This recipe celebrates seasonal vegetables you may not reach for every day—but once you do, you’ll wonder why they weren’t already in your rotation. Naturally sweet parsnips and turnips are balanced by deep orange carrots, then gently infused with fresh herbs for a dish that’s both comforting and quietly complex. Together, these roots deliver plenty of fiber, vitamin C, folate, potassium, and antioxidants, making this dish as nourishing as it is satisfying.

Finished with silky, sautéed leeks, the flavor deepens even more—bringing subtle sweetness along with vitamins K, A, and C, plus a boost of manganese.

Think of this as a hearty, herby alternative to mashed potatoes: rustic yet refined, cozy but elevated. It’s a beautiful companion to roasted meats and just as compelling as a vegetarian main—proof that humble vegetables can steal the spotlight.

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Herbed Mashed Root Veggies

A packed full of nutrition alternative to mashed potatoes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Side Dish

Cuisine American

Servings 8

Ingredients

  

• 1 bunch organic carrots with tops washed, sliced into 1 " pieces
• 2 medium parsnips peeled, cubed into 1" - 2" pieces
• 2 large turnips peeled, cubed into 1" - 2" pieces
• 1/2 cup evoo
• 2 tbsp fresh thyme leaves removed from stem
• 2 tbsp fresh rosemary finely chopped
• salt and pepper to taste
• 1/2 cup milk or bone broth
• 2 stalks leeks thinly sliced

Instructions

 

• In a large pot, bring salted water to a boil.  

  Add the chopped carrots, parsnips, and turnips.   Cook until tender, about 20 minutes.
• While the vegetables are cooking, saute the leeks in 1 tbsp EVOO until soft. Set aside.
•  Drain the vegetables using a colander and return to the pot.
• Add the EVOO, fresh thyme, rosemary, and milk or broth to the root vegetables.
•  Mash well with an immersion blender or potato masher.  Season with salt and pepper to taste.
•  Pour into an 8 x 8  casserole and spoon leeks on top.  Can also top with additional fresh thyme leaves. Serve warm.

Notes

1.  Organic carrots do not need to be peeled.  Parsnips can be scrubbed and not necessarily peeled (this is what I do),  A medium size turnip can also be scrubbed, but large will need to be peeled.  
2. I use a ninja chopper to chop the rosemary. 
3. Can be made a day or two ahead.  

Keyword parsnips, turnips, carrots

Susan Schindler Davis:    Rooted in Texas, running the World

She’s crossed finish lines all around the world and along every kind of road – from the cobblestone streets of Europe to the sunlit trails of the American Southwest.  Her passport tells a story of miles, not just countries.  Every stamp, every race bib, and every medal marks another chapter in a lifelong pursuit of movement, discovery, and endurance.  What began as a simple run became a global odyssey.  Over the years, she has completed many marathons around the world and a half-marathon in almost all fifty U.S.states – an achievement that few can even imagine.  But for her, it’s never been just about collecting medals or chasing records.  It’s about the rhythm of her breath, the people she meets along the way, and the quiet clarity that comes from putting one foot in front of the other.

Ask her why she keeps running, and she smiles – not the triumphant grin of someone who’s finished a race, but the calm expression of someone who’s still in love with the journey.  Because for her, running isn’t a finish line to cross.  It’s a way of life.’

I jumped into the kitchen with Susan to prepare a meal she would enjoy to prepare for a race and to talk about the miles behind her and the ones still ahead – the moments that tested her resolve, the joy of discovering the world through running, and the lessons that only hundreds of finish lines can teach.  What follows is a conversation about endurance, curiosity, and the quiet strength that keeps her lacing up, again and again.

What prompted you to begin your running journey?

I started running 35 years ago because we had three children under age 5. I did it for sanity’s sake. I didn’t pursue long-distance until mid-50’s.  The Houston Marathon was my first. A very large race that started with an amazing sunrise and great crowd support.  When I finished, I was hooked.  I always feel that if I  can finish a marathon, I  can do anything.

