Been busy as Chip Kiefer, Don Gooley and Sharon Kleps, combined, over here on Spruce Drive lately, but don’t worry, I’m never too busy to dig up some new recipes, just for you. This blogging business (if you haven’t checked me out yet, you can do so at: SugarAndSpiceAdk.blog-spot.com) has provided me with a plethora of new recipes to try out, which has been really fun, yet challenging, as I’m still off the “sugar wagon.” Good thing I have places to send my sweets to, like Bob and Helen at The Strand, or the girls at The Northwood’s Women’s Club. And then there’s always the ravenous vultures at The Adirondack Express office; they are bottomless pits, all of them, especially at feeding time.

I know I’ve written about this before, but there is a whole universe of food blogs out there. Really, there is—it’s totally overwhelming. But here’s what I’m loving right now—people who see my lowly little blog and send me recipes from their big and famous blogs. Like my friend Doreen Frost at her blog, named “Vermont Harvest Folk Art.” Doreen sent me this recipe for her Orange Almond Coffee Cake, and I made it last week. Wow—what a moist and citrus-ey cake this is—just perfect to make for company, or to bring to your Bunko night. And then there’s a sweet woman named Cindi, who I’ve never even met, who sent me this Blueberry Breakfast cake recipe just because. It’s an easy and fun recipe to prepare; sort of reminds me of an old Monkey Bread recipe that I’ve had for years, from Southern Living. Just so you all know, I’ve been hitting everyone up (readers, friends, strangers in the Kinney) for recipes for so long now, that I’ve finally learned a thing or two, so here it is: Leslie’s Latest Lesson Learned.  Put whatever you really want or need out there into the universe, and the universe will provide. Ask everyone you know. Pray. Beg and scream. Try it, it really, really works. Thank you, Doreen and Cindi, for helping me out on a really busy week. Give their cakes a try—you won’t be sorry. Enjoy.

DOREEN’S ORANGE

ALMOND COFFEE CAKE

Streusel:

1 cup firmly packed light brown sugar

1 cup sliced almonds

1 / 4  cup flour

3 tblsp. butter, melted

1 tsp. grated orange zest

Cake:

1 / 2 cup butter, softened

1 / 2 cup granulated sugar

3 large eggs

1 tsp. grated orange zest

1 / 2 tsp. vanilla extract

2 cups flour

1 tsp. baking powder

1 tsp. baking soda

2 / 3 cup orange juice

Glaze:

1 / 2 cup confectioners’ sugar

2  and 1 / 2 tsp. orange juice

Preheat oven to 350 degrees. Grease a 9 or 10 inch tube pan. To prepare streusel, in a medium bowl mix together brown sugar, nuts and flour. Stir in butter and zest. To prepare cake, in a large bowl, using an electric mixer set on medium speed beat together butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in zest and vanilla. In a large bowl, mix together the flour, baking powder and baking soda. Alternately beat flour and orange juice into egg mixture at a low speed, beginning and ending with flour. Spoon half of the batter into a prepared pan. Sprinkle with half of the streusel. Top with remaining batter and streusel. Bake until toothpick inserted in center comes out clean, about 30-35 minutes. Transfer pan to a wire rack to cool completely. To prepare glaze, in a cup stir together confectioners’ sugar and orange juice until smooth. Turn the cooled cake onto a serving plate, placing it right side up. Drizzle with glaze and serve.

CINDI’S BLUEBERRY

BREAKFAST CAKE

2 cups brown sugar

1 tblsp. cinnamon

1 can Grands refrigerated biscuits

1 and 1 / 2 sticks melted butter

1 and 1 / 2 cups quick cooking oats

2 cups fresh or frozen blueberries

3 / 4 cup sugar

Generously grease an 8x11.5 inch baking dish. In a medium bowl, combine brown sugar and cinnamon. Mix well. Cut each biscuit into six pieces, and dip each one in melted butter and then coat with brown sugar mixture. (Set remaining butter aside)  Place biscuit pieces in baking dish in a single layer. Sprinkle with one half of the oats. Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and then sprinkle with remaining oats. Drizzle remaining butter on top. Bake for 30-40 minutes or until biscuits are golden brown and center is done.

Please send all recipes or comments to PO Box 111, Old Forge , NY 13420, or e-mail them to lnwillard@hotmail.com. You can also find Leslie at her blog: www.SugarAndSpice-Adk.Blogspot.com