Bisquick Deep Dish Cheesecake Coffee Cake

3 cups Bisquick baking mix
1/4 cup granulated sugar
1/4 cup margarine or butter, melted
1/2 cup milk

Cheese Filling
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
8 ounces cream cheese, softened

1/4 cup strawberry, apricot or raspberry preserves

Heat oven to 375 degrees F.

Mix baking mix, sugar, margarine and milk; beat vigorously 30 seconds. Turn dough onto surface well dusted with baking mix. Knead 30 times. Pat dough evenly in bottom and up sides of ungreased 9-inch round pan.

Prepare cheese filling: Beat all ingredients with hand beater until smooth; pour over dough. Bake until edge is golden brown and filling is set, about 30 minutes. Cool 10 minutes. Spread with preserves. Serve warm.

Apple Streusel Coffee Cake

Serving size: 6

2 cups Bisquick baking mix
1 teaspoon ground cinnamon
2/3 cup sweetened applesauce
1 teaspoon vanilla extract
1/4 cup granulated sugar
1 egg
1/4 cup vegetable oil

Streusel Topping
1/4 cup Bisquick baking mix
2 teaspoons firm butter or margarine
1/2 teaspoon ground cinnamon
2 teaspoons finely chopped nuts
1/4 cup brown sugar, packed

Preheat oven to 400 degrees F. Grease a 9-inch round cake pan.

Mix all ingredients except Streusel Topping until moistened. Spread batter in pan; sprinkle with Streusel Topping. Bake until a wooden pick inserted in center comes out clean, about 20 to 25 minutes.

Streusel Topping: Mix all ingredients until crumbly.


1/2 package dry yeast
1 cup warm milk (105 to 110 degrees F) , divided
3 tablespoons sugar
1 1/2 teaspoons salt
2 1/2 cups all-purpose flour
1 egg, beaten
60 pecan halves

Alligator Filling
1 cup sugar
1 (7 ounce) package almond paste
3/4 cup butter
1/4 cup honey
1 tablespoon all-purpose flour
1 1/2 cups ground pecans

Maple Icing
1/2 cup maple syrup
1/4 cup butter
2 cups sifted confectioners' sugar

Alligator Filling: Blend together sugar, almond paste, butter and honey to form smooth paste. Fold in flour, then pecans.

Makes about 2 cups.

Maple Icing: Heat maple syrup and butter in small saucepan until butter melts. Add sugar, blending until smooth. Makes about 1 cup.

Dough: Mix yeast with about 1/2 cup warm milk. Add sugar, salt, 3 tablespoons melted butter, remaining 1/2 cup warm milk and flour. Mix well. Knead to ma ke smooth dough 6 to 8 minutes. Let dough rest 30 minutes.

Roll out on floured board into large rectangle. Spread top with 1/4 cup softened butter. Fold dough into thirds. Repeat 3 more times, using 1/4 cup butter each time, and allowing dough to rest 30 minutes before filling.

Divide dough into 2 equal portions. Using 1 portion at time, roll dough as thinly as possible into 18 x 12-inch rectangle. Spread 1/2 Alligator Filling on entire surface of dough, then fold lengthwise in thirds. Place on lightly greased baking sheet and brush with beaten egg. Decorate top with about 30 to 40 pecan halves. Let rest 15 minutes. Bake at 375 degrees F for 20 to 30 minutes or until golden brown.

While still hot, drizzle top with half of Maple Icing. Repeat with second portion of dough.

Makes 2 alligators.

Snickerdoodle Coffee Cake

1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup milk
1/4 cup melted butter
1 egg

Preheat oven to 400 degrees F. Grease and flour an 8- or 9-inch square pan.

Mix together the flour, sugar, baking powder, salt, cinnamon, milk, butter and egg. Pour into prepared pan. Sprinkle top heavily with sugar to form a crusty top. Bake for 25 minutes.

Best when served warm.

Cactus Candy

3 cups granulated sugar
1 cup water
2 tablespoons orange juice
1 tablespoon lemon juice

Source: Arizona Cookbook

Select prickly pear cactus (or small barrel cactus if you own this type of cactus, since it's illegal to remove it from the desert). Remove spines and outside layer with large knife. Cut pulp across in slices one-inch thick. Soak overnight in cold water.

Remove from water, cut into 1-inch cubes and cook in boiling water until tender. Drain. Cook slowly in the following syrup until nearly all the syrup is absorbed. Do not scorch!

Syrup (for 2 quarts of cactus cubes)

Heat all ingredients until sugar is dissolved, then add cactus. Remove cactus from syrup; drain and roll in granulated or confectioners' sugar.

NOTE: For colored cactus candy, any vegetable food coloring may be added to the syrup.

