The Coffee Cup

Posts Tagged ‘cakes’

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What’s better than a good cup of coffee? The answer is a good cup of coffee with a large piece of coffee cake! go so on, dig out your favorite book, slide in your favorite movie, turn on your favorite music, or just head out to the patio to watch the sunset or sunrise. But before you do so, take a big mug of good coffee and a piece of coffee cake. Here are a few recipes that diabetics can enjoy without guilt. Whether you’re Raspberry Swirl or Blueberry Lemon, you’re sure to enjoy.

RASPBERRY SWIRL coffee cake

; 2 cups all purpose flour

1 / 2 cup Splenda granular

1 / 4 cup sugar

2 teaspoons baking powder

1 / 4 tsp salt

1 egg

< , p> 1 cup sugar-free raspberry yogurt

1 / 2 cup butter,

1 teaspoon vanilla extract

1 / 2 cup chopped almonds, toasted

1 / 2 cup seedless, sugar-free raspberry preserves, divided

2 tablespoons sliced almonds, toasted < / p>

In a large mixing bowl, combine flour, sugar, baking powder and salt. In another bowl, whicsk eggs, yogurt, butter and vanilla until blended, stir into dry ingredients just until moistened. Stir in the chopped almonds. Pour batter into a greased 9-inch springform pan. Drop 1 / 3 cup of the preserves over the batter in tablespoons, cut through with a knife swirl. Sprinkle the sliced almonds. Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack for 10 minutes, remove sides of pan. In a small saucepan or microwave, heat the remaining preserves and drizzle on the serving plate with the cake.

Yield: 10-12 servings

BLUEBERRY LEMON coffee cake

Note: This recipe is adapted from one I saw in an old Taste of Home’s Quick Cooking magazine.

1 egg, beaten slightly

third cup minus 1 tablespoon Splenda

1 tbsp sugar

1 teaspoon grated lemon peel

2 / 3 cup milk

, 2 1 / 4 cups biscuit / baking mix

1 cup fresh blueberries

3 / 4 cup granulated sugar *

4 tsp lemon juice
< br />

a mixing bowl, combine eggs, Splenda, sugar, lemon peel and milk, mix well. Stir in baking mix just until moistened. Gently fold in blueberries. Pour into a greased 9-inch round baking pan. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes, then remove from pan.

to drizzle glaze, combine powdered sugar and lemon juice. Mix until smooth. Drizzle over warm cake.

Note: Frozen blueberries can be used, but do not thaw before using.

* Check the ‘How to Make Sugar-Free Icing “in my home page for instructions. Website info is listed below.

June Is the Month For Making Cakes to Die For
Perhaps it’s because June signals occasions for celebrations but I usually think about cakes this time of year, associating them with showers, engagement parties, commencement, rehearsal dinners and… read more

Read more on Key West Citizen

They are only 26th 95: http://www. domdeluise. com / cakes. HTML

• ISBN13: 9780517222713
• Condition: USED – VERY GOOD
• Notes:

Product DescriptionCoffee lovers will think they have gone to heaven! From lattes and muffins to decadent cakes and midnight snacks, the over 160 irresistible recipes – with many guest-Starring chocolate, that other irresistible temptation – Maxwell House ® coffee drinks and desserts Cookbook will satisfy cravings around the clock. And if the imaginative – and often quick and simple – recipes are not enough, the lush full-color photos generously sprinkled throughout – think “Coffee … More>>

Maxwell House Coffee Drinks & Desserts Cookbook: From Lattes and Muffins to Decadent Cakes and Midnight Treats