Raspberry Coffee Cake

Three and a half years ago, my sister Annie and I traveled to Wyoming. I was expecting Marcela and my sisters and mother were throwing me a baby shower. This is what they served as dessert and it was soooooo delicious! I've been making it ever since. My little sister Makayla is expecting and has requested this as dessert for the shower we're throwing her next week. The blend of the almond with the raspberries and a little cream cheese is the perfect balance. And it's fun in winter or summer. At my winter shower, they served it with hot cocoa. At Makayla's summer shower, I think we'll serve it with some fresh squeezed lemonade.

So here's what you do:

Grease and flour bottom and sides of 9" or 10" spring form pan.

Ingredients:

2 1/4 c flour
1 c sugar, divided
3/4 c margarine (I use butter)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c sour cream
1 tsp almond extract
2 eggs, divided
8 oz cream cheese
1/2 c rapsberry preserves
1/2 c almonds, sliced

In large bowl, combine flour & 1/4 c sugar. Using pastry blender or for, cut in margarine until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture. To remainding crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract & 1 egg; blend well. Spread batter over bottom and 2 inches up sides of greased and floured springform pan. Batter should be about 1/4 inch thick on sides.

In small bowl, combine cream cheese, remaining sugar, and 1 egg; blend well. Pour into batter-lined pan.

Carefully spoon preserves evenly over cream cheese mixture.

In small bowl, combine reserved cumb mixture & sliced almonds.

Sprinkle over preserves.

Bake at 350 for 45-55 minutes or until cream cheese filling is set and crust is deep golden brown.

Cool for 15 minutes.

This is definitely a family favorite and I'm looking forward to making it again for Makayla's shower.

Risa's Blonde Brownies

This is how behind I am in posting recipes. Over a year ago when Armando and Marcela went to Honduras, I whipped out a recipe book that my dear friend Lindy had given me of her favorite family recipes and made her mom's blonde brownies. They were delicious. I've made them a couple times since and never regret it (unless I eat the whole pan, which isn't hard to do!) This is my lazy way out of making chocolate chip cookies and they taste even better!

Ingredients:
1 cup sifted flour
1/2 teaspoon baking powder
1/8 teaspoon soda
1/2 teaspoon salt
1/2 cup chopped nuts
1/2 package chocolate chips
1/3 cup butter, melted
1 cup packed brown sugar
1 egg, slightly beaten
1 teaspoon vanilla

Sift dry ingredients, add nuts and mix well. Melt butter, add sugar and cool slightly. Add eggs and vanilla. Add flour mixture, mixing well. Turn into buttered 9 x 9 pan. Sprinkle chocolate chips over top. Bake at 350 for 20 to 25 minutes.

Thanks, Lindy, for sharing your family book with me!

Gram's Chocolate Nut Dessert

I've never really known if this dessert has a name. I just jotted it down as "Gram's Chocolate Nut Dessert" in my recipe book years ago and that's what it's been. I don't know why, but I associate this dessert with Christmas for some reason. And that's when I usually make it, but Armando requested I take it to a church gathering a week or so ago and so I snapped a picture before we stepped out the door.


This is a simple recipe and it'd delish. However, I am trying to eat healthier. So I'm going to dump a bunch of unhealthy recipes out there for the rest of you to try and then when I'm through I plan to share a couple healthy ones I've been enjoying lately. Now for the recipe:

The crust*:
1 c flour
1/2 c butter
1/2 c nuts (walnuts or pecans)

*When I make this in a larger dish, I double the crust ingredients. This is my favorite part of the dish. No sugar. Nuts and butter. It's the perfect blend with the sweet chocolate and creamy cheese.

Mix together and press into 9 x 13 baking dish. Bake for 20 minutes at 350. Remove from oven and let cool.

1st Layer:
1 c powdered sugar
1 c cool whip (I usually am generous with this cup)
8 oz cream cheese

Beat together until smooth and spread over cooled crust.

2nd Layer:
1 large pkg instant vanilla pudding
1 large pkg instant chocolate pudding
3 cups milk
You'll notice that a normal pudding recipe will call for more milk - this is meant to be quite firm.

Top Layer:
Top with remainder of cool whip and sprinkle with nuts or chocolate shavings to garnish. Keep refrigerated. Serve cool.