Some time ago you posted a recipe for a coffee cake, simple and delicious. It
was basically a sweet bread dough and a cream cheese filling. I filed it away
and of course... you know the rest of the story. I cannot find it.

Coul you please repost it ?? Thank you.
Rosie

Rosie wrote:

> Some time ago you posted a recipe for a coffee cake, simple and delicious.
> It was basically a sweet bread dough and a cream cheese filling. I filed
> it away and of course... you know the rest of the story. I cannot find it.

Google:
http://groups.google.com/groups?hl=e...ffe e+cake%22

Here's the recipe and the included notes:

The comments to which she referred, but did not quote, are those remarks
under the title below -- how it placed in the various Minnesota State
Fairs in which it was entered.

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: When I entered the coffee cake in the 1985 State Fair, I did a
few things differently.

Everything can be mixed in the food processor -- and I do. Make crumbly
topping first; mix dough, then mix filling ingredients.

Have added grated orange peel to the filling. In 1986, I added a
homemade apricot filling made from dried apricots, on top of the cream
cheese filling. I always use butter for topping and crust.

Have never used the powdered sugar icing top.

BSchaller
10/16/88
Revised 9/16/89
Revised 4/13/91
Revised 7/17/94 for Sandy.

9/89 notes: About 1989 competition. I had intended to enter a
different kind of coffeecake; early test was a colossal flop! At the
last minute, having registered a coffeecake entry without specifying
what kind, I pulled one of these out of the freezer. When I brought it
in for entry, there was discussion amongst the crew as to whether or not
it could be accepted because of the cream cheese and eggs and the risk
of spoilage if it had to sit around before judging. After some
discussion, the decision was made to accept it.

After the Fair opened, Chris and I went to check out my success. My
coffeecake was not displayed with the other coffeecakes and I was upset,
thinking that they¹d decided not to judge it after all. Chris said,
³Now, Mother, just calm down; maybe it¹s in another case.² And it was.
Without a ribbon on it. I was not surprised, really, that it didn¹t
have a ribbon because it had been sitting in my freezer for two months!

We went to the office to check the "official list" for canning and
baking entries to see how I¹d placed on other things and as we were
scanning the lists, Chris, over my shoulder said, ³Holy shit, Mother,
your coffeecake won first place!² How could it be? There was no ribbon
attached, but the list said I¹d won. We checked with the superintendent
and she was so excited that I was there and said this is what had
happened: First of all, the ribbon had been put on the wrong
coffeecake. A woman came along and recognized what she thought was her
coffeecake sporting a blue ribbon and was excited about that and went to
the office to confirm her good luck. Only her name wasn¹t there; mine
was! She asked the superintendent about the discrepancy and was told,
³So sorry, there¹s been a mistake; you don¹t win; this is official,² and
they removed the ribbon from her coffeecake (poor dear, I would have
been crushed, too!) but didn¹t know where to put it until I came along
and said, ³Excuse me, I¹ll take that, thank you.² Or words to that
effect. What a hoot!

The moral of this little story is that, yes, it does freeze well!

More notes about making the coffeecake: Someone suggested that the
coffeecake would be more saleable if it were smaller. On a whim, I did
this: Make the recipe in a larger quantity by doubling the crust and
topping proportions and tripling the filling (for 3 - 12² coffeecakes
<use foil pizza pans for 12² size>).

MO The fact is that I make these six at a time, not three at a time.

Here are already-done-the-math details:

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.

Like the lady said, ³Are we going to measure or are we going to cook?²

MORE NOTES, 9/29/91: This puppy did not even place in the 1991 State
Fair competition. Don¹t know why. For some reason I didn¹t get my
scorecard returned to me, I did see a copy of it in the CA Building
office -- scored 91 points of 100; low enough to be out of placing.
Verna Mikesh judged it and questioned the use of the cream cheese in the
filling for possibility of spoilage. What can I say?

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.

What'd I forget? I just baked six yesterday and will have pictures on
my website momentarily: <www.jamlady.eboard.com>. I ain't responsible
for your cholesterol level, eh?

>
>Here's the recipe and the included notes:
>

And I thank you VERY much!!
Rosie

>
>Here's the recipe and the included notes:
>

And I thank you VERY much!!
Rosie

On 29 Jul 2004 10:57:09 -0500, "Bob" >
wrote:

>Rosie wrote:
>
>> Some time ago you posted a recipe for a coffee cake, simple and delicious.
>> It was basically a sweet bread dough and a cream cheese filling. I filed
>> it away and of course... you know the rest of the story. I cannot find it.
>
>Google:
>http://groups.google.com/groups?hl=e...ffe e+cake%22
>
>Here's the recipe and the included notes:

Thanks Bob (for posting) and Rosie (for losing the recipe)- it sounds
reeeeeeaally good. Oh, and thanks Barb, of course!

