"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cheese Coffee Cakes Recipe

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This recipe for Cheese Coffee Cakes, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim & Kathy Edwards
Added: Monday, September 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
5 c. flour
4 egg yolks
1 lb. butter
1 package yeast
1 c. sour cream

Fillings:
1 (8 oz) cream cheese
1 egg yolk
1/4 c. sugar
Zest from lemon

Powdered sugar

Directions:
Directions:
To make crust: Mix flour and yeast together. Cut in butter. Add 1 cup sour cream and 4 egg yolks and mix well. Divide this dough into 4 balls and refrigerate for a few hours.

To make filling: Mix the filling ingredients together and set aside.

Roll out the four balls of dough to form rectangular crusts and put them on ungreased cookie sheets. Spread the filling on top of the dough; roll up the sides of the dough to form a coffee cake border and keep the filling from spilling off. Bake in a preheated 375 oven for 15-20 minutes. Let cool and sprinkle with powdered sugar.

Number Of Servings:
Number Of Servings:
4 coffee cakes
Personal Notes:
Personal Notes:
We spread Solo fillings (apricot or raspberry) in addition to the cheese fillings over a couple of the coffee cakes to make a variety. This recipe is also used for making kolaches. This recipe is from the grandmother of our sister-in-law, Laura Latham.

 

 

 

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