Cherry Coffeecake

Coffeecake has always been a major weakness of mine. Pair it with some O.J. and you've got the perfect breakfast. Or, pour yourself a cold glass of milk with a slice after dinner and it's a satisfying dessert.

Cherry Coffeecake

Ingredients:
Milk
1 egg
1 stick of margarine, softened
1 c. sugar
2 tsp. baking power
2 c. flour
2 21-ounce cans cherry pie filling

Topping
1 c. flour
1 c. sugar
1 stick of margarine, softened
1/2 c. chopped nuts

Directions:
Preheat oven to 350 degrees. Place egg in measuring cup and add enough milk to make one cup. Mix dry ingredients with margarine, then mix all with milk mixture. Pour into 9-by-13 inch pan. On top of batter, pour cherry pie filling. For topping, mix flour, sugar and margarine until crumbly. Add nuts, if desired. Spread crumbs over top of cherries and bake for 40 minutes or until lightly browned. Serve warm or cold.

Baking Just Ain't My Thang

I am huge fan of pecan pie but I am so not a huge fan of baking pies. See, Emma + any type of baking = disaster. I burn cookies, under-cook pies, cause complete ruin to cakes - you get the point. These pecan pie bars though, just happen to be the exception. For some reason they seem to love me (and my quickly growing pant size) and come out jussssst right. Plus, with only 160 calories per serving, they don't completely kill my diet...except when I down five in one sitting. Another story for another time.

PECAN PIE SURPRISE BARS
• 1 box yellow or butter-flavor cake mix
• 1/3 cup margarine, softened
• 1 egg

FILLING
• ½ cup firmly packed brown sugar
• 1 ½ cups dark corn syrup
• 1 teaspoon vanilla
• 3 eggs
• 1 cup chopped pecans

Heat oven to 350 degrees. Grease a 9-by-13-inch pan. Reserve 2/3 cup of the dry cake mix for filling.

In large bowl, beat remaining cake mix, margarine and 1 egg at low speed until well blended. Press into bottom of greased pan. Bake 15 to 20 minutes or until lightly browned.

In the same bowl, beat reserved dry cake mix, brown sugar, corn syrup, vanilla and eggs at low speed until moistened. Beat at medium speed 1 minute or until well blended.

Pour filling mixture over warm base; sprinkle with pecans. Bake 30 to 35 minutes or until filling is set. Cool completely. Cut into bars. Store in refrigerator. Makes 36 bars.

Per serving: 160 calories, 6 g fat, 1 g polyunsaturated, 1 g saturated, 24 g cholesterol, 1 g protein, 26 g carbohydrate, 1 g fiber, 140 g sodium.

Never Fail Pie Dough

Okay, let me just say it - I really, really, REALLY stink at making pie dough. In fact, in order to avoid the pending frustration and cursing that will eventually occur I usually just buy the dough. Until now!!! This recipe really is a no-fail pie dough recipe.

Never Fail Pie Dough
Makes five single crusts
4 cups flour
1 tablespoon sugar
1 teaspoon salt
1¾ cup margarine
½ cup cold water
1 large egg
1 tablespoon white vinegar

1. Mix flour, sugar and salt in a large bowl. Cut in margarine, using a pastry blender or a fork, until the mixture has grains the size of peas.

2. In a large cup, mix water, egg and vinegar with a fork. Sprinkle vinegar mixture on flour mixture, blending as you sprinkle. When mixtures are blended, knead two to three times. Roll out on floured board or freeze.