Sue(tm)
Lead me not into temptation... I can find it myself!

On 29 Jul 2004 10:57:09 -0500, "Bob" >
wrote:

>Rosie wrote:
>
>> Some time ago you posted a recipe for a coffee cake, simple and delicious.
>> It was basically a sweet bread dough and a cream cheese filling. I filed
>> it away and of course... you know the rest of the story. I cannot find it.
>
>Google:
>http://groups.google.com/groups?hl=e...ffe e+cake%22
>
>Here's the recipe and the included notes:

Thanks Bob (for posting) and Rosie (for losing the recipe)- it sounds
reeeeeeaally good. Oh, and thanks Barb, of course!

Sue(tm)
Lead me not into temptation... I can find it myself!

In article >,
(RMiller) wrote:

> >
> >Here's the recipe and the included notes:
> >
>
> And I thank you VERY much!!
> Rosie

You're welcome. "-)
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article >,
(RMiller) wrote:

> >
> >Here's the recipe and the included notes:
> >
>
> And I thank you VERY much!!
> Rosie

You're welcome. "-)
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article >,
(Curly Sue) wrote:

> On 29 Jul 2004 10:57:09 -0500, "Bob" >
> wrote:
>
> >Rosie wrote:
> >
> >> Some time ago you posted a recipe for a coffee cake, simple and
> >> delicious. It was basically a sweet bread dough and a cream cheese
> >> filling. I filed it away and of course... you know the rest of the
> >> story. I cannot find it.
> >

> >Google:
> >http://groups.google.com/groups?hl=e...3Arec.food.coo
> >king+%22cream+cheese+coffee+cake%22
> >
> >Here's the recipe and the included notes:
>
> Thanks Bob (for posting) and Rosie (for losing the recipe)- it sounds
> reeeeeeaally good. Oh, and thanks Barb, of course!
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

It is fantastic, Sue! Do make the six at a time and freeze them -- it's
just putzy enough to warrant making more than one at a time, IMO. I've
got one in the freezer now that's been there for at least 3 months.
I've no doubt it's just as good now as it was when I put it in there.
And company's coming next week. More about that later.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article >,
(Curly Sue) wrote:

> On 29 Jul 2004 10:57:09 -0500, "Bob" >
> wrote:
>
> >Rosie wrote:
> >
> >> Some time ago you posted a recipe for a coffee cake, simple and
> >> delicious. It was basically a sweet bread dough and a cream cheese
> >> filling. I filed it away and of course... you know the rest of the
> >> story. I cannot find it.
> >

> >Google:
> >http://groups.google.com/groups?hl=e...3Arec.food.coo
> >king+%22cream+cheese+coffee+cake%22
> >
> >Here's the recipe and the included notes:
>
> Thanks Bob (for posting) and Rosie (for losing the recipe)- it sounds
> reeeeeeaally good. Oh, and thanks Barb, of course!
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

It is fantastic, Sue! Do make the six at a time and freeze them -- it's
just putzy enough to warrant making more than one at a time, IMO. I've
got one in the freezer now that's been there for at least 3 months.
I've no doubt it's just as good now as it was when I put it in there.
And company's coming next week. More about that later.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article >,
(Curly Sue) wrote:

> On 29 Jul 2004 10:57:09 -0500, "Bob" >
> wrote:
>
> >Rosie wrote:
> >
> >> Some time ago you posted a recipe for a coffee cake, simple and
> >> delicious. It was basically a sweet bread dough and a cream cheese
> >> filling. I filed it away and of course... you know the rest of the
> >> story. I cannot find it.
> >

> >Google:
> >http://groups.google.com/groups?hl=e...3Arec.food.coo
> >king+%22cream+cheese+coffee+cake%22
> >
> >Here's the recipe and the included notes:
>
> Thanks Bob (for posting) and Rosie (for losing the recipe)- it sounds
> reeeeeeaally good. Oh, and thanks Barb, of course!
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

It is fantastic, Sue! Do make the six at a time and freeze them -- it's
just putzy enough to warrant making more than one at a time, IMO. I've
got one in the freezer now that's been there for at least 3 months.
I've no doubt it's just as good now as it was when I put it in there.
And company's coming next week. More about that later.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

