| STRAWBERRY COFFEE CAKE SQUARES |
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9 servings2/3 cup CRISCO 2/3 cup sugar 2 cups sifted flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 2 eggs, beaten 2/3 cup buttermilk 1/2 cup strawberry preserves 1/4 cup chopped walnuts Preheat oven to 375ºF. In mixing bowl, cream the Crisco and sugar together till light. Combine the flour, baking powder, salt, baking soda, and ground nutmeg. Add dry ingredients to creamed mixture, mixing well. Reserve 1/2 cup of the mixture for the topping and set aside. Combine beaten eggs and buttermilk; add to the remaining flour mixture, stirring just till mixed. Spread batter in a greased 9 x 9 x 2-inch baking pan. Cut up large pieces of berries in the strawberry preserves; drop preserves by spoonfuls atop batter in pan. Swirl a spatula through the batter to marble. Stir walnuts into the reserved 1/2 cup crumb mixture; sprinkle nut mixture atop batter. Bake at 375ºF about 30 minutes or till done. |
