Cheese Coffeecake
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Cheese Coffeecake
  Cheese    Coffee cake  
Last updated 6/12/2012 1:12:59 AM. Recipe ID 41197. Report a problem with this recipe.
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      Title: Cheese coffeecake
 Categories: None
      Yield: 1 Servings
 
  3 1/2 c  All-purpose flour; up to 4
    1/4 c  Sugar
      2 pk Fleischmann's rapidrise
           -yeast
    1/2 ts Salt
    2/3 c  Water
    1/3 c  Butter or margarine; cut
           -into pieces
      3    Eggs
           Date cheese filling; (recipe
           -follows)
           Crumb topping; optional
           -(recipe follows)
 
  In large bowl, combine 1 cup flour, sugar, undissolved yeast, and
  salt. Heat water and butter until very warm (120 to 130F).
  Gradually add to dry ingredients; beat 2 minutes at medium speed of
  electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup
  flour; beat 2 minutes at high speed, scraping bowl occasionally.
  
  With spoon, stir in enough remaining flour to make soft dough. Knead
  on lightly floured surface until smooth and elastic, about 6 to 8
  minutes. Cover; let rest on floured surface 10 minutes.
  
  Divide dough in half; roll each half to 12- x 7-inch rectangle. Place
  on 2 greased baking sheets.
  
  Spread half of Date Cheese Filling over center-third (lengthwise
  portion) of each rectangle.
  
  Along 12-inch sides of each coffeecake, cut 12 (1-inch-wide) strips
  from edge of filling to edge of dough. Alternating sides, fold strips
  at an angle across filling.
  
  *Cover; let rise in warm place until doubled in size, about 30 to 45
  minutes.
  
  Beat remaining egg; brush on dough. Sprinkle with Crumb Topping, if
  desired. Bake at 375F for 30 to 35 minutes; cover with foil during
  last 10 minutes to prevent excess browning. Remove from sheets; let
  cool on wire racks.
  
  Date Cheese Filling: In small bowl, combine 12 ounces softened cream
  cheese, 1/3 cup sugar, and 1 egg white; beat with an electric mixer
  until mixture is smooth. Stir in 1 cup imported chopped or snipped
  pitted dates, 2 teaspoons all-purpose flour, and 1 1/2 teaspoons
  grated lemon peel.
  
  Crumb Topping: In small bowl, combine 1/2 cup all-purpose flour and 3
  tablespoons sugar. Stir in 3 tablespoons softened butter or margarine
  until mixture resembles coarse crumbs.
  
  *To freeze: After shaping coffeecakes, cover tightly with plastic
  wrap; place in freezer. When firm, remove braids from baking sheets;
  wrap airtight in plastic wrap, freezer bag, or heavy-duty aluminum
  foil. Return to freezer for up to 4 weeks. When ready to bake, remove
  from freezer.
  
  Unwrap and place on ungreased baking sheets. Cover loosely; let stand
  at room temperature until fully thawed, about 2 hours. Let rise;
  bake, and let cool as directed.
  
  Notes: Makes 2 coffeecakes. 




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Recipe ID 41197 (Apr 03, 2005)

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