| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Sugar |
| 1/2 | c | Chopped pecans |
| 2 | t | Grated orange rind |
| 1 | 8 oZ cream cheese | |
| 2 | 11 oz refrigerated | |
| buttermilk biscuits | ||
| 1/2 | c | Butter, melted |
| 1 | c | Powdered sugar |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 3729
Calories From Fat: 1318
Total Fat: 151.8g
Cholesterol: 244mg
Sodium: 4493.4mg
Potassium: 1061.6mg
Carbohydrates: 577.8g
Fiber: 12.6g
Sugar: 386.8g
Protein: 36.6g