Wednesday, May 11, 2011

Fran Johnston's Plum Coffee Cake

¾  Cup Sugar

¼  Cup Shortening
1 Egg
½  Cup Milk
1 ½  Cup Flour
2 tsp Baking powder
½  tsp Salt
1 ½  Cup Plums, sliced
½  Cup Brown sugar, firmly packed
3 Tbsp Flour
1 tsp Ground Cinnamon
3 Tbsp Butter, melted
½  Cup Nuts, Chopped

  1. Pre-heat oven to 375°
  2. Grease 9-inch square baking pan.
  3. Combine sugar shortening and egg.  Beat until smooth. 
  4. Stir in milk. 
  5. Add flour, baking powder and salt. Beat until smooth.
  6.  Spread dough into pan.
  7. Top with rows of plum slices.
  8. Combine remaining ingredients (brown sugar, flour, cinnamon, nuts and melted butter). Mix with fingers until crumbly. Spread over plums.
  9. Bake for 35 minutes or until cake is firm.

Lorie Nilles's Savory Eggs


1 cup
American or Cheddar Cheese, grated
½ cup
Sour cream
¼ tsp
To taste
1 tsp
Mustard, prepared
Eggs, beaten slightly
Spread cheese evenly in greased 8" square pan.  Dot with butter.  Combine cream, salt, pepper and mustard.  Pour half of this mixture over cheese.  Pour beaten eggs into baking dish.  Add remaining cream mixture. 

Bake at 325 ° F for about 25 minutes.  

This can be mixed the night before, covered and kept in refrigerator.  

Serves 6 - 8.

I double the recipe and put it in a 9" x 13" glass pan and don't think it serves 6 to eight unless you double the recipe.  I almost always prepare it the night before.  One time when I did not have enough room in the refrigerator to store the flat pan overnight, I put all of the ingredients except the butter and cheese in a blender and stored the blender in the refrigerator overnight.  I just blended it in the morning.  That worked too and you could not tell the difference in taste.