Preheat oven to 350 degrees. Line the bottom and sides of
a 9 inch spring form pan with parchment paper.
topping: In a large bowl,
mix together 1/3 cup all purpose flour, 1/3 cup granulated white sugar, and ½
tsp ground cinnamon. Take ¼ cup cold butter, cut into pieces, and blend it into
the flour mixture with a pastry blender or fork until it resembles coarse
Cheese filling: In an
electric mixer or food processor, beat the cream cheese until creamy and
smooth. Add the rest of the filling ingredients and beat until very smooth.
- 8 oz room temperature Philadelphia cream
- ¼ cup granulated white sugar
- 1 large egg
- ½ tsp pure vanilla extract
- 1 Tbl grated lemon zest
- 1 Tbl all purpose flour
batter: In a separate bowl, whisk together the flour, baking
powder and salt. In the bowl of your electric mixer, with the paddle attachment,
beat the butter until smooth and creamy. Add the sugar and beat until light and
fluffy. Add the egg and vanilla and beat until incorporated. Add the flour
mixture, alternately with the milk, and beat only until combined. Spread the
batter onto the bottom, and slightly up the sides, of the prepared pan. Next,
spread the cream cheese filling over the cake batter. Scatter the fresh berries
over the filling and top with the streusel.
Bake for about 60 to 70 minutes or until the streusel is
golden brown and a toothpick inserted in the center of the cake comes out
clean. Remove from oven and place on a wire rack to cool slightly. Serve warm
or at room temperature.
You can replace the fresh black berries with raspberries,
blueberries or strawberries.
of Joy of Baking
TBL PECAN OIL, plus more for pan
¼ cups spelt flakes
cup dried cherries
cup ground flaxseeds
cup coarsely chopped PECANS
TBL coarsely chopped pistachios
cup natural creamy peanut butter
tsp pure vanilla
Preheat oven to 325 degrees. Brush an 8x8 inch baking
dish with oil. Line bottom and two sides with parchment paper, leaving a 2”
overhang on each side. In a bowl combine spelt, cherries, flaxseeds, pecans,
pistachios and salt; set aside.
In a small saucepan, combine honey, peanut butter,
oil, and vanilla. Cook over medium heat until melted. Add to dry ingredients
and stir to combine. Transfer mixture to prepared pan; smooth top. Bake until
golden and edges pull away from sides of pan, 20-25 minutes. Cool completely in
pan. Using paper overhang, lift bars out of pan. On a cutting board, cut into 8
pieces using a serrated knife. Store in an airtight container, separating
pieces with parchment paper, for one week.
BLUEBERRY PECAN COFFEE CAKE
- 1/3 cup sugar
- ¼ cup flour
- ¼ cup PECAN OIL
- ½ cup chopped PECANS
- ¾ cup PECAN OIL
- 1 ¼ cups sugar
- 1 tsp vanilla extract
- 3 eggs
- 3 cups flour
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 ½ cups sour cream
- 24 ounces blueberries
- 1 Tbl milk
- 1 cup confectioners sugar
- ½ tsp vanilla extract
ORANGE PECAN BISCOTTI
· 3 eggs
· ½ cup Delta Pecan oil
· 2 Tbl orange juice
· 2 tsp vanilla
· 2 cups flour
· 1 cup whole wheat pastry flour
· ½ cup sugar
· 2 Tbl orange zest
· 1 Tbl baking powder
· ½ tsp salt
· 1 cup Delta Pecans coarsely chopped
· 1 cup dark chocolate chips
1. Preheat oven to 350 F degrees. Line two baking sheets with parchment paper. In a medium bowl, beat together eggs, pecan oil, orange juice, and vanilla until well combined. In a separate bowl, whisk together both flours, sugar, orange zest, baking powder and salt. Add dry mix slowly to wet ingredients until mixture forms a ball. Turn out dough mixture onto a well floured surface and kneed a few times. Fold in pecans and chocolate chips in alternating batches until evenly distributed.
2. Divide dough into two pieces. Form each piece into a log about 9 inches long, then press flat until it is about half an inch tall and 3 inches wide. Transfer logs to baking sheets and bake for 20 to 25 minutes. Remove from oven and cool on wire racks for 20 minutes.
3. Using a serrated knife, slice each log on the diagonal into ½ inch pieces. Return to oven and bake on each side for about 10 minutes. Slices should be golden brown. Remove from oven to cool. Yield 24 to 26 biscotti.
Compliments of Pecan South Magazine
APRICOT PECAN COFFE CAKE
· 3 cups all purpose flour
· 1 Tbl baking powder
· 1 tsp baking soda
· 1 tsp salt
· 1 cup sour cream
· ¾ cup milk
· 1 ½ cups granulated sugar
· 1 ½ sticks (3/4 cup) butter softened
· 2 eggs
· 1 tsp vanilla extract
· ½ cup packed brown sugar
· 3 Tbl all purpose flour
· 1 Tbl butter melted
· 1 8-ounce jar apricot preserves
· ¼ cup almond paste
· ½ cup chopped pecans, toasted
Preheat oven to 350 degrees.
BASIC BATTER: Mix 3 cups flour, the baking powder, baking soda and salt together. Whisk the sour cream and milk in a bowl until blended. Beat the granulated sugar and ¾ cup butter in a mixing bowl until creamy. Add the eggs and vanilla and beat until light and fluffy. Add the flour mixture and milk mixture alternately to the creamed mixture, mixing just until combined after each addition; do not over mix.
Mix the brown sugar, 3 Tbl flour and 1 Tbl butter in a bowl. Spoon ½ of the Basic Batter into a 9 inch springform pan sprayed with nonstick cooking spray. Layer with the brown sugar mixture and dot with the preserves and almond paste. Sprinkle with the pecans and top with the remaining Basic Batter. Bake for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean.
Compliments of Dallas Dish by The Dallas Junior League