Archive for March 2013

Raspberry Cream Cheese Coffee Cake

March 20, 2013

So delicious, I can’t stop eating this when I make it!

Rasp cc

  • Ingredients:

  • 2-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup cold butter, cubed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 1 egg
  • 1 teaspoon almond extract
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup raspberry jam (quality is crucial here. I use Maury farms)
  • 1/2 cup sliced almonds


  • In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserve 1 cup crumb mixture.
  • To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 in. up side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.)
  • In small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling.
  • In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve cool.

Easter Bread

March 14, 2013

I got a bread baking book with this recipe when Peter was two years old. I’ve made it nearly every Easter since then.

easter bread.jpeg

½ cup milk

¼ cup sugar

¼ cup shortening

3 cups of all purpose flour

1 teaspoon salt

1 egg slightly beaten

1 pkg. Of active dry yeast

shredded sweetened coconut

green food coloring

confectioners icing (recipe below)

Candy decorations

Soften yeast in ¼ cup warm water (110 degrees).

Heat milk, sugar, shortening and 1 teaspoon salt till sugar dissolves; cool to lukewarm.  Stir in one cup of the flour; beat smooth.  Add softened yeast and egg; beat well.  Stir in enough remaining flour to make a soft dough.  Knead on lightly floured surface till smooth and elastic (8-10 minutes).  Place in a greased bowl; turn once.  Cover with plastic wrap and let rise until doubled (about an hour).  Punch dough down, devide into thirds, cover and let rest for 10 minutes.

Shape 1/3 of dough into 6 “eggs”; place close together in center of greased baking sheet.  For “nest”, shape remaining dough into two 26’” robes; twist together.  Coil around eggs, seal ends.  Cover with damp cloth (not terrycloth) and let rise until doubled.  Bake at 375 degrees for 15 to 20 minutes.  Remove from sheet; cool.  Tint coconut green.  Frost cake with icing and sprinkle nest with coconut. Decorate eggs with candies.  Makes 1.


Combine 1 cup of powdered sugar, ¼ teaspoon vanilla and enough milk to make a drizzling consistency.