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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 3 3/4 cups all-purpose flour 1 1/2 cup sugar 3/4 teaspoon baking soda 1 1/2 teaspoon baking powder 3/8 teaspoon salt 3 large eggs 3/4 cup chilled stick butter, cut into small pieces 1/2 cup plus 1 tablespoon tub-style cream cheese 1 cup low fat milk 1/2 cup plus 1 tablespoon ricotta cheese 3 teaspoons vanilla 3 teaspoons grated orange rind 3/4 cup chopped dried apricots Pam or other cooking spray 3/4 cup apricot preserves Instructions: 1. Preheat oven to 350 deg. 2. Lightly spoon flour and other dry ingredients into dry measuring cups and level with a knife. Combine flour, sugar and salt in a mixing bowl and cut in the butter and cream cheese with a pastry blender until mixture resembles coarse meal. Reserve 1 1/2 cups flour mixture for topping; set aside. 3. Combine the remaining flour mixture, baking powder and baking soda and add the milk, ricotta cheese, vanilla, orange rind, and eggs. Beat the mixture at medium mixer speed until blended (batter will be lumpy), then fold in the chopped apricots. 4. Spoon the batter into a 10 by 15 inch glass baking dish pre-coated with cooking spray. Dot the batter with apricot preserves, then swirl the preserves into the batter using a knife. Sprinkle the reserved flour mixture over the batter. 5. Bake at 350 degrees for 30 minutes (or longer) until cake springs back when touched lightly in the center. Cool the cake on a wire rack. Yield: 18. |
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