Sour Cream Coffee Cake

Cinnamon can be enjoyed any time of year, but for some reason, it feels like a Fall flavor. As this cake was baking, the smell was so lovely. After tasting it, this cake hit the spot. I enjoyed it on its own. This cake would also be terrific paired with ice cream. Whether you enjoy this recipe in the Fall or any time of year, you will not regret this delicious cake.

This recipe uses pantry staples, so that it can be made without much advanced planning. Despite the name, I substituted Greek yogurt for sour cream. I used almond but any type of nut would work well. I used a 13x9x2 cake pan. Although the recipe lists cake flour, I used all-purpose flour. The cake turned out just fine. 

Sour Cream Coffee Cake 

• 2 1/2 cups cake flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup butter, softened
• 1 cup sugar
• 3 eggs
• 1 tsp. vanilla
• 1 cup sour cream
• 2 tsp. cinnamon
• 3/4 cup packed brown sugar
• 1/2 cup chopped nuts

Sift flour and add baking powder and baking soda. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and blend. Add dry ingredients alternating with sour cream, beating until smooth after each addition. Turn half of batter into greased 10 inch tube pan or 13x9x2 pan.  Mix cinnamon, brown sugar, and nuts and sprinkle half of the mixture over batter. Top with remaining batter, then nut mixture. Bake at 375 for 25 minutes. If using a tube pan, allow an extra 10-15 minutes. Enjoy!

Chili

When Fall weather starts, warm comfort meals start to be more appealing. This chili recipe from Mom's recipe box fits the bill. Chili can be made ahead and reheated or left simmering until ready to eat. It is a versatile dish. I followed the recipe for this chili, but there are a number of substitutions that could be made based on your preferences.

Chili is a versatile dish that can be a meal on its own or a side dish as part of a bigger meal. Chili can be accompanied with pasta, rice, or bread. I made bacon fat biscuits to go with this batch of chili. When I made this recipe, I used a little more Worcestershire sauce because I especially like the flavor that it adds to this chili.

Chili 

• 1 1/2 pound ground beef
• 1 medium onion, chipped
• 1 clove garlis, minced
• 1 can (16 oz.) tomatoes
• 1 can (8oz.) tomato sauce
• 1 can (16 oz.) kidney beans
• 1/2 tsp. ground black pepper
• 1 tsp. salt
• 1 tsp. chili powder
• 1 tsp. paprika
• 1 Tbsp. Worcestershire sauce
• 1 fresh tomato, diced
• 1/2 bell pepper, diced
• 1Tbsp. cornstarch mixed with 1/4 cup water

Brown the ground beef, onion, and garlic. Pour off drippings. Add canned tomatoes, tomato sauce, kidney beans, ground black pepper, salt, chili powder, and paprika. Add Worcestershire sauce. Simmer for 30 minutes. Add fresh tomato, bell pepper, and cornstarch/water. Cook, stirring often, for about five minutes. Enjoy!

Apple Muffins

Autumn is prime time for apples. This apple muffin recipe makes delicious muffins that have a nice cinnamon topping that would be great any time, but especially when apples are in prime season. These muffins are especially good warmed up. 

Any type of apple can be used for this recipe. I used fuji apples, which are my household's favorite apple. Mom's recipe calls for filling 18 muffin cups, but I filled 12 muffin cups. This recipe could also be done as a 9x9 cake. These muffins make a delicious dessert or anytime snack.

Apple Muffins 

• 2 cups flour
• 1/2 cup sugar
• 3 tsp. baking powder
• 1/4 tsp. salt
• 1 cup coarsely chopped, peeled apple
• 1 egg
• 1 cup milk
• 1/4 cup butter, melted
• Topping: 1/3 cup brown sugar and 1 tsp. cinnamon

Sift together dry ingredients; add apples. Combine liquid ingredients and add, mixing just enough to moisten. Turn into buttered muffin cups. Mix topping ingredients and sprinkle on top of muffins. Bake at 400 for about 20 minutes. Enjoy!

Chocolate Sauce Parfaits

When looking for a cool treat, rather than a hot fudge sundae, this recipe is for cold fudge sundaes. These parfaits come together quickly because the chocolate sauce could not be easier to make. The hardest part about making these parfaits is getting even layers. No matter how the end product looks, it will taste great with the contrast of the cool chocolate with creamy ice cream. If you do not have parfait glasses, any type of glass or bowl would work. I used wine glasses.

