Homemade Flour Tortillas Made From Scratch

Ingredients:

1 3/4 C. All-purpose Flour
1/2 C. Water
1/4 C. Coconut Oil
1 t. Salt
1/2 t. Baking Powder, optional

Directions:

1. Heat the water in the microwave. 
2. Then mix the oil into the water until it is all melted. 
3. In a large mixing bowl add flour, salt, and baking powder and mix well.
4. Pour the water-oil mixture over the flour, using a fork mix it together well. 
5. Using your hands, knead the dough several times. It should look and feel like a big ball of playdough. 
6. Divide that dough into 9 balls. 
7. Flatten each ball with your hand trying to keep it as round as you can.
8. On a clean suffice or plate add a light dusting of flour then place one of the flattened balls on top. Lightly dust the top of the ball with flour. 
9. Using a rolling pin (or a tortilla press if you have one) slowly start working around in a circle to flatten it out. You want to get it as thin as you can without ripping it. 
10. After you have it flattened heat a non-stick or cast iron skillet on medium to high heat on the stove. Cook it about 40 to 60 seconds on each side. 
11. Repeat for each tortilla.
12. When you remove from the pan, place in a warmer or on a plate with a lid over it to keep them hot and moist do they do not harden or dry. 

Impossibly Easy Cheeseburger Pie

 Ingredients:

1 lb. extra lean ground beef

1 C. onion, diced

1/2 t. salt

1 C. shredded cheddar cheese

1/2 C. Bisquick Baking Mix

1 C. milk

2 eggs

Directions:

1. Pre-heat oven to 400 degrees F.
2. Spray 9" pie plate with cooking spray.
3. Cook ground beef and chopped onions until beef is brown; drain.
4. Stir in salt
5. Spread in pie plate and sprinkle with cheese.
6. Stir remaining ingredients until blended.
7. Pour into pie plate.
8. Bake 25 minutes or until knife inserted in center comes out clean.

Salisbury Steak

 Ingredients:

1 large egg
3 T. crushed butter-flavored crackers
1 T. finely chopped onion
1/2 t. salt
1/4 t. pepper
1/4 t. rubbed sage
3/4 lb. ground beef
1 can (4 ounces) mushroom stems and pieces, drained
2 T. butter
3 T. all-purpose flour
1-3/4 C. water
2 beef bouillon cubes
1/4 t. browning sauce, optional
Hot mashed potatoes

Directions:

1. In a medium bowl, combine egg, cracker crumbs, onion, salt, pepper and sage. 
2. Add beef and mix well. 
3. Shape into 2 patties.
4. In a medium skillet, cook patties until browned, 4-5 minutes per side; drain. 
5. Remove to a platter and keep warm.
6. In the same skillet, saute mushrooms in butter for 2 minutes. 
7. Stir in flour; blend well. 
8. Add water and bouillon; cook and stir until smooth and thickened. 
9. Stir in browning sauce if desired. 
10. Return patties to gravy and cook, uncovered, over low heat until heated through, about 10 minutes, turning occasionally. 
11. Serve with mashed potatoes.

Zucchini Fritters

 Ingredients:

2 zucchini

2 carrots

1 onion

salt, pepper and spices to taste

4 T. flour

1 egg

Directions:

1. Grate the zucchini, carrots, and onion into a bowl.
2. Remove excess moisture from mixture.
3. Add salt, pepper, flour and egg, and mix well.
4. Form into pancake shapes.
5. Place into hot oil to cook

Party Pretzels

 

Ingredients:

4 to 4 1/2 C. all-purpose flour

1 pkg. active dry yeast

2 T. sugar

2 1/2 T. salt, divided

1 C. milk

1/2 C. water

2 T. vegetable oil

2 eggs, lightly beaten with 1 T. water

Vegetable cooking spray

Coarse salt, Parmesan cheese, poppy, sesame or dill seeds

Directions:

