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Hazel and her seven siblings were raised in a farmhouse at the top of the hill by Elsie and Ed.
From Top left: Irene, Hazel, Elsie, Ted, twins Walter and Warren, Ernie and Fred.
Hazel and Jack in front of the house she and her siblings grew up in.
Importance of Family
Hazel would be at her Amana Microwave (she was one of the first to own a microwave oven) cooking the bacon for her doctored Campbell Soup beans.
Many years later, after Hazel passed away, Aunt Irene (Hazel’s sister) sent me a letter. She knew I would love to have a copy of Hazel’s special Aunt Lydia’s coffee cake recipe and hand wrote it out for me.
Aunt Lydia’s Coffee Cake Recipe
- 1 box yellow cake mix
- 1 pkg. instant vanilla pudding mix
- 3/4 cup water
- 3/4 cup salad oil
- 4 eggs at room temperature
- 1 tsp. vanilla
- 1 tsp. butter flavoring (optional)TOPPING INGREDIENTS:
- 1/2 cup brown sugar
- 2 tsps. cinnamon
- 1 cup chopped pecans (optional)GLAZEmix 1 cup powdered sugar, 1/4 tsp vanilla and 1/2 tsp butter flavor
and a little cream to desired consistencyDIRECTIONS:
In large bowl, place cake mix, pudding mix, water and oil. Stir to blend. (I use a mixer)Add eggs, one at a time, beating well after each addition. Stir in vanilla and butter flavoring if using. (I do not use the butter flavoring)
In separate bowl, mix brown sugar, cinnamon and chopped nuts. Grease and sprinkle on Bundt pan or a 9 x 13-inch baking pan. Place 1/4 cup pecan mixture on the bottom of pan. Alternate batter with pecan mixture ending with batter.Bake 1 hour (check after 45-50 minutes). Remove from oven and invert onto a cake plate immediately.
Drizzle glaze over top of slightly warm cake.If you like this recipe you might like to check out these posts:
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