Dash of Class: Women's Club presents annual Harvest Breakfast and Country Store

The Woman’s Club of Elizabethtown’s Harvest Breakfast and Country Store has been a tradition each October since 1964. This year is no exception. It is 7 to 10 a.m. Saturday at Pritchard Community Center in Elizabethtown with dine in and carry out service. Tickets, available at the door, are $6 for adults and $3 for children.

The menu includes country ham, grits, scrambled eggs, apples, biscuits, orange juice, milk and coffee. The Country Store will be chocked full with homemade treats such as cakes, pies, cookies, breads, homemade jams and jellies, candies and other confections. I hope to see you there.

The recipes today are three examples of products available at the event, Mrs. Teddy Donahue’s Lemon Cake made by Martha Mengel, Women’s Club of Elizabethtown former president, and Sour Cream Coffee Cake and Sour Dough Bread made by member Jo Griffith.

Nora Sweat, author of “Mama and Me,” is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.

Mrs. Teddy Donahue’s Lemon Cake

1 Lemon Supreme cake mix

3 1/2 ounce instant lemon pudding

1/4 cup lemon juice

4 eggs

1/2 teaspoon lemon extract

2/3 cup canola oil

Glaze:

1/4 cup lemon juice

1 teaspoon grated lemon zest

1/2 teaspoon lemon extract

1 cup confectioner’s sugar

In the bowl of an electric mixer, add the cake mix and instant pudding and set aside. In a measuring cup, add the lemon juice and enough cold water to make 2/3 cup. Add the eggs, lemon-water mixture and lemon extract to the dry ingredients and combine. Pour in the oil and beat at medium speed for 6 minutes.

Lightly oil a Bundt pan, pour in the mixture and bake at 350 degrees for 45 minutes or until the top is golden and the cake is springy to the touch. While the cake is baking, prepare the glaze. In a small bowl, whisk the lemon juice, zest, lemon extract and confectioners’ sugar until smooth. Set aside.

When the cake is done, cool down for 5 minutes, invert and unmold. Using a toothpick, pierce the top of the cake with 1 inch deep holes. Use a pastry brush instead of a spoon to put the glaze on the cake. Use a lemon frosting over the cake when it is cold.

Source: Martha Mengel

Sour Cream Coffee Cake

¾ cup butter or margarine, softened

1 ½ cups sugar

3 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 ½ teaspoons baking powder

1 ½ teaspoons soda

½ teaspoon salt

1 pint commercial sour cream

¾ cup firmly packed light brown sugar

2 teaspoons cinnamon

1 cup coarsely chopped walnuts

Combine butter and sugar, creaming until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Combine flour, baking powder, soda and salt; add to creamed mixture alternately with sour cream, mixing well after each addition.

Combine brown sugar, cinnamon and walnuts, mixing well. Spoon about one-third of batter into a greased and floured 10-inch tube pan or Bundt pan; sprinkle with one-third of nut mixture. Repeat layers twice. Bake at 350 degrees for 1 hour or until done. Let stand 5 minutes before removing from pan. Place on serving dish and drizzle with glaze.

Powdered Sugar Glaze:

1 ½ cups powdered sugar

2 tablespoons water

½ teaspoon vanilla extract

Combine all ingredients, mixing well. Yield: about 1 cup.

Source: Jo Griffith, recipe from Southern Living 1979 Annual Recipes

Mona’s Sourdough Bread

Make the starter and leave it out on the counter for two days; then feed the starter; then make the bread with 1 cup of the starter. The rest of the starter goes into the refrigerator for 3 to 5 days and then is fed again.

Starter:

1 package yeast

½ cup warm water

¾ cup sugar

1 teaspoon salt

3 tablespoons instant potatoes

1 cup warm water

To make starter, mix the yeast in the ½ cup warm water. Mix the sugar, salt and instant potatoes in the 1 cup warm water. Add yeast mixture to second mixture. Let stand out 2 days. On third day, feed with ingredients listed below. Leave out 8 to 10 hours, then use at room temperature. Use what you need, then put in fridge. Feed in 3 to 5 days.

Feeding:

3/4 sugar

3 tablespoons instant potatoes

1 cup water

To make bread:

6 cups bread flour

½ cup sugar

1 teaspoon salt

1 cup starter (see recipe above)

½ cup oil

1 ½ cups warm water

Mix flour, sugar, salt, starter, oil and warm water in large bowl. In another large bowl, add 1 tablespoon oil. Add the dough and turn to coat all sides. Cover and let stand on table overnight. After 8 to 12 hours, punch down. Divide into 3 loaves. Knead each part on floured board. Put in greased loaf pan. Brush with butter. Let rise out of draft 8 to 12 hours, covered. Uncover and bake at 350 degrees for 25 to 30 minutes. Remove from oven and brush with butter. Store in the refrigerator or freezer.

Source: Jo Griffith (The recipe was featured in The News-Enterprise on Aug. 29, 2011. The recipe came from Mona Rogers, who was a customer service representative at newspaper in 1998.