp. cinnamon

•1/4 c. sugar      •4 tsp. margarine

Cut in butter until crumbly. Sprinkle on top of each muffin. Bake at 350° for 35-40 minutes.

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