Whether you're hosting a small gathering or a big family affair, these recipes from our staff will have your guests begging for seconds! Happy cooking and even happier eating!
GRANDMA OLIVIA’S COFFEE CAKE from Sara Tanner
1 box yellow cake mix
1 large box vanilla pudding mix
¾ cup water
¾ cup vegetable oil
1 tsp vanilla
¼ cup white sugar
2 tsp. cinnamon
½ cup chopped nuts of your choosing
Pre-heat oven to 350 degrees
In stand mixer, mix together yellow cake mix & vanilla pudding mix. Add water and vegetable oil and mix well. Add one egg at a time to the mixture. After the last egg is added, turn mixer on high and allow to beat for 8 minutes.
In a separate bowl, mix together sugar and cinnamon.
Grease Bundt pan with butter. Spoon a small amount of the cinnamon sugar into the pan and rotate until the sides are covered. Return any excess to the cinnamon sugar bowl. Add the chopped nuts to the cinnamon sugar mixture.
When the 8 minutes is up on the stand mixer, turn down the speed and add the vanilla until incorporated. Begin adding a layer of the mixture to the bundt pan, followed by a hefty sprinkling of the cinnamon/sugar/nut mixture. Keep layering until the last layer is just batter.
Bake at 350 for 50 minutes. Remove from oven and let cool for a bit before turning over and setting on a cooling rack. Serve with love to your family for any Holiday Breakfast! Great gift for neighbors and friends as well.
MISO BUTTER ONIONS from Elsa Marcotte
6 to 8 small onions
7 tablespoons of melted unsalted butter,
1/3 cup miso paste,
1 quart warm water
Preheat your oven to 500 degrees
Halve 6 to 8 small onions lengthwise (the smaller the better!), trim a little off the tops and bottoms (not too much – you want to ensure the onion halves stay held together at the base), and place cut-side down in a baking dish keeping a little space between each one.
In a medium bowl whisk together 7 tablespoons of melted unsalted butter, 1/3 cup miso paste, and 1 quart warm water until fully incorporated
Pour the mixture over the onions, cover tightly with aluminum foil, and bake for 35 minutes
Remove the foil, gently turn the onions over so they are cut-side up, and baste them liberally
Return the baking dish to the oven, uncovered, for another 45 to 50 minutes, basting ~every 10 minutes
Transfer onions to a serving platter, pouring the remaining sauce over them, and serve!
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