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One Bowl Berry Coffee Cake

I had some berries they weren’t being eaten so I made this delicious berry cake. I had fresh berries but you could also use frozen. This cake is so easy to make, and you only need one bowl. I think it would also taste great with cranberries and lemon extract instead of almond.  One Bowl Berry Coffee Cake Makes 1 11x7” Cake Ingredients 2 cups fresh berries (I used blueberries and strawberries)  1/4 cup brown sugar 3/4 cup white sugar 1/4 cup butter, melted 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 large eggs 3/4 cup sour cream 1/4 cup milk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup sliced or sliced almonds Brown sugar for topping Directions Preheat the oven to 350F and grease an 11”x7” baking dish. Combine berries and brown sugar in a bowl. Set aside.  Beat butter and sugar in a large bowl. Beat in the eggs and extracts until well combined.  Stir in sour cream and milk.  Add the dry ingredie...
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Lemon Chicken with Warm Potato Salad


Lemon Chicken with Warm Potato Salad
Makes 6 servings

Ingredients
For the Chicken
  • 6 chicken breast halves
  • 1/2 cup fresh lemon juice
  • pinch of saffron, crushed
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon turmeric
  • 1 teaspoon olive oil
For the Potato Salad
  • 5 medium potatoes, cubed
  • 1/2 cup mayo
  • 1 tsp dry dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup finely diced  dill pickles
  • 2 tbs of the pickle brine
  • 1/2 tsp dijon mustard
  • 1 tbs finely diced onion
  • 1/4 cup frozen peas, cooked
Directions
Chicken
  1. Mix all ingredients and marinate your chicken breasts in the mixture overnight.
  2. Preheat oven to 350F.
  3. Remove from marinade and bake for about 30 minutes or until chicken is no longer pink inside. Alternately, you can grill or fry your chicken.
Potato Salad
  1. Mix all ingredients except potatoes and set aside.
  2. Boil your potatoes in salted water for about 15 minutes or until tender but not mushy. 
  3. Drain and let sit in the pot for 10 minutes uncovered. Add the warm potatoes to the dressing mixture along with peas. Toss well with a wooden spoon. 
  4. Let it cool slightly before serving. If it's too hot you won't be able to taste all the flavours.
Tip: Taste the salad. Sometimes I like to add more of the pickle brine. It's up to you. Feel free to serve it cold. This is always good the next day.
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