Hand Pie Dough

3 Cups of All Purpose Flour
1/4 Teaspoon of Baking Soda
1 Teaspoon of Baking Powder
1/2 Teaspoon of Salt
2 1/2 Teaspoons of Freshly Grated Lemon Zest
1 Stick of Unsalted Butter, Room Temperature
1 Cup of Granulated Sugar
1 Large Egg
3 Ounces of Cream Cheese at Room Temperature
2 Tablesppoons of Buttermilk
1 Teaspoon of Pure Vanilla Extract
Egg Wash
1 Egg
3 Tablespoons of Heavy Cream 

Steps

#1 - In a Bowl Whish Together the Flour, Soda, Baking Powder, Salt and Lemon Zest
#2 - Using and Electric Mixer Set on High Beat Butter and Sugar Until Light and Fluffy, about 5 Minutes. Add Egg and Beat Until Combined. Add Cream Cheese, Buttermilk and Vanilla. Beat Until Thoroughly Incorporated. Add Flour Mixture and Beat Until Smooth. Form Dough into a Ball. Wrap in Plastic Wrap and Flatten into a Disk. Refrigerate fo 1 Hour or Longer or Freeze for 1 Month. 
#3 - On a Lightly Floured Surface Roll Dough to 1/8 inch Thick. Using a 4 1/2 inch Round Cookie or Biscuit Cutter Cut out 16 Rounds. Transfer to a Prepared Parchment Lined Baking Sheet and Put in Regrigerator or Freezer until Firm.
#4 - Sppon 2 Tablesppons of Middleton Organic Specialty Foods Apple Butter into half of the Round and Spread with Back of Spoon Evenly but Not Flattened. Fold Round in Half and Crimp with a Flour Dusted Fork. Repeat until All Rounds are done. Regrigerate for 30 Minutes.
#5 - Preheat Oven to 375.  Whish Together 1 Egg and 3 Tablespoons of Heavy Cream. Brush Hand pies with Egg Wash and Sprinkle with Course Sanding Sugar. Bake Until Golden Brown about 15 - 18 Minutes. Transfer to Wire Rack.  

2 1/2 Cups of All-Purpose Flour
1/4 Teaspoon Baking Soda
1/4 Teaspoon of Salt
12 Tablespoons of Softened Butter
3/4 Cup of Granulated Sugar
1/4 Cup of Millk
1/4 Teaspoon of Freshly Grated Lemon Zest
1 Large Egg Plus 1 Large Egg White
1 Teaspoon of Almond Extract
3/4 Cup of Middleton Organic Bing Cherry Sauce & Preserves
1 Cup of Confectioners Sugar
1/2 Teaspoon of Vanilla Extract 

#1 - Preheat Oven to 350 Degrees. Adjust Racks to the Middle and Lower Poistions. Line 2 Baking Sheets with Parchment Paper.  Combine Flour, Baking Soda and Salt in Bowl. Set Aside. 
#2 - Beat Butter and Sugar in an Electric Mixer Until Light and Fluffy for Approximately 2-3 Minutes. Add 2 Tablespoons of Milk, Lemon Zest, Whole Egg and Almond Extract. Beat Until Incorporated. Reduce Speed and Add Flour Mixture in 3 Additions. Scrape Down Sides of Bowl as Needed.
#3 - Lightly Whip Egg White in Bowl. Lightly Flour Work Surface and Divide Dough in Half and Form Each Half info a Disk. Roll Each Disk into a 1/4 inch Circle. Using a 2 1/2 inch Cookie Cutter Cut out the Rounds Gather and Rerolling the Dough as Necessary.  Transfer half o the Rounds to the Prepared Sheets Placing 1 inch Apart. Add a Heaping Teaspoon of Cherry Preserves in the Center of Each Round. Top with Remaining Rounds and Crimp with a Fork that has Been Dusted in Flour. Brush Each Round with the Beaten Egg White and Cut a Slit or X in the Center of Each. 
#4 - Bake until Edges are Lightly Browned, 12 - 15 Minutes and Rotate the Pans Half way through Baking. Allow Cookies to Cook on Pan and then Transfer to Wire Rack and Cool Completely.
#5 - Whisk Confectioners' Sugar, 2 Tablesppons of Mllk and Pure Vanilla in Bowl until Smooth. Brush on Each Cookie and Let Set for at Least 30 Minutes.

Store at Room Temperature for 3-4 Days or Freeze for 1 Month.

May substitute Middleton's Blueberry Lemon Sensation for the Bing Cherry Sauce & Preserves.  

This coffee cake is oh so good! It makes a fantastic morning treat for your family as well as a finishing touch to a great dinner. Enjoy!