1. In a large bowl thoroughly mix 1 1/2 cups four, undissolved yeast, sugar and 1/2 teaspoons salt.
2. Heat milk, water and oil to 120 to 130 degrees.
3. Add to dry ingredients and beat 2 minutes at low speed of an electric mixer.
4. Increase speed to high, beat an additional 2 minutes.
5. Stir in enough additional flour to make a soft dough.
6. Knead dough on a floured surface until smooth and elastic, about 5 minutes.
7. Place in a bowl coated with vegetable cooking spray.
8. Cover; let rise in a warm, draft-free place until doubled in size, about 30 to 40 minutes.
9. Punch dough down. Divide dough into 12 portions.
10. Roll each piece into a 12-inch rope.
11. To make pretzels, curve ends of each rope to make a circle; cross ends at top.  
12. Twist ends once and lay down over the bottom of the circle.
13. Cover shaped pretzels; let rest in a warm, draft-free place for 5 to 10 minutes, until risen slightly.
14. In a large pot bring 2 quarts of water and remaining 2 tablespoons of salt to a boil; reduce heat to simmer.
15. Place 4 to 5 pretzels in water; cook 20 seconds, turning once to cook both sides. 
16. Remove and drain on a wire rack.
17. Repeat with remaining pretzels.
18. Place pretzels on baking sheets coated with vegetable cooking spray.
19. Brush with beaten egg mixture and sprinkle with desired toppings.
20. Bake in a preheated 350-degree oven for 35 minutes or until done. 
21. Cool pretzels on wire rack.  
22. Serve with various spreads or dips, if desired.

Tip:

If you are looking for Pretzel Buns, but are having a hard time finding them in the store, try using the recipe above, but instead of shaping them into pretzels in Step 10, shape them into round buns.  We did this and they were quite good.

Microwave Sticky Buns

 Ingredients:

1. 3 T. butter
2. 1/3 C. brown sugar
3. 1 T. water
4. 1 t. cinnamon
5. 1 can refrigerator biscuits
6. 1/2 C. chopped nuts (optional)

Directions:

1. In 8 inch round glass dish combine: butter, sugar, water, and cinnamon. 
2. Cook on high for 1 minute. 
3. Stir as soon as butter is melted. 
4. Stir in nuts. 
5. Separate biscuits. 
6. Cut each into quarters. 
7. Place into sugar mixture. 
8. Stir carefully to coat each piece. 
9. Push biscuits to outside of dish and place a custard dish in center upside down. 
10. Cook on high 2 1/2 to 3 minutes. 
11. Remove custard dish and let stand 2 minutes before pulling sections apart. 

Tip: dump sticky buns onto a serving platter, put round plate over buns upside down then turn over. Remove custard dish afterwards.

Crock Pot Beefy Potato Taco Casserole

 Ingredients:

1 lb. ground beef
2 cloves garlic minced
1 oz. packet taco seasoning
10.5 oz. cheddar cheese soup
4 C. potatoes sliced
2 C. shredded cheddar cheese

1 C. beef broth

Directions:

1. Brown your ground beef with garlic and drain.
2. Place your potato slices in the bottom of a slightly greased 4-quart crock pot.
3. Spread your ground beef evenly on top of your potatoes.
4. Sprinkle your taco seasoning on top of everything.
5. Spoon your soup evenly on top.
6. Sprinkle your cheese evenly across the top of the everything.
7. Gently pour your beef broth evenly around your crock pot.
8. Cover and cook on low for 4-5 hours or high for 2-2.5 hours.
9. Let it cool for 10-15 minutes before serving.

Kimchi

Ingredients:

1 medium head Napa cabbage (about 2 pounds)

1/4 C. iodine-free sea salt or kosher salt 

Water, preferably distilled or filtered

1 T. grated garlic (5 to 6 cloves)

1 t. grated, peeled fresh ginger

1 t. granulated sugar

2 T. fish sauce or salted shrimp paste, or 3 tablespoons water

1 to 5 T. Korean red pepper flakes (gochugaru)

8 oz. Korean radish or daikon radish, peeled and cut into matchsticks

4 medium scallions, trimmed and cut into 1-inch pieces

Directions:

