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I am going with recipes using cream cheese today. This type of cheese is really an American original having been developed over a century ago produced commercially  by a farmer in upstate New York. It was first used only as a spread on breads, toast or crackers. No one had thought of using cream cheese in recipes until the mid 20’s.  It was in 1928 when Kraft first published a recipe folder which included a recipe for its new “Kraft Philadelphia Cream Cake.” This all-time favorite has been renamed the “Supreme Cheesecake.”  Now you will find the creamy cheese in dips and spreads, salads, sauces, creamy soups, candies, pies, chocolate desserts, coffee cakes, etc.

Coffee cakes are always welcomed as a special “side” to a cup of coffee or tea.  Today it is about some delicious coffee cakes.

Blueberries are so very good for us and they are available fresh in produce departments year round. Yes, they are a bit spendy now but they are one of the very best nutritionally sound fruits for us.

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BLUEBERRIES N’ CHEESE COFFEECAKE
2-1/4 c. flour, divided
1 T. baking powder
1 t. salt
3/4 c. milk
1/4 c. water
1/2 c. butter or margarine
1-1/4 c. sugar
2 eggs
1 t. lemon juice
2 c. fresh blueberries
1 – 8 oz. pkg. cream cheese, cubed
1/4 c. each flour and sugar
1 t. grated lemon peel
2 T.  butter or margarine
Powdered sugar

In a mixing bowl, combine two cups flour, baking powder and salt; set aside. In a one cup measure combine milk and water; set aside.  In a mixing bowl beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in lemon juice.  Add flour mixture alternately with milk mixture, mixing well after each addition. Toss blueberries with remaining 1/4 c. flour; fold into batter with cubed cream cheese and peel. Pour into greased and floured 9x13-inch baking pan.

Combine flour, sugar and peel; cut in butter until mixture resembles coarse crumbs.  Sprinkle over batter. Bake at 375 degrees for 55-60 minutes, or until wooden pick inserted in center comes out clean. Cool. Sprinkle with powdered sugar before serving.  Makes 12 servings.  Note: you can substitute 2 c. frozen berries, thawed, well drained for fresh  berries tossing with flour as directed.

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CHOCOLATE CHIP STREUSEL
COFFEECAKE
1/2 c. each, packed brown sugar and flour
1/4 c. each,  butter or margarine and chopped walnuts
1 c. mini chocolate chips
1 – 8 oz. pkg. cream cheese, softened
1-1/2 c. sugar
3/4 c. butter or margarine, softened, not melted
3 eggs, beaten
3/4 t. vanilla
2-1/2 c. flour
1-1/2 t. baking powder
3/4 t. baking soda
1/4 t. salt
3/4 c. milk

In a mixing bowl, combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and chips; set aside.

Combine cream cheese, sugar and margarine, mixing at medium speed with electric mixer until well blended. Blend in eggs and vanilla. Combine dry ingredients; alternately with milk, mixing well after each addition. Spoon batter into greased and floured 9 x 13-inch baking pan.  Sprinkle with crumb mixture.  Bake at 350 degrees for 50 minutes or until wooden pick inserted in center comes out clean.  Cool.   Makes 12-15 servings.

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This coffeecake is easily made with the help of a cake mix and canned pie filling.

APPLE COFFEECAKE
Cake:
1 regular size yellow cake mix
3 eggs, slightly beaten
1 -21 oz. can apple pie filling

Topping:
1 c. powdered sugar
1 c. flour
1/2 c. butter   

Frosting:
3/4 c. powdered sugar
1 T. butter, softened
1/4 t. vanilla
2 to 3 T. milk

Gently mix together all cake ingredients. Spread in greased or sprayed 9 x 13-inch baking pan. Set aside.  For topping, combine flour and powdered sugar in a bowl.  Cut in butter until mixture resembles coarse crumbs. Sprinkle over cake mixture. Bake at 350 degrees for 35 minutes or until golden brown. Remove from oven. While cake is cooling, prepare frosting. In a small bowl, combine all frosting ingredients, mixing until smooth. The consistency of the frosting should be thin enough to drizzle. If too thick, stir in a bit more milk; if too thin, add a little more powdered sugar.   Drizzle over topping while cake is warm but not directly from the oven.  Makes 12 – 15 servings. Note: You can use cherry or peach pie filling, with a white cake mix if you prefer.

Thought for the Day:  There’s nothing wrong with waiting for your ship to come in, but you can be sure if it ever does, the Receiver of Revenue will be right there to help you unload it!

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