Berry Cream Cheese Coffee Cake

Ingredients

  • 2 1⁄4 cups flour
  • 3⁄4 cup sugar
  • 3⁄4 cup margarine
  • 1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 3⁄4-1 cup sour cream
  • 2 egg
  • 1 teaspoon almond extract
  • 8 ounces cream cheese, softened
  • 1⁄4 cup sugar
  • 1⁄2 cup raspberry preserves or 1⁄2 cup strawberry preserves
  • 1⁄2 cup sliced almonds

Directions

  1. Heat oven to 350 degrees.
  2. Grease and flour bottom and sides of 9 or 10 inch springform pan.
  3. Combine flour and 3/4 cup sugar.
  4. Add the butter to the sugar-flour mixture and cut with pastry blender or fork until it resembles coarse crumbs.
  5. Reserve 1 cup of crumb mixture.
  6. To remaining mixture, add baking powder, soda, salt, sour cream, one egg and almond extract; blend well.
  7. Spread batter over bottom and up sides of pan 2 inches (batter should be 1/4 inch thick on sides).
  8. Combine cream cheese, 1/4 cup sugar and 1 egg; blend well.
  9. Pour over batter in pan.
  10. Carefully spread preserves over all.
  11. Combine reserved crumbs and sliced almonds.
  12. Sprinkle over top.
  13. Bake 55 minutes or until filling is set.
  14. Cool 15 minutes.
  15. Remove sides of pan.
  16. Serve warm or cool.
  17. Refrigerate leftovers.
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Rainbow Citrus Cake

Ingredients

  • 3 1/2 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 2 1/4 cups white sugar
  • 2 teaspoons grated lemon zest
  • 2 teaspoons grated orange zest
  • 2 teaspoons grated lime zest
  • 2 drops yellow food coloring
  • 2 drops orange food coloring
  • 2 drops green food coloring
  • 1 recipe Lemon Custard Filling
  • 1 recipe Orange Cream Frosting

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is incorporated; stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls.
  3. In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring; pour into third prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.
  5. Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.

Notes: 

Mini Cheesecakes

Ingredients:

Crust:
  • 1/3 cup graham cracker crumbs
  • 1 tablespoon white sugar
  • 1 tablespoon margarine, melted
  • 1/4 cup white sugar
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon vanilla extract
  • 1 egg
Filling:
  • 1 (8 ounce) package cream cheese, softened

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.
  2. In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
  3. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
  4. Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.

Tips: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Sopapilla Cheesecake Pie

Ingredient

  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon Mexican vanilla extract
  • 2 (8 ounce) cans refrigerated crescent rolls
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, room temperature
  • 1/4 cup honey

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with cooking spray.
  2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
  3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
  4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Tips: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.