| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1 |
c |
Ricotta cheese |
| 1 |
|
Egg |
| 2 |
ts |
Cinnamon |
| 1/4 |
c |
Sliced almonds |
| 1 |
cn |
(17.3 oz.) Pillsbury Grands! Refrigerated Buttermilk Biscuits |
| 1 |
sm |
Apple; peeled, cut into 8 wedges (1/2 inch thick) |
INSTRUCTIONS
Heat oven to 375 F. Spray 8 jumbo muffin cups or 8 (6-oz.) custard cups
with nonstick cooking spray. In small bowl, combine sugar, cheese and egg;
beat at high speed for 1 minute. In small bowl, combine cinnamon and
almonds; mix well.
Separate dough into 8 biscuits. Press each biscuit evenly in bottom and up
sides of spray-coated muffin cups. Place 1 wedge of apple in each cup.
Spoon 2 rounded tablespoonfuls cheese mixture over each apple wedge;
sprinkle with cinnamon mixture.
Bake at 375 F. for 20 to 25 minutes or until biscuits are deep golden brown
and apples are crisp-tender. Remove biscuits from muffin cups; cool 15
minutes. Serve warm. Store in refrigerator.
Ready in 1 hour 8 biscuits
Busted by KellyB kelly@hci.net 3/38/98
Recipe by: Copyright 1998 The Pillsbury Company
Posted to recipelu-digest by Kelly <kelly@hci.net> on Mar 28, 1998
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