"Mike Pearce"
<snip>

: I cant remember the last time I used my food processor for
anything other
: than making mayonnaise. It is pretty good for that.
:
: -Mike
:
: ======

I/we use ours quite a bit. I tell ya Mike, if you want a really
good excuse to give yours a little exercise - make Barb's Cream
Cheese Coffee Cake(s). The entire recipe can be made in your
processor. Hmmm, speaking of which, I still have one in the
downstairs freezer... time to bring it upstairs for breakfast
this week!

Below, printed without permission, is Barb's lovely, lovely
coffee cake recipe. I use the second version because it makes 6
at a time - which takes the same amount of time to make 'just
the one' recipe.


Cyndi
(remove a "b" to reply)



Barb's Cream Cheese Coffee Cake
1st Place, Minnesota State Fair
1985, 1986, 1989, 1990!
Second Place, 1987; not entered 1988.
Bombed, 1991

Crust:
1/4 cup scalded milk
2 Tbsp sugar
1/2 tsp. salt
1/4 cup butter or margarine
1 pkg. active dry yeast
1/4 cup warm water
1 egg
1-3/4 cups all purpose flour

Filling:
8 oz. pkg. cream cheese, softened
1/2 cup sugar
1 egg
1 tsp. vanilla extract
Topping:
1/2 cup butter
3/4 cup sugar
1 cup flour


Combine the milk, sugar, salt, and butter. Dissolve the yeast in
the warm water. Cool the milk mixture and add the proofed yeast
to it. Add the egg and flour to the yeast mixture (dough will be
soft and sticky).
Place in a greased bowl and let rise until double -- about 30-45
minutes.

Roll or pat dough into a circle and place in a greased 16² pizza
pan. With greased fingers, shape as a pizza crust.

Make filling by creaming the cheese and sugar together and adding
the egg and vanilla. Pour filling evenly over crust.

For topping, cut margarine (butter) into sugar and flour with
pastry blender until crumbly. Sprinkle on top of filling. Let
raise for 30 minutes.

Bake at 375° for 20-25 minutes, until brown. Drizzle with
powdered sugar icing. Cut into wedges. Serves 12-16.

NOTES: Everything can be mixed in the food processor -- and I
do. Make crumbly
topping first; mix dough, then mix filling ingredients. I always
use butter for topping and crust.
=============

For 6 coffee cakes:

Crusts:
1/2 cup scalded milk
1/4 cup sugar
1 tsp. salt
1/2 cup butter or margarine
2 pkg. active dry yeast
1/2 cup warm water
1 egg
3-1/2 cups all purpose flour -- and likely more -- up to 3/4 cup
or so.

Filling:
3 - 8 oz. pkg. cream cheese, softened
1-1/2 cup sugar
3 egge
3 tsp. vanilla extract
(optional: grated rind and juice of a lemon)

Topping:
1 cup butter
1-1/2 cup sugar
2 cups flour

I divide the dough into six parts and filling and topping
accordingly, using about 1 cup filling and maybe 2/3 cup of
topping. Use 8² disposable/reusable foil cake pans, available at
fine stores everywhere. Bake them for about 15-20 minutes.
After about 15 minutes from oven, flip them out of the pans using
two cake cooling racks. Baking them near the top of your oven
doesn't hurt them.

Oops! I only make this in the food processor. Mix the topping
first, and set it aside. Then mix the crust dough. If you have
a food processor but have never mixed dough in it, do it this
way: Using the steel blade in the work bowl, measure the flour
into the work bowl, add the egg(s) and process for about 10-20
seconds; it will look kind of mealy maybe. Gradually add the
combined liquids (milk, butter, yeast, etc., as recipe directs)
with machine running until everything is mixed and doughy. It¹s
a pretty sticky dough. Sometimes I add a little more flour at
this point so it¹s more like bread dough and sometimes I don¹t.
Mostly I do, because it's really soft and sticky otherwise. When
measuring the yeast, I don¹t quite double the amount (I use about
4 teaspoons dry yeast.). Then mix the filling.


When cool put them on 8² cardboard circles (or don't) from Maid
of Scandinavia/Sweet Celebrations and freeze in gallon-size Glad
Food Storage bags, from which you've sucked the air. They freeze
well.

I've served it and sold it. If you're doing it for yourself,
consider cutting it into wedges before freezing, then thaw only
what you'd like to eat at one time. Or, once it's frozen, cut
the wedges. Others who have served it have topped it with fresh
fruit topping. That's pretty good, too, although I prefer it
plain.