Coffee Marble Cake

I remember having various coffee-flavored cakes when I was young, so I am sure that Mom made this cake. I would bet Mom made this just for the family, likely on a Sunday night, and not for any special events. With this marble cake, the coffee flavor is not overwhelming, but it adds a nice taste to the yellow cake. Maybe that was what started me on my love of coffee.

This recipe recommended using Coffee Frosting, which is another recipe that I found in Mom's recipe box, but that recipe needs to be made ahead, and I forgot to make it ahead. So I will save the coffee frosting for another day. For this case, I just used a coffee glaze frosting by mixing about two cups powdered sugar with one tablespoon instant coffee dissolved in two tablespoons of water, plus more water, as needed. Alternatively, you could just use powdered sugar to dust the cake. Also, I did not have dry milk on hand, so I just used a tablespoon of regular milk. And I substituted marsala wine for the sherry.

I made this as MDS's birthday cake this year. It was delicious and the two of us finished the whole thing within a few days, although it could easily satisfy several people.

Coffee Marble Cake 

• 1 cup sugar
• 1/2 cup butter, softened
• 2 tbsp. brown sugar
• 1 tsp. vanilla
• 1 tsp. lemon juice
• 2 eggs
• 2 1/2 cups
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1 tbsp. nonfat dry milk
• 1 1/2 tbsp. instant coffee
• 1 tbsp. sherry
• frosting

Heat sugar with 3/4 cup water until sugar is dissolved; cool thoroughly. Cream butter with brown sugar, vanilla and lemon juice until light. Add eggs and beat for two minutes on medium speed. In another bowl, blend flour, baking powder, salt and dry milk.  Alternate adding the flour mixture and the cooled sugar syrup to the butter and egg mixture, beating after each addition until smooth. In a separate bowl, blend coffee and sherry and stir in about 1/3 cup of batter.  Alternate spoonfuls of batter with small amounts of coffee mixture into a greased and floured nine-inch tube pan. Bake at 350 for 45 minutes or until done. Remove from pan and allow to cool. Frost or dust with powdered sugar. Enjoy!

Quick Parker House Rolls

This recipe takes no time at all for fresh bread. And because it uses staple ingredients, it is a perfect recipe for any time. The full recipe yields about 18 rolls, but it is easy to cut in half, if needed.

If you find that you like bread warm from the oven, but you are afraid to work with yeast, this is a good recipe for you. (Although, yeast is not difficult to work with, especially if you have thermometer to make sure the liquid is the right temperature.) MDS and I ate a bunch of these rolls just after giving them enough time to cool down so we wouldn't burn our mouths. They are delicious.

Quick Parker House Rolls 

• 4 cups flour
• 1 tsp. salt
• 6 tsp. baking powder
• 3 tbsp. melted butter, separated
• 1 1/2 cup milk

Sift together flour, salt, and baking powder. Add 2 tablespoons butter and milk to dry ingredients. Mix quickly until blended. Turn out on a floured surface. Knead lightly. Cut dough into 18 sections. Roll each section into a ball, then, using a rolling pin, flatten to about one half inch thick. Brush with melted butter, fold each in half and pinch the edges. Place rolls on a greased baking pan. Allow to rise for 10 minutes. Brush with melted butter. Bake at 450 for 15-20 minutes. Allow to cool. Enjoy!

Grape Salad

This Grape Salad is a salad in the same way that jello salad is a salad. That is, it is not a leafy green salad, but instead, this Grape Salad really is a dessert masquerading as a side dish. Nevertheless, it is a delicious treat, especially at a summer party or picnic. As you can see from this photo, our good friend Kal enjoyed the Grape Salad.

I first recall seeing Grape Salad when Laura brought it to a family party. It was a hit. It has since been made by Jenny, who gave me the recipe that I used. This time, I put aside some of the Grape Salad before adding the nuts. I love the nuts in this recipe, but I remember that I did not like the nuts when I was a kid. The recipe calls for pecans, which are perfect for this recipe, but other types of nuts would work just as well. And, of course, you could completely leave out the nuts if that is what you prefer. Both versions of the Grape Salad were popular at Mom's family gathering to celebrate the Fourth of July.

Grape Salad 

• 2 pounds green seedless grapes
• 2 pounds red seedless grapes
• 8 ounces sour cream
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 1/2 cup brown sugar
• 1 cup crushed pecans

Wash and stem grapes. In a large bowl, mix sour cream, cream cheese, white sugar and vanilla, until blended. Stir in grapes until coated. In a small bowl, combine brown sugar and nuts. Add some to the grape mixture and stir to blend. Sprinkle remaining nuts over the top. Refrigerate overnight. Enjoy!

Coffee Cream Pie

Mom remembers making pies like this one. She did not make them for special events, but just for a different dessert. Although I did not like coffee as a kid, I love it now. But, the coffee flavor is not too strong, so try this pie even if you do not like coffee.

This pie is delicious and a perfect summer treat. It has a unique flavor due to the combination of the coffee and the nuts. And, it is very creamy, but not too rich.