1. Cut the cabbage lengthwise through the stem into quarters. 
2. Cut the cores from each piece. 
3. Cut each quarter crosswise into 2-inch-wide strips.
4. Place the cabbage in a large bowl and sprinkle with the salt. 
5. Using your hands, massage the salt into the cabbage until it starts to soften a bit. 
6. Add enough water to cover the cabbage. 
7. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. 
8. Let stand for 1 to 2 hours.
9. Rinse the cabbage under cold water 3 times. 
10. Set aside to drain in a colander for 15 to 20 minutes. 
11. Meanwhile, make the spice paste.
12. Rinse and dry the bowl you used for salting. 
13. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste.
14. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy; set aside until the cabbage is ready.
15. Combine the vegetables and spice paste. 
16. Gently squeeze any remaining water from the cabbage and add it to the spice paste. 
17. Add the radish and scallions.
18. Using your hands, gently work the paste into the vegetables until they are thoroughly coated.  The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
19. Pack the kimchi into a 1-quart jar(s). Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. 
20. Seal the jar.
21. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. 
22. You may see bubbles inside the jar and brine may seep out of the lid.
23. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. 
24. Taste a little at this point, too! 
25. When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. 
26. You may eat it right away, but it's best after another week or two. 

The Original Fantasy Fudge

 Ingredients:

3 C. white sugar

¾ C. margarine

⅔ C. evaporated milk

1 (12 oz.) bag semisweet chocolate chips (3 C.)

1 (7 oz.) jar marshmallow cream

1 C. chopped walnuts, optional

1 t. vanilla extract

Directions:

1. Line a 8x8 pan with aluminum foil.
2. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. 
3. Bring mixture to a full boil and cook for 5 minutes, stirring constantly.
4. Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined. 
5. Stir in marshmallow cream until incorporated. 
6. Mix in walnuts and vanilla.
7. Transfer fudge to the prepared pan and use an offset spatula to spread out and flatten. 
8. Let cool for at least 1 hour before cutting into squares.

Tteokbokki – Spicy Korean Rice Cakes

 

Ingredients:

1 C. rice cake (dduk/tteok) for tteokbokki (5-6 oz.)

2 t. Korean spicy bean paste (gochujang)

2 t. sugar

1 t. soy sauce

3/4 C. water

Sesame seeds (optional)

Sesame oil (optional)

Directions:

1. If your tteok/dduk is frozen, defrost by soaking in cold water for a few minutes and drain.
2. Add water, gochujang and sugar to a pan and bring to a boil on medium high heat.
3. Add the tteokbokki tteok to the gochujang water and lower the heat and simmer for 8-10 minutes until broth is reduced and sauce is thick.
4. For extra flavor, sprinkle some sesame seeds and/or a swirl of sesame oil.

Bathtub Cleaner

 Ingredients:

1/4 C. baking soda
1 T. liquid detergent
Vinegar

Directions:

1. Combine baking soda and detergent.
2. Add vinegar to give it a thick, creamy texture.

Easy Ham and Swiss Pie

 Ingredients:

1 1/2 C. cubed fully cooked ham

1 C. shredded swiss cheese (4 oz.)

1/4 C. chopped green onion or chopped onion

1/2 C. Original Bisquick mix

1 C. Milk

1/4 t. salt, if desired

1/8 t. pepper

2 eggs

1 tomato, sliced

1 green bell pepper, cut into rings

Directions:

1. Heat oven to 400 degrees F.
2. Grease 9-inch pie plate.
3. Sprinkle ham, cheese, and onions in pie plate.
4. Stir Bisquick, milk, salt, pepper, and eggs until blended.
5. Pour into pie plate.
6. Bake 35 to 40 minutes or until knife inserted in center comes out clean.
7. Cool 5 minutes.
8. Garnish with tomato and bell pepper.

Rice Krispies Treats

 Ingredients:

3 T. butter
10 oz. Jet-Puffed Marshmallows (about 40) or 4 C. Jet-Puffed Marshmallows
6 C. Kellogg's Rice Krispies cereal

Directions:

1. In large saucepan melt butter over low heat.  
2. Add marshmallows and stir until completely melted.  
3. Remove from heat.
4. Add cereal.
5. Stir until well coated.
6. Using bettered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.
7. Cool.
8. Cut into 2-inch squares.
9. Best if served the same day.

Homemade Vapor-Rub

 Ingredients:

1/2 C. olive oil, coconut oil, or almond oil
2 T. beeswax pastilles
20 drops of Eucalyptus Oil
20 drops Lavender Oil
10 drops Rosemary Oil

Directions:

1. Melt beeswax with oil of choice in a double boiler until just melted.
2. Add the essential oils (use half the amount for a baby version or dilute with canola oil before using).
3. Stir until will mixed and pour into some type of container with a lid to store.  Little tins work well, as do small jars.
4. Use as needed to help sooth coughing and congestion.

