Blackberry Coffee Cake

Blackberry Filling

1 1/4

cups frozen (thawed and well drained) blackberries

1/2

cup finely chopped pecans

3

tablespoons granulated sugar

1 1/2

teaspoons ground cinnamon 

 

Coffee Cake

2 1/4

cups Gold Medal® all-purpose flour

1

teaspoon baking powder

1/2

teaspoon baking soda

1 1/4

cups granulated sugar

1

cup butter or margarine, softened

1

teaspoon vanilla

2

eggs

1

container (8 ounces) sour cream 

 

Powdered Sugar Glaze

1 1/2

cups powdered sugar

3

to 4 teaspoons water

1. Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.
2. In small bowl, mix all Blackberry Filling ingredients; set aside.
3. In medium bowl, mix flour, baking powder and baking soda; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
4. Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling; spread evenly.
5. Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
6. Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.

Makes 16 servings

Mini Omelet Muffins

You Will Need:

• Muffin Pan (a pan that makes larger muffins works best!)
• 6 Eggs (beaten and seasoned with ¼ tsp salt and 1/8 tsp pepper)
• Mix-Ins (you can really choose anything you want here, but for a more healthy option, choose less meat and cheese, and go for more veggies!)
  
  -Diced Ham or Bacon
  -Carrots
  -Tomatoes
  -Onions
  -Spinach
  -Bell Pepper
  -Shredded cheese

Directions:
1. Preheat the oven to 350 degrees and generously grease the bottoms and sides of your muffin pan to ensure a stick-free removal once the omelets are done baking.

2. Make sure your eggs are beaten and you’ve added the salt and pepper.

3. Fill the bottoms of your muffin pan (about 1/3 of each individual tin) with the different mix-ins you chose. Try some ingredients by themselves or make a bunch of different, yummy combinations. It’s really up to you :)

4. Then fill the tins with your eggs. The omelets will puff up a little when you bake them, so make sure to leave just a tiny bit of space at the top of each tin.  Stir each mixture slightly to combine your eggs with the ingredients.

5. Bake for 18-20 minutes, or until you can poke the centers with a knife and it comes out clean (or almost clean).

Let them cool a bit before eating them, but once they’re done, go ahead and chow down… Or, save them for later!  You can eat them warm or cold, at home, on the go, at breakfast, for lunch, or even at dinner. They’re a yummy, healthy choice for any time of the day.