When I made these parfaits, I used chocolate chip cookie dough ice cream. Just about any flavor of ice cream could work. I did top the parfait with whipped cream. Maybe next time, I will add a cherry on top.

Chocolate Sauce Parfaits 

• 6 Tbsp. cocoa
• 1 cup sugar
• 3/4 cup evaporated milk
• 1/4 cup butter
• 1/8 tsp. salt
• 1/2 tsp. vanilla

Chill parfait glasses. Prepare the sauce by combining cocoa and sugar in a saucepan. Blend in the milk. Add the butter and salt. Cook, stirring constantly until the mix just begins to boil. Remove from heat; add vanilla. Cool to room temperature. Alternately layer sauce and ice cream in glasses. Return to freezer until serving time. Remaining sauce can be stored in the refrigerator. Enjoy!

Chilled Cucumber Soup

Sometimes in August or September, my garden is producing something in excess that I am forced to find new ways to use. Currently, it is cucumbers. Because my cucumbers are so leafy, sometimes cucumbers get hidden and overgrown. My niece-in-law, Shuyan, suggested making a chilled cucumber soup as a way to salvage the overgrown cucumbers. This recipe is the result of that conversation.

The recipe below yields two bowls of soup, but can easily be increased to use more cucumbers. Lemon juice can be used instead of lime juice. If you do not like or do not have mint, other seasonings such as dill or basil would be great.

Chilled Cucumber Soup 

• 1 cucumber
• 1/2 cup yogurt
• 1 tsp. olive oil
• 1/2 clove garlic
• 1 tsp. lime juice
• several mint leaves
• salt and pepper, to taste

Peel and chop the cucumber. Place in a blender. Add yogurt, olive oil, garlic, lime juice, mint, salt, and pepper. Blend until smooth. Refrigerate for at least one hour. Garnish with extra mint leaves. Enjoy!

Crab Sandwiches

This recipe is in Grandma's handwriting. I do not know where she found the recipe, but the sandwiches are delicious, so I am glad that she found it. This recipe is a variation on a chicken salad or tuna salad. I especially like the use of Worcestershire that gives the sandwiches a great flavor.

I made these sandwiches as open-face sandwiches, but they might be easier to eat as a closed sandwich. Grandma's recipe uses canned or frozen crabmeat, but I used imitation crab, which is what I grew up eating thinking it was real crab. If you are in a location that has access to local, fresh crab, use that instead. But in Chicago, imitation crab might be the best option.

Crabmeat Sandwiches 

• 6 slices bread, toasted one side
• 6 ounces crabmeat
• 1/4 cup mayo
• 1 Tbsp. lemon juice
• 1 tsp. dried minced onion
• 1 tsp. Worcestershire sauce
• 1 egg white, beaten 

Combine crabmeat, mayo, lemon juice, onion, Worcestershire sauce, and egg white. Spoon mixture on untoasted side of bread. Place under broiler and broil for 4-5 minutes until top begins to brown. Enjoy!

Mocha Chiffon Pie with Rum

This pie is quite tasty but takes a bit of work to come together. It might be best to make it a day before and allow it to refrigerate overnight to become more set. So plan to make this pie ahead and resist the temptation to dig into the pie before it is set. This pie should be kept refrigerated. If you need to have it out of the refrigerator for a little bit, try to freeze it for a few minutes to help it stay cooler longer.

The chocolate blended with coffee and rum creates a complex flavor for this pie that is more than just chocolate alone. I used the crumb crust option because it was easier not to turn on the oven on a hot day. Either type of crust would be delicious. This pie is a great option when you need something to make ahead.

Mocha Chiffon Pie with Rum 

• Baked pie shell or crumb crust
• 1 envelope (1 tablespoon) unflavored gelatin
• 1/4 cup cold water
• 3 ounces unsweetened chocolate
• 1 3/4 cup milk
• 3 eggs, separated
• 3/4 cup sugar
• 1 Tbsp. instant coffee
• 1 tsp. vanilla
• 2 Tbsps. rum or brandy
• 1/4 tsp. salt
• optional: whipped cream and shaved chocolate

Have the crust ready. Soften the gelatin in the cold water. Melt chocolate in the milk and blend well. Beat egg yolks with sugar and slowly add to hot milk and chocolate, mixing well. Cook gently, stirring constantly until the custard will coat a spoon. Add instant coffee, vanilla, rum, salt, and gelatin. Cool until mixture begins to congeal. Beat mixture and fold in the stiffly beaten egg whites. Turn into prepared pie shell and chill until set. Garnish with whipped cream and shaved chocolate before serving. Enjoy!