Crustless Crab Quiche

 Ingredients:

8 oz. imitation crab meat, chopped
1 C. low-fat cheddar cheese, shredded
1 C. onion, chopped
4 large eggs
1 C. evaporated skim milk
1/2 t. salt
1/2 t. dry mustard
1/8 t. pepper
1 dash paprika

Directions:

1. Preheat oven to 400 degrees F. (375 degrees for glass pie plate)
2. Spray 9" pie plat with non-stick spray.
3. Combine chopped crab, onion and cheese.
4. Press into pie plate.
5. Beat together remaining ingredients except paprika and pour over the crab.
6. Sprinkle with paprika.
7. Bake for 30 minutes.

Banana Crumb Muffins

 Ingredients:

1 1/2 C. all-purpose flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
3 bananas, mashed (about 1 1/2 cups)
3/4 C. white sugar
1 large egg, lightly beaten
1/3 C. unsalted butter, melted
1 t. vanilla
1 t. cinnamon
1/2 t. nutmeg

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). 
2. Lightly grease 12 muffin cups, or line with muffin liners
3. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. 
4. In another bowl, beat together bananas, sugar, egg, vanilla, cinnamon, nutmeg and melted butter. 
5. Stir the banana mixture into the flour mixture just until moistened. 
6. Spoon batter into prepared muffin cups.
7. For the crumb topping: In a small bowl, mix together brown sugar, 1/4 cup flour and 1/2 teaspoon cinnamon. 
8. Cut in 2 tablespoons butter until mixture resembles wet sand. 
9. Sprinkle topping over muffins.
10. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. 
11. Cool and store in an airtight container.

Easy Pizza Dough

 Ingredients:

1 C. warm water (110 degrees F.)
2 1/4 t. Active Dry Yeast (1 packet)
1 t. granulated sugar
2 1/2 C. all-purpose flour
2 T. extra virgin olive oil
1 t. kosher salt
1/4 t. garlic powder

Directions:

1. Place warm water, yeast and sugar into bowl of a stand mixer with dough hook attachment attached.
2. Mix gently then let sit until doubled in size, about 5 minutes. 
3. With mixer on low, add flour, olive oil, salt and garlic salt. 
4. Scrape sides of bowl and let mixer knead dough for 5 minutes. 
5. Dough should clean the sides of the bowl. Add sprinkles of flour or water if needed to get the bowl cleaned while kneading. 
6. After 5 minutes of kneading, remove dough from mixing bowl with floured hands, and transfer to a floured countertop. 
7. Fold dough over itself a couple times then form into a round ball.
8. When ready, place dough onto a pizza pan, pressing or rolling to a 12 inch round, or larger for a more thin crust. 
9. Spoon pizza sauce of your choice over dough leaving a 1 inch border around edges. 
10. Top with shredded mozzarella cheese and toppings of your choice. 
11. Bake in a preheated oven at 400 degrees F. for 15 minutes, until crust is cooked through. 
12. Remove and let cool for 5 minutes before slicing.

Cinnamon Raspberry Breakfast Smoothie

 Ingredients:

1 C. of unsweetened almond milk
1/2 C. of frozen raspberries
1 C. of spinach or kale
2 T. of almond butter
1/8 t. of cinnamon, or more to taste

Directions:

Blend all the ingredients to make one serving of this smoothie.

Chocolate Peanut Butter Smoothie

 Ingredients:

1 C. of unsweetened almond milk or another low-carb, plant-based milk
2 T. of creamy peanut butter
1 T. of unsweetened cocoa powder
1/4 C. of heavy cream
1 C. of ice

Directions:

Combine the ingredients in a blender and blend until smooth.

