Sour Cream Streusel

2 1/2 cups flour
2 cups brown sugar
3/4 cup butter

Mix these with a pastry blender til crumbly.

Reserve 2/3 C of mixture to topping.

To the above mix add:

1 cup sour cream
1 egg
1/2 tsp baking soda
1 tsp baking powder

Beat thoroughly, pour into well buttered 8 x 8 pan.

ADD: 2 finely chopped nuts to crumb mixture, sprinkle over to of streusel.

Bake at 375 degrees or until prettily browned.

1 lb. plums
1/4 cup brown sugar
1/3 cup flour
1/2 cup rolled oats
Pinch salt

1 lb. nectarines
1/4 tsp cinnamon

1/3 cup brown sugar
1/4 tsp cinnamon
5 Tbsps butter

Preheat oven to 375ۈ. Mix fruit, 1/4 cup sugar and 1/4 tsp cinnamon in bowl. Pour into 9" pie pan. Combine oats, 1/3 cup sugar, flour, 1/4 tsp cinnamon and salt. Cut butter into this mixture (as if making pie dough) until crumbly. Sprinkle over fruit. Bake until bubbly, about 45 minutes.

Red Cherry Rolls

2 (16.5 ounce) cans Bing cherries, drained and liquid reserved
1 cup granulated sugar
1 tablespoon flour or tapioca
1 tablespoon butter
1 1/2 cups all-purpose flour
2 1/4 teaspoons
baking powder
1/4 teaspoon salt
2 tablespoons butter or shortening
1/2 cup milk

Add enough water to the reserved cherry liquid to make 2 cups juice. In a saucepan mix together cherry juice-water combination, sugar, the 1 tablespoon flour or tapioca and the 1 tablespoon butter. Cook for about 1 minute, then let stand.

Mix the 1 1/2 cups flour, baking powder, salt, the 2 tablespoons butter or shortening and milk as though you are making biscuits. Roll out to approximately 1/4-inch thick. Spread the 2 cans of drained cherries evenly on the dough, then roll up the dough. Using a sharp knife, cut into 1 1/2-inch slices. Place slices in a greased baking dish and then pour the cherry juice sauce over the top. Bake uncovered at 425 degrees F for 30 minutes. Let cool before serving.

Blueberry Puffs

2 cups fresh or 1 bag frozen blueberries
1 1/2 tablespoons cornstarch
1/3 cup water
1 teaspoon
cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 tablespoon lemon juice
1/3 cup light brown sugar
12 slices bread
6 eggs
2 cups half-and-half
1 teaspoon vanilla extract
1/4 cup granulated sugar

Mix first 7 ingredients in a saucepan. Heat until the sauce is semi-thick. Set aside and cool to room temperature.

Cut crusts from bread. Spray a 2-quart rectangular glass pan with a nonstick pan coating. Cover the bottom of pan with 6 bread slices.

In separate bowl, mix eggs, half-and-half, vanilla extract and sugar. Pour half of this mixture over bread. Spread thickened, cooled blueberry sauce over bottom layer. Arrange the other half of the bread on top of blueberry filling. Pour remaining egg mixture over the top. Sprinkle with a dash of nutmeg.

Cover and place in refrigerator overnight.

Bake in a preheated 350 degree F oven for 60 minutes.

Let stand for 10 minutes before cutting into 6 servings or 12 servings for a buffet.

Top with brown sugar and a few blueberries.

Lemon Cake

Ingredients...
1 pk lemon jello (3 oz)

1 cup boiling water

3/4 cup oil

1 pk yellow cake mix

4 each eggs

GLAZE

3/4cupsugar
1juice of 2 lemons

1lemon rind, grated (optional)

Method...

Dissolve Jello in boiling water and cool. Add oil. Mix this with cake mix, beat throughly, adding eggs one at a time while beating. Pour into greased tube pan. Bake at 350F for 50 to 60 mins. Remove from pan and cover with glaze made by dissolving sugar in lemon juice. Grated lemon rind may be added to glaze.

Russian Tea

Ingredients...

6 tb Orange-Pekoe tea
4 Whole cloves
1/2 c Sweet cider
1/2 ts Red food coloring
2 qt Boiling water

Method...

