Cooking advice

Buy Local Food : With local food you'll get exceptional taste and freshness, strengthen your local economy, support endangered family farms, safeguard your family's health, and protect the environment.

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Crunch Coffee Cake Recipe

	Category	Bread Recipes
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	Ratings	0

Ingredients And Procedures

2 1/2 Cups POST Banana Nut Crunch Cereal or POST

-- Cranberry Almond Crunch Cereal slightly crushed 1 Teaspoon ground cinnamon

2 Tablespoons butter or margarine melted

2 Cups flour

1 Teaspoon baking soda

1/2 Teaspoon CALUMET Baking Powder

1/2 Teaspoon salt

1/2 Cup -- (1 stick) butter or

-- margarine 1 Cup sugar

2 eggs

1 Container -- (8 oz.) BREYERS

-- Vanilla Lowfat -- Yogurt* 1/2 Teaspoon vanilla

*1 cup BREAKSTONE'S or KNUDSEN Sour Cream may be substituted for BREYERS Yogurt.

HEAT oven to 350?F.

MIX cereal, cinnamon and 2 tablespoons melted butter in small bowl; set aside. Mix flour, baking soda, baking powder and salt in another small bowl.

BEAT 1/2 cup butter in large bowl with electric mixer on medium speed to soften. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in yogurt and vanilla. Beat in flour mixture on low speed just until smooth. Spread 1/2 of the batter in greased 12-cup fluted tube pan or 9-inch square pan. Top with 1/2 of the cereal mixture. Repeat layers; pressing topping in slightly.

BAKE 40 minutes or until cake tester inserted in center comes out clean. Serve warm. Makes 12 servings.

BUSTED BY MEG ANTCZAK 1/8/98

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<h1>Crunch Coffee Cake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 1/2 Cups POST Banana Nut Crunch Cereal or POST <P>-- Cranberry Almond Crunch Cereal slightly crushed 1 Teaspoon ground cinnamon <P>2 Tablespoons butter or margarine melted <P>2 Cups flour <P>1 Teaspoon baking soda <P>1/2 Teaspoon CALUMET Baking Powder <P>1/2 Teaspoon salt <P>1/2 Cup -- (1 stick) butter or <P>-- margarine 1 Cup sugar <P>2 eggs <P>1 Container -- (8 oz.) BREYERS <P>-- Vanilla Lowfat -- Yogurt* 1/2 Teaspoon vanilla <P><P>*1 cup BREAKSTONE'S or KNUDSEN Sour Cream may be substituted for BREYERS Yogurt. <P>HEAT oven to 350?F. <P>MIX cereal, cinnamon and 2 tablespoons melted butter in small bowl; set aside. Mix flour, baking soda, baking powder and salt in another small bowl. <P>BEAT 1/2 cup butter in large bowl with electric mixer on medium speed to soften. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in yogurt and vanilla. Beat in flour mixture on low speed just until smooth. Spread 1/2 of the batter in greased 12-cup fluted tube pan or 9-inch square pan. Top with 1/2 of the cereal mixture. Repeat layers; pressing topping in slightly. <P>BAKE 40 minutes or until cake tester inserted in center comes out clean. Serve warm. Makes 12 servings. <P>BUSTED BY MEG ANTCZAK 1/8/98 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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