Blueberry "Cabin" Coffee Cake

Topping:
"cut" together (using a pastry cutter or two knives/forks until it is in small clumps

1 c. sugar 
1 c. brown sugar
2/3 c. flour
1/2 c. butter
1 t. cinnamon 

Cake:

1 1/2 c. sugar
1/2 c. butter
2 eggs 
2 t. vanilla
1 c. milk
3 c. flour
4 t. baking powder
1 t. salt 
blueberries (thawed or fresh)

Mix together wet ingredients and add the dry until fully incorporated.  Then, hand-stir in 2 - 3 c. blueberries (if you add them frozen it takes about 10 more minutes to cook and the top just gets more brown and crusty while the inside is trying to cook).

Grease and flour a 9x13 pan. Pour in cake batter and then cover with the crumble topping. Cook at @ 375* for about 45 minutes.  Serve warm with blueberry syrup.


Recipe adapted from Grandma Freeman

Moist Cupcakes

1 box cake mix

1 5 oz. box pudding (flavor should match/complement cake mix)

3/4 c. oil

1 c. milk

4 eggs

2 tsp. vanilla

Mix ingredients and fill cupcake liners 2/3-full. Bake @ 350 for 20 minutes, or when a toothpick comes out clean.

To tie-dye: separate badder into as many dishes as desired (one dish for each color). Color with food coloring. Scoop into cupcake liners one spoon full at a time (I started with red and just went in rainbow order). It is easier to do all of one color first and then move on to the second, then third, etc.

Allow cupcakes to cool before frosting.

Recipe is mine, but Cousin Annie taught me to tie-dye!

Olive Garden Tiramisu

1 Sponge cake, (10 to 12 inch about 3" tall)
3 ounces Strong black coffee, or instant espresso
3 ounces Brandy or rum
1−1/2 pounds Cream cheese or mascarpone, room temperature
1−1/2 cups Superfine/powdered sugar
Unsweetened cocoa powder
Cut across middle of sponge cake forming two layers, each about 1 1/2 inches
high. Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don't moisten cake too much or it may collapse on serving. Beat room−temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.

Recipe from CopyCat Cookbook.