PLAIN VIEW HERITAGE FARM,

RURAL BRYANT, SD, PRESENTS:

Coffee Cake Recipe,

from Estelle & Joseph Rangen's Letter of January 1991,

from Fergus Falls, Minnesota

COFFEE CAKE SUPREME

Combine 3/4 cup butter or ole [ole--sounds Norsk, a name for a butter substitute perhaps?] and 1 cup sugar.

Beat in 2 cups flour, 1 tsp. soda and 1 tsp. salt. Pour 1/2 batter in a 9 by 13 greased pan.

Pour 1 can cherry pie mixture on top. Mix 1/2 sugar, 1 tsp. cinnamon and sprinkle 1/2 of this over the cherry filling.

Pour the rest of the batter over the cherry filling.

Sprinkle the remainder of the sugar mixture over the top.

Chopped nuts can be added.

Bake 1 hour at 350 degrees. (Other pie fillings work well too). This is a very light recipe and tasty! From Pastor Bob Wallen who has cooked and baked his own meals and has been so hospitable for years while his wife was in the Nursing Home but recently went home to Glory!

Endnote: One thing would enhance the Coffee Cake Supreme: a dollop of real whipped cream or real vanilla ice cream! That should complement or lighten the extreme cherry flavor in a fantastic way. And for the sugar-conscious or calorie conscious ones, why not try a small to tiny portion? Less will do quite nicely, as the cherry flavor will be so powerful you shouldn't need a big portion to be satisfied. I recall that Myrtle Svanoe had small or even tiny dessert spoons, they seemed to make the ice cream dessert go much further that way than if you had gulped it down with bigger spoons.--Ed.

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