Lucys Coffee Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
• For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
• For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
• Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
• Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
• Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

Steps:

• Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into two equal balls, and then shape into two flat patties. Lay two slices American cheese between them and form the meat around the cheese; make an indentation in the center of the patty. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun.

Steps:

• In a bowl, combine flour, sugar, salt and baking powder.
• Cut in shortening and butter until mixture resembles coarse meal.
• Set aside 1/2 cup of the mixture of the crumb topping.
• In a seaprate bowl, beat eggs.
• Stir in milk, vanilla and orange peel until well-mixed.
• Beat in flour mixture until blended.
• Turn batter into a greased 8-inch square pan.
• Batter will be runny.
• Top with crumb topping.
• Bake at 350 for 35-40 minutes or until tester comes otu clean.
• Serve warm or cold.

Steps:

• Stir saffron into warm milk. In large bowl, dissolve yeast in warm water. Stir in saffron-milk mixture, granulated sugar, salt, eggs, butter and 2 1/2 cups of the flour. Beat with spoon until smooth. Stir in citron, almonds, lemon peel and enough remaining flour to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 10 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour 30 minutes or until double in size. (Dough is ready if indentation remains when touched.)
• Grease 2 cookie sheets with shortening or cooking spray. Gently push fist into dough to deflate. Cut off one-third of dough for top braid and reserve. Divide remaining dough into 3 equal parts; roll each part into 25-inch rope. Place ropes close together on cookie sheet. Braid ropes loosely; shape into circle and pinch ends to seal.
• Divide reserved dough into 3 equal parts; roll each part into 16-inch rope. Place ropes close together on second cookie sheet. Braid ropes loosely; shape into circle and pinch ends to seal. Cover both braids; let rise in warm place about 45 minutes or until double in size.
• Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Remove from cookie sheets to wire rack. Cool completely, about 1 hour.
• In small bowl, mix glaze ingredients with spoon until smooth and thin enough to drizzle. Drizzle glaze over both braids. Make holes for 5 candles in small braid. Place small braid on large braid. Garnish with cherries. Insert candles.

Steps:

• In a medium saucepan, combine milk, 1/2 cup sugar, butter, and salt over medium-low heat. Bring just to a simmer, then remove from heat. Let stand until cool.
• Meanwhile, combine yeast, water, and a pinch of sugar in a small bowl. Let stand until foamy, about 5 minutes. Add yeast mixture and eggs to milk mixture, stirring to combine.
• Butter a large bowl; set aside. Place 6 cups flour in a large bowl. Slowly stir in the milk mixture. Add enough of the remaining 2 cups flour to create a dough that comes together around the spoon, being sure not to add more than 8 cups. Transfer to a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Transfer to prepared bowl, cover with plastic wrap, and let stand in a warm place until doubled in bulk, about 1 hour.
• Turn dough out onto a lightly floured surface and knead until smooth, about 15 minutes. Cut into 4 equal pieces. Place on a baking sheet, cover with plastic wrap, and let stand until doubled in bulk, about 1 hour.
• Preheat oven to 375 degrees. Prepare the filling: Brush 2 baking sheets with butter; set aside. Combine granulated sugar and cinnamon in a small bowl; set aside.
• Roll each piece of dough into a rectangle about 12 inches wide and 17 inches long. Brush each rectangle generously with butter. Sprinkle each rectangle evenly with 2 tablespoons cinnamon sugar mixture, 2 cups brown sugar, and 1 cup fruit or nuts. Roll up from long side like a jelly roll. Place 2 rolls on each baking sheet. Cut diagonal slits into the tops of rolls about 1 inch apart. Brush rolls with remaining butter. Sprinkle each roll with 2 tablespoons cinnamon sugar and 1/2 cup dried fruit or chopped nuts, pressing into slits.
• Let stand for 15 minutes. Transfer to oven and bake for 15 minutes. Reduce oven to 350 degrees.and continue to bake until light golden brown, about 20 minutes more. Transfer baking pans to wire racks and let cakes cool briefly.
• Prepare the icing: In a medium bowl, combine confectioners' sugar and water, stirring to make a smooth glaze. Drizzle generously over warm coffee cakes.