FAVORITE PANCAKES

Back in the mid-70's (I think!), I found this recipe in a Family Circle magazine.  Rather than buy "boxed pancake mix" with rather "strange ingredients", prepare this--  it is so easy, quick, and good.

This recipe is for about two servings, but can easily be doubled/tripled :

1 egg, slightly beaten
1 cup buttermilk
2 tablespoons salad oil (or melted butter)
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt

Sometimes, I add about two tablespoons of wheat germ.  I add more buttermilk if batter is too thick.

Favorite Coffee Cake

Back in the mid-70's, I found this recipe in a Family Circle magazine (I think!)

CAKE:
1 and 1/2 cups all-purpose flour
1/2 cup granulated white sugar
1/4 cup brown sugar, packed
2 and 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup of milk*
1/4 cup butter, softened
1 large egg, slightly beaten

Beat everything together and pour into a greased 9-inch round layer cake pan.  Set aside while you prepare the topping (recipe below).

*  I've never tried the following variation, but, ...IF you use buttermilk in place of regular milk, read this first and proceed accordingly:

"If you want to substitute 1 cup of buttermilk for the sweet milk, blend 1/2 teaspoon of BAKING SODA into the flour and use only 1/2 teaspoons of  BAKING  POWDER. 


In other words, 1/2 teaspoon of baking soda plus 1 cup of buttermilk (or an equivalent) can replace about 2 teaspoons of the baking powder."

TOPPING:
1/3 cup brown sugar, packed
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
3 tablespoons firm butter

Mix/cut all topping ingredients together until crumbly and then evenly sprinkle this topping onto batter and bake in oven at 350-degrees for about 25-30 minutes.

Farmhouse Buttermilk Brown Sugar Cake

Cake:
1/2 cup butter, softened
2 cups light brown sugar, packed
2 large eggs
2 cups buttermilk
2 teaspoons vanilla extract
2 teaspoons baking soda
3/4 teaspoon salt
3 cups unbleached all-purpose flour

Topping:
6 tablespoon melted butter
1 cup light brown sugar, packed
1/4 cup milk
1/8 teaspoon salt
2/3 to 1 cup diced pecans

Directions:

1. Preheat the oven to 350-degrees. Lightly grease a 9"x13" pan.
2. Beat the butter and brown sugar together until smooth.
3. Add the eggs, beating until smooth.
4. Stir in the buttermilk and vanilla extract.
5. Add the baking soda, salt, and flour to the wet ingredients, beating until thoroughly combined.
6. Pour the batter into the prepared pan.
7. Bake the cake for 35 minutes.  Towards the end of the baking time, prepare the topping by following these directions...
8. Stir the melted butter and the sugar together.  Add the milk, pecans, and salt.  The glaze will be thick but pourable.
9. Top the baked cake with the topping, and return to the oven for another 10 minutes. 
10. Remove the cake from the oven.  The topping will look very runny. You can eat the cake hot, with the glaze still gooey, or let the cake sit at room temperature for a few hours, by which time the glaze will have set.
11. Yield:  24 servings.