Chocolate-Apricot Tea Ring

INGREDIENTS

INSTRUCTIONS

Preheat oven to 350°F. Using Food Chopper, chop apricots and almonds. In
1-Qt Batter Bowl, combine apricots, 1/4 cup of the almonds and chocolate
morsels. Unroll breadstick dough into 2 rectangles on 18" x 12" Grooved
Cutting Board; do not separate dough. Using lightly floured Dough and Pizza
Roller, lightly roll dough to press seams together. Spread each dough
rectangle with 1 tablespoon of the preserves; top evenly with chopped
apricot mixture. Starting at longest side of each rectangle, roll up dough,
jelly-roll fashion; press seams together to seal. Place rolls, seam sides
down, on 13" Round Baking Stone. Join ends of rolls together to form 1
large ring. Using Kitchen Cutters or 5" Self-Sharpening Utility Knife, cut
from outside of ring to within 1 inch of inside of ring. making cuts at
perforations in dough. Turn each section on its side so filling shows. Bake
25-30 minutes or until golden brown. Remove to Nonstick Cooling Rack, cool
slightly. In small bowl, combine powdered sugar and milk; drizzle over warm
coffee cake. Sprinkle with the remaining 1/4 cup almonds. Serve warm or at
room temperature.
Yield: 12 servings.
Approximately 300 calories and 10 grams of fat per serving.
COOK'S TIP
This coffee cake is best when served the same day it is prepared.
TOOL TIP
To serve, slice with Serrated Bread Knife.
Busted by Gail Shermeyer <4paws@netrax.net>
NOTES : Fresh brewed coffee is all you need to serve with this impressive ,
yet easy cojclee cake filled with tart apricots, sliced almonds and sweet
chocolate morsels. Driah with a simple powdered sugar glaze to add a
crowning touch.
Recipe by: Stoneware Sensations, Doris Christopher (Pampered Chef)
Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax.net> on Apr
15, 1998

A Message from our Provider:

“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”