| 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 <[email protected]> on Aug 30, 1997
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