For this pie, I used almonds for the nut crust. Any type of nut could be used, but I really like almonds with coffee. Also, I particularly liked the nut crust for the pie, and, I may even try using a nut crust for other types of pies.

Coffee Cream Pie  

Shell

• 1 egg white
• 1/8 tsp. salt
• 1/4 cup sugar
• 1 1/2 cups nuts, finely grounded

Filling

• 2 1/4 miniature marshmellow
• 1/4 cup water
• 1 tbsp. instant coffee
• 1 egg yolk
• 1 cup heavy cream, whipped
• 1 tsp. almond extract

Nut Shell: In a small bowl, combine the egg white and salt; beat until stiff but not dry. Gradually beat in 1/4 cup sugar until stiff, glossy peaks form. Carefully fold in 1 1/2 cups finely chopped nuts. Press onto bottom and sides (not rim) of an 8-inch well-greased pie pan. Prick shell with a fork. Bake at 400 for 12 minutes. Allow to cool.

Filling: Combine in a saucepan and place over medium heat 2 1/4 cups marshmallow, 1/4 cup water, 1 tablespoon instant coffee, stirring constantly until the marshmallow melts. Beat egg yolk, then slowly add to marshmallow mix. Cook over medium heat for one minute, stirring constantly. Chill until thick, but not set. Beat slightly. Fold into mixture whipped cream and almond extract. Pour into cooled nut shell. Chill several hours. If desired, decorate with whipped cream or nuts. Enjoy!

Grandma Holmes's Apple Cake

This recipe comes from one of Grandma Holmes's recipe cards. Grandma Holmes loved sweets, so it is not surprising that she had many recipes for cakes and such.

This apple cake is delicious and simple. When I mixed the cake, there seemed to be more apples than batter. I thought it might be too many apples, but I was wrong, it was just the right amount: There is apple in every bite.

I made this recipe in a 9x13 pan, but it could easily be made in a different pan or in muffin tins. Despite Grandma Holmes's recipe, I did grease the pan. The recipe calls for raisins and nuts, but I left them out. I had this cake unfrosted, but it would be delicious frosted with buttercream or other frosting. But, I did enjoy this cake warmed slightly with a scoop of ice cream.

Grandma Holmes's Apple Cake 

• 4 cups chopped apple
• 2 eggs
• 1 cup sugar
• 1/2 cup oil
• 2 cups flour
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 2 tsp. vanilla
• 1 tsp. salt
• 1 cup nuts (optional)
• 1 cup raisins (optional)

Blend the eggs, sugar, oil, flour, soda, cinnamon, vanilla, and salt. Fold in the apples, nuts and raisins. Pour into a greased 9x13 pan. Bake at 350 for 45 minutes or until done. Allow to cool. Enjoy!

Sangria

Cold drinks and summertime go together. When I found this Sangria recipe, I knew it would be great on a warm summer day. Now, when I was a kid, I never had Sangria, and although this recipe is in her recipe box, I don't remember Mom making it. But that won't stop me from trying it now.

This recipe is excellent. I have made other Sangria recipes and there are many variations. Sangria is something that can be easily modified or made with many types of wine or fruit. For example, white wine and peaches makes a great variation. Mom's Sangria recipe is now my staple Sangria recipe. My only modification is to use the soda water just before serving, so if you are not planning on enjoying the Sangria all at once, add soda water to the glass as served.

Sangria 

• 1 bottle dry red wine
• 4 to 6 tablespoons sugar
• 1 stick cinnamon
• juice of one lemon
• 1 lemon, sliced
• 1 orange, sliced
• 1/2 cup brandy
• 8 ounces soda water
• Ice cubes

Several hours before serving, pour wine into a pitcher. Add sugar and stick cinnamon. Stir in lemon juice, lemon and orange slices. Refrigerate for several hours, stirring occasionally. Just before serving, add the brandy, soda and ice cubes. Enjoy!

Double Fudge Brownies

Due to my serious sweet tooth, dessert was always important to me. Mom often made brownies, which I love. Mom's recipe box has a bunch of brownie recipes. I do not remember all of them and I am not sure which one she made most often, so I will have to try them all to determine the best recipe.

This brownie recipe results in excellent brownies. These brownies are a good blend of cake and fudge texture. The flavor is rich but not too rich. All around, these are delicious brownies. I recommend enjoying these brownies warm with a scoop of vanilla ice cream.

Double Fudge Brownies 

• 1 1/2 cup sugar
• 2/3 cup butter
• 1/4 cup water
• 12 ounces semi-sweet chocolate chips
• 2 tsp. vanilla extract
• 4 eggs
• 1/2 tsp. baking soda
• 1/1 tsp. salt
• 1 1/2 cups flour
• optional: 1 cup nuts

In a saucepan, combine the sugar, butter, and water; bring just to a boil. Remove from heat. Add chocolate chips and vanilla; stir until chocolate melts. Beat in the eggs, one at a time. Blend in the baking soda and salt. Gradually add in flour. Spread the batter in a greased 13x9 pan. Bake at 325 for 50 minutes. Allow to cool. Enjoy!