It’s time for holiday baking!
1 C butter (2 sticks)
1 C brown sugar
1 stack saltine crackers
1 lb. pkg. white chocolate almond bark, melted
Christmas sprinkles and red and green food coloring
Melt butter and brown sugar over medium heat, bring to a boil and stir while boiling for 5 minutes. Line a cookie sheet with aluminum foil. Place crackers evenly on the foil pan. Pour sugar mixture over crackers. Bake at 325 degrees for 8 minutes.
While crackers are baking, melt almond bark in microwave using directions on pkg. Separate out a small amount of white almond bark into 2 bowls and color with red and green food coloring. Pour white chocolate over cracker mixture and spread evenly. Swirl in red and green white chocolate. Top with your favorite holiday sprinkles or M&Ms. Allow to cool completely and break into smaller pieces.
Raspberry coffee cake
1/4 C sugar
8 oz. cream cheese-softened
1 egg white
1 C raspberries, washed and well drained
1-1/2 C all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
5.5 TBS unsalted butter, softened
1/2 C sugar
1 egg plus 1 egg yolk
3/4 C sour cream
1 tsp. vanilla extract
For streusel topping:
1/3 C sugar
1/2 C flour
3 TBS butter, chilled and cubed
Preheat oven to 350 degrees. Grease 9-inch springform pan and line bottom with parchment paper. Set aside.
To make filling: Mix together cream cheese and sugar on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.
To make cake batter: In a bowl, stir together flour, baking powder, baking soda and salt, set aside. With an electric mixer, cream together butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in flour mixture alternating with sour cream. Transfer batter into prepared pan and smooth with a spatula. Spread cream cheese filling on top. Place raspberries onto cream cheese filling.
To make topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until mixture is crumbly. (Make sure streusel is in pea-sized crumbs.) Sprinkle streusel on top of raspberries.
Bake for 40-45 minutes until a cake tester inserted in center comes out clean. Cool on a rack, run a thin knife around cake and loosen ring of springform pan. Store in fridge.
Blueberry cinnamon bake
2 pkgs. cinnamon rolls (save icing)
½ C milk
1 tsp. vanilla
1 TBS cinnamon
1½ C blueberries
Cut cinnamon rolls into bite-size pieces and set aside. In a bowl, whisk together eggs, milk, vanilla, and cinnamon until well combined. Place cut-up cinnamon rolls into an 8×8 baking dish. Pour blueberries on top followed by milk mixture.
Bake for 40-45 minutes or until fully cooked. If top is looking too brown, cover with foil for remaining time. Garnish with icing and serve.
She said, “I love bacon because you can wrap it around anything. Essentially, it’s the duct tape of food.”
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(Melanie Behrens – email@example.com)