You’ve seen the world one race at a time.  What did those journeys teach you about people – and yourself?

The cool thing about running races (especially large ones) is that you’re part of a very diverse group of strangers – every age, nationality, religion, color, and occupation – yet you instantly are no longer strangers but bonded in the thrills of race day.

 How do you handle days when motivation doesn’t come easily?

Belonging to a running club helps motivate you to show up.On tough days, I tell myself just to do two miles, and I can quit. After two miles, you’re feeling too good to quit.

Out of all your races, is there one finish line that still gives you goosebumps?

My first NYC marathon finish was the most overwhelming. The huge crowds in Central Park made you feel like a rock star.Finishing the 2013 Boston Marathon right before the bombs went off left the most horrific goose bumps.

What do you hope people feel when they hear your story?

Find ways to get out of your comfort zone. The more you do that, the easier it is to get more out of life.

What advice would you give to someone who thinks they’re “too old” to start something new?

Never too old! One thing I have done since beginning races in my mid-50s, is to look at the results (especially Boston) of the people over 70.  If you find you can try a half or whole marathon, sign up for a really big one. You will experience so many amazing emotions that you didn’t even know you had.

As our conversation winds down, it’s clear that her story isn’t defined by the miles she’s logged, but by the spirit that’s carried her through them.  There’s a steadiness in her voice – the kind of calm confidence that comes from weathering both long roads and long days.  She credits that grit, in part, to where she comes from.  “Texas teaches you to be tough, she says with a smile.  “You learn to stand tall, even when the sun’s beating down.’  It’s that same strength – a mix of determination, independence, and heart – that keeps her running toward new horizons, one step at a time.

And now, about that meal she enjoys in preparation for a race:

Lemon Pasta

Delightful Fuel for the Race

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Course Main Course, Side Dish

Cuisine Italian

Servings 6

Ingredients

  

• 2 tbsp EVOO
• 2 tbsp unsalted butter
• 4 cloves Garlic thinly sliced
• 1/4 tsp red pepper flakes
• 1 lb uncooked spaghetti
• 2 tsp kosher salt
• 1/2 cup parmesan cheese grated, plus more for serving
• 2 tbsp fresh lemon zest
• 1/4 cup fresh lemon juice
• 1/4 cup fresh basil chopped, plus more for serving
• freshly ground black pepper for serving

Instructions

 

•  Heat a large pot over medium heat: add the oil and butter.  Allow the butter to foam, then add the garlic and red pepper flakes.  Cook until fragrant, 1 minute
• Add the pasta, 6 cups of water, and salt to the pot and bring to a simmer,  Reduce the heat to medium-low and continue simmering for 8 - 10 minutes, stirring frequently to prevent sticking, until the pasta is al dente.
• Remove from the heat and stir in the parmesan, lemon zest, lemon juice, and basil.  Serve topped with more parmesan, basil, and black pepper.

   

Video

Notes

Can add protein or additional vegetables if desired after step #3.

Looking for a holiday side dish that literally goes with just about any main? ✨ Garlic Lemon Mushrooms are the answer! I’ve served them alongside golden roast turkey and rich, juicy prime rib, and they steal a little spotlight every single time.

These mushrooms are tender, buttery, and bursting with garlicky goodness, finished with a bright squeeze of lemon that wakes up your taste buds in the best way. They add that just-right pop of flavor to your Christmas dinner—savory, zesty, and utterly irresistible.

Even better? This is one of those stress-saving dishes you can make ahead. While you’re putting the final touches on salads or carving the main, these mushrooms are already done and waiting. Simply warm them up in the microwave or your warming drawer, and voilà—an elegant, crowd-pleasing side dish that tastes like you fussed (even if you didn’t 😉).