Shepherd's Pie

 Ingredients:

1 t. salt
3 large (1 1/2 to 2 lbs.) potatoes , peeled and quartered
8 T. (1 stick) butter, divided
1 medium onion, chopped (about 1 1/2 cups)
1 to 2 C. mixed vegetables, such as diced carrots, corn, or peas
1 1/2 lbs. ground round beef
1/2 C. beef broth
1 t. Worcestershire sauce
Pepper and/or other seasonings of choice

Directions:

1. Boil the potatoes.
2. Preheat the oven to 400°F.
3. While the potatoes are cooking, melt 4 T. of the butter in a large sauté pan on medium heat. 
4. Add the chopped onions and cook until tender, about 6 to 10 minutes.
5. Add your vegetables according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
6. If adding peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
7. Add ground beef to the pan with the onions and vegetables. 
8. Cook until no longer pink. 
9. Drain the pan of excess fat, if necessary (anything more than 1 tablespoon). 
10. Season with salt and pepper.
11. Add the Worcestershire sauce and beef broth. 
12. Bring the broth to a simmer and reduce heat to low. 
13. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
14. When the potatoes are done cooking, remove them from the pot and place them in a bowl with the remaining 4 tablespoons of butter. 
15. Mash, taste, and adjust seasonings with salt and pepper.
16. Spread the cooked filling in an even layer in a 9 x 13-inch baking dish.
17. Spread the mashed potatoes over the top of the ground beef mixture. 
18. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. 
19. Place in oven and cook until browned and bubbling, about 30 minutes. 
20. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

Spaghetti Lasagna

 Ingredients:

1 lb. spaghetti
2 eggs, lightly beaten (divided)
1/2 C. finely grated Parmesan
2 T. extra-virgin olive oil
1 onion, chopped
3 garlic cloves, minced
1 lb. ground beef
2 T. tomato paste
1 28 oz. can crushed tomatoes
1/4 t. dried oregano
3 C. ricotta
3 C. shredded mozzarella
2 T. chopped Italian parsley

Directions:

1. In a large pot of salted boiling water, add spaghetti and cook until al dente, about 8 minutes.
2. Drain water then return the spaghetti to the pot. 
3. Add 1 egg and the Parmesan and toss to combine.
4. Meanwhile, make sauce. In a large pot over medium, heat olive oil. 
5. Add onion and cook until tender, about 5 minutes. 
6. Stir in garlic and cook until fragrant, about 30 seconds. 
7. Add the ground beef, breaking up the meat with a wooden spoon, and cook until the meat is no longer pink, about 6 minutes. 
8. Drain fat then return the pot to medium heat and stir in tomato paste. 
9. Cook for 1 minute, then add the crushed tomatoes and oregano. 
10. Season with salt and pepper and simmer for 10 minutes. 
11. Preheat oven to 350°.
12. In a medium bowl, combine ricotta and remaining egg. Stir to combine.
13. In a large baking dish, spoon a thin layer of sauce in the bottom of the dish. 
14. Top with half of the spaghetti noodles, cover with about half of the remaining sauce, half of the ricotta mixture and half of the mozzarella. 
15. Repeat once more. 
16. Bake until the cheese is melty and the lasagna is warmed through, about 20-30 minutes. 
17. Garnish with parsley.

Ninety-Minute Cinnamon Rolls

We tried this recipe on Christmas morning.  Several years ago, without even realizing it, I started a new Christmas morning tradition of having cinnamon rolls after exchanging presents.  Up until this past Christmas it was always a package of canned rolls.  This year it slipped my mind to buy a package.  So while my husband and oldest daughter slept, my youngest and I made a batch of homemade cinnamon rolls.  Everyone was very happy with them.

Ingredients:

Dough:

¾ C. milk
¼ C. butter, softened
3 ¼ C. all-purpose flour
¼ C. white sugar
1 (.25 ounce) pkg. instant yeast
½ t. salt
¼ C. water
1 large egg

Cinnamon Filling:

1 C. brown sugar, packed
½ C. butter, softened
1 T. ground cinnamon

Icing:

7 T. butter, softened

2 oz. cream cheese, softened

2 T. milk

½ t. vanilla extract

1 ½ C. confectioners' sugar, sifted

¼ t. salt

Directions:

