I am late getting this on here but yesterday I got a call from my grandmother's sister, my Aunt Lilly that the oldest of the sisters, my Aunt Eva, had had a massive stroke and was not expected to pull thru. I rushed to their house, abt. 45 min. away and was there when she died. She lived 94 years which I know is a rich full life, outliving her husband and only son. I could see in her eyes when she was seeing family long gone and not us anymore and I know that our Lord was there to greet her with open arms but it is so hard for us here mourning her.
I had bought all of the ingredients for this recipe yesterday to share with you and with my family but now it will go to the house for the family members coming to pay their respects. In Georgia, or at least in our part, everyone is family and all are welcome. I am sure that hundreds will pass thru and while it is a depressing note for this blog, I want to share the pic from the cookbook and the recipe. I will try to take a pic of what mine comes out like. I have made this numerous times at my Pampered Chef shows and it is always a big hit. Hope you all enjoy!!!
Peachy Cheese Coffee Cake
2 pkgs(8 oz. each) refrigerated crescent rolls
1 pkg. (8 oz) cream cheese,softened
1/4 c. powdered sugar
1 egg yolk
1/2 tsp vanilla
1 can (21 oz.) peach pie filling(you can also use cherry, blueberry or apple)
Glaze: 1/2 c. powdered sugar and 2-3 tsp. milk
Preheat oven to 350. Unroll crescent dough. Separate into 16 triangles, reserving 4. On a large round stone, arrange 12 triangles in a circle with wide ends toward outside edge of baking stone and pts toward the center. Using lightly floured roller, roll dough to a 14 inch circle, pressing seams together to seal. Leave a 3 inch circle open in center. Form a slightly raised rim along inner and outer edges of dough. In a bowl, combine cream cheese, powdered sugar, egg yolk and vanilla and whisk until smooth. Spread evenly over dough. Spoon pie filling over cream cheese mix. Cut each remaining triangle lengthwise into 3 pieces. Arrange them evenly over pie filling creating spoke like top. Press ends together to seal. Bake 25-30 min or until golden brown. For glaze, combine milk and powdered sugar and drizzle over top of coffee cake.
Yield: 12 servings