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Cream Cheese-Rasberry Coffee Cake Recipe

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This recipe for Cream Cheese-Rasberry Coffee Cake, by , is from Rodriguez Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, March 24, 2006


Coffee Cake:
2 (8 oz.) cans Pilsbury Refrigerated Crescent Dinner Rolls
1 tsp sugar

1 (8 oz.) pkg. cream cheese, softened
1/4 cups of sugar
2 tsp grated orange peel
1 tsp of vanilla
1 egg
1 pint (2 cups) of fresh rasberries

1/2 cup of powdered sugar
1 tbsp butter, softened
2 tsp of orange juice

Heat oven to 350 F. Spray large cookie sheet or 14 inch pizza pan with nonstick cooking spray. Unroll both cans of dough; separate into 16 triangles. Reserve 4 triangles for topping. On sprayed cookie sheet, arrange 12 triangles in circle with points toward center, leaving 3 inch hole in center. Press dough to form 14 inch ring; press seams together to seal. Fold outer and center edges up 1/4 inch.
In medium bowl, combine all filling ingredients exept raspberries; mix well. Gently stir in raspberries. (Mixtures will be thin.) Spoon filling over dough.
With scissors or pizza cutter, cut each reserved triangle lengthwise into sugar. Arrange sugared hough strips, sugar side up, evenly in spoke-fashion over filling. Press ends to seal at center and outer edges.
Bake at 350 F. for 25-30 minutes or until golden brown. Cool for 10 minutes.
In small bowl, combine powered sugar, butter and orange juice; stir until smooth. Drizzle over coffee cake. Serve warm.

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