46 | bountiful bread basket
mix well. Spread in the bottom and 2 in. up
the sides of a greased 9-in. springform pan.
2 For filling, combine the cream cheese,
sugar and egg in a small mixing bowl; beat
well. Spoon over batter. Top with raspberry
jam. Sprinkle with almonds and reserved
crumb mixture.
3 Bake at 350° for 55-60 minutes. Cool on a
wire rack for 15 minutes. Carefully run a
knife around edge of pan to loosen. Remove
sides of the pan. Cool completely. Store in
the refrigerator.
Yield: 12 servings.
GARLIC ONION FOCACCIA
(PICTURED BELOW)
cindy cameron, omaha, nebraska
I use my bread machine to prepare the dough
for this savory Italian flat bread. It’s a great
RASPBERRY CREAM CHEESE addition to any meal. At times, I make it for myself as a main-dish “pizza.”
COFFEE CAKE 1 cup water ( 70° to 80°)
(PICTURED ABOVE) 2 tablespoons olive oil
susan litwiller, medford, oregon 1 tablespoon sugar
Since this recipe calls for raspberry jam and not fresh raspberries, you can make this coffee cake 1 teaspoon salt
any time of year and bring a touch of spring to 3 cups bread flour
your table. 1-1/2 teaspoons active dry yeast
2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
1 egg, beaten
1-1/2 teaspoons almond extract
FILLING:
1 package ( 8 ounces) cream cheese,
softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam
1/2 cup slivered almonds
1 In a large mixing bowl, combine flour and
sugar. Cut in butter until mixture is crumbly.
Remove 1 cup and set aside. To remaining
crumbs, add baking powder, baking soda,
salt, sour cream, egg and almond extract;
