Recipes from Karen MacInerney's "Dead and Berried"

a.  Peach Sunrise Coffee Cake

2 cups APF
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp sugar
1/3 cup butter
1 egg
1 cup milk
1/2 cup melted butter
1/4 cup brown sugar, packed
1/2 tsp cinnamon
2 cups peaches, thinly sliced
1/3 cup sour cream
1/2 cup raspberry preserves

In a large bowl, stir together flour, baking powder, salt and sugar.  Cut in butter.  In a separate bowl, beat together egg and milk, and add to the flour mixture, stirring until just mixed.  Set aside

Combine meltedb utter, brown sugar, and cinnamon; spread over bottom of greased 9'' pan.  Arrange peach slices in four rows, and spoon half of batter smoothly on top.  Combine sour cream and raspberry preserves, and pour over batter.  Drop spoonfuls of remaining batter over preserves mixture, and smooth

Bake at 350 deg for 50 mins, cool for 15 mins, then invert.

b.  To-Die-For Choco Cherry Brownies

2 eggs
1 tsp vanilla extract
1 cup sugar
1/2 lb dark choco, chopped
1/2 cup butter
1/2 cup flour
1/4 cup unsweetened cocoa
1/2 cup dried cherries
1/2 cup chopped dark chocolate

Whisk together the eggs, vanilla and sugar until smooth.  Melt 1/2 lb choco and butter; add to egg mixture, and whisk in.

In a separate bowl, mix flour, cocoa, and fold into mixture.  Fold in cherries and dark choco pieces, and spread ito grased 8'' pan.

Bake at 350 deg for 20-25 mins

Cherry Choco Frosting

4 oz dark choco, choppd
1/2 cup cream
1-2 tsp cherry liqueur

Bring cream to a full boil over medium-high heat, and add choco.  Remove from heat and allow to stand.  Stir until choco is melted, add liqueur, and spread over cooled brownies.

c.  Smooth Vanilla Flan

Nonstick spreay
4 eggs
1/8 tsp salt
2 cups milk
1-1/2 vanilla extract
10 Tbsp cor syrup
6 Tbsp brown sugar

Half-fill a 9''x13'' pan with water.  Place in the center of oven, and preheat to 350 deg.  Spreay 6 ramekins with nonstick spray. 

Break eggs into bowl, add salt, and beat lightly with a whisk until yolks are broken.  Slowly pour in milk and vanilla, and keep beating.  Spray a tbsp with cooking spray; use it to measure out corn syrup.  Drizzle corn syrup in while whisking, mixing until all 10 tbsps are blended.  Press 1 tbsp brown sugar into bottom of each ramekin, dividing it equally.  Gently place ramekins into pan of hot water, and bake for 35-40 mins, or until knife inserted all the way into the flan comes out clea.

Remove and cool ramekins to room temperature, and run a knife around edges to invert them with the syrup.  Serve cold at room temperature.

d.  Emmeline's Cardamom Banana Bread

2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 cup softened butter
2 eggs
3 bananas, mashed
1/3 cup sour cream
1 tsp cardamom
2/3 cup walnuts

In a large bowl, cream sugars and butter, and add eggs one at a time, followed by banana, sour cream and cardamom.  Beat until blended.

Combine flour, baking soda, and salt in a separate bowl.  Add flour mixture to banaan mixture, mixing until just moist.   Stir in walnuts and spoon batter onto greased 9''x5'' pan. 

Bake at 350 deg for one hour

e.  Barbara Hahn's Berried Medley Lemon Streusel Muffins

Streusel Topping

1/4 cup melted butter
1/2 cup flour
2 Tbsp sugar
1-1/2 tsp finely shredded lemon peel

Muffins

2-1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1-1/3 cups sugar
1 Tbsp finely shredded lemon peel
1 egg
1 cup buttermilk
1/2 cup melted butter
1 Tbsp lemon juice
1-1/2 cups berries, slightly thawed
1 Tbsp flour

Preheat oven to 400 deg

Stir streusel ingredints to form soft crumbly dough.

Whisk dry muffin ingredients and lemon peel in one bowl.  Combine liquid ingredients in another.  Mix the two until fully blended

Cut large berries in pieces, and leave small berries whole.  Toss berries in 1 tbsp flour to coat, then gently fold into dough, handling only enough to incorporate berries.

Line large muffin tin with paper muffin liners, and fill each 1/4'' from top.  Crumble streusel over each, and bake for 15 mins, then reduce heat to 350 deg, and bake for 10 more.  Cool for 5 mins