Good thing you got to the chicken, Sharon!!
Another day where everything does sound good!
I'm having the perpetual problem of finding ideas for our 'later' snack - Since we have our meal in the middle of the day it can be a problem finding something that is not too filling but will last Roy until morning. Did not think this would be such a problem. But, I hate eating heavier (again) in the evening.
So, went with breakfast for dinner on Monday and made a coffee cake - first one in years - and had ham and Roy had an egg with his. But my eyes were larger than my stomach and cut the cake pieces too large. But what a great flavor it had.
It’s an old recipe from MasterCook and with a pat of melted butter, took me back to my childhood!!!
Buttermilk Cinnamon Coffee Cake
Serves 12
2 1/4 cups flour
1 cup brown sugar
3/4 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
3/4 cup vegetable oil
1 cup chopped walnuts or pecans
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk
1 large egg
Preheat oven to 350 degrees F. Lightly grease a 9" x 13" pan.
Mix flour, sugars, 1 teaspoon spoon cinnamon, salt and ginger. Stir in oil until mixture is crumbly and evenly moistened.
For cake topping, put 3/4 cup flour mixture into a small bowl. Stir in nuts and remaining cinnamon. Stir baking powder and soda into remaining mixture.
Beat buttermilk and egg to blend. Add to flour mix, stirring until batter just forms.
Pour mixture into prepared pan. Sprinkle topping over pan evenly. Bake at 350 degrees F. For 40 to 45 minutes or until pick inserted in the center comes out clean. Cool completely, in the pan, on a wire rack.
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P.S. wine choice for dinner time breakfast? Gewurztraminer was great with the coffee cake and ham!