By: Joy Houser
If you’ve lived in Port Huron for a lifetime or just a time, you might already know Carol.
She’s been a myriad of treasured ingredients to many people and places, and since having the great fortune of meeting her several years ago, especially to moi.
She’s quirky, fun, funny, and has a firecracker personality that’s contagious….but more about that, and other delightful details, coming in future articles.
For now, feast your eyes on just one of the multitude of delicious dishes from her cookbook that this wonder woman whips up for herself, E.J. (part of the “delightful details”) and others:
“VERY BERRY COFFEE CAKE“
3 cups fresh berries (blueberries, raspberries, blackberries)
2 slightly beaten eggs; 1/2 cup sugar; 2/3 cup milk; 1/3 cup canola oil
1 1/3 cups flour; 1/2 cup yellow cornmeal; 2 teaspoons baking powder;1/4 teaspoon salt
Icing: Mix 1/3 cup powdered sugar with 1 teaspoon milk and 1/4 teaspoon almond extract
Instructions: Preheat oven to 350 – Grease a 9″ pan & line with parchment paper
Arrange 2 cups berries over bottom of pan – reserve 1 cup for topping once baked
Mix eggs, sugar, milk & oil in smaller bowl
Mix flour, cornmeal, baking powder & salt in large bowl
Add wet mixture to dry & blend thoroughly without over mixing; Spread gently over berries in pan
Bake 40-45 minutes or until pick inserted in center comes out clean
Remove from oven and cool about five minutes; invert onto serving plate and drizzle with icing – decorate with additional berries and mint leaves
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