Recipes

Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake by Rise and Shine Organics

Ingredients
2 ¼ cup Rise and Shine Organic Flour
¾ cup white sugar
¾ cup unsalted butter, cut into 1 in. cubes
½ tsp baking soda
¼ tsp salt
½ tsp baking powder
¾ cup sour cream 
1 tsp almond extract
1 egg
1 (8 oz.) package cream cheese
¼ cup white sugar
1 egg
½ cup raspberry preserves
½ cup sliced almonds

1.Preheat oven to 350°F. Grease and flour a 9 in. spring-form pan.
2. Combine flour, ¾ cup sugar, and butter in a food processor; pulse until the mixture resembles coarse crumbs. Remove 1 cup of mixture, set aside. To the remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth. Spread batter evenly into bottom and 2 inches up the sides of the pan.
3.Beat cream cheese, ¼ cup sugar, and 1 egg together until smooth; pour into the batter lined pan and spread evenly. Spread raspberry preserves carefully over cheese filling.
4. Stir preserved crumb mixture and sliced almonds together; sprinkle over the layer of raspberry preserves.
5. Bake until filling is set and crust is a deep golden brown; about 45 to 55 minutes. Cool for 15 minutes before removing sides of pan. Chill completely before serving (about 1 hour).

Maple Pecan Scones

Ingredients:
2 cups Rise and Shine Organic flour
¼ cup white sugar
1 Tbs. baking powder
¼ tsp. salt
½ cup butter, cold and cubed
1 egg
¼ cup heavy cream
¼ cup sour cream
½ tsp. maple extract
½ tsp. vanilla extract
Instructions

  1. Preheat oven to 350 degrees. Spray baking sheet with nonstick spray (Pam)
  2. In a bowl mix flour, sugar, baking powder, salt. Once combined, cut in butter using a pastry cutter, or fork until mixture resembles course crumbs.
  3. In a separate bowl whisk together heavy cream, sour cream, egg, maple extract, vanilla extract.
  4. Slowly add wet ingredients to dry ingredients. Mix until blended.
  5. Turn dough onto lightly floured surface, pat out dough into a ½ inch circle.
    Cut into 8 triangles. Place on baking sheet. Bake for 15 minutes, or until slightly brown. Cool completely.
    Frosting
  6. In a bowl place ½ cup (one cube) soft butter, 1 cup powder sugar, ¼ tsp
    maple extract, 2-3 Tbs milk. Using a mixer, blend till smooth.
  7. Frost top of cooled scones. Sprinkle with chopped pecans.