Have you ever been on Facebook and have seen an absolutely delicious recipe come through your news feed, with everything written out encouraging you to “share it to your timeline so you save it for later”?
Many of us have, and as a page owner over there, I have been guilty of posting ones that look awesome without a second thought.
And then, someone very sweet, and who knows how important honesty is to me, reminded me that someone, somewhere labored over that recipe, taking pictures, tweaking it until it was just right,
then posted on their blog or Pinterest.
Seconds later someone with far more interest in getting people to join their page than what the story was behind it, just simply swooped it, stole the pictures and the recipe, and posted the entire thing to their timeline, along with a tag of “Don’t forget to like our page and see similar recipes of interest!”.
AND, they never ever ever give credit to the original person who made it up, created the recipe,Â
and worked so hard to put it out there.
Today, while on Facebook, I saw a recipe come over the news feed that looked vaguely familiar, and try as I might, I could not totally make out the watermark on it. So, thanks to Google, and a little hard work searching, I was able to find the original poster, notify my friend who posted the recipe on her FB page, and notify the page (and the stream of people who had re-shared it) who the original author was.
Maybe that is going a little over the top, but you know what, I feel if someone puts the time and sweat and tears into a recipe, then they should get the credit. Imagine how you would feel if someone came into your home, looked through your recipe box, took the recipe for Grandma’s icebox cookies, and walked out the door to a TV crew for an interview on this amazing recipe that they just created and took credit for.
Totally not ok.
So in an effort to send the Blogging love, and encourage you to do the same thing and see if you can find the original poster, I am recreating that exact same recipe, and giving credit where Credit is due.
(and also, just so you know, there are lot more fabulous recipes over at this place, so go check them out)
1 cup butter
2 cups sugar
2 cups buttermilk (or 2 cups milkÂ + 2 TBS lemon juice)
4 cups flour
2 tsp baking soda
Cream all this together, starting with the butter, sugar and eggs. Then add the dry ingredients. Then finally the milk or buttermilk. Mix until just combined. Â Pour 3/4 of the batter into greased loaf pans or a 9 x 13 pan, top with the following combination:
2/3 cup sugarÂ + 2 TBS cinnamon.
Taking the remaining batter, spread over the top of this, then swirl with a knife to create cinnamon swirls through the coffee cake.
Bake at 350* for 40-45 minutes.
Now. How did I modify it a little bit? Well, you know me, I am always going for a little healthier and more whole grain. I substituted the 4 cups of AP flour for 2 cups of soft white wheat flourÂ + 2 cups hard white wheat flour, fresh ground. I added 2 tsp of cinnamon extract to the batter along with the milk, and used 3 eggs for a more cake-like texture. I also cut back on the sugar amount that went in between the layers, opting instead to go for more cinnamon and less sugar.
I then put into a 9X13 pan, topped it with the remaining batter, and cut both longways, and crossways to make special layers when it bakes. Here is what it looked like before baking…
And here is what is looks like after baking:
Delicious with a cup of coffee or strong tea. 🙂
See you on Monday for a simple tutorial on how we make our own soap around here…
and a full week of more fall ideas and posts ahead!
May your weekend be full of happiness, great memories, and beautiful weather. 🙂
Blessings to you and yours,Â