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Garlic Lemon Mushrooms

A side with flavor

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Course Side Dish

Cuisine American

Servings 8

Equipment

• 1 Roasting Pan

Ingredients

  

• 2 lbs portobello mushrooms sliced
• 2/3 cup butter or evoo or a combination
• 2 lemons zest and juice
• 8 cloves garlic minced
• 2 tsp thyme dried or 4 tsp fresh
• 2 tsp Italian seasoning
• 1/2 cup parsley chopped

Instructions

 

• Preheat oven to 400 degrees
• Mix all ingredients except lemon juice  in a bowl and transfer to a sheet pan lined with parchment paper
• Roast at 400 for 25 minutes
• Remove from oven and place in a serving dish.  Drizzle with lemon juice.  Sprinkle with extra thyme. Serve warm.

Notes

Can be easily made a day or two ahead and warmed before serving.

Keyword Garlic, Lemon, Mushrooms, Thyme

This dip is nothing short of irresistible! I’ve made it several times as an appetizer, and without fail, it always earns an enthusiastic YUM! The combination of pumpkin, chorizo, and melty cheeses creates a rich, velvety bite that’s absolute perfection on a crisp corn chip.

I’ve tried it using both fresh pumpkin and canned pumpkin purée, and the results are equally delicious. It also makes a fantastic make-ahead dish—the flavors deepen and meld beautifully as it rests.

A true crowd-pleaser and a decadent little indulgence, this dip sets the tone for a memorable holiday meal. Serve it once, and it’s sure to become a seasonal favorite!

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Pumpkin Queso Fundido

Indulgence with a twist

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Appetizer

Cuisine American, Mexican

Servings 10

Ingredients

  

• 1/2 lb chorizo sausage no casing

• 3 jalapeno peppers seeded and diced
• 1/2 onion sweet if possible, diced
• 2 garlic cloves minced
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper, salt and pepper to taste
• 1 1/2 cups half and half divided into 1 cup and 1/2 cup
• 1 1/4 cup pumpkin puree or fresh pumpkin
• 24 oz cheddar cheese freshly grated
• 1 cup chicken bone broth or as much needed to slightly thin sauce
• 1/4 cup cornstarch

Garnish

• 3-4 tbsp roasted pepitas
• cilantro loosely chopped
• cojita cheese enough to sprinkle on surface

Instructions

 

• Heat a nonstick skillet over medium-low heat and add the chorizo. Break apart and cook for about 5 - 6 minutes, or until it is browned. Transfer to a paper-towel lined bowl.
• Add 1 tbsp evoo, unless there is still oil from the chorizo. Stir in the peppers, onion, and garlic. add cumin, cayenne pepper, salt and pepper. Cook about 5 - 6 minutes. Slowly pour in 1 cup of the half and half - whisking the entire time.
• In a small bowl whisk together the remainder of 1/2 and 1/2 with the cornstarch. Stir into the saucepan until thickens. Add approximately 1 cup of broth to thin.
• With the heat on low, stir in the grated cheese, one handful at a time, until melted. Stir in the pumpkin until combined. Transfer the fundido to a serving bowl and top with pipits cilantro, and/or a sprinkling of cojita cheese.

Notes

Monterrey Jack, white cheddar, Oaxaca, Asadero, Chihuahua can be used interchangeably.  The chorizo can be used as a topping instead of mixing in the cheese.  

I have had good luck with freezing as it makes quite a bit.  

Keyword pumpkin, queso, chorizo, cheddar, dip

As November approaches, it’s hard not to get excited about the vibrant images that fill our minds—Thanksgiving dinners bursting with joy, thrilling football rivalries, and the enchanting start of the Christmas season. But before we dive into those festivities, let’s take a moment to honor a truly important day: Veterans Day on November 11th. Texas proudly hosts 15 active military bases, representing all branches of the military.

Another noteworthy celebration in November, though perhaps not as widely recognized, is the birthday of the Marine Corps on November 10th. This esteemed branch was established 250 years ago in Philadelphia through a resolution from the Second Continental Congress as our nation’s maritime land force.

