>From the Pillsbury website...
Cherry-Cream Cheese Coffee Cake
20 Min Total Time:
1 Hr 15 Min Makes:
1package (3 oz) cream cheese, softened
2tablespoons granulated sugar
1teaspoon almond extract
1/4cup sliced almonds
1/4cup chopped maraschino cherries, well drained
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/2cup powdered sugar
Heat oven to 375°F. Grease cookie sheet with shortening. In small bowl, beat
cream cheese and granulated sugar with electric mixer on medium speed until
light and fluffy. Stir in almond extract, almonds and cherries; set aside.
Unroll dough onto cookie sheet; press into 13x7-inch rectangle, firmly pressing
perforations to seal. Spoon cream cheese mixture lengthwise down center 1/3 of
On each long side of dough rectangle, make cuts 1 inch apart to edge of
filling. Fold opposite strips of dough over filling and cross in center to form
a braided appearance; seal ends.
Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to
cooling rack. Cool completely, about 30 minutes.
In small bowl, mix powdered sugar and milk until smooth; drizzle over coffee
cake. If desired, garnish with additional sliced almonds and cherries. Cover
and refrigerate any remaining coffee cake.
~~~***Rhonda G in Missouri***~~~
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