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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: 1 cup fresh or frozen raspberries 1/4 cup apple juice 1/8 cup sugar or to taste Combine: 1 tsp cornstarch 2 tsp water Instructions: 2 tsp water Add a small bit of warm raspberry juice to cornstarch mixture, then add mixture to raspberries. Continue to simmer until reduced to 3/4 cup raspberry goop. (Won't take long) Pulse in food processor until mixture resembles coarse crumbs: 2 1/4 cups flour 3/4 cup sugar 1/2 cup sweet butter cut into 1/2 Tbsp slices Reserve 1 cup aside in small bowl. Pour remaining into large bowl. Stir into crumb mixture in large bowl: 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt zest of a small lemon Stir into crumb mixture in large bowl: 3/4 cup plain low-fat yogurt or buttermilk 1 tsp vanilla extract 1 egg Batter will be sticky. Spread evenly along bottom of pan then up sides about ¼". Use a small offset stainless steel spatula. Beat together or whirl in food processor until smooth: 6 oz. cream cheese, softened 1/4 cup sugar 1 egg 1/2 tsp lemon juice Spread over the well of batter. Carefully spread raspberry goop over cream cheese mixture. It'll be uneven, don't worry. Toss together and sprinkle over raspberry goop and batter edge: Reserve crumb mixture in small bowl 1/2 cup sliced almonds Bake at 350 F for 35-45 minutes or until filling is set and cake is light golden brown. Cool 10 minutes before removing sides. Serves 10 - 12. |
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