Cinnamon Swirl Sour Cream Maple Cream Cheese Strawberry And Ba Recipes

Steps:

• Preheat oven to 400 degrees.
• Butter standard muffin tins.
• In a small bowl, stir and toss the flour, baking powder, baking soda, and salt. Set aside.
• In a medium bowl, beat the butter until smooth then slowly add the maple syrup, beating constantly.
• Beat in the sour cream and egg.
• Fold in the raisins.
• Add the dry ingredients to the wet ingredients, and stir until just blended.
• Spoon mixture into the prepared muffin tins, filling each cup about two-thirds full.
• Bake until a toothpick inserted in the center comes out clean, about 15 - 18 minutes.
• Cool in the tin for 5 minutes, then remove.

Steps:

• Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter,sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigeratefor 1 hour (or overnight).
• Turn half the dough onto floured parchment. Roll into a 10-by-12-inch rectangle,then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but pliable,about 10 minutes.
• Make the filling: Mix all the ingredientsin a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigeratelogs for 1 hour (or overnight).
• Preheat oven to 350 degrees. Cut each log crosswise into 1/4-inch-thick slices. Transferto parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.

Steps:

• In a medium bowl, mix the cream cheese, ¼ cup (50 G) of sugar, 1 teaspoon of cinnamon, and the vanilla until smooth.
• Transfer the cream cheese mixture into a piping bag or plastic bag with a large round tip.
• Roll out the puff pastry until it's ⅛-inch (½-cm) thick.
• Pipe the cream cheese mixture along one short edge of the pastry sheet, then roll up until just sealed.
• Use a knife to cut along the edge to create one roll.
• Repeat three more times, or until all the puff pastry is used.
• Begin to twist the first roll to create a swirl.
• Connect the next piece of dough by pinching to seal the edge to the end of the first piece.
• Continue to wrap and seal all pieces until finished.
• Using a spatula transfer the dough to the cake pan.
• Preheat the oven 350°F (180°C) to and grease an 8-inch (20-cm) round cake pan with nonstick spray.
• In a small bowl, combine the melted butter with the remaining tablespoon of sugar and teaspoon of cinnamon.
• Brush the butter mixture over the dough.
• Bake for 35-40 minutes, or until the puff pastry is golden brown and cooked through.
• In a liquid measuring cup or bowl, mix the powdered sugar and milk until smooth.
• Pour the glaze over the danish swirl.
• Enjoy!

Steps:

• Mix sour cream, Amaretto, and powdered sugar together. Chill.
• Wash strawberries, keeping the tops on to use as a dipping handle.
• Dip as you eat.

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking pan.
• To make the cheesecake topping: in a food processor, blend all ingredients for 1 minute until smooth; remove to a bowl.
• In the processor without cleaning the bowl, add in 1/2 cup butter and 1-1/3 cups sugar; blend until smooth (about 1 minute).
• Add in vanilla, lemon extract, eggs, sour cream and blend well (about 30 seconds).
• Add in flour, salt, baking powder, baking soda; blend to make a smooth batter (about 30 seconds).
• Spoon batter into prepared baking pan.
• Spoon on cream cheese mixture topping (don't worry if there are open spaces).
• Drop jam dollups by teaspoonfuls over cake and cream cheese areas.
• Swirl the jam and the cream cheese topping to make a gentle marble effect.
• Bake for 35-40 minutes, or until cake is set and the topping seems dry.
• Cool completely and dust with powdered sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
• Mix white sugar, flour, 3/4 cup cinnamon, and 3 tablespoons non-dairy butter together in a stand mixer until well blended. Transfer to a bowl.
• Mix 1 cup brown sugar, 2 tablespoons cinnamon, cocoa powder, and 1/4 teaspoon salt together in a stand mixer until well blended. Transfer to a separate bowl.
• Measure 1 1/2 cups Lactaid® milk in a 2-cup measuring cup. Stir in lemon juice and cream of tartar.
• Mix cottage cheese, 1 1/2 cups white sugar, and 1/3 cup brown sugar together in a stand mixer. Whip until mixture is smooth and creamy. Add non-dairy butter or margarine and whip until smooth. Add eggs one at a time, beating well before adding the next one. Mix in vanilla and maple extracts and salt. Mix in 2 cups flour.
• Pour milk mixture into the mixer; mix well. Add remaining 2 cups flour and baking powder; blend well.
• Pour 1/3 of batter in prepared Bundt pan. Top with 1/2 of the swirl mixture.
• Pour another 1/3 of the batter over the filling. Top with remaining swirl mixture. Evenly pour in remaining batter.
• Gently swirl the batter with a knife being careful not to overdo the swirl. Top the batter with the cinnamon topping.
• Bake in preheated oven until a toothpick inserted in the center comes out clean, 60 to 90 minutes. Cool and remove from pan.