Country Apple Coffee Cake >From "Pillsbury Complete Cookbook" Serves 8. 2 tbls. Butter or margarine, softened, divided 1-1/2 cups chopped peeled apples, divided 1 (12-oz.) can refrigerated flaky biscuits 1/3 cup firmly packed brown sugar 1/4 tsp. Cinnamon 1/3 cup light corn syrup 1-1/2 tsps. Whiskey, if desired 1 egg 1/2 cup pecan halves or pieces 1/3 cup powdered sugar 1/4 tsp. Vanilla 1 to 2 tsps. Milk 1. Heat oven to 350 degrees. Using 1 tablespoon of the butter or margarine, Generously grease a 9-inch round cake pan or 8-inch square pan. Spread 1 cup Of the apples in the greased pan. 2. Separate dough into 10 biscuits. Cut each into quarters. Arrange biscuit Pieces, points up, over apples. (There will be spaces between biscuit Quarters, but these will be filled in when the biscuits rise). Top with Remaining 1/2 cup of apples. 3. In a small bowl, combine remaining 1 tablespoon of butter or margarine, Brown sugar, cinnamon, corn syrup, whiskey and egg. Beat 2 to 3 minutes or Until sugar is partially dissolved. Stir in pecans. Spoon over biscuit Pieces and apples. 4. Bake in preheated oven for 35 to 45 minutes or until deep golden brown. Cool 5 minutes. If desired, remove from pan. 5. In a small bowl, blend powdered sugar, vanilla and milk for desired Drizzling consistency. Drizzle over warm cake. Serve warm or cool. Store in Refrigerator.
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