Apricot & Cream Cheese Coffeecake
Source of Recipe
Internet
List of Ingredients
1/4 7-up dough ( recipe follows)
3/4 Cup Apricot preserves
3 Ounces Cream cheese; softened
2 Tablespoons Sugar
1 Tablespoon Orange juice
1/4 Cup Sliced or slivered almonds
Pre-heat oven to 375~. Press dough into grease 9 square cake pan. Spread preserves evenly on dough. In a small bowl, blend cream cheese, sugar and orange juice until smooth; spread over preserves. Cover; let rise in warm place until double about 30 minutes. Sprinkle almonds on top. Bake at 375~ for 20-25 minutes until lightly browned. Serve warm or cold.
7-UP REFRIGERATOR DOUGH
5 1/2 c All purpose flour
2 pk Yeast
1/4 c Sugar
1 ts Salt
1 c 7-up
1/2 c Water
1/4 c Butter or margarine
1 Egg
3 Egg yolks
In a large mixer bowl, combine 2 cups of flour, yeast, sugar and salt; mix
well. In a saucepan (or microwave) heat 7-up, water, and butter until warm
(120-130~); butter need not melt. Add to flour mixture. Add egg and yolks.
Blend at low speed until moistened; beat 3 minutes at medium speed. By
hand, gradually stir in enough remaining flour to make a soft dough. Knead
on floured surgace until smooth and elastic, 3-5 minutes. Place in a
greased bowl, turning to grease top. Cover with plastic wrap and foil.
Refrigerate 4-24 hours. While dough is chilling, punch down several times.
Remove desired amount of dough; refrigerate remaining dough until needed,
Recipe
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