The year 2025 marks a particularly momentous occasion! Across the country, public events will celebrate this significant anniversary. A specially minted half-dollar coin also salutes this milestone. The highlight will be the grand 100th Marine Corps Birthday Ball, scheduled for November 10, 2025, at the Bellevue Hotel in Philadelphia (where the first ball was held).

Yet, the most inspiring stories come from the courageous Marines who have dedicated their lives to our freedom. I recently spoke with Brian Koch, a proud Texan and veteran, who shared heartfelt insights into his service. Stay tuned for his remarkable journey!

“I enlisted in the United States Marine Corps on August 27, 2001, just two weeks before the September 11th attacks. At the time, I thought I would spend my four years of service during a period of peace, never imagining that my enlistment would soon lead me into combat. Everything changed when the nation was thrust into war, and by February 2003, I was deployed overseas.

From Kuwait, I entered Iraq on March 20, 2003, with India Battery, Third Battalion, 11th Marines out of Twentynine Palms. I served as part of the Fire Direction Control (FDC) element of our artillery battalion, responsible for coordinating the fire of six 155mm howitzer cannons. That role gave me a unique perspective on how our unit supported Marines on the front lines.

Just one year later, I deployed to Iraq again, serving a total of 13 months in the country over the course of two combat tours. During these deployments, I earned the Navy Achievement Medal, the Presidential Unit Citation, and the Combat Action Ribbon—recognition that reflected the sacrifices and challenges my unit and I faced together.

Although the experiences were difficult and demanding, I look back on them with pride. Serving my country during a time of war was an honor, and the lessons I learned and the bonds I built will stay with me for the rest of my life.”

Brian also gave insight to the importance of November 10th to him:

‘The Marine Corps birthday has always been special to me. It was the one time of the year we got to put on our dress blue uniform, show our ribbons and medals, and celebrate our history together.”

Thank you, Brian Koch, for your service to our country!

Brian is now happily married and a proud father of two wonderful children! Currently, his passion for making sourdough bread has blossomed into a delightful way to connect with neighbors and friends. He finds great joy in sharing a fresh loaf!

We recently gathered in the lovely Koch kitchen to uncover some of his secrets, and his enthusiasm for baking is truly inspiring. I can’t wait for you to try it out too! Here’s his tried-and-true recipe:

Brian's Sour Dough Bread

A Proud Retired Marine teaches his techniques for amazing Sour Dough Loaf

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Course Bread

Cuisine American

Ingredients

  

• 75 grams Active, bubbly (at peak) Sourdough Starter
• 350 grams Water 
• 450 grams All Purpose Flour (11.5% Protein Content)
• 50 grams Whole wheat Flour 
• 10 grams Fine Grain Salt

Instructions

 

• Mix your dough:

  Always prefer to start by adding the water, then the starter, and mix. In a separate bowl, measure out flour(s), and salt. Then mix in the wet ingredients. Work the dough until thoroughly combined; finish mixing by hand if needed. Scrap down the sides. Once finished, you should have a shaggy dough formed. This marks the start of "Bulk Fermentation." Cover with a lid, a hand towel, or plastic wrap. Let the dough rest for 30 45 minutes.
• Stretch & Folds:

  After 30-45 minutes, begin the first set of stretches and folds. Wet your hands to make it easier to work with the dough. Start by grabbing part of the dough at the edge, giving it a nice stretch upward, but avoid tearing the dough, fold it over into the center. You can rotate the bowl as you go, but ! typically like to do this on all four sides of the dough, 2 times around. For about a total of 8 stretches. You'll notice the dough start to firm up compared to when you first started the set. Depending on the temperature of your dough, you can adjust the time between stretch and folds. For warmer dough, I recommend doing a set of folds every 25-40 minutes. For cooler dough, every 45-1 hour, this allows the dough to relax between each set fully. You'll want to do a total of 3-4 sets during bulk fermentation.
• Bulk Fermentation:

