My aunt Linda made this tasty dish for my wedding shower as well as for the hospitality suite the weekend of my wedding. It kind of reminds me of a recipe my mom made when I was a kid. I’m not a nut person this recipe can be made with or without them.
I’m making it for my Volunteer Appreciation Celebration this week. I hope they enjoy it as much as I do.
Coffee Cake by Linda Vogel
Photo from Pinterest
1 ½ c. brown sugar
2 tsp. cinnamon
1 c. chopped walnuts
1 c. sugar
1 c. butter
3 c. flour
1 c. milk
½ tsp. salt
3 tsp. baking powder
1 tsp. vanilla
Sift dry ingredients. Add milk, ½ c. melted butter, vanilla, and eggs. Mix well. Pour half into a greased 9 x 13 pan. Sprinkle with half of topping. Pour the rest of the batter on top. Sprinkle with remaining topping. Top with ½ c. melted butter. Bake at 350 degrees for 25 minutes.
My sister found this recipe on Facebook a few months ago and begged me to make it. I finally got around to making it Memorial Day weekend. It does take a while though because of softening and mixing three separate layers.
The recipe was something my mom used to cook when we were kids. I think it was one of her funeral committee recipes. I grew up in the northeast part of Nebraska. Tonight, one of those towns (Pilger) was distroyed by a tornado. Until the age of 14, I went to Wisner-Pilger schools. My Grandpa and Grandma Bourek lived in Pilger until they passed. My grandpa was the custodiam for the school in Pilger and my grandmother was very active in her church and community center. My parents met at a service station just outside of town where my father worked. In fact, my parents lived there when they were first married before moving to Wisner. This little town of about 400 lost everything today. I dedicate tonight’s post to the people I knew whose lives were forever changed in a matter of two minutes. Please keep them in your prayers as this town and those injuried by the storms have a long road ahead of them.
Pistachio Pudding Dessert from Facebook
1 stick of butter
1 c. flour
1 c. chopped walnuts
1 c. powder sugar
8 oz. of cream cheese
1 c. whipped topping
2 packages of pistachio pudding mix
3 c. milk
Mix crust and press into pan. Bake at 350 degrees for 20 minutes. Cool.
Mix layer one and spread on crust. Mix layer two and spread on top of layer one. Refrigerate until serving.
- I finely chopped my nuts because I don’t love nuts.
- I used reduced fat cream cheese and low-fat Cool Whip.
- I used sugar free pudding and skim milk.