Ok guys, its time for true confessions, here. Do you have any fears? See, I do. I’m afraid of anything wriggly other than puppies & kitties. I have a thing about going too fast in cars, especially around drop offs after rolling a car down a cliff. And. Most. Of. All. Wait for it: I’m afraid of cherry pie filling. Ummhmm. You heard it right. Cherry Pie Filling.
There was a time, when I was a youngster, I didn’t like cherry pie. Or pretty much cherry anything. I couldn’t really “get it” because I love cherries. If you’ve noticed the same thing, this is going to rock your world.
Obviously, I need to make more coffee cakes! Here are some of my faves.
In the United States, coffee cake generally refers to a sweet cake intended to be eaten with coffee or tea (like tea cake). Coffee cakes, as an accompaniment for coffee, are often single layer, flavored with either fruit or cinnamon, and leavened with either baking soda (or baking powder), which results in a more cake-like texture, or yeast, which results in a more bread-like texture. Wikipedia
back to the menus
One Saturday morning, I woke up to two beaming youngsters. My daughter had pulled out a couple of cookbooks and found this recipe in an old Betty Crocker cookbook. To my mind, it’s the first thing she ever really made, and she was around 10. I’m still boggled! The logistics of making and cooking pancakes is a lot for a child that age. Heck, it’s a lot for me (not a morning person.)
There’s some things that just go together. Salt & pepper, peanut butter & jelly. Chocolate and caramel. And now: Kung Pao Chicken with Noodles.