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2019 South 26th Street
Philadelphia, PA 19145

Phone: 215.468.0518
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E-mail: info@philadelphiacatering.com
 
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CHEF'S CORNER

 
Coffee Cakes
By Deirdre Cooper

 

 
 

Well, here they come again. The holidays, right on schedule. Lots of fun, very hectic and we wouldn't have it any other way. We have emphasized holiday baking the past few years, but this year I thought it would be fun to add something a little different. I happen to be a big fan of coffee cakes and actually prefer them to gooey sweets. There is nothing, in my opinion, like a nice hot espresso or lovely cup of tea to accompany a slice of coffee cake. So during the next few busy weeks try to take a moment to relax with one of these favorites. Sharing with your family and guests is also allowed. All can be made ahead of time and frozen, so they are ready when you are.
 
Carrot Coconut Bread
Pictured above
 
This is a lovely, dense breakfast treat and a nice change from toast. For a gluten-free bread, just substitute gluten-free flour for all-purpose flour. I love this recipe because it requires no mixer.
 
1/2 cup unsalted butter, melted
2/3 cup light brown sugar
2 cups flour (gluten-free or regular)
2 large eggs
1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp baking soda
1 cup mashed ripe bananas (about 3 med)
3/4 tsp kosher salt
2/3 cup sour cream
1 cup packed shredded carrot
1 cup shredded coconut
 
Heat oven to 375. Coat an 8 1/2 by 4 1/2 loaf pan with butter and dust with flour. Whisk the flour, baking powder, baking soda and salt in a large bowl and set aside. In separate bowl whisk together the butter and sugar until smooth. Whisk in eggs, vanilla, bananas and sour cream Stir in carrot and coconut. Fold the wet ingredients into the dry ingredients until just combined.
 
Transfer the batter to the prepared pan and bake 65 to 70 minutes until toothpick inserted in center comes out clean. Cool the bread in the pan for 30 minutes and turn out on a wire rack to cool further. Serve warm or at room temperature. This bread also freezes well, but be sure it is cooled completely before freezing.
 
 
Cappuccino Cake
 
 


 
 

The sweetened ricotta cheese makes this a special treat. Perfect for a holiday morning to have ready for your overnight guests.
 
1/2 cup chocolate chips
1/3 cup olive oil
1/2 cup chopped nuts (walnuts, pecans, your choice)
3 eggs
1 box yellow cake mix
1 1/4 cups water
4 tbsp instant espresso powder
Confectioner's sugar for dusting
2 tsp cinnamon
1 cup ricotta cheese sweetened to taste
 
Preheat to 325. Prepare Bundt or tube pan. Mix chocolate chips and nuts and spoon on bottom of pan. Stir expresso and cinnamon into cake mix. Add olive oil, eggs and water. Mix slowly with electric mixer to moisten dry ingredients, then beat at medium for 2 minutes. Pour batter over topping in pan. Bake 60 minutes. Cool on rack 15 minutes, then invert on serving plate and cool completely. Slice and serve with sweetened ricotta cheese dusted with cinnamon.
 
 


 
 

Classic Banana Bread
 
This is another recipe which doesn't require a mixer, so any time there are a few extra bananas around, I can whip one up. It freezes beautifully too.
 
1/2 cup (1 stick) butter, room temperature
1 tsp vanilla extract
1 cup sugar
1 1/2 cups all purpose flour, sifted
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs
3 ripe bananas, mashed
 
Preheat oven to 350. Grease a 9 x 5 loaf pan. In a mixing bowl, combine butter and sugar and mix well. Add the salt, eggs, vanilla, flour, baking soda, baking powder and bananas and mix well. Pour the batter into the prepared pan and bake for 50 minutes.
 
You can sprinkle cinnamon sugar over the top before baking, if desired.
 
 

Deirdre is a culinary enthusiast who enjoys traveling, gardening, and needless to say works wonders in the kitchen. Deirdre, a native New Yorker, now resides in Ambler with her husband John, and can often be found entertaining family and friends. Enjoy!
 
 
 
 

2017
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Current Recipe
 
 
2016
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2015
 
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2014
 
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2013
 
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2012
 
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2019 South 26th Street, Philadelphia, PA 19145 · Phone: 215.468.0518 · Fax: 215.468.0818 · E-mail:
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