Brown & Haley Almond Roca
Buttercrunch Coffee Cake
1cupsugar 1egg,beaten
1cupbrownsugar 1teaspoonvanillaextract
1stickbutterormargarine, 3/4cupcrushedBrown
in pieces & Haley Almond Roca
2cupsflour Buttercrunch
1teaspoonbakingsoda 1/2cupalmonds,sliced
1 cup buttermilk
1. Preheat oven to 350°F. Mix sugars, butter
and flour in a large bowl until crumbly; reserve
1/2 cup of crumb mixture for topping.
2. Dissolve baking soda in buttermilk in a bowl.
Stir in egg and vanilla. Pour over the crumb
mixture and stir until evenly moistened.
3. Spread in a greased 9-by-13-inch pan. Sprinkle
with remaining crumb mixture, crushed Almond
Roca Buttercrunch and almonds. Bake for
30 minutes, or until a toothpick inserted in the
center comes out clean. Makes 12 servings.
Columbia Marketing International
Washington Apple
and Sour Cream Pie
Washington-grown Granny Smith apples, with
their tangy, tart flavor and firm texture, are great
for pies, salads or eating out of hand.
3/4cupcreamcheese 5-6largeGrannySmith
1/2cupsugar apples,coredandsliced
1/4cupflour 19-inchpiecrust,unbaked
1/2teaspooncinnamon CRUMBTOPPING:
1/4 teaspoon salt 1/4 cup flour
3/4cupsourcream 1/4cupbrownsugar
1/2 teaspoon vanilla 1/4 cup butter
1 egg 1/4 teaspoon cinnamon
1. Preheat oven to 375°F. Whip cream cheese and
sugar in a medium bowl until light. Combine
flour, cinnamon and salt; add to cream cheese,
mixing well.
2. Stir in sour cream, vanilla and egg; add apples.
Pour into piecrust; bake for 30 minutes.
3. CRUMB TOPPING: Mix flour, brown sugar,
butter and cinnamon until mixture is grainy.
Sprinkle on the pie evenly and bake for
15 minutes more, or until topping is golden
and apples are tender. Makes 8 servings.