>
>Thanks Bob (for posting) and Rosie (for losing the recipe)- it sounds
>reeeeeeaally good. Oh, and thanks Barb, of course!
>

Sue, this is better than good, and it is easy and it freezes well too, so nice
to have, of course it doesn't last very long....
Rosie

>
>Thanks Bob (for posting) and Rosie (for losing the recipe)- it sounds
>reeeeeeaally good. Oh, and thanks Barb, of course!
>

Sue, this is better than good, and it is easy and it freezes well too, so nice
to have, of course it doesn't last very long....
Rosie

>
>Thanks Bob (for posting) and Rosie (for losing the recipe)- it sounds
>reeeeeeaally good. Oh, and thanks Barb, of course!
>

Sue, this is better than good, and it is easy and it freezes well too, so nice
to have, of course it doesn't last very long....
Rosie

Hi:
R Miller
I am also R Miller

Enjoy the recipe:

Cream Cheese Coffee Cake

Ingredients:

1/3 cup dark brown sugar, packed firmly
2 teaspoons unsweetened cocoa powder
1/3 cup coarsely chopped semisweet chocolate
1 teaspoon ground cinnamon
1/3 cup raisins
1/3 cup golden raisins
1/2 cup toasted, chopped walnuts
3/4 cup unsalted butter
4 ounces cream cheese
1 cup packed brown sugar
1/3 cup white sugar
5 eggs
1 1/2 teaspoons vanilla extract
1 cup plain yogurt or sour cream
3 1/4 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
Directions:

1 Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup
bundt cake pan or a 9 or 10 inch tube pan.

2 Soak raisins in warm water until plump. Drain and dry. Chop coarsely. Mix
with 1/3 cup dark brown sugar, cocoa, chocolate, cinnamon, and chopped nuts.
You can also mince filling ingredients in a food processor for another
texture.

3 Cream the unsalted butter with 1 cup brown sugar and white sugar until
fluffy. Add cream cheese, and cream until blended. Add eggs and vanilla, and
mix thoroughly. Blend in yogurt or sour cream. Fold in flour, salt, baking
powder, soda. Mix well on low speed of mixer. Spread one third batter in
prepared pan. Top with some of the filling mixture. Layer in this fashion
until filling and batter are used up.

4 Bake until done, 50 to 60 minutes. Cool in pan 10 minutes before removing.

Makes 1 bundt cake

Chef R. W. Miller
Marriott Resorts & Hotels

"RMiller" > wrote in message
...
> Some time ago you posted a recipe for a coffee cake, simple and delicious.
It
> was basically a sweet bread dough and a cream cheese filling. I filed it
away
> and of course... you know the rest of the story. I cannot find it.
>
> Coul you please repost it ?? Thank you.
> Rosie

Hi:
R Miller
I am also R Miller

Enjoy the recipe:

Cream Cheese Coffee Cake

Ingredients:

1/3 cup dark brown sugar, packed firmly
2 teaspoons unsweetened cocoa powder
1/3 cup coarsely chopped semisweet chocolate
1 teaspoon ground cinnamon
1/3 cup raisins
1/3 cup golden raisins
1/2 cup toasted, chopped walnuts
3/4 cup unsalted butter
4 ounces cream cheese
1 cup packed brown sugar
1/3 cup white sugar
5 eggs
1 1/2 teaspoons vanilla extract
1 cup plain yogurt or sour cream
3 1/4 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
Directions:

1 Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup
bundt cake pan or a 9 or 10 inch tube pan.

2 Soak raisins in warm water until plump. Drain and dry. Chop coarsely. Mix
with 1/3 cup dark brown sugar, cocoa, chocolate, cinnamon, and chopped nuts.
You can also mince filling ingredients in a food processor for another
texture.

3 Cream the unsalted butter with 1 cup brown sugar and white sugar until
fluffy. Add cream cheese, and cream until blended. Add eggs and vanilla, and
mix thoroughly. Blend in yogurt or sour cream. Fold in flour, salt, baking
powder, soda. Mix well on low speed of mixer. Spread one third batter in
prepared pan. Top with some of the filling mixture. Layer in this fashion
until filling and batter are used up.

4 Bake until done, 50 to 60 minutes. Cool in pan 10 minutes before removing.

Makes 1 bundt cake

Chef R. W. Miller
Marriott Resorts & Hotels

"RMiller" > wrote in message
...
> Some time ago you posted a recipe for a coffee cake, simple and delicious.
It
> was basically a sweet bread dough and a cream cheese filling. I filed it
away
> and of course... you know the rest of the story. I cannot find it.
>
> Coul you please repost it ?? Thank you.
> Rosie