Raspberry Almond Coffee Cake
2 cups all-purpose flour
3/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup buttermilk
1/3 cup butter, melted
1/2 teaspoon almond extract
2 cups fresh or frozen unsweetened raspberries
Topping:
2/3 cup sliced almonds
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
Preheat oven to 350º. In a large bowl, whisk the first six ingredients. In another bowl, whisk eggs, buttermilk, applesauce, butter and almond extract; stir into dry ingredients just until moistened. gently fold in the raspberries.
Transfer batter to 13×9 inch baking pan, coated with cooking spray. In a small bowl. Mix topping ingredients; sprinkle over batter. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan. Serve warm. Makes 15 servings. Try blueberries or strawberries instead or add a glaze on top.
Strawberry Punch
1 can (46 oz.) pineapple juice, chilled
2 1/4 cups water
1 can (12 oz.) frozen pink lemonade, thawed
3/4 cup sugar
1 quart strawberry ice cream
1 liter ginger ale, chilled
Combine the first four. Add ice cream, stir gently. Add ginger ale, stir gently. Serve immediately. Makes 6 quarts.
Tortilla Party Roll-ups
2 (8 oz.) packages cream cheese, softened
1 package Hidden Valley Ranch Salad Dressing Mix
4 green onions, minced
4 12-inch flour tortillas
1/2 cup diced red pepper
1/2 diced green pepper
1/2 cup diced celery
1 can sliced black olives, drained
Mix cream cheese, salad dressing mix, and green onions, together. Spread on tortillas. Sprinkle on red and green peppers, celery and olives. Roll up and wrap tightly in clear wrap. Chill at least 2 hours. Cut off roll ends. Cut rolls in 1 inch slices. Makes 3 dozen pinwheel slices.
