This easy to make yet delicious coffee cake works well as a stand alone coffee cake with a cup of coffee...or it can easily fit in with a Sunday brunch.  Here is the recipe;

1 can (21 ounces) apple pie filling
1 package (about 15 ounces) white cake mix
3 eggs
1/2 cup butter - melted
1/2 cup chopped pecans
1 - 2 teaspoons cinnamon sugar

1.  Preheat oven to 350 (F) degrees.  Spray with nonstick cooking spray or grease a 13x9-inch baking pan.
2.  Place apple pie filling in large bowl.  With a potato masher, mash apple slices into smaller pieces.  Add cake mix, eggs and butter.  Stir until well until just blended.  Spread batter in prepared baking pan; sprinkle with pecans, sprinkle with cinnamon sugar.
3.  Bake 40 to 45 minutes or until toothpick inserted into center comes out clean.  Cool in pan at least 15 minutes before serving.  Can be served warm or cold.  Also a scoop of vanilla ice cream is a nice addition.

​Makes 12 to 16 servings.

1 package (about 15-ounces) yellow cake mix
4 eggs
3/4 cup orange juice
1/2 cup vegetable oil
1/4 cup brandy
1 cup dried cranberries
1 cup pecan pieces
1 to 1 1/2 teaspoons orange zest
Orange powdered sugar glaze

1.  Preheat oven to 350 degrees (F).  Grease and flour 12-cup (10-inch) bundt pan.
2.  Combine cake mix, eggs, orange juice, oil and brandy in a large bowl; beat 1 to 2 minutes or until well blended.  Fold in cranberries, pecans and orange zest.  Pour batter into prepared pan.
3.  Bake about 40 to 45 minutes or until toothpick inserted near center comes out clean.  Cool in pan 10 minutes; invert onto wire rack to cool completely.
4.  When cake has cooled completely glaze with the orange powdered sugar glaze:  1 cup powdered sugar, 1 to 2 tablespoons of orange juice...whisk together.  You may want to add or decrease orange juice to get desired consistency.

​Make 12 servings.

Ingredients

• 1 (31 ounce) jar pear slices in light syrup (or thereabouts in size)
• 1 (21 ounce) can apple pie filling
• 1 cup dried cranberries (Craisins)
• 1 box yellow cake mix
• 1/2 cup butter, melted
• 1 cup toasted pecans
• 1/4 house cinnamon sugar mixture (mine is approximately 4 heaping tablespoons sugar and 1/2 teaspoon cinnamon)

Instructions

1. Preheat oven to 350 degrees.
2. Butter a 9x13-inch baking dish (or use Crisco).
3. Drain Pears, reserving 1/2 cup syrup.  Quarter the pear halves.
4. Spread pears and apple pie filling in the bottom of the prepared baking dish.
5. Drizzle with reserved pear syrup.
6. Sprinkle with cranberries.
7. Sprinkle cake mix evenly over fruit.
8. Drizzle top with butter, covering cake mix as much as possible.
9. Sprinkle top with toasted pecans.
10. Sprinkle cinnamon sugar mixture lightly over pecans.
11. Bake 40 t0 45 minutes or until a toothpick inserted into the center comes out clean.

​Serve warm with fresh whipped cream or vanilla ice cream.  Enjoy.

This is a good hearty bread...especially when toasted and then the addition of a wee bit of butter or a gentle slather of whipped cream cheese.  Enjoy.

2 cups white flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup peanut butter (chunky or creamy...your choice)
1 cup milk
1 egg, well beaten
3/4 cup semi-sweet chocolate chips

Preheat the oven to 350 (F).  Grease a loaf pan.  Put the flour, sugar, baking powder and salt in a large bowl..  Add the peanut butter, milk, and egg and mix until well blended.  Gently fold in the chocolate chips.  Spoon into the loaf pan and bake for about 50 to 55 minutes.  Remove from the pan and cool on a rack.

This recipe originally came from the "Fannie Farmer Cookbook"...the 12th edition from 1979.  Over the years of baking this wonderful bread, I've modified the recipe...sometime to reflect what I had in the larder on any given day and/or to change and perhaps enhance the flavor.

It is brown and crusty on the outside...with bits of tart apricot and toasted almond scattered throughout.  Also, it seems to me the flavors are more subtle if the bread sets for a day.

1 1/2 cups dried apricots that have been cut in half
1 cup boiling water
1/2 cup brandy
2 tablespoons butter
1 cup sugar
1 teaspoon salt
1 1/2 cups white flour
1 cup whole-wheat flour
1 teaspoon baking soda
1 cup toasted slivered almonds
1 egg, well beaten
2 tablespoons orange marmalade

Preheat the over to 350 (F).  Butter a loaf pan.  Put the apricots in a bowl and add the 1/2 cup brandy and the boiling water...add the butter, sugar and salt...stir gently...and then let cool until lukewarm.  In large bowl then combine the apricot brandy mixture with all the other ingredients and mix very well.

