Categorized | Recipes

Friday’s Recipes: Raspberry Cream Cheese Coffee Cake and Italian Herb Bruschetta Chicken

Posted on 24 February 2017 by KWBG

Raspberry Cream Cheese Coffee Cake by CK
For the filling:
8 oz. cream cheese-softened
1/4 cup sugar
1 egg white
1 cup raspberries-washed and well drained
For the cake:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5 1/2 Tablespoons unsalted butter- softened
1/2 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
3/4 cup sour cream
For the streusel topping:
1/3 cup sugar
1/2 cup flour
3 tablespoons butter- chilled and cubed
Preheat oven to 350F. Grease 8 or 9 inch spring-form pan and line the bottom with parchment paper. Set aside. To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add egg white end mix on low just to combine. Set aside.
To make the cake batter: In a bow stir together flour, baking powder, baking soda and salt, set aside. With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling.
To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs) Sprinkle the streusel on top of raspberries. Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loose ring of spring-form pan.
Store in the fridge.

 

 
Italian Herb Bruschetta Chicken by KS
For The Chicken:
2 large boneless, skinless, chicken breasts, halved horizontally to make 4 fillets
3 teaspoons Italian seasoning*
2 teaspoons minced garlic
salt to taste
1 tablespoon of olive oil (for cooking)
For The Topping:
4 roma tomatoes, finely chopped
¼ of a red onion, finely chopped (or 3 cloves finely chopped garlic)
4 tablespoons shredded fresh basil
2 tablespoons olive oil
salt to taste
½ cup freshly shaved Parmesan cheese
Balsamic Glaze (Optional): (you can use store bought, or this recipe)
½ cup balsamic vinegar
2 teaspoons brown sugar (Optional)
Season chicken with Italian seasoning, garlic and salt. Heat oil in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
Combine the tomatoes, red onion, basil, olive oil in a bowl. Season with salt. Top each chicken breast with the tomato mixture and Parmesan cheese. Serve immediately with balsamic glaze (optional).
For The Balsamic Glaze (optional):
(If making from scratch, prepare while chicken is cooking.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).
NOTES : If you don’t have Italian seasoning, use Italian dried herbs. Or combine 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 teaspoon dried parsley together.

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