  Perhaps one of the most difficult steps to understand, but it will come with time. The time of Bulk Fermentation (BF) widely varies based on the temperature of your dough and your home. As well as other environmental factors, like humidity and the seasons. It can take anywhere between 4-12+ hours to ferment. Here are a couple of time and temperature typical timeframes I find in my home: When my dough is around 76F degrees it roughly takes 7 hours to bulk ferment. When it's cooler, around 70F

  degrees, I find it takes around 10 hours to bulk ferment. If your home and dough is cooler I would wait longer, even possibly overnight. If your home and dough is warmer, l'd try shortening that time. This is when I would use my food thermometer to write down my dough's temp, making note of how long it took and the outcome, so you can adjust your time as needed. In time, you will learn to read your dough.

  ISome common signs that Bulk Fermentation has ended, can (but don't always include:)

  Jiggly Dough: Compared to when first mixed, the dough will be very jiggly when you shake the bowl.Bubbles: Bubbles can (not always) form along the top of the dough. If you use a glass bowl, you can see the dough change along the sides/bottom.The surface of the dough will be less sticky. When touching the top of the dough, it should not transfer/stick to your finger.Dough will rise, appear puffy and airy, and should about double in size. If in a warmer home, (70F+ dough won't completely double in size, instead aim for a 30% rise.
• Once Bulk Fermentation is complete, gently gather your dough from the bowl and place it onto a clean, lightly floured work surface. With floured hands (and bench scraper if you have one) work the dough into a tight ball and let sit for 20 minutes. Sprinkle flour on top.

  5) Final Shape:

  With a bench scraper or your hands, lift the dough ball, then quickly flip it onto the lightly floured counter with the floured smooth side down. The bottom part of the loaf should now be up, exposing the sticky side.

  Shape into a round dough ball for the boule proofing basket. Start by pulling one side/edge of the dough up and toward the center without tearing, and push that side into the center so it sticks. Hold there with a finger while grabbing another side and bring it into the middle, on top of the other. Repeat with all edges until you have created a tight ball, with a seam in the middle. If there are any loose "ears" pointing out, grab and pull them into the center. Flip the dough back over and place it on the counter with the seam side down. Add more tension to your loaf by gently pushing and then pulling the loaf to and from you with your hands again, without tearing. While doing so gently tuck the outer layer/smooth side of the dough under itself. Sprinkle the top with flour and flour your proofing basket/lined bowl and then lift and flip into it. (The bottom should now be exposed.) So the loaf is upside down in the proofing basket. *Optional* Let the dough relax for 5-10 minutes and then stitch the loaf for extra tension. Stitching is essentially a mini version of shaping, all while keeping it in the proofing basket. As you see the dough relax and possibly come undone at the seam, you'll just grab the edges of the loaf and bring it back into the center. Pinch the edges together so they stick together.
• Second Proof:

  Also, sometimes considered the second rise. You have two options for this part. If you want to bake the same day, you can leave your loaf in the proofing basket on the counter for about 11/2 hours. I'd extend or shorten that time by about half an hour based on how warm or cold your home is. Or you can see "cold proof" for an alternate option.

  Cold Proof: You can also choose to place your loaf in the fridge instead of baking right away, this is the method | prefer as it is much easier to handle and score the loaf when it is cold! I recommend leaving it in there for a minimum of 8 hours up to 2 days.
• Preheat Oven:

  Preheat times can vary, but I prefer 475°F. Put your dutch oven in the oven, on the center rack, to preheat and let it preheat for an additional 30 minutes after the oven has come to temperature to get the dutch oven very hot.
• Parchment Paper:

  Once your loaf is ready to bake, cut your parchment paper slightly larger than your dutch oven so you can easily lower it into the pot by holding onto the corners of the parchment. Place your parchment paper over your proofing basket or bowl, place your hand over the parchment paper and flip the basket over, and gently set on the counter. The loaf should come out easily and not stick due to lining the basket with flour. Brush off excess flour.
• Scoring:

