Fresh Tart

Good Morning Stephanie,Thanks for all the kind words said about me and our home. It is a pleasure to have you stay with us. You're the BEST!I need your help. I'm trying to find the address of the wholesale grocery store in St.Louis Park. It is the store Susanna shope, Cusco's or Kusco's, I don't know. Help!I plan on serving your Tortilla Soup tonight for supper. I am looking forward to it.When I try and print your recipes, only the first page prints, and then I just get the border and no words. What I'm I doing wrong?Enjoy today, and give Stacey a hug for me.Love ya, Marge

Hi Marge! You're so welcome, I had such a good time. I published the coffee cake recipe, below. Can't wait to make it myself. The grocery store is Costco, address is 5801 16th Street WestSt. Louis Park, 55416.Hmm...on the printing. You could try highlighting what you want to print, then choose print, and then choose to print the selection. Or, you could highlight the recipe, copy it, and paste it into a new Word document, then print it out of Word. You can save it there too, with your other recipes. Let me know if that works. And how the soup is! Talk to you soon, and thanks again, love, Stephanie

Cranberry Cream Coffee CakeMarge AndresenMakes two coffee cakes, 12 slices each½ c. warm water (105 to 115 degrees)2 envelopes active dry yeast¾ c. sifted powdered sugar1 tsp. salt½ c. dairy sour cream½ c. (1 stick) butter, melted2 eggs4 ½ c. unsifted all-purpose flourCream Cheese Filling (recipe follows)Cranberry Filling (recipe follows)Powdered Sugar Glaze (recipe follows)Pour warm water into large bowl (water should feel comfortably warm to fingertips). Sprinkle yeast over water; stir to dissolve. Let stand 5 minutes.Add powdered sugar, salt, sour cream, butter, eggs and 2 cups of the flour. Mix at low speed until thoroughly blended; then beat at medium speed for 2 minutes. Mix in 2 more cups of flour, ½ cup at a time.Turn dough out onto lightly floured surface. Knead about 5 minutes, adding up to ½ cup of the remaining flour, until smooth and elastic. Place dough in large oiled bowl; turn to coat. Cover and let rise in warm place, away from drafts, until doubled in bulk, about 1 hour. (Marge’s tip for tender, moist bread: to prevent sticking while kneading, coat your hands and kneading surface with soft butter, instead of adding lots more flour. Works beautifully.)Punch dough down; knead briefly. Divide dough in half. Roll out one-half into 12 x 10 inch rectangle. Spread half the Cream Cheese Filling in 3-inch wide strip lengthwise down the center. Spread half the Cranberry Filling over the Cream Cheese Filling. Cut 3 inch long strips toward center at 1 inch intervals on each of the long sides. Twist strips twice; bring strips over filling, alternating from one side to the other; seal tightly. Place on greased cookie sheet.Repeat with remaining dough and fillings, to make a second coffee cake. Cover and let rise in warm place, away from drafts, until doubled in bulk, about 45 minutes.Bake in preheated 350 degrees to 20 to 25 minutes or until golden brown on top. Cool coffee cakes slightly on wire racks. Drizzle with glaze. (Stephanie’s note: I know my aunt has frozen this very successfully. Because I’ve eaten it after thawing, and it was delicious.)Cream Cheese Filling1 (8-oz.) pckg. softened cream cheese½ c. unsifted powdered sugarCombine cream cheese and sugar; mix until blended.Cranberry Filling1 can (16 oz.) whole berry cranberry sauce2 Tbsp. cornstarch¼ tsp. almond extractCombine cranberry sauce and cornstarch in small saucepan; stir to mix well. Cook over low heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in almond extract. Cool to room temperature.Powdered Sugar Glaze1 c. unsifted powdered sugar1 tsp. butter, softened¼ tsp. almond extract1 to 2 Tbsp. milkCombine powdered sugar, butter, and almond extract in small bowl until well blended. Gradually stir in milk until good glazing consistency.

Stephanie the soup was delicious! I will definitely make that again. Thanks for the recipe.