The other day, I was read through recipes galore and spent a lot of time particularly on Betty Crocker for a large portion of the day. When you sign in, you have the ability to browse and save recipes to your ‘recipe box’ and that’s exactly what I did. Eight (8) recipes later, I decided time to stop. Now, I’ve been meaning to continue with my “Tasty Tuesday” posts but I simply ran out of recipes to post for you all. I have some of my personal recipes that I create; but no pictures. Everyone loves looking at pictures when browsing recipes! So, I’ve decided I’m going to post up some recipes I intend to give a try. Most of these recipes will have a high rating, so I’m not too worried that it won’t be great! If you try it, let me know what you thought of it, that way others can see your reviews on it also.

Apple Cream Cheese Coffee Cake by Betty Crocker

| Prep Time: 25 min | Total Time: 40 min | Makes: 10 servings|

What You Will Need

1 package (8 oz) cream cheese
1/3 cup sugar
1 teaspoon grated lemon peel
2 teaspoons lemon juice
2 cups Original Bisquick® mix
1 package (3 oz) cream cheese
1/4 cup firm butter or margarine
1/3 cup milk
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 can (21 oz) apple pie filling
1/4 cup chopped walnuts

Make It

1. Heat oven to 425°F. Lightly grease cookie sheet. In medium bowl, beat 8 ounces cream cheese, 1/3 cup sugar, the lemon peel and lemon juice with electric mixer on medium speed until smooth; reserve.
2. In large bowl, place Bisquick mix. Cut in 3 ounces cream cheese and the butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until crumbly. Stir in milk. Place dough on surface well sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 8 to 10 times.
3. Roll dough into 12×8-inch rectangle. Place on cookie sheet. Spread reserved cream cheese mixture down center of rectangle. Make cuts, 2 1/2-inches long, at 1 inch intervals on 12 inch sides of rectangle. Fold strips over filling, overlapping strips. In small bowl, mix 2 tablespoons sugar and the cinnamon; sprinkle over top.
4. Bake 12 to 15 minutes or until golden brown. Cool 10 minutes. Carefully place on cooling rack; cool completely. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Store in refrigerator.

High Altitude (3500-6500 ft): Heat oven to 450°F. Bake 15 to 20 minutes.

Courtesy of Betty Crocker. Check them out for all the greatest and latest recipes!

http://www.bettycrocker.com/recipes.aspx/apple-cream-cheese-coffee-cake

Written on Tuesday June 2nd, 2009 at 7:15am || Filed under: Home/Cooking ||