Blueberry Struesel Coffee Cake (w/Friendship Bread Starter)

Batter:
Remaining Starter (should be about 1 1/2c.)
2/3 cup cooking oil
1 cup sugar
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs

Starter Streusel:
1/3 cup margarine, melted
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup quick oats

2 1/2 c frozen or fresh blueberries

After sharing three cups of starter with friends (or keeping them for yourselves), mix oil, sugar, flour, baking soda, salt and eggs with remaining starter. Mix well and spoon 1/2 of batter into greased and floured 9 x 13 baking pan.

To prepare streusel combine all ingredients and mix well. Sprinkle 1/2 of streusel over batter. Cover with remaining batter and remaining streusel.

Bake at 350 degrees for 35-45 minutes (Since I used frozen it took a little longer; closer to the 45mins)

Apple Ricotta Brunch Biscuits

Loved these...took them to MOPS one time.


1/2 c. sugar
1 c ricotta cheese
1 egg
1/4 c sliced almonds
1/2 t cinnamon
1 can Grands! biscuits
1 small apple, peeled, cut into 8 wedges (1/2 inch thick)

Heat oven 375. Spray 8 jumbo muffin cups or 8 (6oz) custard cups with cooking spray. In small bowl, combine sugar, cheese and egg; beat at high speed for 1 minute.

In small bowl, combine almonds and cinnamon; mix well. Separate dough into 8 cups. Place 1 wedge of apple in each, spoon 2 rounded Tbsp. of cheese mixture over each apple; sprinkle with almond mixture.

Bake at 375 for 20-25 min or until biscuits are deep golden brown and apples are crisp-tender. Remove biscuits from muffin cups; cool 15 min. Serve warm. Store in fridge.