  Now you'll need your razor blade, bread lame, or knife. For the expansion score, you want it to be a deep, fast slice, (about 1/2" deep) all the way from the top down to the bottom of the loaf. On round loaves, I like to make 2 expansion scores, one from top to bottom, and then another from left to right. (Basically a large plus sign.) Keep in mind, if you let your loaf do a second proof on the counter instead of the fridge, it will be much harder to score and will possibly snag. If using your kitchen scissors, make 5 deep cuts on the top of your loaf.

  Using your oven mitts, take the dutch oven out of the oven and place it onto the stove top, remove the lid. Lower your loaf into the dutch oven using the parchment paper, replace lid, and then place dutch oven on your oven rack and bake for 22 minutes with the lid on. After the 22 minutes, remove lid and bake for an additional 15-20 minutes (or until the desired color). Remove from dutch oven using oven mitts and place on a cooling rack, and let cool for at least an hour prior to slicing, as the loaf is still baking inside and can have a gummy texture if cut into prematurely. 
•  

  The loaf is best kept on the counter for 2-3 days, properly sealed. Do not refrigerate. I recommend freezing leftovers. And that's it, you did it! Time to enjoy!

   

Video

Keyword Sour Dough Bread

Who doesn’t love a one-pan meal for its simplicity?  AND if it is absolutely delicious as well?

I made this dish for my family, and they said it was literally the best chicken recipe I had ever made!  Remember that Preserved Lemon recipe? – Well, here is the perfect showcase for it!

The briny olives, coupled with lemon, create a taste explosion that overrides the fact that you are enjoying a healthy meal.  Spoon it over Texmati rice (my personal fave) and you have a winner.

Enjoy!  And as always, if you make it let me know what you think!

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Preserved Lemon Chicken with Kale

One pan and absolutely delicious!

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Course Main Course

Cuisine American

Servings 6

Equipment

• 1 Large deep frying pan with lid Cast iron is nice

Ingredients

  

• 8 - 9 Chicken Thighs Bone in, pasture raised
• 3/4 cup evoo Enough to be about 3/4' - 1 " in pan
• 2 tsp salt kosher
• 2 tsp black pepper course ground
• 1 medium onion diced
• 5 cloves garlic diced
• 3 tbsp preserved lemon diced
• 3 bunches Kale deveined and sliced
• 1 cup Castelvetrano olives chopped
• 2 - 3 cups chicken bone broth
• 1/2 cup fresh lemon juice
• 1 tbsp fresh rosemary

Instructions

 

• Season chicken liberally with 1 tsp salt and all pepper. Heat the evoo over medium heat. Add chicken thighs, skin side down and cook for about 7 -8 minutes. Flip to other side and cook for about 4 - 5 minutes. Remove to a plate.
• Pour out excess oil, leaving about 2 tbsp. Reduce heat to low and add onion, cooking for about 3 minutes. Add preserved lemon and garlic and cook for about 1 minute. Season with remaining salt.
• Add kale to pan, add broth, and cook for about 2 minutes. Top kale with chicken. Pour lemon juice over chicken . Sprinkle with olives and rosemary. . Cover and cook for about 10 minutes.
• Serve over Texmati rice.

Keyword Chicken, Kale, Preserved lemon

A Tale of Two Towns

Let’s play a little Texas trivia. What small town sits at the heart of Stephen F. Austin’s original four-league land grant, began life on a historic roadway, packed up and moved a few miles down the road, played host to a CBS broadcast, and produced the very first poster child for a major national nonprofit?

The answer: Dime Box, Texas—a town so unique it comes in two versions: Old Dime Box and New Dime Box.

From Brown’s Mill to Dime Box

Dime Box got its start along the legendary El Camino Real, the Spanish trail stretching between Nacogdoches and San Antonio. Back then, the settlement was called Brown’s Mill. But when the U.S. Postal Service grew worried about mixing it up with Brownsville, the residents had to find a new name.

Legend has it, the name came from a simple frontier practice: folks would leave a dime in a wooden box for the mail carrier, either to pay for goods or to place an order. The carrier would return with the supplies, and the nickname “Dime Box” stuck.

Old vs. New Dime Box

The town’s split personality began around 1910. When the railroad bypassed Old Dime Box on the El Camino Real, settlers who wanted easier access to commerce relocated three miles away, creating New Dime Box. But not everyone wanted to move, so today both towns remain—side by side, carrying the same quirky name.

Lights, Camera, CBS

Dime Box stepped onto the national stage in 1945 when CBS chose the town to launch its March of Dimes campaign. Local girl Mildred Kocurek, stricken with polio, became the nonprofit’s first official poster child.

In a symbolic gesture, Postmaster D.F. Stamps mailed a large mail box to President Roosevelt in Washington, D.C. The President returned it, addressed only with the hand-painted town name—proof enough that Dime Box had made its mark. Today, Main Street proudly displays a large replica of a dime, a nod to its unusual history.

Life in Dime Box Today

With fewer than 500 residents, Dime Box is the kind of place where everyone waves at everyone else. The local school district, Dime Box ISD, serves about 150 students from kindergarten through 12th grade. Agriculture and ranching still fuel the economy, with a bit of help from oil and gas.

The town’s essentials are humble but strong: a bank, a lumber yard, a welding shop, a tiny off-beat grocery, and a small but mighty Heritage Museum, open by appointment.

Every first weekend in October, the Lions Club hosts the much-loved Black Bridge Festival, complete with a BBQ cookoff, street dance, vendors, and a parade that winds its way proudly through town.

A Family’s Slice of Dime Box

For me, Dime Box isn’t just a dot on the Texas map—it’s home. Our family farm sits right between Old and New Dime Box, and we jokingly call it “Nickle Box.” The land has been in our family for well over a century, and my grandmother, Louise Dube, ran it single-handedly after being widowed at 52.

Whenever we arrived to help her on the weekends, the smell of her fresh coffee cake filled the house. That recipe, passed down through the years, is still the flavor of Dime Box for our family.  

Grandma regularly served this coffee cake as part of enjoying the German Sunday afternoon tradition of “Kaffee and Kuchen”. Family and friends would gather around 3-4 PM to enjoy freshly brewed coffee accompanied by cakes, tortes, or streuselkuchen (coffee cake)

Recently, my sister and I gathered in the kitchen to bake it again, filling the air with the same comforting aroma that once greeted us at Grandma Louise’s farmhouse. 

👉 And now, I’d love to share Grandma Dube’s Coffee Cake recipe—the sweetest way to honor a little Texas town with a big history.

Grandma Dube's Coffee Cake

A comfort delight that elevates coffee

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Course Breakfast, brunch, Dessert

Cuisine American

Ingredients

  

• 1 1/2 cup sugar
• 1/2 cup butter or shortening softened
• 2 eggs room temperature
• 1 cup milk
• 3 cup flour sifted
• 4 tsp baking powder
• 1 tsp salt

Streusel Topping

• 1 cup brown sugar packed
• 4 tbsp flour
• 4 tbsp butter melted
• 1 cup nuts chopped

Instructions

 

Cake

• Mix together sugar, shortening (or butter) and egg thoroughly
• Stir in milk
• Sift together flour, baking powder and salt (I use a whisk). Add to batter and stir.
• Spread batter in a greased and floured sheet roll pan. (Or line with parchment paper.).

Streusel

• Mix together with a fork all ingredients.
• Spread evenly on top of cake. Bake in a preheated oven at 375 degrees for about 35 minutes or until a toothpick stuck in middle of cake comes out clean.

Keyword Coffee Cake, Streusel