Crazy Ladies Book Club

RASPBERRY ALMOND COFFEE CAKE

*1 cup flour

*1/4 cup sugar

*1 tsp baking power

*1/4 baking soda

*1/4 tsp salt

*1 beaten egg

*1/2 cup sour cream

*1/4 cup butter, melted

*1 cup fresh or frozen lightly sweetened raspberries

*2 Tbs brown sugar

* 1/3 cup sliced almonds

Almond icing

Grease bottom and sides of an 8x1-1/2 inch round baking pan.

In a large mixing bowl stir together flour, sugar, baking powder, soda, and salt. Make a well in center of dry mixture.

In another mixing bowl beat together egg, sour cream, and butter. Add egg mixture all at once to flour mixture. Stir just until moistened. (batter will be lumpy)

Spread two-thirds of the batter into prepared pan. Sprinkle with raspberries and brown sugar. Drop remaining batter by spoonfuls on top. Sprinkle with almonds. Bake in a 350 degree oven for 30-35 minutes or until toothpick comes out clean.

Cool in pan on wire rack for 10 minutes. Remove from pan. Cool for 20 minutes more. Drizzle with Almond Icing. Can be served warm or at room temperature.

BROCCOLI EGG PUFF

*1 pound broccoli

*2 Tbs flour

*1/2 tsp baking powder

*5 beaten eggs

*1 cup cream style cottage cheese

*4 slices bacon, cooked crisp, drained and crumbled

*1/2 cup shredded cheddar or Swiss cheese (2 ounces) I used Gyuyere cheese

Cut off broccoli buds and set aside. Chop remaining stalk. Cook, covered in a small amount of salted boiling water for 5 minutes. Add reserved buds, cook 5 minutes, drain and set aside.

In a small mixing bowl stir together flour and baking powder and set aside. In a medium mixing bowl beat eggs. With a wire whisk or rotary beater, beat flour mixture. Stir in cottage cheese and bacon. Evenly spread broccoli in the bottom of a greased 10x6x2-inch baking dish. Pour egg mixture evenly over broccoli. Bake, uncovered, in a 350 degree oven for 20 minutes. Sprinkle with cheese. Bake 3 more minutes or till center is almost set and cheese is melted. Let stand 5 minutes before serving. Makes 6 servings.