Coffee Cake

Ingredients 

Original recipe makes 1 - 10 inch Bundt cake

 1 cup butter

 2 cups white sugar

 4 eggs

 2 cups sour cream

 2 teaspoons vanilla extract

 4 cups all-purpose flour

 2 teaspoons baking powder

 2 teaspoons baking soda

 1/2 cup white sugar

 2 teaspoons ground cinnamon

 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, mix the flour, baking powder and baking soda together and set aside. In a separate small bowl, combine 1/2 cup sugar, cinnamon, and nuts. Set aside.
2. In a large bowl, cream butter and 2 cups white sugar until light and fluffy. Add eggs, sour cream, and vanilla extract. Add flour mixture and beat until well combined.
3. Pour half of batter into Bundt pan. Sprinkle half of the nut mixture on top of batter in pan. Add remaining batter, and sprinkle with the last of the nut mixture.
4. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into cake comes out clean.

Berry Crumb Bars

Ingredients 

Original recipe makes 12 -15 bars

 1 cup white sugar

 1 teaspoon baking powder

 3 cups all-purpose flour

 1 cup shortening

 1 egg

 1 pinch salt

 1 pinch ground cinnamon

 4 cups raspberries

 1/2 cup white sugar

 3 teaspoons cornstarch

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9 inch pan.
2. Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
3. Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
4. Bake at 375 degrees F (190 degrees C) for 45 minutes or until the top is slightly brown.

Black Russian Cake

Ingredients 

Original recipe makes 1 - 10 inch Bundt cake

 1 (18.25 ounce) package moist yellow cake mix

 1 (5.9 ounce) package instant chocolate pudding mix

 4 eggs

 1/2 cup white sugar

 1 cup vegetable oil

 1/4 cup vodka

 1/4 cup coffee flavored liqueur

 3/4 cup water

 1/4 cup coffee flavored liqueur

 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
3. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
4. Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar.

Anise Biscotti

Ingredients 

Original recipe makes 5 dozen

 2 cups white sugar

 1 cup butter, softened

 4 eggs

 4 1/2 cups all-purpose flour

 4 teaspoons baking powder

 3/4 teaspoon salt

 1/3 cup brandy

 1 1/2 teaspoons anise extract

 1 teaspoon vanilla extract

 1 cup almonds

 2 tablespoons anise seed

Directions

1. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
2. In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
3. Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
4. Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
5. Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
6. Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.