| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Chopped pecans |
| 2 |
ts |
Grated orange rind |
| 1 |
pk |
(8 oZ) cream cheese |
| 2 |
cn |
(11 oz) refrigerated buttermilk biscuits |
| 1/2 |
c |
Butter; melted |
| 1 |
c |
Powdered sugar |
| 2 |
tb |
Fresh orange juice |
INSTRUCTIONS
Combine the first 3 ingredients in a small bowl (this is the sugar mixture
that you'll be dredging the biscuits through.) Place about 1 tsp. cream
cheese on half of each biscuit; fold biscuit over cheese; pressing edges to
seal. (You'll have a half-circle shape) Dip biscuits in melted butter and
dredge in the sugar mixture. Place curved side down in lightly greased
Bundt pan, spacing evenly. (When I make this, the biscuits are packed
really tight....maybe I have a small Bundt pan) Drizzle remaining butter
over biscuits; sprinkle with any remaining sugar mixture. Bake 350 for 40
minutes. Immediately invert onto serving plate. Combine powdered sugar and
orange juice, stirring well; drizzle over warm coffee cake. GOOD! (Sorry if
there was some mix up) Pat Hogberg Posted to EAT-L Digest by Pat Hogberg
<DHOGBERG@ALPHA.ALBION.EDU> on Aug 30, 1997
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