1. Heat milk in a small saucepan until just hot to touch or a few bubbles form around the edge. 
2. Remove from heat and stir in butter until melted, set aside.
3. Combine 2 ¼ cups flour, white sugar, yeast, and salt in a large bowl. 
4. Add milk mixture, water, and egg; beat well. 
5. Add remaining 1 cup flour, ½ cup at a time, stirring well after each addition.
6. Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. 
7. Cover with a damp cloth and let rest for 10 minutes.
8. While dough is resting, mix together brown sugar, butter, and cinnamon in a small bowl, set aside.
9. Preheat the oven to 375 degrees F (190 degrees C).
10. Grease a 9x13 baking dish.
11. Roll dough out on a lightly floured surface into a 12x9-inch rectangle. 
12. Spread brown sugar mixture over dough. 
13. Roll up dough and pinch seam to seal. 
14. Cut into 12 equal rolls and place cut-side up in the prepared baking dish. 
15. Cover and let rise until doubled, about 30 minutes.
16. Bake in the preheated oven until browned, about 20 minutes. 
17. While the rolls are cooking, prepare the Icing.
18. Beat together butter and cream cheese in a large bowl until creamy. 
19. Blend in milk and vanilla
20. Gradually mix in confectioners' sugar and salt until smooth and fluffy.
21. Spread over cooked cinnamon rolls.
22. Serve warm

Stroganoff 57

 Ingredients:

1 pkg. egg noodles
1 lb. ground beef
1 small onion, chopped

1/2 c. Heinz 57 sauce

1 can (4 oz.) sliced mushrooms drained

2 T. flour

Directions:

1. Prepare egg noodles according to package directions. 
2. Meanwhile, in large skillet over med. high heat, brown ground beef for 4 to 5 minutes, stirring frequently.
3. Add onion and cook for additional 5 minutes, stirring frequently. 
4. Stir in 57 Sauce, and mushrooms. 
5. Dissolve flour in 2 C. of water and add to skillet. 
6. Continue to cook for 3 to 4 minutes or until slightly thickened and heated through, stirring frequently. 
7. Serve over hot noodles.

Crockpot Pork and Sauerkraut

To bring good luck in the new year, it was always a tradition in our house when growing up, that we ate pork and sauerkraut on New Years Day.  This is a very easy recipe and the family enjoyed it!

Ingredients:

3 lbs. pork loin trimmed of excess fat
salt and pepper, to taste
1 T. oil
16 oz. sauerkraut drained
1 t. minced garlic
1 onion sliced
1 C. apple juice

Directions:

1. Liberally season the pork loin with salt and pepper on all sides. 
2. Heat oil in large skillet or dutch oven. 
3. Sear pork loin on all sides, 2-3 minutes per side. 
4. Add seared pork into a slow cooker. 
5. Pour in apple juice*. 
6. Place onions, apples, and garlic around the pork loin. 
7. Top with sauerkraut. 
8. Place lid on the slow cooker and cook for 4-5 hours on high or 8-10 hours on low. 
9. Remove pork and slice or shred and serve with cooking liquids.

Note:  If you don't have apple juice, use chicken stock with 2 T. brown sugar as a substitute.

Coffee Cake

Ingredients: 

Cinnamon Filling 

3/4 C. light brown sugar 

3/4 C. all purpose flour 

2 t. ground cinnamon 

Crumb Topping 

6 T. butter, melted 

1 C. light brown sugar 

1 1/2 T. ground cinnamon 

1 C. all purpose flour 

Cake Batter 

1 C. butter, room temperature 

1 C. granulated sugar 

2/3 C. light brown sugar 

3 eggs 

1 T. vanilla extract 

3/4 C. sour cream 

1 t. kosher salt 

3 t. baking powder 

1 1/4 C. milk 

3 2/3 C. all purpose flour 

Icing - Optional 

1 C. powdered sugar 

2–3 T. milk 

Directions: 

1. Preheat oven to 350°F. 
2. Coat a 9×13 baking dish with nonstick spray. Set aside. 
3. In a medium bowl prepare the cinnamon filling by mixing together the brown sugar, flour, and cinnamon until combined. Set aside. 
4. To prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Set aside. 
5. For the cake, mix the butter, granulated sugar, and light brown sugar on medium speed for 2 minutes until light and fluffy. 
6. Add in the eggs, vanilla, sour cream, salt, and baking powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary. 
7. Turn the mixer to low and add in the flour and milk in alternating portions, beginning and ending with flour. 
8. Mix until just combined and smooth, scraping the sides of the bowl as necessary. 
9. Spread half of the cake batter into the prepared pan. 
10. Sprinkle the cinnamon filling evenly on top of the batter. 
11. Carefully spread the remaining cake batter on top of the cinnamon layer. 
12. Evenly sprinkle the crumb topping on top. 
13. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. 
14. Remove cake from oven and place pan on a wire rack to cool completely. 
15. Optional - Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake.