Rhubarb Crunch Muffins

• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 - 1/2 t cinnamon
• 2/3 cup sugar
• 1/4 cup oil
• 1 egg
• 1/2 cup milk
• 1/4 cup orange juice
• 1 T orange zest
• 1 1/2 cups finely chopped rhubarb
• granola for topping

Combine flour, baking powder, soda, cinnamon and salt and set aside.
In large bowl, combine oil, egg and sugar and whisk. 
Add milk, zest and orange juice and whisk.
Stir in dry ingredients and rhubarb.
Fill 12 muffin cups.
Sprinkle granola over.
Bake at 350 for 20 minutes.
 

Pina Colada Cake

 Coconut Cake:

• 2 cups flour
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup butter, room temperature
• 2 cups sugar
• 13.5 ounces coconut milk
• 1 1/2 teaspoons coconut extract

Pineapple Filling:

• 20 oz can crushed pineapple
• 2/3 cup sugar
• 2 Tablespoons cornstarch

Coconut Cream Frosting:

• 8 oz. cream cheese 
• 2/3 cup icing sugar
• 1 1/2 teaspoon coconut extract
• 2 cups whipping cream

Instructions:

Coconut Cake:

1. Preheat oven to 350 degrees F. Line bottom of two 8'' pans with parchment and spray with cooking oil.
2. Beat butter and sugar until light and fluffy.
3. add coconut milk and extract and mix.
4. Gradually add in dry ingredients.
5. Beat egg whites in separate bowl until stiff peaks form.
6. Fold into batter.
7. Divide batter evenly between pans. Bake for 25-35 minutes or until toothpick comes out clean.
8. Remove from oven.  Cool for 5-10 minutes.  Then invert onto cooling rack.

Pineapple Filling:

1. Combine all ingredients in saucepan and cook over medium heat, stirring frequently, until thickened. 
2. Cool. Store in fridge until ready to use.

Coconut Cream Filling:

1. Combine cream cheese, sugar and extract in mixer and whip until smooth.
2. Add whipping cream and whip until thickened.

Assemble:

1. Cut each cake layer in half horizontally.
2. Place one cake layer on serving plate.  Spread with half the pineapple filling.
3. Top with second layer. Spread with cream filling.
4. Top with third layer and spread with remaining pineapple filling.
5. Top with last layer, and frost with coconut cream frosting.
6. Sprinkle the outside with toasted coconut.
7. Garnish with mounds of whipped cream and maraschino cherries.

*If you are garnishing with extra mounds of whipped cream, you may need 1 1/2 times the cream filling recipe.

Chocolate Chip Granola Bars ~ GF and Peanut Free

With a granddaughter who can't handle wheat or peanuts, I came up with some granola bars that she can enjoy!

• 4 ½ cups GF rolled oats (used Red Mill)
• 3 cups Rice Chex cereal (crushed to make 3 cups)
• ½ cup butter
• ½ honey
• 1 cup brown sugar (packed)
• 2 teaspoons vanilla
• 1 cup mini chocolate chips (Chipits)
• 1 cup semi-sweet chocolate chips, melted for drizzle.

1. Combine oats and rice cereal in large bowl.
2. Heat butter, honey and brown sugar on stovetop until mixture comes to a boil. Reduce heat to low and cook for 2 minutes, while stirring.
3. Remove from heat and add vanilla extract.
4. Stir sauce into dry ingredients and stir until everything is coated.
5. Add chips and stir to combine.
6. Press into 11” x 17” pan, lined with parchment paper.
7. Refrigerate for 2 hours (or speed up process by putting in the freezer for a bit).
8. Melt chips for drizzle in microwave on high for 90 seconds (stirring every 30 seconds).
9. Drizzle over bars. Return to fridge (or freezer) until chocolate drizzle is hard.
10. Remove bars from pan to cutting board and cut into bars of desired size.

Peach Pie

We have been enjoying a lot of peaches around here lately.  Here is a basic peach pie...simple as can be.

• Pastry for a 2 crust 9 inch pie (use your favorite recipe or purchase ready-made pastry.)
• 4 cups peaches,  peeled and  sliced
• 3/4 cup sugar
• 1/4 cup Minute Tapioca
• 1 Tablespoon lemon juice

1. Pre-heat oven to 400 °F.
2. Roll pastry to line 9-10 inch pie plate. Roll out top crust and set aside.
3. Mix peaches, sugar, tapioca and lemon juice. Pour into prepared pie shell.
4. Dampen edges.
5. Top with second crust.
6. Trim and crimp edge to seal.
7. Pierce top crust with fork to vent.
8. Sprinkle top crust with sugar (optional).
9. Bake at 400°F for 15 minutes. Reduce heat to 350°F and continue to bake for another 40 minutes...or until filling is bubbling.

Allow to cool...then slice and serve with a scoop of vanilla ice-cream. And that is one of the delights of the season!

Grilled Corn Salad

The flavours of summer combine to make this salad a great side dish for a BBQ.  With sweet local corn and cherry tomatoes fresh from the garden...it's simple and delicious!

• 6 cobs of corn, grilled*
• 1/2 cup diced red onion
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 3 tablespoons white wine vinegar
• 1 teaspoon sugar
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup chopped basil

1. Preheat the grill to medium.  Remove the outer layers of the corn husks and then soak the whole cob in water for about 30 minutes.  Peel back remaining husks and remove hair.  Brush the kernels with olive oil; then pull husks back over the ear.   Place the cobs on the grill and cook for about 15 minutes.  
2. Once the cobs have cooled, cut kernels off the cob.
3. Add tomatoes, onion and basil to corn.
4. Combine oil, vinegar, sugar, salt and pepper; mix well.  
5. Stir the dressing into the corn salad and enjoy!

 *The grilled corn gives the salad a nice smoky flavour, but you can also use cobs cooked on the stove top.

Lazy Cabbage Roll Casserole

 

Cabbage rolls in a hurry! Making cabbage rolls is a time-consuming task.  This simplified version is not... and is every bit as tasty. 

Ingredients:

• 1 Tbsp. oil
• 1 lb ground beef
• 1 onion, chopped
• 1 can tomato sauce (14 oz./ 398 ml)
• 1 3/4 cup water
• 2/3 cup long grain rice
• 1 tsp chicken or beef bouillon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 6 cups coleslaw mix or 1/2 head cabbage, shredded
• sour cream

Directions:

1. Heat oil in large frypan over medium heat. Add beef and onions and cook until browned, while stirring to break up.
2. Drain off excess fat. 
3. Add tomato sauce, water, rice, bouillon, salt and pepper.
4. Bring to a boil and then simmer for about 20 minutes, until rice is tender.
5. Sprinkle half the cabbage in bottom of greased 9'' x 13'' pan. Spread half the meat mixture over.  Sprinkle with remaining cabbage and top with the rest of the meat mixture.
6. Bake, covered, at 350°F for about 1 hour.
7. Serve with sour cream.

Heart Shaped Cinnamon Buns

Same flavour.  Valentine's Day version of cinnamon rolls.  

Dough:

• 2 cups very warm water
• 1/4 cup potato flakes (instant mashed potatoes)
• 2 Tablespoons yeast (instant, fast rising)
• 1/2 cup sugar
• 1 Tablespoon salt
• 2 eggs beaten
• 1/2 cup butter (or margarine)
• 6 - 6 1/2 cups flour

Filling: (for each portion of dough)

• 1/3 cup softened butter
• 3/4 cup brown sugar
• 1 1/2 Tblsp. cinnamon

Frosting:

Your favorite vanilla frosting.

Directions:

1. Stir together the water, potato flakes and sugar. 
2. Add eggs, softened butter, and yeast mixed with 3 cups flour. 
3. Beat with mixer on high speed. 
4. Add remaining flour 1/2 cup at a time until a kneadable dough is obtained. Knead well. 
5. Place in a greased, covered bowl and let rise until doubled in bulk. 
6. Divide dough into two equal portions.
7. Place the dough (one half at a time) on large floured surface and roll to 1/3" thickness.
8. Spread with softened butter, and sprinkle with sugar cinnamon mixture.
9. Tightly roll the dough, beginning at the long edge, and roll to the center of the dough.
10. Repeat with the other side, rolling the dough to meet in the middle.
11. Cut the dough into 1" slices and place on greased or parchment lined baking sheet. Pinch the bottom of each slice to make sure the cinnamon roll dough is in the shape of a heart.
12. Pinch the bottom of each slice to shape dough into a heart.
13. Bake at 350º F. for 15 -20 minutes.
14. Frost while warm.

Yield: 24 cinnamon rolls

Refrigerator Pickled Beets

Since we love refrigerator bread and butter pickles, I decided to give refrigerator beet pickles a try.  They are great and so easy to make. I dug up the last of my garden beets and we will enjoy them as pickles. 

• 8 medium roasted (or cooked) beets, cooled, skinned and sliced
• 1 1/2 cups vinegar
• 1 1/2 cups water
• 1/2 cup sugar
• 2 teaspoons salt
• 1/2 teaspoon dry mustard
• 10 black peppercorns

• Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
• Add peppercorns and beets to clean glass jars with a tight fitting lids.  Pour the brine over, covering all the beets.
• Cover and set aside until cool; then refrigerate.

Strawberry Lemonade

Juicy strawberries and squeezed lemons team up to make a most refreshing not-too-sweet beverage.  

• 1 cup sugar
• 6 cups water, divided
• 1 lb. strawberries, hulled and cut in half.
• 1 cup of freshly squeezed lemon juice, about 6 lemons
• Club soda or sparkling water, to taste
• Ice 
• Mint or basil leaves for garnish

1. Combine sugar with 1 cup water and bring to a simmer over medium heat, stirring to dissolve sugar. Cool.
2. Combine strawberries with 1 cup water in a blender.  Puree.  Use a strainer to strain out seeds.
3. In a large pitcher, combine simple syrup, strawberry puree, lemon juice and remaining 4 cups water. 
4. Serve over ice, adding club soda to taste. (I used about 2/3 strawberry lemonade to 1/3 club soda.)
5. Garnish with a sprig of mint or basil.  

Rhubarb Crumble Bars

I adapted this recipe from one that was featured on the Lepp Farm Market website and we quite enjoyed it.

Base:

• 1/2 cup sugar
• 2 cups flour
• 1 T baking powder
• 2/3 cup butter, softened
• 1 large egg

Rhubarb Compote:

• 5 cups diced rhubarb
• 2/3 cup sugar
• 1 T lemon juice
• 3 teaspoons cornstarch

Crumble Topping:

• 1 cup large flake oats
• 1/2 cup brown sugar
• 1/2 cup melted butter

Instructions:

1. Mix base ingredients and press into 9x13" pan.
2. Heat rhubarb with sugar and lemon juice until bubbling.  Dissolve cornstarch in equal amount of water and add to rhubarb mixture. Simmer until thickened while stirring.
3. Mix crumble topping ingredients and sprinkle over rhubarb compote.
4. Bake at 350° F for about 30'.  
5. Serve warm with ice-cream.

  *Can be cut into squares once cooled and frozen.

Simple Make Ahead Lasagna

 

It's always nice to be able to prepare dishes in advance of a dinner party. I have used this recipe several times in the recent past and it's a great lasagna.  Double it for a crowd!

• 1 1/2 lbs ground beef
• 2-600 ml jars pasta sauce (Classico is a favorite over here) sauce
• 1-454 gr ricotta cheese (or cottage cheese)
• 3-4 cups of shredded Mozzarella or Italian cheese blend
• 1 package no-cook lasagna noodles

1. Grease 9x13-inch baking pan.
2. In large skillet, cook and crumble ground beef over medium high until no longer pink. Drain.
3. Stir in pasta sauce.
4. Spread 1 cup of meat sauce in 9x13 pan coated with nonstick cooking spray.
5. Layer noodles, half ricotta cheese, one cup mozza cheese and 1/3 of meat sauce. Repeat layers. Top with noodles, meat sauce and mozzarella cheese.
6. Cover and refrigerate until ready to bake (8 hours or overnight).
7. Preheat oven to 375°.
8. Bake covered, for 45 minutes.
9. Bake uncovered, for 15 minutes or until cheese is melted.
10. Allow to stand for 10 minutes before cutting.

Big Batch Banana Bread

Bananas have a short shelf life over here, and find there way to a bag in the freezer as soon as they are past their prime. This recipe for banana bread is a great way of using up those overripe bananas. The bonus is that there are loaves to share with friends and neighbours!

• 8 cups flour
• 4 teaspoons baking powder
• 4 teaspoons baking soda
• 2 teaspoons salt
• 3 teaspoons cinnamon
• 2 cups butter
• 3 1/2 to 4 cups sugar (depending on your preferred for sweetness)
• 8 eggs
• 1 1/3 cup buttermilk
• 1 small can crushed pineapple
• 8-10 bananas (overripe frozen bananas, thawed)
• 2 cups chopped walnuts

1. Combine dry ingredients and set aside.
2. In a large bowl, cream butter and sugar. Beat in eggs.
3. Process crushed pineapple and bananas in blender until smooth. Add to creamed butter mixture along with buttermilk.
4. Add dry ingredients and nuts and stir until moistened (do not over-mix batter).
5. Spray 4 large loaf pans with cooking oil spray (or line with parchment paper).
6. Fill each pan to about 3/4 full, levelling with a spatula.
7. Bake at 375° for about 55 minutes or until inserted knife comes out clean.

Thick slices of banana loaf, fresh from the oven and slathered with butter make a the perfect accompaniment for a good of coffee!

Kiwi Pepper Jam

We love red pepper jelly paired with cream cheese on appetizer platters, and thought green pepper jelly might be just as good.  It is...and it looks quite festive alongside the red pepper at this time of the year!  I was gifted a big bag of kiwi from a friend's garden some weeks ago, and decided to make a kiwi pepper jam. It's great, so I'm sharing it!

• 1 1/2 lbs kiwi (about 4 cups peeled and  chopped)
• 6 jalapeno peppers (de-seed for less heat)
• 1/3 cup lemon juice
• 1/4 cup white vinegar
• 1 box Certo powder
• 31/2 cups sugar

1. Wash peppers; cut off stems, and remove seeds if desired (I removed half). Quarter.
2. Place in food processor or blender with lemon and vinegar and pulse until chopped. 
3. Peel  and slice kiwi fruit. Add to food processor and pulse until all is chopped to about 1/4 inch chunks.   
4. Place in large heavy pot over medium high heat and sprinkle Certo over mixture while stirring. 
5. Bring to a boil you cannot stir down (stirring constantly) and add the sugar while stirring. 
6. Return mixture to a boil that cannot be stirred down and boil for one minute.
7. Remove from heat and ladle into clean, hot jars. 
8. Top with lids and screw hand tight.
9. Process in a canner in boiling water bath for 10 minutes.
10. Remove jars from hot water bath and allow to cool.
11. Store in a cool dark place.

Chocolate Cookie Ice-Cream Sandwiches

Summer may be over, but with the warm weather we have had hear these past few weeks ice-cream sandwiches still were a welcome snack. We celebrated my granddaughter's birthday with an ice-cream cookie sandwich cake a few weeks ago...and it was a hit.


Chocolate Chocolate Cookies

• 1/2 cup  butter
• 3/4 cups sugar
• 1 egg
• 1/2 tsp vanilla
• 1 cup flour
• 1/4 cup cocoa
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup chocolate chips (use white chocolate, dark chocolate or milk chocolate)

1. Cream butter, sugar, eggs and vanilla until light and fluffy.
2. Combine flour, cocoa, baking soda and salt; add to creamed mixture.
3. Stir in chocolate chips. 
4. Drop by tablespoon (or medium sized cookie scoop) on parchment lined pans. Flatten slightly.
5. Bake at 350º for 10 to 12 minutes.
6. Cool completely. 

Yield: 18 cookies (enough for 9 ice-cream sandwiches)

*I doubled the recipe to make 18 sandwiches.
 

How to make Ice-Cream Sandwiches:

• Spread vanilla ice-cream in a parchment lined baking sheet, smoothing with back of spoon or spatula.  
• Freeze for at least 1 1/2 hours.
• Use a biscuit cutter the approximate size of the cookies to cut rings of ice-cream.
• Sandwich the ice-cream ring between two cookies.
• Place in freezer until serving.  
• These can be prepared in advance and stored in ziplock bags for several weeks.

A great alternative to a birthday cake in the summertime!

Sheet Pan Chicken Fajitas

I recently discovered this quick and easy method for preparing chicken fajitas.  The seasoned chicken and veggies are roasted in one pan in the oven.  While they are cooking, there is time to prepare the guacamole and other fixin's.

• 4 chicken breasts (about 1 pound), thinly sliced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1 yellow pepper, sliced
• 1 medium onion,  halved and then cut in slices
• 1-2 Tablespoons olive or vegetable oil
• fajita seasoning (recipe below) or 2 tablespoons of packaged taco seasoning mix
• 6 - 8" tortillas 
• Avocado, salsa, sour cream, cheese for toppings.

Fajita Seasoning:

• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon garlic powder  
• dash of red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper  

1. Preheat oven to 425°F.
2. Line a baking sheet with parchment paper for easy clean-up.
3. Combine seasoning ingredients in a small bowl.
4. Distribute the veggies and chicken pieces evenly over the bottom of the pan.  Drizzle with oil and sprinkle with seasonings. Toss to coat.
5. Bake for 15 minutes.  
6. Stir and return to oven for another 10 minutes or until chicken is fully cooked and veggies are tender.
7. Serve hot from the oven on warm tortillas with optional toppings, as desired.

Mexican Brunch Casserole

We are fans of Betty's farmer sausage quiche, so when I came across a recipe for a Mexican hashbrown casserole that was quite similar, I knew we would enjoy it. And we did!

• 3 cups frozen shredded hashbrowns
• 4-6 slices of bacon, fried and crumbled or chopped
• 1 cup corn, fesh, frozen or canned
• 1 can (19 oz) black beans, rinsed
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 small onion, chopped
• 2 1/2 cups shredded Tex Mex cheese
• 8 eggs
• 1 1/4 cups milk
• 1/4 teaspoon cayenne
• 4 tablespoons fresh cilantro, chopped (or to taste)
• 1 teaspoon salt

1. Combine hashbrowns, bacon, corn, beans, sweet pepper and onion and spread evenly in a 9x13-inch pan or two 9-inch pie plates.
2. Spead shreded cheese on top.
3. Whisk remaining ingredients until well blended. Pour evenly over potato mixture.
4. Bake at 350° F uncovered for 55-60 minutes, or until knife inserted in centre comes clean.  (If using pie plates, reduce baking time to 30-40 minutes). 
5. Serve with salsa.  

*This dish is easy to prepare in advance and refrigerate overnight before baking.

Fresh Fruit Salad with Honey Lime Dressing

Here's a salad that is refreshing, simple and perfect for the patio season!  The honey and citrus dressing really makes the fruit pop. You can add or subtract fruits to your taste.

10 cups of fresh fruit (as follows, or your choice)

• pineapple, cored and cut into small pieces
• orange segments
• strawberries, cut up
• red grapes, halved
• fresh blueberries
• kiwi, cut in bite size pieces
• shredded coconut, optional

1. Place cut fruit in large bowl and refrigerate.
2. Add citrus honey dressing (below) just before serving and toss.
3. Sprinkle with coconut, if desired.

 Citrus Honey Dressing:

• 1/4 cup liquid honey
• 1/4 cup fresh lime juice
• 1/4  cup fresh orange juice
• 1 teaspoon lime zest
• 1 teaspoon orange zest
• 1/2 teaspoon coconut extract

1. Place ingredients in small jar and shake to combine.
2. Refrigerate until ready to use. 

How can you go wrong with a fresh fruit salad?

Enjoy!

 

Refrigerator Potato Rolls

This has been our family's favorite dinner roll over the years...known as 'grammy buns' these days.  I posted this recipe on my personal blog many years ago and it is also featured in our first cookbook, but today I am sharing it here.The original recipe called for mashed potatoes and active dry yeast; I prefer to use instant mashed potato flakes and instant yeast. The dough can be refrigerated for up to three days...the perfect solution for having fresh rolls without much fuss when guests arrive.  I often divide the dough in two, using half for crescent rolls and half for cinnamon buns (instructions below).

Refrigerator Potato Rolls

• 2 cups very warm water
• 1/4 cup instant mashed potato flakes
• 1/2 cup sugar
• 1 tablespoon salt
• 2 eggs, beaten
• 1/2 cup butter, softened
• 2 tablespoons instant yeast
• 6 - 6 1/2 cups flour

1. Stir together the water, potato flakes and sugar. 
2. Add eggs, softened butter, and yeast mixed with 3 cups flour. 
3. Beat with mixer on high speed. 
4. Add remaining flour 1/2 cup at a time, until dough can be easily handled. Knead well. 
5. Place in a greased, covered bowl in the refrigerator for at least two hours or overnight. 
6. Divide dough into four equal portions, and roll each piece into a circle on a buttered surface.  
7. Cut each circle into 8 wedges; roll each wedge to form a crescent.
8. Let rise in a warm place until doubled in size, at least one hour.  
9. Bake at 375°F for 12 -15 minutes.

 Yield: 32 dinner rolls

Cinnamon Bun Variation:

1. To make cinnamon buns, divide the dough into two portions. 
2. Roll each into a large rectangle and spread liberally with softened butter. 
3. Spread each rectangle with 1/2 cup (packed) brown sugar, 1 teaspoon cinnamon and 1/2 cup raisins (optional).
4. Roll as for jelly roll, starting at long edge. 
5. Seal edges and slice into 1 1/4 inch slices and place on greased pans. 
6. Bake at 350 degrees F. for about 20-25 minutes, or until golden brown. 
7. Remove from pans while warm and frost.

Lemon Sour Cream Pie

Spring has finally arrived and for some reason citrus spells spring to me…light, fresh and tangy. 'Tis the season for lemon pie. Inspired by a picture of a sour cream lemon pie posted by a blogging friend a few weeks ago, we have enjoyed a similar pie here recently.  I will be making it again!

• 1 nine-inch pie shell, baked and cooled (homemade or store bought) 
• 1 cup sugar
• 3 1/2 tablespoons cornstarch 
• 1 cup milk
• zest of one lemon
• 1/2 cup freshly squeezed lemon juice (2 large lemons)
• 3 egg yolks, lightly beaten
• 1/4 cup butter, softened
• 1 cup sour cream
• whipped cream topping 

1. Combine sugar, corn starch, milk, lemon zest and juice, and egg yolks in a heavy saucepan.  Whisk to combine.  
2. Cook over medium heat, whisking contantly until mixture is bubbling.
3. Add butter and cook until thickened and smooth.  Remove from heat and cool.
4. Gently whisk in sour cream.  Add filling to baked pie crust.
5. Top with whipped cream topping.  (Pipe around edges or spoon over entire pie.)
6. Refrigerate for several hours before serving.

 Whipped Cream Topping:

• 1 cup whipping cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract (or almond flavouring)

 Combine cold whipping cream, sugar and vanilla in bowl and beat until medium stiff peaks form (about 1 minute).

Cinnamon Swirl Loaf

If you are looking for a simple loaf that works perfectly for coffee break or afternoon tea, look no further.  This recipe came from my friend Mary many decades ago, and has been tweaked a little over the years.  The beauty of this particular recipe is that you get 'two-for-one'!  One to share with your family and friends today...and another one for the freezer for another day!

Cinnamon Loaf

• 2 cups sugar
• 3/4 cup vegetable oil
• 4 eggs
• 4 cups flour
• 2 tablespoons baking powder
• 1 teaspoon salt 
• 1 1/2 cups milk

 Topping:

• 4 rounded tablespoons sugar
• 4 teaspoons cinnamon

Directions:

1. Preheat oven to 350° F.  Spray two 9 x 5 loaf pans with oil (line bottom with parchment paper if desired).
2. For topping, mix sugar and cinnamon and set aside.
3. In mixing bowl, combine sugar and oil with mixer on low speed. Beat in eggs.
4. Sift together dry ingredients; add alternately with milk. 
5. Pour about 1/4 of batter into each of the prepared pans.
6. Sprinkle about 1/4 of cinnamon topping evenly over each pan.
7. Repeat with remaining batter and cinnamon/sugar mixture.
8. Draw knife through batter to marble.
9. Bake in pre-heated oven for 45-50 minutes or until a toothpick inserted in centre comes out clean.
10. Let cool in pan on cooling rack for about 15 minutes.  Loosen edges with knife and remove from pan carefully.
11. Cool completely before slicing.