CCCS of Whittier

Texas Roadhouse's Rolls - Don't Lose This
"A dear friend gave me this recipe years ago and I've been making it every weekend since! I always get so many compliments. People can't believe I make it myself!"
Must express something to keep getting my recipes.... Thank you.
Recipe in First (c.o.m.m.e.n.t ).👇

Make your mornings better with this delicious Blueberry Sour Cream Coffee Cake! 🫐🍰 This moist cake is packed with fresh blueberries and topped with a crunchy cinnamon pecan streusel. 😋

Ingredients:

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 tsp. vanilla extract
1 ⅝ cups all purpose flour
1 tsp. baking powder
¼ tsp. salt
1 cup fresh blueberries
½ cup brown sugar
1 tsp. ground cinnamon
½ cup chopped pecans
1 Tbsp. confectioners’ sugar for dusting
Directions:

Preheat the oven to 350°F. Grease and flour a 9” Bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla.
Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
Spoon half of the batter into the prepared pan.
In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan.
Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over.
Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool the pan over a wire rack.
Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners’ sugar just before serving.
Get ready to impress your family and friends with this mouth-watering coffee cake! 😍

Lemon Blueberry Loaf 😋😋
Ingredients
1 ½ cups plus 1 tbsp all purpose flour
2 tsp baking powder
3 large eggs
1 cup granulated sugar
1 cup plain yogurt or sour cream
½ tsp salt
½ tsp vanilla
½ cup vegetable oil
2 tsp lemon zest
1 ½ cups fresh or frozen blueberries
Lemon Glaze/Syrup:
2 to 3 tbsp lemon juice
1 cup sifted confectioner’s sugar
Instructions
Preheat the oven to 350*
Grease the sides and bottom of a loaf pan
Sift together all dry ingredients for the bread
In a large bowl, mix together all the moist ingredients
Slowly add in the dry ingredients
In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter
Pour the batter into the prepared pan
Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done
Remove from the oven and let cool for 10 minutes
Remove loaf from pan and allow to cool on a cooling rack
In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes
Using a toothpick, poke holes all over the loaf, top and sides
Use a pastry brush to brush the lemon syrup on the top and the sides.
Let harden for 15 minutes before serving
Enjoy ❤

Royalty has arrived!

Awesome! Disregard this Newsletter, I'm just testing it out. Requests have been made for our newsletters to be posted onto facebook...so viola!

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If you're needing directions to the Ren Faire on Friday go here! We are meeting at 9am with Debbie Moore to get tickets!

Main - The Original Renaissance Pleasure Faire