Cornbread Muffin Coffee Cake

1 (8 1/2 ounce) box cornbread mix
1 (7 ounce) box blueberry muffin mix
1 (3 ounce) box instant vanilla pudding
2 eggs
1 cup buttermilk
1 pint blackberries, blueberries or raspberries
1/4 cup granulated sugar, plus more for garnish
2 tablespoons butter

Preheat oven to 375 degrees F. Grease or spray a 10-inch deep-dish pie pan or 10-inch cast iron skillet.

In a mixing bowl combine the cornbread mix, blueberry muffin mix and the pudding mix. Add eggs and buttermilk and stir until combined. Pour batter into prepared pan. Spread berries on top of batter. Sprinkle with 1/4 cup sugar. Bake 30-35 minutes.

Remove from oven and dot with the butter. Sprinkle with additional sugar. Cool.

Serves 10.

Nutrition values per serving: 262 calories, 9 g fat, 41 g carbohydrates, 4 g fiber, 5 g protein, 50 mg cholesterol, 439 mg sodium

Candied Grapefruit Peel

Peels from 3 grapefruits, cut into large pieces
2 cups granulated sugar
1 cup water
1/4 cup light corn syrup

Place grapefruit peels in a saucepan and cover them water. Bring to a boil over medium-high heat, then reduce the heat to simmer. Cook for about 25 minutes, or until the peels are soft. Drain the peels; remove bitter white pith with a paring knife, leaving just the skin. Slice the peel into thin strips.

In a heavy saucepan, mix sugar, the 1 cup water and corn syrup; bring to a boil over high heat. Reduce heat to a simmer, and add the strips of peel. Cook the strips until they become translucent, about 45 to 50 minutes, depending on their thickness.

Remove the strips with a slotted spoon, and drain them. Sprinkle a thick layer of sugar onto a large plate. Spoon the peel strips onto the sugar, and toss them with a fork to coat them evenly. Transfer the strips to a large sheet of wax paper, and let them dry for about 1 to 2 hours.

Store the peel, covered, at room temperature. It will keep at least 2 weeks. Pretty glass jars packed with candied peel make wonderful Christmas gifts.

Cappuccino Coffeecake

10 ounces milk chocolate
1 1/2 tablespoons instant espresso powder
1/2 cup butter, softened
1/2 cup granulated sugar
4 large eggs
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup all-purpose flour
1/4 cup confectioners' sugar
2 tablespoons coffee liqueur

Preheat oven to 350 degrees F (175 degree C). Grease an 8-inch square cake pan and line with parchment paper; set aside.

Melt chocolate and coffee in a heavy saucepan over low heat, stirring frequently. With an electric mixer, beat butter until light and fluffy. Gradually beat in sugar. Add eggs and vanilla extract; beat well. Add chocolate mixture, cinnamon and salt; mix well. Add flour and beat until smooth and thick. Pour batter into pan and bake for 30 minutes, or until tester comes out clean. Set aside to cool.

Whisk together sugar and coffee liqueur until smooth. Spread over cake. Cut into squares to se rve.

Makes 9 servings.

Coconut Filled Limes

Source: Frida's Fiestas: Recipes and Reminiscences of Life with Frida Kahlo written by Diego Rivera's daughter Guadelupe Rivera and Marie-Pierre Colle

16 limes
1 tablespoon baking soda
3 cups granulated sugar
3 cups water

1 cup granulated sugar
1 cup water
1 coconut, peeled and finely grated

In a non-reactive saucepan, simmer the limes in water to cover until slightly softened. Pour the contents of the saucepan into a clay pot. Sprinkle with the baking soda, cover, and let stand overnight.

The next day, drain the limes. Cut a small slice from the tops and carefully hollow them out. Discard the pulp and return the limes to the clay pot with enough hot water to cover. Cover with a dish towel and a tight-fitting lid. Let stand overnight.

The next day, drain the water and replace it with fresh hot water. Let stand, covered, as above. Repeat this process for 3 or 4 days, until the limes are no longer bitter.

Combine the sugar and water in a copper pot. Bring to a boil and add the limes. Simmer until the syrup is quite thick. This takes about 45 minutes to 1 hour. Let cool overnight.

To serve, remove the limes from the syrup and fill with Cocada.

To make the Cocada, combine the sugar and water in a saucepan and bring to a boil. Stir in the coconut and cook, stirring constantly, until thick. Let it cool completely.

Pumpkin Candy

This treat is from Mexico!