Spoon into prepared loaf pan and bake for one hour and 15 minutes (1 1/4 hours).  Remove from the pan and cool on a rack.

This recipe originated in the Canadian cookbook called "I've GOT To Have That Recipe!".  Over time I've modified the recipe slightly...improvement on what was already perfect?  Anyhow, if you decide to try this, enjoy.

2 cups flour
2/3 cups sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon salt
1/2 to 3/4 cup chopped toasted walnuts
2 eggs
1/2 cup vegetable oil
2 cups apples (peeled, cored, and diced)
1/2 to 3/4 cup grated sharp cheddar cheese
1/2 cup milk (do NOT use skim)

Combine dry ingredients in bowl.  Mix together remaining ingredients and add to dry ingredients.  Mix well.  Spoon into a greased loaf pan.

Bake 60 to 70 minutes at 350 (F)...or until inserted toothpick comes out clean.

A number of years ago a good friend gave me this wonderful cookbook titled "I've Got to Have THAT Recipe Too!"  In that cookbook is a recipe for Strawberry Bread...a quick bread...that I decided to try.  OH! MY! GOSH!  One bite of the finished product and I could have eaten the whole loaf!

I am sharing this very enjoyable recipe with you...

1 cup butter (best if brought to room temperature)
1 1/2 cups sugar
4 eggs (best if brought to room temperature)

3 cups flour
3/4 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt

1 cup strawberry jam
1/2 cup dairy sour cream
1 teaspoon vanilla
1 teaspoon lemon juice
1 teaspoon grated orange peel

1 cup toasted chopped walnuts (optional)

In a large bowl, cream butter and sugar.  Beat in eggs, one at a time, until mixture is light and fluffy.
​
Combine dry ingredients and set aside.

Add remaining ingredients (jam, sour cream, vanilla, lemon juice and orange peel) to the butter/sugar mixture and stir until blended.

Add dry ingredients...about 1 cup at time...until well blended.

Gently fold in chopped nuts.

Pour into two greased loaf pans.

​Bake at 350 (F) for 60 minutes or until done.  Cool before removing from pans.  (Makes two loaves)

This is one of those simple recipes that is adaptable to the event whether it be a lazy Sunday, a holiday such as Easter or Christmas, or a simple hankering for something to go with a good cup of coffee.

Ingredients:

6 tablespoons butter, melted.
1/2 cup chopped nuts
1/2 cup brown sugar
1 tablespoon cinnamon
1 16.3 oz can of Pillsbury Grand Biscuits
Frosting:  1/2 cup powdered sugar, 1 teaspoon sour cream (optional) plus 2 - 3 teaspoons milk

Directions:

1.  Heat oven to 350 (F).  Butter/grease 9x13 loaf pan.
2.  In small saucepan, melt butter.
3.  In small bowl combine nuts, brown sugar, and cinnamon with fork.  Add butter and stir until blended.  Set aside.
4.  Separate biscuits...it should be eight biscuits (if more, no problem).  Coat one side of dough with the brown sugar cinnamon nut mixture, fold in half with the mixture inside of the fold.  Place biscuits fold side down in prepared loaf pan...forming two rows of three and one row of two (the two will be be crosswise).  The important thing is to make sure the loaf pan is evenly filled with the folded biscuits.
5.  Spread remaining nut mixture over the top of the biscuits.
6.  Bake at 350 (F) for 35 - 40 minutes or until deep golden brown.  Remove from pan immediately.
7.  Combine sour cream, milk, powdered sugar and whisk with fork...pour over warm loaf.

Should make 10 servings.

This is a wonderful easy bread to make.  It is good for breakfast, a brunch, or just with coffee.  And, of course, it is a good breakfast bread for Christmas and/or Easter.  The nice thing is your home will smell wonderfully while it is baking.

1 1/4 cups coconut
1 cup surgar
1 1/2 cups mashed canned pears (a 29-oz can pears, drained, is equal to 1 1/2 cups mashed pears)
1 teaspoon vanilla
1 egg
2 1/2 cups all purpose or unbleached flour
3 teaspoons baking  poweder
1/2 teaspoon salt
1 cup chopped nuts (I use pecans)

Heat oven to 350 (F).  Toast coconut for 5 - 7 minutes, stirring once.  Cool to room temperature.
Grease bottom only of 9x5 or 8x4-inch loaf pan.
In large bowl, beat sugar, pears, vanilla and egg until well mixed.  Lightly spoon flour into measuring cup; level off.  Add flour, baking powder and salt.  By hand, stir 25 to 35 strokes until dry ingredients are moistened.  Dough may seem stiff.  
Fold in coconut and nuts.  Pour into prepared pan.  Bake at 350 (F) doe 55 to 70 minutes or until toothpick inserted in center comes out clean.  
Cool 5 minutes, loosen edges, remove from pan.  Cool completely.
Makes 1 loaf
(Bake a day or two ahead to better blend these subtle flavors)