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    Cream Cheese Coffee Cake


    Source of Recipe


    Marigene CF

    Recipe Introduction


    Taste of Home

    1 cup (8 ounces) sour cream

    1/2 cup sugar

    1/2 cup butter

    1 teaspoon salt

    2 packages (1/4 ounce each) active dry yeast

    1/2 cup warm water (110° to 115°)

    2 eggs, beaten

    4 cups all-purpose flour

    FILLING:

    2 packages (8 ounces each) cream cheese, softened

    3/4 cup sugar

    1 egg, beaten

    2 teaspoons vanilla extract

    1/8 teaspoon salt

    GLAZE:

    2-1/2 cups confectioners' sugar

    1/4 cup milk

    1 teaspoon vanilla extract

    Toasted sliced almonds, optional

    SERVINGS 20-24

    PREP 35 min.

    COOK 20 min.

    TOTAL 55 min.

    In a saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, for 5-10 minutes or until well blended. Cool to room temperature.
    In a large mixing bowl, dissolve yeast in warm water. Add sour cream mixture and eggs; mix well. Gradually stir in flour (dough will be very soft). Cover and refrigerate overnight.
    Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12-in. x 8-in. rectangle. In a large mixing bowl, combine the filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges.
    Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X's on top of loaves. Cover and let rise until nearly doubled, about 1 hour.
    Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine the confectioners' sugar, milk and vanilla; drizzle over loaves. Sprinkle with almonds if desired. Store in the refrigerator. Yield: 20-24 servings.




 

 

 


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