Sour cream coffee cake proves tasty addition to coffee klatch

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This is one of the coffee cakes we took to a coffee party. This one is baked in a tube pan as a contrast to the flat Moravian coffee cake and the wreath-shaped yeast Christmas ring we baked. This cuts into about 16 slices or more depending on the partakers of the coffee klatch.

Sour Cream Coffee Cake Topping:

1/2 cup chopped pecans or walnuts

1/4 cup sugar 1 tablespoon cinnamon

Batter:

1/2 cup butter or margarine 1 cup sugar 1 teaspoon vanilla 2 eggs 1 cup sour cream 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda

1/8 teaspoon salt

Mix topping ingredients. Put aside. Cream butter with sugar and vanilla. Beat eggs to mix and add to the mixture. Mix well and then add sour cream. Mix together the flour, baking powder, baking soda and salt and add to the butter mixture. Mix well and spoon half of the mixture into a buttered tube pan. Sprinkle half of the topping over the layer. Add remaining batter and sprinkle with remaining topping. Bake for 45 to 50 minutes in a moderate oven, 350 F, or until done.

If there are last-minute shopping errands to do, mix this meat loaf early in the morning, ready to pop into the oven when you return. By the time the shopping items are put away, the meat loaf will be ready to have the bacon strips added for the last 10 to 15 minutes before the meal is ready to serve. Leftover meat loaf makes a good sandwich filling for another meal.

Creole Meat Loaf 1 1/2 pounds ground beef 1 small onion, chopped 1 large green pepper, finely chopped 2 small sweet or sour pickles, chopped

3/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika 1 pimiento 1 cup cracker crumbs

3/4 cup tomato juice Strips of bacon

In a bowl, mix the meat with the chopped onion, green pepper, pickles, tomato juice and cracker crumbs. Add salt, pepper and paprika. In a lightly greased loaf pan, spread half of this mixture. Cut the pimiento in long strips and place over the meat layer. Add remaining meat mixture and bake in a hot oven, 375 F, for 50 to 60 minutes. Ten minutes before removing the meat from the oven, arrange bacon strips across the top of the meat and complete cooking until the bacon strips are crisp.

For a change from chicken, try baked fish.

Baked Fish Au Gratin 2 pounds white fish fillets 8 slices cheddar cheese 1 teaspoon thyme

1/2 cup chopped parsley 2 medium onions, chopped 2 tablespoons butter or margarine 1 teaspoon salt

1/8 teaspoon pepper 1 cup milk 1 tablespoon cooking oil

Heat oven to 400 F. Place half the fillets in a greased baking dish. Cover with 4 slices of cheese. Top with another layer of fillets and cheese. Sprinkle with thyme and parsley. Saute onions in oil over medium heat. In top of double boiler, melt butter, stir in flour to make a paste; add salt and pepper. Slowly add the cup of milk, a little at a time. Stir and cook over medium heat until mixture thickens. Add sauteed onions to sauce. Pour sauce over fish and bake for 20 to 30 minutes until fish flakes when tested.

A potato is a potato, but when dressed with lemon sauce, it becomes a special dish. Try this when the snow blows and chilly blasts abound outside.

Lemon Buttered Potatoes 10 to 12 small potatoes 2 tablespoons butter or margarine

1/2 teaspoon grated lemon peel 1 tablespoon lemon juice 2 teaspoons snipped chives

1/2 teaspoon salt

1/8 teaspoon pepper Dash of nutmeg

Wash, pare and cook potatoes. (This is a good way to use some of the smaller potatoes found in the bag.) When potatoes are tender, drain and keep warm. In small saucepan, combine the butter, lemon juice, grated peel, chives, salt, pepper and nutmeg. Pour over the warm potatoes.

Note: Chopped parsley may be used if no fresh chives are available.

Deck the halls with boughs of holly, but fill the cookie jars to welcome the homecoming families with good cheer. Hot coffee, cocoa or milk are suggested as go-withs. This chewy brownie cookie is one suggestion.

Chewy Brownie Cookie

2/3 cup vegetable shortening 1 1/2 cups firmly packed light brown sugar 1 tablespoon water 1 teaspoon vanilla 2 eggs 1 1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder

1/4 teaspoon baking soda

1/2 teaspoon salt 2 cups semi-sweet chocolate chips

Heat oven to 375 F. Cream shortening, brown sugar, water and vanilla in a large mixing bowl. Blend until creamy. Blend in eggs. Add flour, cocoa, baking soda and salt. Mix until blended. Stir in chocolate chips. Drop by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake one baking sheet at a time for 7 to 9 minutes or until cookies are set. Do not overbake. Cookies should be soft and moist. Cool on baking sheet 2 minutes. Remove. Cool on counter.

This is a good salad to serve with hot muffins. Any muffins will be a special treat with this salad which should be chilled before serving.

Chinese Chicken Salad 1 (3-ounce) can chow mein noodles 1 1/2 cups diced, cooked chicken 1 (16-ounce) can fancy mixed Chinese vegetables, rinsed, drained 1 cup sliced celery

1/2 cup chopped green pepper 1 teaspoon salt 2 tablespoons chopped onion 2 tablespoons soy sauce

3/4 cup mayonnaise

Mix all ingredients, except chow mein noodes. Chill well. Just before serving, sprinkle noodles over the top or serve on the side. Makes 4 to 6 servings.

Brownie Schrumpf of Orono has been the NEWS recipe columnist for 38 years.