1 quart fresh pumpkin meat,
    cut into 1 x 1 1/2-inch pieces
2 1/2 cups water
1 cup brown or maple sugar
1 cup granulated maple or raw sugar

Place the cubed pumpkin in a saucepan and cover it with water - about 2 to 2 1/2 cups. Bring it to a boil and simmer for 15 to 20 minutes, uncovered, until the pumpkin is just tender.

Remove the pumpkin with a slotted spoon. There should be about 1 1/2 cups of liquid remaining. Add the brown or maple sugar and dissolve over low heat. Place the pumpkin pieces back in the pan and bring slowly back to a boil, then lower the heat and simmer for 15 minutes. Let the pumpkin pieces stand in the syrup overnight.

The next day, bring the mixture back to a boil and simmer for 5 minutes. Remove the pumpkin pieces from the syrup and spread them out on a wire rack so the pieces are not touching one another. Let them stand in a warm place or i n a 140 degree F oven for 3 to 4 hours to dry.

Roll each piece in the maple or raw sugar, and store them in a dry, cool place. Do not stack or crowd the candy together.

Makes 2 pounds.

NOTE: This can also be made with acorn squash, but the pumpkin gives the candy a more vivid color. The flavor is about the same.

Jamoncillo (dulce De Leche)

This is traditional Mexican candy. It is is best described as milk fudge.

1 cup whole pecans
1/4 cup whole milk
1 cup sweetened condensed milk

Line a pie pan with wax paper.

In a blender, mix whole milk for 2 minutes. Over medium heat, boil the sweetened condensed milk, stirring constantly. Once it starts boiling, remove from the heat and add the milk from the blender. Mix well. Continue mixing and then pour into prepared pie pan. Garnish with whole pecans. Let cool before cutting into squares or desired shape.

Butter Crunch Coffee Cake

1/2 cup butter
1 cup granulated sugar
2 eggs
1 cup sifted enriched flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/2 cup uncooked, quick oatmeal

1/2 cup brown sugar
1/4 cup flaked or shredded coconut
2 tablespoons butter, melted

Heat oven to 350 degrees F.

Beat butter and sugar until creamy. Add eggs; beat until light and fluffy.

Sift together flour, baking powder, salt; add alternately with milk to creamed mixture. Stir until well blended. Stir in oats. Pour into greased and floured 7 x 11-inch pan. Bake for 25 to 30 minutes.

Topping: Mix ingredients together, sprinkle on baked coffee cake. Broil about 1 minute.

Mexican Orange Fudge

3 cups granulated sugar
1/4 cup boiling water
1 cup liquid non-dairy coffee creamer
1/4 teaspoon salt
2 teaspoons grated orange peel, fresh or dried
1 cup chopped pecans or walnuts

Caramelize 1 cup of the sugar in a heavy saucepan over medium-low heat. Do not stir, but watch closely and tilt pan so that sugar melts evenly and does not scorch.

Slowly and carefully pour the boiling water into the caramelized sugar, and stir to mix. Add the remaining sugar, creamer and salt. Cook over medium heat, and stir until all ingredients are mixed and mixture comes to a boil. Without stirring, cook until mixture reaches 238 degrees F on a candy thermometer.

Remove from heat and cool to lukewarm (pan bottom is barely warm to the touch).

Beat until candy loses its gloss and holds its shape. Fold in grated orange peel and nuts. Spread in a buttered 8-inch square dish, and cut into squares.

Makes about 4 dozen piece s.

Blueberry 'n' Cheese Coffee Cake

Serves 8.

1 1/2 cups granulated sugar, divided
1/2 cup plus 2 tablespoons butter, divided
2 eggs
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup water
2 cups fresh blueberries
8 ounces cream cheese, cubed
2 teaspoons lemon rind, grated, divided

Cream together 1 1/4 cups sugar and 1/2 cup butter until light and fluffy; add eggs, one at a time, mixing well after each addition.

Combine 2 cups flour, baking powder and salt. Add to creamed mixture alternately with milk and water.

Toss blueberries in 1/4 cup flour; fold into batter with cream cheese and 1 teaspoon lemon rind. Pour into greased and floured 13 x 9-inch baking pan.

Combine remaining sugar, flour and rind; cut in remaining butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake in preheated 375 degree F oven for 1 hour.

NOTE: two cups frozen, thawed, drained blueberri es can be substituted for fresh blueberries.

Candied Lime Peel

2 limes
1/2 cup granulated sugar
1 1/2 cups water

Squeeze juice from limes and save in refrigerator for later use. Slice lime peels thinly. In a heavy saucepan on high heat, boil sugar and water for 3 minutes.

Add lime peels. Reduce heat to medium and simmer for 1 hour, or until skin is softened.

Cool on a wire rack set over a cookie sheet. Dry on the rack for 12 hours.

Refrigerate in a covered container.