Welcome to the thread, glad that you found us.
They say that peppermint will keep ants away.
I do know that the ants will leave an area sprayed with vinegar and water with a few drops of peppermint essential oil in it.
Some years I have terrible ant problems here and I keep a spray bottle of the mix handy, to stop their advance and it works on insect bites too, also is wonderful for prickly heat rash and preventing prickly heat rashes.
Cheese Coffeecake
Makes 2 coffee cakes.
3-1/2 to 4 cups all-purpose flour
1/4 cup sugar
2 envelopes RapidRise Yeast
1/2 teaspoon salt
2/3 cup water
1/3 cup butter or margarine, cut into pieces
3 large eggs
Date Cheese Filling (recipe follows)
Crumb Topping, optional (recipe follows)
Directions
In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt.
Heat water and butter until very warm (120 to 130oF). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
With spoon, stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Cover; let rest on floured surface 10 minutes.
Divide dough in half; roll each half to 12 x 7-inch rectangle.
Place on 2 greased baking sheets. Spread half of Date Cheese Filling over center-third (lengthwise portion) of each rectangle.
Along 12-inch sides of each coffee cake, cut 12 (1-inch-wide) strips from edge of filling to edge of dough. Alternating sides, fold strips at an angle across filling. *Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.
Beat remaining egg; brush on dough.
Sprinkle with Crumb Topping, if desired.
Bake at 375F for 30 to 35 minutes; cover with foil during last 10 minutes to prevent excess browning.
Remove from sheets; let cool on wire racks.
Date Cheese Filling: In small bowl, combine 12 ounces softened cream cheese, 1/3 cup sugar, and 1 egg white; beat with an electric mixer until mixture is smooth.
Stir in 1 cup imported chopped or snipped pitted dates, 2 teaspoons all-purpose flour, and 1 1/2 teaspoons grated lemon peel.
Crumb Topping: In small bowl, combine 1/2 cup all-purpose flour and 3 tablespoons sugar. Stir in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs.
*To freeze:
After shaping coffeecakes, cover tightly with plastic wrap; place in freezer. When firm, remove braids from baking sheets; wrap airtight in plastic wrap, freezer bag, or heavy-duty aluminum foil. Return to freezer for up to 4 weeks. When ready to bake, remove from freezer.