Cook the Book: Apricot Coffee Cake

Apricot Coffee Cake

1 1/2 cups packed light brown sugar
1/2 cup (1 stick) softened butter
4 large eggs
1 cup milk
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt

1/4  cup (1/2 stick) butter
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup chopped dried apricots

Preheat oven to 350°.  Grease a 9 x 13-inch square baking pan.  In a large bowl, cream the butter and sugar. Mix in the eggs, then the milk. Sift in the flour, baking powder, and salt and mix until just blended. In a separate bowl blend the butter, brown sugar and flour with your fingers, then toss in the apricots. Place half the batter in the baking pan and sprinkle with half the topping.  Repeat.  Bake for 30 minutes, until a fork inserted in the center comes out clean. Cool in the pan and cut into squares.

Makes 9 servings.

Cook the Book: Granola


I often add dried fruit (raisins, pineapple, or cranberries) to the granola.  If you do add dried fruit, don’t bake it; stir it into the granola just after you’ve taken the granola out of the oven.

1/2 cup honey
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
4 cups old-fashioned rolled oats
2 cups bran buds
1 1/2 cups shredded coconut
1 1/2 cups chopped walnuts

Preheat oven to 250°.  Put the honey, oil, and vanilla in a small pot; heat until warm.  Mix the remaining ingredients together in a large bowl.  Pour the honey mixture over the dry ingredients and toss thoroughly. Spread the granola evenly onto a large cookie pan (you may need two pans, depending on their size).  Cook for 1 hour or until the mixture is golden brown, stirring once or twice. Cool completely and store in a Ziploc bag or airtight container.

Makes 12 cups.

Granola in the photo has dried cranberries and ginger in it.