Sugar, honey or strawberry -jam Steep tea, cloves, cider, food coloring in the boiling water for 10 minutes. Strain all the bits out and sweeten with sugar, honey, or jam.

Masala Coffee (Spiced Coffee)

Ingredients...

3 c Milk
3 c Water
1 ea Cinnamon stick (1-in long)
5 ea Cardamom pods
6 tb Sugar
6 tb Coffee, regular grind

Method...

Combine water and milk in a saucepan and bring to a boil. Add cinnamon, cardamom pods, sugar and coffee into boiling liquid in saucepan. Stir a few times and boil over medium heat 3 to 4 minutes. Make sure it does not boil over. Strain coffee through cheesecloth into another pan. Place coffee over heat and bring to a boil. Pour coffee between two pans until thick and creamy. Serve in cups immediately.

KahluaCake (Black Russian Cake)

Ingredients...
CAKE

1 package yellow cake mix

1 package chocolate fudge INSTANT pudding
4 large eggs
3/4 cup oil, vegetable
3/4 cup water
1/4 cup vodka
1/4 cup kahlua

TOPPING MIX
1/4 cup sugar
1/2 teaspoon cinnamon, ground
1/4 cup nuts, ground

Method...
Cake: Mix and beat all ingredients for 4 mins. Grease bundt pan.
Topping mix: Coat the greased pan with the topping mixture. Pour the remainder into the batter. Bake at 350 degrees F for 55 mins. Cool 15 mins before removing from pan.

Fresh Fruit Cake

Ingredients...

FRUIT SAUCE

1 1/2 c Orange juice
3/4 c Sugar
2 tb Cornstarch
1 ts Grated orange peel
1 ts Grated lemon peel
1/4 ts Salt (optional)

CAKE
1 pk Angel food cake mix
3 Medium peaches
1 pt Strawberries
1 c Blueberries

Method ...
About 2 hours before serving or early in the day: Prepare fruit sauce: In 2 qt saucepan over medium heat, mix orange juice, sugar, cornstarch, orange peel, lemon peel and salt. Cook over medium heat, stirring constantly, until mixture thickens and boils; boil 1 minute. Cover saucepan and refrigerate about 1 hour or until mixture is chilled. Meanwhile, preheat oven to 375~. Line 15 1/2 x 10 1/2 jelly-roll pan (I use my roasting pan) with waxed paper; grease paper. Prepare angel food cake mix as label directs, but spread batter evenly in prepared jelly-roll pan. Bake cake 20 minutes or until golden. Cover large wire rack with sheet of waxed paper. When cake is done, with small spatula, loosen it from sides of pan; invert onto waxed paper on rack. Lift off pan; peel off paper. Cool cake completely, then return to clean jelly-roll pan or large tray. Cover cake if not using right away. To serve: Spread top of cake with about half of chilled fruit sauce. Slice peaches and strawberries. Arrange peaches, strawberries, and blueberries on cake; brush fruit with remaining fruit sauce. This cake is absolutely delicious and looks very pretty with the different color fruit on top

Prune Cake (Holiday Spice Cake)

Ingredients....

1 1/2 c Sugar
1 c Buttermilk
2 c All-purpose flour
3 Eggs
2 ts Baking powder
1 ts Salt
1 ts Cinnamon
1 ts Nutmeg
1 ts Baking soda
1/2 ts Allspice
2 ts Vanilla extract
1 ts Lemon extract
1 c Pitted prunes, chopped
1 c Pecans or walnuts, chopped

SAUCE

Sugar
1/2 c Buttermilk
2 tb Light corn syrup
1 Stick of butter or margarine
Cut into pieces 1/2 ts Baking soda
1 ts Vanilla extract
1 ts Lemon extract

Method...
Preheat oven to 350 degrees. Mix all ingredients (except sauce). Pour into a greased floured tube pan and bake until cake tests done - about 1 hour. Let cool in pan about 10 minutes; turn out on rack and cool completely. Poke holes through cooled cake with skewer and pour half of sauce over top (sauce recipe makes enough for two cakes). Wrap tightly and let sit for three days. (SAUCE - MAKES ENOUGH FOR TWO CAKES) Combine all ingredients in a large sauce pan. Bring to a boil and boil until mixture will spin a thread when poured off the end of a spoon - about 10 minutes. Cool slightly and pour sauce over cakes.