1 Large Jar of Savoring the Harvest Organic Bing Cherry Sauce and Preserves

Prepare Streusel
Blend 1 1/4 Cups Flour, 1/4 Cup of Sugar, Brown Sugar, and 1/4 Teaspoon of Salt in Bowl. Using a Fork, Stir in Melted Butter Until Mixture Forms Pea Size Pieces. Add 1/2 Cup of Almond Paste and Set Aside. 

Prepare Batter
Adjust Oven Rack to Middle Position and Set Temperature to 350 Degrees. Grease and Flour a 12 x 9 Baking Pan. Sift Remaining Flour, Baking Powder and Remaining Salt in a Bowl and Set Aside.
Gently Whisk Sour Cream, Eggs and Extracts Together in Small Bowl. With and Electric Mixer Beat Remaining Almond Paste, Remaining Sugar and Softened Butter Until Light and Fluffy for Approximately 3 Minutes. Add Sour Cream Mixture and Beat Until Well Incorporated. Reduce Speed on Mixture to Low and Gradually Add Flour Mixture, Mixing Until Just Combined. Return Speed to Medium and Beat Until Fluffy for About 2 Minutes.

Bake Cake
Scrape Batter Into Prepared Dish and Dollop Bing Cherry Sauce & Preserves Over Batter and Spread Into an Even Layer. Sprinkle Streusel over Cherry Mixture and Bake Until Done. A Toothpick Inserted Should Come Out Clean. About 30 Minutes. Remove Cake from Oven and Cool Completely.

Glaze Cake
Combine Sugar and Extract with 2 Tablespoons of Water. Drizzle over Cooled Cake and Serve.  

CRUST

Ingredients:
1 1/2 Cups of Graham Cracker Crumbs
6 Tablespoons of Melted Butter
1/4 Cup Granulated Sugar 

1. Preheat oven to 350 degrees.
2. Place the crumbs in a mixing bowl and add the butter and sugar. Blend well.
3. Press the crumb mixture onto the bottom and partly up the sides of a 9 inch spring form mold. Smooth the crumb mixture along the bottom for an even thickness. Hint: Use a small cylinder juice glass to help press crumbs evenly.
4. Bake crust in 350 degree heated oven for 10 minutes. Cool before filling. 

FILLING

Ingredients:
2 1/2 Pounds of Cream Cheese
1 3/4 Cup of Granulated Sugar
3 Tablespoons of All Purpose Flour
3/4 Teaspoon of Freshly Grated Lemon Zest
1/2 Teaspoon of Freshly Grated Orange Zest
2 Egg Yolks
5 Large Eggs
1/4 Cup Heavy Cream

1. Preheat oven to 475 degrees.
2. In a large mixing bowl of an electric mixer beat the cream cheese until it is light and fluffy.
3. Mix in the sugar and flour, and continue beating until smooth.
4. Add the citrus zest, then the yolks and whole eggs, one at a time, beating after each until the mixture is thoroughly blended. 
5. Stir in heavy cream and mix briefly.
6. Pour the mixture into the prepared crust and bake for 15 minutes at 475 degrees, then reduce the oven temperature to 200 degrees and continue to bake for another hour.
7. When the cake is done, turn off the oven and allow the cake to cool slowly for an additional hour. Remove the cake from the oven and cool to room temperature. Chill well before serving. 

OPTIONAL

I personally enjoy a tangy Sour Cream Topping on my cheesecake. It adds a wonderful contrast to the cake. After taking the cake out of the oven set the temperature to 450 degrees. 

Sour Cream Topping

Ingredients:
1 Cup of Sour Cream
2 Tablespoons fo Granulated Sugar
1 Teaspoon of Vanilla Extract

1. In a small bowl gently stir together all of the ingredients.
2. Spread the mixture over the top of warm cake and bake for 5 to 7 minutes or until set.  

Step #1

Combine the following ingredients:
4 Cups of Diced Middleton Organic Apples (Gala & Golden)
2 Large Eggs
1 Cup of Sugar
1 Cup of Brown Sugar
1/4 Cup Oil
1/4 Cup of Middleton Organic Apple Sauce
1/3 Cup of Middleton Organic Apple Butter
1 Cup of Chopped Walnuts (optional) 

Step #2

Sift together the following ingredients:
2 Cups of Flour
2 tsp. of Baking Soda
2 tsp. of Cinnamon
3/4 tsp. of Salt 

Step #3

Thoroughly combine the flour mixture with the apple mixture and pour into a prepared 9x13x3 inch pan. Bake 45 minutes in a 350 degree preheated oven.