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Volume III
February 22, 2013


Weekly Home / Cook'n & Eat'n

Desserts to Die for:
Peachy Cream Cheese Coffee Cake

By Sydney Hill

So here's the story, this dessert is really amazing! At least from what I can tell.

I had a stone that someone, trying to fix the mistake of washing it in soap, rubbed with oil. It was a great idea, except for that I didn't get around to using it for a while. When I pulled it out, I smelled rancid oil. Oops. So, I tried something that would use crescent rolls (as I heard that might help), and I came across this recipe.

As it was cooking, the smell of that bad oil filled the house. Anyway, I decided to brave it and try the food anyway. I popped it in my mouth and I was so excited! It tasted delicious! However, to my dismal dismay, I popped another piece in my mouth after it cooled and all I could taste was the bad oil.

So, before the stone's flavoring took over, I had a delicious dessert that I was so sad to throw out. I can't wait to make it again.

And I'm afraid the stone might have to be retired. If anyone has an idea to fix it, you would be an angel to share it. I scrubbed and rubbed with baking soda, letting the baking soda sit for days, to no avail. I'm afraid it's toast and will toast no more.

Okay, here's the recipe that tastes really good! (if you don't use a stone that's covered in rancid oil!)


Peachy Cream Cheese Coffee Cake


Ingredients:
2 (8-ounce) packages refrigerated crescent rolls
1 (8-ounce) package cream cheese, softened
1/4 cup powdered sugar
1 egg yolk
1/2 teaspoon vanilla extract or almond extract
1 (21-ounce) can peach, apple, blueberry or cherry pie filling

Glaze:
1/2 cup powdered sugar
2 teaspoons to 3 teaspoons milk


Directions:
Preheat oven to 350 degrees(F) unroll crescent dough. Separate into 16 triangle, reserving triangles for decoration. On a large round stone, arrange 12 triangles in a circle with wide ends towards the outside edge of the baking stone and points towards the center. (points will not meet) using lightly floured rolling pin, roll dough to a 14-inch circle, pressing seams together to seal. (there should be a 3-inch-diameter opening in the center.) Form a slightly raised rim along inner and outer edges of dough.

In a bowl, combine cream cheese, powdered sugar, egg yolk and vanilla; whisk until smooth. spread cream cheese mixture evenly over dough to within 1/2 inch of the edge. Spoon pie filling evenly over cream cheese mixture.

Using pizza cutter, cut each remaining dough triangle lengthwise into three strips arrange dough strips evenly in spoke-like fashion over filling. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Remove from oven; cool 15 minutes.

For glaze, combine powdered sugar and milk; mix until smooth. Drizzle evenly over coffee cake. Cut into wedges. Serve warm.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.


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(I didn't make it look as pretty as the picture. I just rolled it out in a rectangle. You don't always have to make things to impress and it took a lot less time! )I also put brown sugar on it before cooking.

I got the recipe from a Pampered Chef Cookbook, but used one I found online that substitutes the names of the kitchen utensils with regular names (example: Classic Batter Bowl to bowl)


Image:
http://content1.tastebook.com/content/photo/user_photo/gdhtHSZf13c2436353736333FEvfehL8_1253316622.jpg

Recipe from:
The Pampered Chef, . All the Best form our kitchens to yours. U.S.A.: The Pampered Chef, 2003. Print.
http://www.tastebook.com/recipes/1195248-Peachy-Cheese-Coffee-Cake?full_recipe=true


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